Sunday, November 30, 2008
Thursday, November 27, 2008
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kitchen tutorial question 3
TUTORIAL THREE
Topics: Stocks, Soups,
Thickening agents and Sauces.
Introduction to cold sauces.
Section A
Answer all the questions.
1. Stock that has been cooked down to a gelatinous consistency is called __________.
A. coulis
B. curry
C. glaze
D. mirepoix
2. Which of the following is used in creamy sauce?
A. Blackpepper
B. Greenpepper
C. Pinkpepper
D. Whitepepper
3. The following seasonings, in vary quantities are commonly used for stocks, except __________.
A. thyme
B. bay leave
C. salt
D. parsley stems
4. __________ is a cooked mixture of equal parts of fat and flour.
A. Roux
B. Whitewash
C. Cornstarch
D. Breadcrumbs
5. Sauces are made of three kinds of ingredients, except __________.
A. a liquid, the body of the sauce
B. appearance (colour and shines)
C. a thickening agent
D. additional seasoning and flavourings
Section B
Fill the blank with one correct answer from below.
| Beurre manié | Mayonnaise | Goulash |
| Vinaigrette | Boil | Espagnole |
| Roux | Sauce | Simmer |
| Poach | Mirepoix | Skim |
| Bisque | Béchamel | Stock |
1. ____________________ A Hungarian stew flavoured with paprika.
2. ____________________ Vinegar + oil based of cold sauces.
3. ____________________ A flavourful liquid, usually thickened, that is used to season, flavour, and enhance other foods.
4. ____________________ To remove scum from stocks and soups.
5. ____________________ A cream soup made from shellfish.
6. ____________________ A mixture of equal parts raw butter and flour mixed together into a smooth paste.
7. ____________________ A white sauce made from white roux and milk.
8. ____________________ A sauce made of brown stock and flavouring ingredients and thickened with brown roux.
9. ____________________ A semisolid liquid cold sauce or dressing consisting of oil and vinegar emulsified with egg yolks.
10. ___________________ To cook very gently in water or other liquid that is not hot but not actually bubbling, about 71°C to 82°C.
Section C
Answer all the questions.
1. Name four procedures for blanching bones.
2. List five qualities of the functions of sauces.
3. Three basic principles incorporating the roux.
4. Draw a structure of a “finished sauced.”
5. Briefly explain the following standards of quality for cream soups.
i- Thickness
ii- Texture
iii- Taste
Section A
- C
- D
- C
- A
- B
Section B
- Goulash
- Vinaigrette
- Sauce
- Skim
- Bisque
- Beurre manié
- Béchamel
- Espagnole
- Mayonnaise
- Poach
Section C
1. a) Rinse bones in cold water.
b) Place bones in stock pot or steam-jacketed kettle and cover with cold water.
c) Bring the water to a boil.
d) Drain the bones and rinse them well.
2. a) Moistness
b) Flavour
c) Richness
d) Appearance (colour and shine)
e) Interest and appetite appeal
3. I. Liquid may be added to roux, or roux maybe added to liquid.
II. The liquid may be hot or cold, but not iced cold. A very cold liquid will solidify the fat in the roux.
III. The roux maybe warm or cold, but not sizzling hot. Adding a hot liquid to a very hot roux causes splattering and possibly lumps.
4.
LIQUID+ THICKENING AGENTà BASIC SAUCES+ FLAVOURING SEASONING à FINISHED SAUCE
5. i- Thickness: about the consistency of heavy cream. Not too thick.
ii- Texture : smooth; no graininess or lumps (except garnish, of course)
iii- Taste : distinct flavour of the main ingredient (asparagus in Cream of asparagus, etc.). No starchy taste from uncooked roux.
kitchen tutorial question 2
TUTORIAL TWO
Topics: Equipment Identification
The food Preparation Process
Culinary terms
Section A (Answer all the questions.)
1. __________ are small boilers produce very high heat and consumes vast quantities of energy.
A. Salamanders
B. Grills
C. Microwaves
D. Deep fryers
2. Below are the proper positioning of guiding the knife, except __________.
A. holds the item being cut
B. guide the knife
C. try to catch the knife if it’s drop
D. protect the hand from cuts
3. Marinades have three categories of ingredients, except __________.
A. oil
B. breadcrumbs
C. acid
D. flavouring
4. A mixture of rough-cut or diced vegetables, herbs, and spices used for flavouring is __________.
A. Mise-en-place
B. Mache
C. Mirepoix
D. Jardieniere
5. The __________ is used mostly for grinding meats, although other moist food may be ground also.
A. food grinder
B. slicer
C. dicer
D. mixer
Section B
Fill the blank with one correct answer from below.
Marinate | Wire whip | Chinois |
Griddle | Dredge | Bouquet Garni |
Colander | Chop | Sheet pan |
Cutting boards | Grill | Stone |
Paysannne | Turned @ tourne | Bain marie |
1. _______________ A hot water baths used for keeping food hot.
2. _______________ Flat, smooth, heated surfaces on which food is cooked directly, e.g. pancakes, toast, and eggs.
3. _______________ This mixing attachment is used for beating cream and eggs and making mayonnaise.
4. _______________ Important partner to the knife either made from woods or plastic.
5. _______________ To cut into irregularly shaped pieces.
6. _______________ To soak a food in a seasoned liquid.
7. _______________ A faggots of herbs: parsley, thyme and bay leaf usually tied inside pieces of leek and celery.
8. _______________ To cook on an open grid over a heat source.
9. _______________
10. ______________ Vegetables cut into small thin triangles or squares.
Section C
1. Give five example of “Measuring devices” that we could find in most kitchen.
2. List four points of knife care and storage.
3. Give two purposes of coating food.
4. What are the four reasons for partial cooking or blanching?
5. What are the six factors should be considered when choosing cooking utensils.
6. Draw a sketch for the following food cuts:
a. small dice
b. slice
c. croutons
d. sachet de epis
Section A
- A
- C
- B
- C
- A
Section B
1. Brain marie. 6. Marinate
2. Griddle 7. Bouquet Garni
3. Wire whip 8. Grill
4. Cutting board 9. Chinois
5. Chop 10. Paysanne.
Section C (answer)
1. Scales, Volumes measures, measuring cups, Measuring spoons, Ladles, Scoops and Thermometers.
2. I- knife block offers a good solutions in storing knife
II- never uses the point of the knife to open any tin can.
III- to clean and dry knife after used.
IV- when cutting always uses cutting boards (on an even surface).
V- any relevant points.
3. I- To retain moisture and flavor in the product.
II- to protect the food from absorbing too much fat.
4. I. To increase holding qualities.
II. To save time.
III. To remove undesirable flavors.
IV. To enable the product to be processed further.
5. A. Cost of the equipment
B. Metal that does not rust in the moist and hot atmosphere.
C. Appearance.
D. Chemical reaction with food, e.g. high acidic or alkaline attack on copper ware and aluminum pots and pans.
E. Heat conductivity.
F. Durable to withstand the kitchen heavy usage.
6. (Refer to the reference books)
kitchen tutorial question 1
TUTORIAL ONE
Topics: Introduction to Food Preparation
The Food Service Professionals
Sanitation and Safety
Section A
Answer all the questions.
1. Bacteria are one of the most common causes of foodborne disease in a food establishment because __________.
A. under ideal condition, they can grow very rapidly.
B. bacteria are found naturally in many foods.
C. bacteria can be easily transferred from one source to another.
D. All of the above.
2. Which of the following is NOT considered a potentially hazardous food group?
A. Red meats
B. Fish and shellfish
C. Poultry and eggs
D. Dried grains and spices
3. The key factor in the prevention of bacteria growth is ___________.
A. personal hygiene
B. menu evolution
C. time and temperature control
D. food quality
4. How frequently should a foodhandler wash his or her hands?
A. Once every hour
B. After handling raw food products
C. Before beginning work and after each break
D. After every possibility of contamination
5. The way of the kitchen is organized depends on the several factors, except _________.
A. the menu
B. physical of the staff
C. types of establishment
D. size of the operation
Section B
Fill the blank with one correct answer from below.
| Vitamin D | George Auguste Escoffier | Food infection |
| Undesirable bacteria | Executive chef | Sous chef |
| Food intoxication | Protein | Garde manger |
| Marie Antoine Careme | Trichinosis | The hat |
| Botulism | Vitamin B | The towel |
1. ________________ The second highest level of possible in kitchen organization.
2. ________________ It caused by poison in the food that is reproduced by bacteria.
3. ________________ Responsible for cold foods, including salads and dressings, pates, cold hors d’ouevres and buffet item.
4. ________________ The functions of this vitamin are to assist in children’s growth and enables people to see well in the dark.
5. ________________ A disease that caused by tiny worm that become embedded in the muscles.
6. ________________ One parts of this uniform’s function is to prevent loose hair from dripping into food and to absorb perspiration.
7. ________________ Composed of different amino acid that is essential to the body and have to be provided by food.
8. ________________ A person also known as The Father of 20th Century Cookery.
9. ________________ These are the bacteria that are responsible for food spoilage.
10. _______________ It caused by bacteria (or other organisms) that get into intestinal system and attack the body.
SECTION C
1. Give five of a standard of professionalism for good workers.
2. Explain the following factors food borne hazards
i) Biological hazard
ii) Physical hazard
3. Identify the six kinds of nutrients in the food.
4. List five points of suitable cloth and uniform should have.
5. State 5 factors that determined why you eat or not.
Section A (answer)
- D
- D
- C
- D
- B
SECTION B
1. Sous Chef 6. The hat
2. Food Intoxication 7. Protein
3. Garde manger 8. George Auguste Escoffier
4. Vitamin A 9. Undesirable Bacteria
5. Trichinosis 10. Food Infections
SECTION C
1.
a. positive attitude toward the job.
b. staying power
c. ability to work with people
d. eagerness to learn
e. a full range of skills
f. experience
g. dedication to quality and etc.
2. I- it contaminated by these factors either by bacteria, parasites, yeasts, mold and virus.
II- are hard or soft foreign objects in food that can cause illness and injury.
3. A. Protein
B. Fats
C. Carbohydrates
D. Minerals
E. Water
F. Vitamins
4.
II. washable
III. colour
IV. light and comfortable
V. strong- due to frequent washing
VI. absorbent
5. A. Age
B. Sex
C. Religion
D. Individual
E. Nutritional knowledge
F. Food Itself
