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)
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