Cooking Methods
What is the temperature range of Boiling?
100C
What technique is applied to onions when it should be cooked until transparent?
Sweating
The rice size used for a Risotto is long grain rice.
False.
Leeks, Celery (Celeriac), Onions & Carrots
What are the four main regions of the Northern Region of Saudi Arabia?
Ar'Ar, Al Jawf, Tabuk, Hail
What is the temperature of Simmering?
86 - 99C
How long does it need prepare a Beef Stock?
4 hours
Why do we add stock gradually in the preparation of a Risotto?
To avoid the rice from sticking to the pan.
Stock is prepared with bones and Broth prepared with meat.
What are two (2) main food sources in the northern region?
Fish, Meat, Vegetables & Fruits & Dates
What is the temperature range of Poaching?
55-85C
What are the three types of Roux?
White, Blonde and Brown
Which part of beef has the best bones to prepare a stock?
The Back
What is the correct time to prepare a White stock?
2 hours
What is the end of the season of dates in Al Jawf called?
Hilwat Al Jawf
In a Bain Marie Without movement
In a Bain Marie With movement
In a bag
In a little liquid
In a alot of liquid
Why is the head and tail of fish removed when preparing a stock?
To avoid cloudiness
Which type of heating method is simmering?
Convection Heat
What are the four categories of Soup?
Clear, National, Creamy (Thick or Puree), Special
What are the main sources of meat in the Northern Region?
•Camel.
•Lamb (Nuaimi).
•Lamb (Najdi).
•Chicken.
What is the temperature range of Blanching?
100C
What is the difference between the Veloute and Bechamel Sauce?
Veloute is a stock based and the Bechamel is from Milk
What are the four types of Heating methods?
Direct, Convection, Radiation & Combination
What is the definition of Maillard reaction?
The caramelization of the sugars and breaking down of amino acids through heat.
Name two (2)countries had a huge influence on the food & agriculture in the northern region?
Iraq, Jordan, Palestine, Syria