FOOD PREPARATION TECHNIQUES
What is the difference between paring and peeling?
Paring is removing outer skin with knife or peeler while peeling is removing outer skin with hand
What is the meaning of mise en place?
"putting in place"
What is marbling?
Combination of fats and lean meat
What are used for Dry Heat method, and Moist Heat method?
Dry Heat method: air and fat
Moist Heat method: water and steam
How to do chiffonade cut?
Stack leaves, roll them, and slice vertically
Between dice, mince, and chop, which is the smallest cut and the largest cut?
The smallest cut is mince, while the largest cut is chop
Fill in the Blank: The more marbling meat has, the ______ its grade
higher
What is the difference between broiling and roasting?
Broiling or grilling is for small-sized food, while roasting is for large-sized food
How do you cut a carrot using Julienne cut?
Do a log cut, slice it into planks, stack them, and cut vertically
Differentiate breading, dredging, and marinating
Breading is coating with breadcrumbs, while dredging is sprinkling or coating with flour. Marinating is letting food in acid-soy sauce solution
Explain the Water Test method for grading eggs
Fill a cup with water, then place egg onto it. A fresh egg sinks, while an old one floats
What is the difference between Boiling and Simmering?
Boiling is cooking food in liquid continuously until bubbles rise on the surface, while simmering is cooking food before it reaches its boiling point
How do you cut onion using Brunoise cut?
Slice across going from bottom to top, vertically along the lines, then horizontally
Differentiate beating, blending, mixing, and tossing
Beating is mixing with brisk, lifting method, while blending is mixing ingredients thoroughly. Mixing is combining ingredients in a bowl, while tossing is tumbling ingredients lightly.
Why do we have to consider the grading when buying products?
We have to consider the grading in order to get the best value out of our money and have a good outcome for the dish
Differentiate frying, pan broiling, and toasting and name three types of frying
Frying is cooking food with fats, while pan broiling is cooking pieces of food in very little fat. Toasting is introducing food in the pan without oil
Name these cuts and differentiate
Oblique cut - with two angled sides
Rondelle - round in shape
Bias rondelle - sliced at an angle, creating long ovals.