Seafood Food
Fins, gut, tail, head
The structure of meat consists of:
-muscle fibre, connective tissues, fabricated cuts
-muscle fibre, connective tissues, adipose tissue
-carcase, connective tissues, adipose tissue
-fabricated cuts, carcase, adipose tissue
Muscle fibre, connective tissues, adipose tissue
Which is not a function of fat in cake
- tenderize the product
-form the structure
- enrich the cake
-give the cake flavour
form the structure
The executive chef asked you to prepare breaded fish fillet. you are expected to:
-flour, egg wash, and bread the fish
- dredge the fillet with flour and bread crumbs
-use flour and bread crumbs and bread crumbs on the fillet
-pass the fillet through egg wash and bread crumbs
flour, egg wash, and bread the fish
List 2 types of cuts for beef
Rib cut
Bhuck cut
Brisket cut
Round cut
Plate and Flank
Three methods used in the preparation of eggs for breakfast are:
Shirring, poaching and boiling
What are 2 basic methods of preparing cakes
All in one
Creaming
Rubbing in
Whisk
Fish is coated before frying to?
Allow an attractive colour and prevent the flesh from breaking apart
Identify the wholesale cuts of beef from the groups below:
-Rib, Flank, Sirloin and Shoulder
Rib, Flank,and Sirloin
Three moist methods of cooking are:
Boiling, poaching, stewing
What is the function of sugar
add sweetness and help tenderize
In the preparation of BLT sandwiches, mayonnaise would be the preferred spread because it
Protects the bread from moisture
Why is it important to use a recipe when baking cakes
For accuracy
Which of the following cooking method is a dry heat cooking method?
Roasting