CEREAL AND STARCH
an odorless tasteless white substance occurring widely in plant tissue and obtained chiefly from cereals.
Starch
_________ refers to vegetables destroys nutrients and results in poor texture, appearance, and taste.
Overcooked or Overcooking
a type of animal (such as a crab or lobster) that has several pairs of legs and a body made up of sections that are covered in a hard outer shell.
Crustacean
the practice or skill of preparing and cooking food.
Cookery/Culinary
What month has 28 days?
All
a powder obtained by grinding grain, typically wheat, and used to make bread, cakes, and pastry.
Flour
To dip a food into boiling water for a very short time and then to chill very quickly
Blanch
are small, delicate, flavorful and attractive portions of food or drinks served before or at the beginning of a meal to stimulate desire to eat.
Appetizer
With 1 line make this addition problem correct.
5+5+5 = 550
545 + 5 = 550
( + sign turns to 4 )
a dish originally from Italy consisting of dough made from durum wheat and water, extruded or stamped into various shapes and typically cooked in boiling water.
What are the water solube vitamins in vegetables?
B Vitamins and Vitamins C.
What are the 3 principal components of Fish?
Water, Protein and Fat
adds flavor, provides good value, helps digestion, improves palatability and serves as garnish to SALAD
Dressings
Name three consecutive days without using any of the following days: Monday, Tuesday, Wednesday, Thursday, Friday, Saturday and Sunday.
Yesterday, Today, Tomorrow
________ which means to the tooth. Describes pasta that is cooked to be firm to the bite.
Al Dente
A French term used by chefs and other food professionals to describe all the different things that have to be done to get ready up to the point of cooking.
Mis en Place
Scaling, Cutting of tails and Fins, Eviscerating, Cleaning and Cooking/Storing/Canning
The highlight of an enjoyable meal.
Dessert
There's a boat full of people yet not a single person on the boat. How is that?
They are all Married
In classical plating, what is the position of starch in a plate.
Between 9-11 o'clock
Slice the vegetables so they sit flat in the pan, then brush with a little oil. This refers to the direct heat cooking methods, which produce vegetables with a crisp coating and a tender center.
Griddling or Barbecuing
Enumerate. Give at least 7 types of market forms of fish.
Whole, drawn, dressed, Steak, Fillet, Butterfly Fillet, Canned, Salted, Cured, Dried, Smoke (Hot & Cold)
Give atleast 5 plain egg dishes
Boiled, Fried, Scrambled, Omelette, Shirred, Coddled, Basted
Listen to your teacher.
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