Prepare vegetables
Basic requirements in cutting vegetables
Wash & dry the vegetables before cutting
Use the correct chopping board
Wash the knife & chopping board before cutting
Which cooking method best describes the following.
Cooking quickly in a small amount of fat,tossed in pan over high heat.
Stir frying
Name the different grades of egg.
AA
A
B
True/False
For a perfect poached egg, the egg has to be poured into boiling water.
False
Poached egg should be cooked in simmering liquid
Are chicken eggs used to make salted eggs?
No. They are typically duck eggs.
8mm x 8mm x 8mm is considered as what vegetable cut?
Macedoine
Breading and coating food through a sequence of flour, egg wash and bread crumbs
Which vitamins are present in eggs.
Vit B
Vit B12
Vit A
Vit D
Vit E
Vit K
The protein will shrink and the egg will be tough and rubbery.
Name one Asian egg dish
Chawanmushi
Tamago
Tomato egg
Bitter gourd egg
Recall the nutrients found in vegetables
Carbohydrates
Fats
Proteins
Vitamins
Minerals
Water
Temperature affects vegetables in four ways. What are they?
Texture
Flavor
Colour
Nutrients
What is the quality standard of poached eggs?
Whites -Shiny appearance
Yolk- Runny
What are the most important equipment for making scrambled eggs and omelette.
Non-stick pan
Spatula
When plating dishes how should the appearance of the plate be?
Plate should be clean, spot free and not chipped or broken.
Guidelines for checking the quality & freshness of vegetables
Bright colour
Heavy weight
Firm but not hard
Fragrant aroma
What is the purpose of alkalis and can it be used when cooking vegetables?
Baking soda is considered as alkalis. It breaks down the fiber , destroy the vitamins and make the vegetables mushy.
Which grade of eggs have reasonably firm whites.
Grade A
State the time required for boiling the following eggs.
Soft boiled
Medium boiled
Hard boiled
Soft boiled : 3-4 Mins
Medium boiled : 5-7 Mins
Hard boiled : 12-13 Mins
Is it safe to keep leftover cooked vegetables in the chiller to consume the next day?
No.
Give individual examples of the following vegetable classification.
Roots & Bulbs
Shoots
Stems
Leafy vegetables
Flowers vegetables
Fruit vegetables
Seeds vegetables
Roots & Bulbs
Potato, carrots, yams, onion,turnips, fennel, garlic
Shoots
Asparagus, bamboo, bean sprouts
Stems
Leeks, Celery, Chives
Leafy vegetables
spinach, Kai lan, lettuces, cabbage
Flowers vegetable
Cauliflower, broccoli, artichoke, Brussels sprouts
Fruit vegetables
Tomato, cucumbers, eggplant, avocado
Seeds vegetables
Green peas, sweet corn, lentils,beans
Name 6 factors responsible for nutrient loss in vegetables?
Oxygen
Long cooking
High temperature
Leaching
Alkalis (baking soda)
Plant enzymes (active in warm temperature but destroyed in high heat)
The thick albumen & thinner albumen are respectively closer to which part of the egg structure.
Thicker near the yolk
Thinner the extremely outside
What is the coagulation temperature of egg whites?
60 to 65 degrees
What is the difference between seed vegetables and fruit vegetables.
Seed vegetables grow in a pod which are eaten along with the pod sometimes
Fruit vegetables contains seeds and have fleshy insides.