Methods of Cookery
Blanching food is a method of cookery. True or False
False- Blanching is a process and not a method of cookery.
The employee is responsible for supervising kitchen operations, staff and food production.
Executive Chef
Peaches, plums, cherries and apricots belong to what group of fruit.
Stone
What process occurs when starch is heated with liquid and the starch granules swell and thicken the mixture.
Gelatinisation
What type of pastry is made by repeatedly folding fat between layers of dough.
Puff Pastry
Tender cuts of beef are generally most suited to which cooking methods.
Grilling, pan-frying or roasting?
What style of service provides food presented on platters and served to guests at the table
Silver Service
Potatoes, carrots and beetroot are commonly classified as what type of vegetable.
Root Vegetables
What browning reaction occurs when sugar is heated and develops a darker colour and richer flavour.
Caramelisation
What is a compote?
A type of fruit stew
What is the difference between dry-heat and moist-heat cooking methods?
Dry-heat methods cook food without added liquid, such as roasting, grilling and frying. Moist-heat methods use water, stock or steam, such as boiling, poaching and steaming.
What style of service is often used at large functions because many guests can be served efficiently at the same time and often provides a wider range of food choices.
Buffet service
Which parts of an animal are tougher cuts of meat generally taken from, and why are these muscles tougher?
Tougher cuts of meat generally come from the parts of the animal that do the most work, such as the shoulder, neck, legs and brisket. These muscles contain more connective tissue and collagen, which makes the meat firmer and tougher. They are best suited to slow, moist cooking methods such as braising or stewing, which help break down the collagen and tenderise the meat.
What functional property occurs when egg proteins set during the cooking of a quiche.
Coagulation
Which sauce uses a blonde roux and chicken stock ?
Veloute
Which moist-heat method of cookery requires food to be cut into small pieces, covered in liqud and cooked slowly.
Stewing
What service style usually provides greater portion control because meals are prepared and plated in the kitchen.
What term describes foods that are high in starch and commonly made from grains, flour or cereals.
Farinaceous products
What process occurs when starch is exposed to dry heat, causing browning and the development of a toasted flavour.
Dextrinisation
When making a crème anglaise it becomes grainy and lumpy. What has happened ?
The eggs have over coagulated ( scrambled) this can happen is the mixture heats to over 82 degrees.
What type of heat transfer is mainly responsible for cooking food in a conventional oven as hot air circulates around it.
Convection
What is the difference between the hospitality industry and the tourism industry? Give an example of a business from each industry.
The hospitality industry focuses on providing services such as food, beverages and accommodation to customers, for example restaurants, cafés and hotels. The tourism industry focuses on people travelling away from their usual place of residence for leisure, business or other purposes, and includes services such as tour operators, attractions and travel agencies. The two industries often work closely together.
What are the main differences between game meat and domestic meat in terms of flavour, fat content and texture.
Game meat generally has a stronger, richer flavour, is lower in fat, and can have a firmer or tougher texture because the animals are usually more active. Domestic meat generally has a milder flavour, often contains more fat and marbling, and is usually more tender.
What browning reaction occurs when proteins and reducing sugars react during heating.
Maillard reaction
When a roux is cooked for longer period of time and becomes darker, its thickening ability generally .....
Reduces