1 Define what is meant by the following terms? Provide two suitable foods for these cookery methods. 1) Deep frying 2) Steaming 3) Blanching 4) Shallow frying including 2 mediums 5) Braising 6) Microwaving

2 What is a Court Bouillon?

3 Which method of cookery retains more vitamins and nutrition in vegetables?

Boiling or Steaming?

4 What are two kinds of food coatings suitable for deep-frying?

5 What is meant by 'blind baking'?

6 Which method of cookery was used for the following foods?

1) Biscuits

2) French Fries

3) Filet steak

4) Rack of Lamb

7 You are preparing two main course dishes for a function. One is braised and the other is deep fried. If you need them both at the same time, which will take longer to cook? Explain why.

8 You are cooking a lamb stew; the recipe says it takes one hour to cook. After one hour you check the meat and it is still not tender. What do you do?

9 What cookery method can you use for preparing these foods

1) Cheese

2) Rice

3) Pears

4) Duck legs

5) Prawns

6) Frozen calamari

10 Why should a Bain Marie (water bath) be used when baking egg custards or terrines in the oven?

11 What does the term 'en papillote' mean?

12 What is the temperature range for baking?

13 Why should you only use a dry cloth to handle grill equipment?

14 Explain the use of flavours/condiments and garnishes. Give their definition and examples.