Answer the questions about posts, each one has to be min 200 wooords,

a) Select one of the following discussion questions to answer.

1. Identify the types of potatoes and their quality factors.
2. Identify the major types of dried legumes and the methods for cooking them properly.
3. Identify the major types of rice and other grains and the methods for cooking them properly.

b)Select one of the following discussion questions to answer.

1. Explain the procedure for roasting and baking meats, poultry, and seafood, and evaluate foods cooked by this method.

2. Explain the procedure for barbecuing meats, poultry, and seafood, and evaluate foods cooked by this method.

3. Explain the procedure for grilling and broiling meats, poultry, and seafood, and evaluate foods cooked by this method.

4. Explain the procedure for sauting meats, poultry, and seafood, and evaluate foods cooked by this method.

5. Explain the procedure for pan-frying meats, poultry, and seafood, and evaluate foods cooked by this method.

6. Explain the procedure for deep-frying meats, poultry, and seafood, and evaluate foods cooked by this method.

7. Explain the procedure for simmering and submersion-poaching meats, poultry, and seafood, and evaluate foods cooked by this method.

8. Explain the procedure for shallow-poaching meats, poultry, and seafood, and evaluate foods cooked by this method.

9. Explain the procedure for steaming meats, poultry, and seafood, and evaluate foods cooked by this method.

10. Explain the procedure for braising meats, poultry, and seafood, and evaluate foods cooked by this method.

11. Explain basic sous vide procedures, as they are applied to meats, poultry, and seafood.

c)Select one of the following discussion questions to answer.

1. Describe the composition and structure of meat.

2. Explain how to use the federal inspection and grading system and an understanding of the aging process to determine the quality of meats.

3. Identify the primal cuts of beef, lamb, veal, and pork, and the major fabricated cuts derived from each.

4. Select, fabricate, and store meats properly.

5. Select appropriate cooking methods for the most important meat cuts, and determine doneness for each method.

6. Identify the characteristics of variety meats and popular game and specialty meats.

d)Select one of the following discussion questions to answer.

1. Identify poultry products with respect to composition and structure, classification, and grade.

2. Explain how to handle poultry products correctly when storing, cutting, and cooking.

e)

Select one of the following discussion questions to answer.

1. Identify a variety of fin fish and describe their available market forms and fabrication methods.

2. Describe how to identify and maintain quality in fresh and cooked fish.

3. Describe the characteristics and preparation methods of the most common mollusks and cephalopods.

4. Describe the characteristics and preparation methods of the most common crustaceans.

f)Select one of the following discussion questions to answer.

1. What are the steps in the basic procedure for baking fish? Describe guidelines for success in baking fish.

2. What is braising of fish, and how does it compare to baking?

3. What are the steps in the basic procedure for broiling or grilling fish? Describe guidelines for success in broiling and grilling fish.

4. What are the steps in the basic procedure for sauting fish la meunire?

5. What are the guidelines for success in sauting and pan-frying fish?

6. What kinds of fish and seafood items are most appropriate for deep-frying?

g)

Select one of the following discussion questions to answer.

1. Why must popover batter be mixed more thoroughly than muffin and biscuit doughs?

2. What are the steps in the straight dough method vs modified straight dough method?

3. What is the difference between the basic muffin and basic biscuit methods?

4. What are the 12 steps in yeast dough production?

5.What are the steps in the procedure for fermenting yeast doughs?

6. What are the steps in the rolling-in procedure for Danish and croissant doughs?

h)Select one of the following discussion questions to answer.

1. Describe the main types of vegetarian diets including the foods allowed and prohibited in each, and the use of complementary proteins in these diets.

2. List seven guidelines for building vegetarian menus.