Question
Q17: What are three basic precision cuts you might use when preparing vegetables? Q18: Explain how each of these clarifying agents is important for clarifying
Q17: What are three basic precision cuts you might use when preparing vegetables?
Q18: Explain how each of these clarifying agents is important for clarifying consomm.
- Lean minced meat
- Egg whites
- Mirepoix of vegetables
Q19: You are preparing ingredients for 40 serves of English custard. Each serving is 250 ml. The following recipe yields 2 L. Calculate how much of each ingredient you need to make enough servings of custard.
Ingredients
Yield 2 L
Quantity (40 portions)
Milk
2 L
Sugar
200 g
Vanilla essence
4 ml
Egg yolks
20
Q20: Describe the steps involved in reheating 5 L of soup, such as pea and ham soup, that was stored in the cool room overnight.
Q21: Match the cooking duration timeframe to the correct type of stock.
Fish stock
Vegetable stock
Estouffade (brown stock)
Chicken stock
A: Slowly simmer for 6 to 8 hours, skimming as needed.
B: Skim and allow to gently simmer for 20 minutes. Strain through a fine sieve.
C: Allow to simmer gently for 30 minutes. Skim as necessary to remove impurities.
D: Simmer for 3 to 4 hours, skimming the surface as often as necessary.
Q22: These soups and sauces have problems which affect their taste. How can you adjust them to improve the taste?
Problem
Solution
Sauce/soup tastes weak and bland
Sauce isn't rich enough
Soup isn't rich enough
Ingredients in soup are too crunchy
Soup tastes too strong
Q23: Your pumpkin soup is too thick. What food quality adjustments can you make?
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