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?