Q.1.h

The method of cookery used when food is subjected to the transfer of heat through conduction in a small amount of hot oil or fat in a pan.

(select)Poaching,Stewing,Boiling and simmering,Blanching,Steaming,Braising,Shallow frying,Grilling,Deep frying,Microwaving,Roasting,Baking

I. What effect does this cooking method have on the following major food types?

a. Frozen Goods

b. Fruit

c. General Food Items

• Oils

d. Meat

e. Poultry

f. Seafood

g. Vegetables

Q.1.i

The method of cookery used when food is subjected to the transfer of radiated heat from above, below or both. The heat source can be gas, electric or charcoal.

(select)Poaching,Stewing,Boiling and simmering,Blanching,Steaming,Braising,Shallow frying,Grilling,Deep frying,Microwaving,Roasting,Baking

I. What effect does this cooking method have on the following major food types?

a. Dairy Products

b. Dry Goods

c. Fruit

d. Meat

e. Poultry

f. Seafood

g. Vegetables

Q.2.b

Choose the best option, from the drop down list below, the causes for the problems of the following different methods of cookery:

Poaching:

I. Rubbery Fish

(select)Temp too high or over cooked,Too high temp,Not submerged in liquid

Poaching:

II. Discoloured Fruit

(select)Temp too high or over cooked,Too high temp,Not submerged in liquid

Poaching:

III. Food Breaks Up

(select)Temp too high or over cooked,Too high temp,Not submerged in liquid