Q.1.k

Identify the method of cookery used when food is subjected to the transfer of dry heat in an oven. The dryness of heat may be modified by steam produced by the water content of the food.

(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. Frozen Goods

d. Meat

e. Poultry

f. Seafood

g. Vegetables

Q.1.l

The method of cookery used when food is subjected to the transfer of radiated electromagnetic energy waves through the food.

(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. Frozen Goods

c. Meat

d. Poultry

e. Seafood

f. Vegetables

Q.2.c

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

Stewing:

I. Stew brown when it should be white

(select)Undercooked, quality poorFat left on meat, stew not skimmed adequately, stew left standing for too longStock too dark, roux over cooked, stew burnt when cooking

Stewing:

II. Tough Meat

(select)Undercooked, quality poorFat left on meat, stew not skimmed adequately, stew left standing for too longStock too dark, roux over cooked, stew burnt when cooking

Stewing:

III. Sauce is Greasy

(select)Undercooked, quality poorFat left on meat, stew not skimmed adequately, stew left standing for too longStock too dark, roux over cooked, stew burnt when cooking