Q.9

Explain why, when baking items such as egg custards, crme caramels and some types of souffls, terrines and cakes, we bake them in a bain-marie of water in the oven.

Q.4. c

Explain why you should only grill small or single portion sizes of food.

Q.3. h

Explain how to make a sauce using the pan juices from roasted meat.If this sauce is thickened what is it called? Include the name of this type of sauce in your answer.

Q1. a

Look at your recipe book and listfifteeningredients that are commonly used in the production of different fish and shellfish dishes.

Q2.

List three types of information you would expect to find on both a stock date code and a rotation label

Q4. b

Briefly describe the appearance, freshness and quality indicators that you should look for when selecting fresh molluscs, for the following three categories:

-Skin of octopus and squid

-Shells of scallops, mussels and oysters

-Flesh of shucked oysters and scallops

Q4. d

List three freshness and quality indicators that you should look for when selecting fresh (green and live)crustaceansandthree freshness and quality indicators that you should look for when selectingcooked crustaceans in the boxes provided below.

i.

Fresh crustaceans (green and live)

ii.

Cooked crustaceans

Q4. h

You have prepared a soft, delicate-fleshed fish, such as Butterfish, with a salty, soy and ginger sauce.

Explain what effect his may have on the overall taste and texture of the dish.