SITHASC024 Prepare Asian Salads Quiz 3
SITHASC024 Prepare Asian Salads Quiz 3
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Question 1 of 4
1. Question
Match the following definitions of the following culinary terms to their name:
Sort elements
- To dissolve the cooking sediments from the base of the pan with wine or liquid to use in the glaze or sauce.
- A form of stew or casserole.
- The outer skin of citrus.
- To the tooth when pasta is cooked to appoint where there is still a “bite” to it.
- Stewed fruit
- To cook without colour.
- To spoon the cooking juices over food regularly during cooking.
- 3mm x 3mm x 40mm vegetable strips used for garnish .
- Meat poultry and game are tied with butchers twine.
- To par cook or whiten food in boiling.
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Deglaze
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Ragout
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Zest
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Al dente
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Compote
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Sweat
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Basting
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Julienne
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Trussing
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Blanch
Hint
Deep Frying
Steaming
Boiling
Wok Frying
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Question 2 of 4
2. Question
Match the type of food categories to an explanation of characteristics of the following different food categories and two (2) examples of each?
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- are edible flowers, roots, stalks, leaves, seeds and fruit of plants: potato / apples;
- edible seeds and product of grasses that are harvested : wheat / rice;
- animals that are bred for human consumption: chicken / beef;
- Comprise of milk from varying cows sheep, goats and buffalo. It consists of yoghurt cheese and cream;
- Fish and shellfish are farmed and or caught: Fish / prawns.
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Vegetable and fruits
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Farinaceous products
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Meat and poultry
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Dairy
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Seafood
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Question 3 of 4
3. Question
Pick the statement that defines conflict. (pick one correct option)
Hint
Seasonal Changes
Stock Control Procedure
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Question 4 of 4
4. Question
Match the correct definition with the correct cookery method (drag and drop) Part 1
Sort elements
- A dry method of cookery where food is cooked by dry heat without direct exposure to a flame, typically in an oven;
- A cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C from an open flame, oven, or other heat source;
- Cooking food completely submerged in water at 100 degrees
- A dry method of cookery where food is completely submerged on oil or fat;
- Is a moist-heat method of cookery where water is boiled to create steam that carries heat to the food to cook it. A steamer can either be under pressure or atmospheric;
- A wet method of cookery where food is half covered with a liquid, covered with a lid, placed in the oven or on a stovetop. Tougher jointed meats are generally used;
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Baking
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Roasting
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Boiling
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Deep Frying
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Steaming
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Braising