SITHPAT016 Produce Desserts Quiz 1

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Question 1 of 4

1. Question

Match the following definitions of the following culinary terms to their name:

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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.

Deglaze

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Ragout

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Zest	Correct Incorrect Correct answer

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

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Hint

Deep Frying

Steaming

Boiling

Wok Frying

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.

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)

Conflict is where there is a simmering tension in the kitchen.
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Conflict is a state of opposition between parties which can cause tension.
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Conflict is where the Head Chef loses their temper all the time.
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Hint

Seasonal Changes

Stock Control Procedure

Question 4 of 4

4. Question

Match the correct definition with the correct cookery method (drag and drop) Part 1

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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;

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

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SITHPAT016 Produce Desserts Quiz 1