Objective Answer Sheet
PART A
MULTIPLE CHOICE
Choose the most appropriate answer for each question.Shade your choice on the Objective Answer Sheet. 1. Egg whites will whip up into a better foam if a) they are at room temperature b) they are well chilled c) they have small amount of baking soda added to them d) they have small amount of oil added to them
2. Which of the following combination is incorrect ? a) Cinnamon-bank b) Cumin-seed c) Marjoram-root d) Clove-bud
3. Potato is a a) starch b) vegetables c) both a and b d) neither a nor b
4. Which of the following terms is associated with broiling? a) low heat b) tender food items c) slow d) all of the above
5. Deglazing …show more content…
Which is the best answer that describes the effects of heat to food composition i. Proteins coagulate ii. Sugar caramelize iii. Water evaporates iv. Fat solidify v. Starches gelatinized a) i only b) i and ii only c) i,ii,iii and v d) all the above
PART B
TRUE AND FALSE
Shade the letter ‘T’ if the statement is True and ‘F’ if the statement is False on the True/False Answer Sheet. 1. Bones that are exposed to air during cooking will turn dark and this will discolour the stock.
2. Broth and bouillon refer to simple,clear soups without solid ingredients.
3. Low temperature produces the best cooked eggs.
4. Yeast is a non living microscopic plant.
5. A heavy whipping cream has a fat content between 36%-40%.
6. In standard breading procedure moist items should be held longer before to extract moisture.
7. Red snapper is a type of fresh water fish.
8. Hard cheeses,such as parmesan can be grated easily.
9. A squab is a young pigeon with light and tender meat.
10. Marbling separates muscle fibers making them easier to …show more content…
In order to obtain the maximum volume from whipped eggs white,all traces of fat must be eliminated.
18. The term dressing also refers to “food stuff” that is baked separately.
19. The chef cold larder supervises the cold meat department and breading of meats,fish and seafood.
20. Whole spices take shorter time to release its flavour.
PART D
SHORT ESSAY
Answer ALL questions.
QUESTION 1
Explain why sauces that are finished with butter must be served immediately.
The sauce should then be served immediately if it is allowed to stand,the butter may separate.
QUESTION 2
Name and explain the three(3) ingredients that made up a sauce.
-A liquid ,which is the body of the sauce.
-A thickening agent
-An additional seasoning and flavouring ingredients.
QUESTION 3
Names the five(5) important parts of meat tenderloin and briefly describe the characteristics of the meat.
1-chateaubriand
2-fillets
3-tornedos
4-fillet migaou
5-goulash
QUESTION 4
Give the definitions of herbs and spices.Name four(4) spices and four(4) herbs that are commonly used in cookery.
Herbs are the leaves of certain plants used in flavouring.The examples of herbs are thymes,bay leaves,rosemary and
MULTIPLE CHOICE
Choose the most appropriate answer for each question.Shade your choice on the Objective Answer Sheet. 1. Egg whites will whip up into a better foam if a) they are at room temperature b) they are well chilled c) they have small amount of baking soda added to them d) they have small amount of oil added to them
2. Which of the following combination is incorrect ? a) Cinnamon-bank b) Cumin-seed c) Marjoram-root d) Clove-bud
3. Potato is a a) starch b) vegetables c) both a and b d) neither a nor b
4. Which of the following terms is associated with broiling? a) low heat b) tender food items c) slow d) all of the above
5. Deglazing …show more content…
Which is the best answer that describes the effects of heat to food composition i. Proteins coagulate ii. Sugar caramelize iii. Water evaporates iv. Fat solidify v. Starches gelatinized a) i only b) i and ii only c) i,ii,iii and v d) all the above
PART B
TRUE AND FALSE
Shade the letter ‘T’ if the statement is True and ‘F’ if the statement is False on the True/False Answer Sheet. 1. Bones that are exposed to air during cooking will turn dark and this will discolour the stock.
2. Broth and bouillon refer to simple,clear soups without solid ingredients.
3. Low temperature produces the best cooked eggs.
4. Yeast is a non living microscopic plant.
5. A heavy whipping cream has a fat content between 36%-40%.
6. In standard breading procedure moist items should be held longer before to extract moisture.
7. Red snapper is a type of fresh water fish.
8. Hard cheeses,such as parmesan can be grated easily.
9. A squab is a young pigeon with light and tender meat.
10. Marbling separates muscle fibers making them easier to …show more content…
In order to obtain the maximum volume from whipped eggs white,all traces of fat must be eliminated.
18. The term dressing also refers to “food stuff” that is baked separately.
19. The chef cold larder supervises the cold meat department and breading of meats,fish and seafood.
20. Whole spices take shorter time to release its flavour.
PART D
SHORT ESSAY
Answer ALL questions.
QUESTION 1
Explain why sauces that are finished with butter must be served immediately.
The sauce should then be served immediately if it is allowed to stand,the butter may separate.
QUESTION 2
Name and explain the three(3) ingredients that made up a sauce.
-A liquid ,which is the body of the sauce.
-A thickening agent
-An additional seasoning and flavouring ingredients.
QUESTION 3
Names the five(5) important parts of meat tenderloin and briefly describe the characteristics of the meat.
1-chateaubriand
2-fillets
3-tornedos
4-fillet migaou
5-goulash
QUESTION 4
Give the definitions of herbs and spices.Name four(4) spices and four(4) herbs that are commonly used in cookery.
Herbs are the leaves of certain plants used in flavouring.The examples of herbs are thymes,bay leaves,rosemary and