VEGETABLES

*WHAT ARE THE CLASSIFICATION OF VEGETABLES?

PROVIDE 1 EXAMPLE EACH
¬root , carrot
¬tuber , potato
¬stalk or stem ,asparagus
¬rhizomes or bulb , garlic
¬leafy , brussels
¬inflorscent , artichoke
¬fruit , avocado

*WHAT ARE THE PURCHASING FORMS OF VEGETABLES (5)

¬fresh
¬frozen
¬canned
¬dried
¬pickled

TRUE OR FALSE

*FRESH VEGETABLE SHOULD BE UNIFORM IN SIZE AND SHAPE , CRISP AND FIRM IN TEXTURE
True

*WHAT IS A YIELD TEST?

to calculate wastage and part of the product that can be used

*aim or reasons for cooking vegetables

¬Soften the fibres with minimal absorption of water
¬Cook with minimal loss of nutrients
¬Maintain a high level of palatability
¬Make the starch content more digestible
¬Preserve the natural colour and texture

*WHAT ARE THE TWO TYPES OF POTATOES?

¬starchy
¬waxy

*GIVE 2 POTATO DISHES THAT IS MADE FROM DUCHESS MIXTURE

¬Croquette Potatoes
¬Brioche Potatoes

*WHAT ARE THE 2 PURCHASING FACTORS OF LEGUMES? GIVE 1 EXAMPLE EACH

¬fresh , beans
¬dried , mongo

*WHAT IS A MISO?
¬fermented soy bean paste

TRUE OR FALSE?
*MUSHROOM NEEDS TO BE WASH IN ORDER TO REMOVE DIRT PARTICULAR
¬false , because it will absorb a lot of water

*GIVE 2 EXAMPLE OF MUSHROOM WE NORMALLY USE IN THE KITCHEN

¬oyster mushroom
¬button mushroom
*LIST DOWN WAYS TO PREVENT OXIDATION OF FRUITS
¬marinating
¬compressing

*GIVE 3 CULINARY USES OF LEMON JUICE?

¬marinating
¬additional flavor
¬prevent oxidation of some fruits

*5 classications of fruits? 1 example each

¬Shell Fruit , cashew
¬Deciduous , apple
¬citrus , lemon
¬Berries , raspberry
¬tropical , avocado

*what is the meaning of FARINACEOUS?

¬containing starch
*what is the water to pasta ratio?
¬ 1 part pasta 10 parts water

*how long do we cook fresh fettucini

¬2.5 mins
NAME OF THE USES

*term we use for a classic tomato sauce

¬Napolitaine

*rich meat sauce

¬Bolognaise

*seafood sauce
¬Marinara

*basil pine nuts garlic and parmessan cheese

¬Pesto

*egg yolk cream and bacon

¬carbonara

*what is the best flour for making pasta?

¬bread flour or 00

*ideal rice for making risotto

¬arborio rice

*ideal rice for making a biryani?

¬basmati rice

*3 types of gnocchi?
¬Gnocchi Parisienne - made with choux paste
¬Gnocchi Italienne - made from potato
¬Gnocchi Romaine - made from semolin

*2 ways of cooking rice?

¬absorption
¬boiling

*3 classification fish of each and 2 sub classification of each one

¬flesh
-white
-dark
¬shape
-round
-flat
¬habitat
-salty water
-fresh

*2 main groups of shellfish give 1 example each

¬crustacean , shrimp
¬mollusk , mussels

*list down summary of quality points for buying fish ?

¬Appearance: Wet, lustrous sheen, fresh fishy mucous.
¬Colour: Very bright, distinct, varied colours.
¬Gills: Bright red, moist with mucous.
¬Eyes: Shiny and full, not sunken, with jet-black pupils
¬Odour: Like fresh seaweed must be pleasant.
¬Texture: Very firm
¬Skin texture: Elastic
¬Scales: Must lie flat, be moist and plentiful

*at what temperature should we receive fish and shellfish?

¬0-5 degree celsius

*how long do you store in the freezer white flesh fish?

¬six months

*how long do we store in the freezer oily flesh fish?

¬three months

*how do we defrost frozen fish?

¬put in a chiller overnight

*5 factors of determining the tenderness of the meat

¬Age of Animals
¬sex
¬feeding practices
¬living environment
¬handling of animals before they are killed

*what is marbling?
¬fatty thin layer running in between the meat

*list down 3 preservation method of meat

¬Quick curing
¬Brine curing
¬Dry
*what is the difference grass fed and grain fed beef?
¬the grass fed is more leaner while grain fed beef has more marbling

*what is an adult male non castrated cattle?

¬BULL

*Parts of the tenderloin cute

¬beefsteak
¬Chateaubriand
¬tenderloin
¬tournedo
¬fillet mignons
¬fillet strips

*what is an offal?
¬the edible parts and organs of an animal, which are not classified as meat

*what part of the beef is ideal for making pastrani and cornbeef?
¬brisket

*which park of the pork is usually use to make bacon?

¬pork belly

*what is an ideal cooking method of a leg of lamb?

¬braising or stewing

*what is the 2 type of poultry meat? give 1 example each?

¬dark meat poultry , duck
¬white meat poultry , chicken

*3 cuts you can get from lamb rack

¬lamb chops
¬rib
¬loin

*what is uht?
¬ultra heat treatment

*common pasteurization method with temperature?

¬High – temperature pasteurization: milk is heated to 80° to 90°C and held between 4 to 15 seconds then chilled
down.
¬Short – time pasteurization: milk is heated to 72° to 75°C and held between 15 to 30 seconds then chilled down.
¬Long – time pasteurization: milk is heated to 65°C and held between 30 minutes then chilled down.

*what is the difference between evaporated milk and condensed milk?

¬evaporated milk is sterilized and has 1 yr shell life while condensed milk has sugar 2yrs of shell life

*what is fortification
¬addition of vitamins and minerals that may or may not have been naturally present in the milk

*how much fats does a skim milk has per liter?

¬less than 5 grams

*give atleast 3 functions of milk

¬increase crust color
¬provides moisture
¬adds nutritrional value

*3 types of cream
¬Heavy cream
¬Heavy whipping cream
¬Sauce cream

*how much fat is required for a heavy whipping cream

¬36% fat content

*give 3 functions of cream in the kitchen

¬adds richness
¬adds dairy flavor
¬provides moistness

*a cultured cream commonly found in france

¬sour cream

*how long can u keep butter in the freezer?

*3 functions of butter in the kitchen

¬act as main ingredient in some sauces
¬provides flavor
¬main ingredients of making thickening agent like roux or beurre manie

*how much fat % does a clarified butter has?

¬100%

*why is cream not stored in the freezer?

¬it will split and cant be whipped anymore

*what is cream?
¬fat molecule of milk

*what is lactose?
¬sugar content in milk

*name 3 cheese of anykind

-mozzarella , parmesan , gorgonzola

*5 steps in making emental cheese

¬coagulation
¬curdling
¬scalding
¬draining
¬pressing

*what is cheddaring?
¬its curd cut into blocks which are turned and stacked at the bottom of the cheese vat at intervals of ten to fifteen
minutes for about one-and-a-half hours.

*egg whites are use for clarifying what?

¬stocks and making consumme

*what is the advisable storing temperature for eggs?

¬2-5 c
*what is lecithin in egg
¬fat of the cell

*list down 3 ways of cooking eggs

¬boiling
¬pan fry
¬poached

*why do we put vinegar in poached eggs?

¬to help coagulate the egg white

*3 main ingredients in making stock?

¬water
¬mirepoix
¬bones

*what is a mirepoix?
¬a 2x2 cm cut of vegetables usually a combination of onions 50% carrots 25% and celery 25%

*what are the 5 mother sauces 1 derivation each

¬demi-glace - red wine sauce
¬veloute - veal cream sauce
¬bechamel - mornay
¬tomato - tomato basil sauce
¬hollandaise - bearnaie

*what is a roux and beurre manie?

¬equal amount of fat and flour , but roux is cooked while beurre manie is uncooked

*what is the ingredients in a liason?

¬egg plus cream

*thickening agents used in sauces

¬blood
¬arrowroot
¬beurre manie
¬liason
¬roux
¬cornstrach slurry

*3 functions of a sauce
¬color
¬eye appeal
¬adds moisture

*6 classifications of soups
¬clear
¬cream
¬puree
¬chowder
¬cold
¬broth

*list down ingredients for a hollandiase reduction

¬egg yolk
¬clarrified butter
¬lemon
¬white wine
¬peppercon
¬bayleaf

*what is the ingredients in making a court bouillon

¬vegetable bundle
¬spice sachet
¬white wine

*what is the difference between a brown stock and white stock?

¬brown stock uses roasted bones while white stock u dont need to roast it

*what is haccp?
¬hazard analysis critical control point

*temperature of danger zone

¬5-60 degree celsius

*what is fattom?
¬fat
¬acid
¬temperature
¬time
¬oxygen
¬moisture

*what is chiller temp?

¬0-5 C

*what is the ideal freezing temp?

¬-18 to -24 C

*ur haccp program should be reactive ? proactive ? overreactive

¬proactive

*true or false bacteria multiply every 20 minutes

¬true

*what are the 7 steps in the haccp system

¬Conduct a hazard analysis
¬Identifiy the critical control point
¬Establish critical limits
¬Monitoring
¬Establish corrective action
¬Verification
¬Recordkeeping

*what is cross contamination?

¬the transfer of unwanted bacteria from one place to another

*what is the difference between food spoilage and food poisoning?

¬spoilage is visible and smelly while poisoning is like fresh but there are bacteria

*what are the 3 types of hazzard and 1 example each

¬physical hazzard , hair glass
¬chemical hazzard , pesticide
¬microbiological hazzard, bacteria fungi

*what do you understand with the 2 hr 4hr rule

¬if its 2hrs and below you can put it in the chiller , reheated or use immediately and can be used if it goes 4hrs and
more you need to immediately throw it