Oral questioning

1. Food preparation terms that makes the mixture smooth and light by lifting it over and over?
BEAT
2. Cooking terms that cooks meat or poultry uncovered in oven without added moisture?
ROAST
3. What is the absence of visible soil or dirt and is not necessarily sanitized?
CLEANLINESS
4. What do you call the disease carried or transmitted to people by food?
FOODBORNE ILLNESS
5. What is a stock or broth that has been clarified to remove impurities and typically made from a light meat
stock (veal, poultry or combination of both).
CONSOMME
6. What is the serving temperature for HOT CLEAR SOUP?
210 F/ 99 C
7. what are the componets of Canape?
Base, spread and garnish
8. Part of salad serves as the background for the body of the salad and this may include different greens?
BASE
9. A classification of salad which consists of one or more ingredients held together in a cohesive mass.
BOUND SALAD
10. What are the 3 functions of the spread in a bread or sandwich?
To prevent the bread from soaking up the filling
To add moist
To add flavor
11.A bread which refers to the process of leavening bread by capturing wild yeasts in a dough or batter, as
opposed to using a domestic yeast?
SOURDOUGH
12. What are the components of a Main course?
Protein, vegetable dishes, starch dishes and sauce
13. A meat that contains more narrow muscle fibres that tend to operate over long periods without rest?
RED MEAT
14. What are the Dry cooking method?
ROASTING, GRILLING, BROILING, BAKING, PAN FRYING, DEEP FAT FRYING
15. What are the combination cooking method?
BRAISING, STEWING
16. What is a soft, white, tasteless powder that is insoluble in cold water, alcohol, or other solvents?
STARCH
17. What condition can contribute to multiple increase of bacteria? Fattom- Food, Acidity, Time, Oxygen,
Moisture
18. What are the types of food contamination? Physical, Chemical, Biological
19. Glutten strands are shortened by? Shortening
20. What are the two common ingredients that can be used to put out a top range grease fire? Salt and baking
soda
21. What is the most common types of menu that fast food establishments offer? Ala carte
22. What are the moist cooking method? Boiling, steaming, poaching, and simmering
23. What do we mean by mis-en-place? Putting everything in place
24. What is the fact flour ration when preparing roux? Equal amount
25. What is hollandaise sauce made of? Egg yolk+ lemon juice+ fat (butter oil)
26. Part of poultry that describes as white meat? Breast
27. How do you determine the freshness of the meat? Color, aroma, texture
28. How do you check the doneness of your cooked meat? Food thermometer of knife to prick?
29. When sanitizing an area, is it still necessary to rinse off the detergent? Yes
30. What kind of salad has apples, walnut, celery, and mayonnaise as a dressing? Waldorf salad
31. What kind of sandwich has at least 3 slices of bread? Club house sandwhich
32. What cooking method is used in making shirred egg? Bake
33. what is soft-ripened cheese? Brie, camembert
34. What do you call the bit-sized decorative open-faced sandwiches? Canape
35. What ingredients is used to facilitate coagulation of egg whites in poached eggs? Vinegar
36. How to prolong the shelf life of bread? Air lock container or freeze
37. What is the right temperature when thawing food? Room temp at 40-100 degree celcius
38. What condition can contribute to formation of bacteria is classified as? High protein food, potentially hazard
food (phf)
39. Can we substitute the used of plastic plastic gloves for handwashing? When do we change them? Yes, when
necessary.
40. Which of the following is the step in implementing the FIFO rule? First put to the freezer, first to out
41. Why ingredients weigh instead of measuring them by volume? To get the accurate measurement
42. What can we make of an unleavened butter? Butter mixture, pastry, and biscuit
43. What icing is made by creaming fat and confectioners’ sugar together? Buttercream
44. What materials is used to make a cake tight into roll? Wax paper
Types of vegetables
1. Leafy green – lettuce, spinach and silver beet.
2. Cruciferous – cabbage, cauliflower, Brussels sprouts and broccoli.
3. Marrow – pumpkin, cucumber and zucchini.
4. Root – potato, sweet potato and yam.
5. Edible plant stem – celery and asparagus.
6. Allium – onion, garlic and shallot.
Cooking Methods in Preparing Vegetable Dishes
1. Dry Method
a. Roasting
b. Grilling
c. Broiling
d. Baking
e. Pan frying
f. Deep fat frying
2. Moist Method
a. Boiling
b. Steaming
c. Poaching
d. Simmering
3. Combination Method
a. Braising
b. Stewing
Uniform Cuts and Attractive Presentation for Vegetable Dishes
 Cucumber cut into washers. The washer or ring cut is best for vegetables that have narrow and
elongated shapes like zucchini and cucumbers.
 Thin slices of grilled aubergine. Thin-slicing is a term used in psychology and philosophy to describe
the ability to find patterns in events based only on "thin slices," or narrow windows, of experience. 
 Vegetable sticks. The julienne is also known as the matchstick cut. As its name suggests, what you're
going for is a thin, stick-shape cut. To make a julienne cut, square off your vegetable then cut lengthwise
into 3mm-thin rectangular slices.
 Taglio Brunoise. Brunoise is a culinary knife cut in which the food item is first julienned and then
turned a quarter turn and diced, producing cubes of about 3 millimetres or less on each side. In France, a
"brunoise" cut is a smaller 1 to 2mm. Some typical vegetables for a brunoise are carrots, celery, leeks, and
turnips.
 Mirepoix. Mirepoix means 1: diced onions, carrots, celery and leek. 2. the type of cut of the mirepoix.
The dices are roughly cut about 1cm and don't have to be completely regular. When talking about the cut,
it should be about 1cm and regular.
 Concasser. Concasse, from the French concasser, "to crush or grind", is a cooking term meaning to
rough chop any ingredient, usually vegetables or fruit. This term is particularly applied to tomatoes, where
tomato concasse is a tomato that has been peeled, seeded (seeds and skins removed), and chopped to
specified dimensions. Specified dimensions can be rough chop, small dice, medium dice, or large dice.
 Chiffonade. Chiffonade is a slicing technique in which leafy green vegetables such as spinach, sorrel, or
Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips. This is accomplished by stacking
leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.

STARCH DISHES
Starch is a soft, white, tasteless powder that is insoluble in cold water, alcohol, or other solvents; or
amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds called
polymers. This polysaccharide is produced by most green plants as energy storage.
Classification of Starch

1. Native or Natural Starch - refers to the starches as originally derived from its plant source. They can be
obtained from sources such as corn, wheat, potato, rice, cassava and tapioca. These long-chain
carbohydrates are insoluble in cold water and swell to different degrees, depending on type and
temperature.
2. Modified Starches - are starches that have been altered physically or chemically, to modify one or more
of its key chemicals and/or physical property. These are used in practically all starch applications, such
as in food products as a thickening agent, stabilizer or emulsifier; in pharmaceuticals as a disintegrant;
or as binder in coated paper. They are also used in many other applications.
3. 3. Purified starch - may be separated from grains and tubers by a process called wet milling. This
procedure employs various techniques of grinding, screening, and centrifuging to separate the starch
from fiber, oil, and protein.
 The following are the different commercially available starches:
 cornstarch - 389 calories.
 tapioca - 381 calories.
 arrowroot - 78 calories per cup.
 wheat - 371 calories per cup.
 rice - 403 calories in a cup.
 potato starches - 363 calories per cup.

 Cornstarch. Cornstarch, sometimes referred to as cornflour, is a carbohydrate extracted from the

endosperm of corn.

 Tapioca. Is a starch extracted from cassava root.

Arrowroot. Arrowroot (Maranta arundinacea) is a tropical tuber native to Indonesia. It’s usually processed
into a powder, also called arrowroot flour. The powder is extracted from the plant’s rhizome, an underground
stem with multiple roots that store its starch and energy.

 Wheat. Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food.
 Rice is the seed of the grass species Oryza sativa (Asian rice) or less commonly Oryza glaberrima
(African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the
world's human population, especially in Asia and Africa.

 Potatoes a starchy tuber of the plant Solanum tuberosum, and the plant itself is a perennial in the
nightshade family, Solanaceae.
Other Starches

 Pasta - Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with
water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking.

 Couscous - is a Moroccan dish of small steamed balls of crushed durum wheat semolina that is
traditionally served with a stew spooned on top.

 Noodles - are a type of food made from unleavened dough which is rolled flat and cut, stretched or
extruded, into long strips or strings.

 Flour - is a powder made by grinding raw grains, roots, beans, nuts, or seeds.
2 Types of Starch
1. Amylose - the crystallizable form of starch, consisting of long unbranched polysaccharide chains.
2. Amylopectin - is a water-soluble polysaccharide and highly branched polymer of α-glucose units found
in plants.

EGGS
VARIETY OF EGGS:

 Chicken Eggs. This is the most common type of eggs that you can get from any market when you ask
for 'EGGS'

 Quail Eggs

 Duck Eggs

 Caviar

 Goose Eggs

 Turkey Eggs

 EMU eggs

 Hilsa Eggs

FOOD PREPARATION TERMS

BEAT. Make the mixture smooth and light by lifting it over and over
BLEND. Mix two or more ingredients until one ingredient cannot be distinguished from the other.
BREAK. Divide into pieces.
CHOP. Cut into small, uneven pieces.
CREAM. Rub, mash or work shortening against the side of a bowl with the back of a spoon until it is
smooth and creamy.
CUT-IN. Combine shortening and dry ingredients when making biscuits or pastry.
CUBE. Cut into pieces of uniform size and shapes, first, lengthwise then crosswise to make cubes.
DICE. Cut into pieces of uniform size and shapes, first, lengthwise then crosswise to make cubes
DREDGE. Coat solid food with a dry ingredient such as flour, bread crumbs or sugar by sprinkling,
dipping or rolling it in one of these ingredients.
FLAKE. Separate fish into small pieces.
FOLD. Add beaten egg whites or whipped cream to a mixture without losing what has been beaten into
them.
GRATE. Cut into fine pieces by rubbing against a grater in circular or back and forth motion.
JULIENNE. Cut into thin, match-like strips.
MARINATE. Let food stand in French dressing or an oil acid mixture to add flavor.
MASH. Press food from small pieces into a pulp with an up and down or beating action of a fork.
MINCE. Cut or chop into tiny pieces.
CUTTING TECHNIQUES
PARE. Cut off the outer skin or rind with a knife.
PEEL. Pull off the outer skin or rind.
PUREE. Rub food through a sieve to make a smooth semi-liquid mixture for use in soups or saucers or as
food for babies.
SCRAPE. Remove the skin by rubbing it with the sharp edges of the knife.
SLICE. Cut across into flat pieces.
SOFTEN. Cream butter, margarine, or shortening until it is smooth and creamy or to let it stand at room
temperature until it is soft.
STIR. Mix the ingredients in a bowl by circular movement of a spoon
SPRINKLE. Scatter sugar, flour and salt over food.
TOSS. Mix lightly by lifting the ingredients for salad with a spoon and fork with two forks to avoid
braising the ingredients.
WEDGE. Cut into shape of a wedge, each piece thick at one and thin at the end
WHIP. Beat rapidly with a whisk beater to incorporate air and increase volume of egg white.

SOUP
Classification of soup according to BASE
I. Stock-base soup – the nutrients and flavorings from meat and bones dissolved in cooking
liquid gives a flavorful and nutritious soup.
II. Milk-base soup – may or may not be thickened. The chief ingredient of this soup is milk.
Classification of soup according to CONSISTENCY
I. Clear or Thin Soup – these soups start as stock or broth. It is not thickened.
II. II. Thick Soups – this heavy soup is divided into two groups:

 Cream soups – are thickened with a roux or other starch.

 Puree soups – hearty soups made by cooking starchy vegetables or legumes in a stock or broth,
then pureeing all or a portion of them to thicken the soup.

OTHER SOUPS
Bisques – traditional one is made up of shellfish thickened with cooked rice. At present, it can be
prepared using the combination of the cream and puree soup procedures and use roux instead of rice
for better stability and consistency.
Chowders – the word is derived from the Breton phrase “faire chaudière”, which means to make a fish
stew in a caldron. These hearty soups contained chunks of main ingredients (including diced potatoes)
and garnishes.