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  • Alexandria Faith B. Nolloda Bshm-1A

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    VICTOR ALEXANDRE B. MANGOVO
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    This document contains questions from a midterm examination on kitchen essentials and basic food preparation. It lists the main parts of beef and knife, basic vegetable cuts, definitions of bouquet garni and five spice, a French phrase for "putting everything in place", techniques for food plating and presentation, and the five mother sauces in cooking. The examination covers identification of cuts of meat and parts of knives, common vegetable cuts, basic cooking terms and techniques for attractive plating of food.

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    Midterm Examination

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    This document contains questions from a midterm examination on kitchen essentials and basic food preparation. It lists the main parts of beef and knife, basic vegetable cuts, definitions of bouquet garni and five spice, a French phrase for "putting everything in place", techniques for food plating and presentation, and the five mother sauces in cooking. The examination covers identification of cuts of meat and parts of knives, common vegetable cuts, basic cooking terms and techniques for attractive plating of food.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    10 views3 pages

    Alexandria Faith B. Nolloda Bshm-1A

    Uploaded by

    VICTOR ALEXANDRE B. MANGOVO
    This document contains questions from a midterm examination on kitchen essentials and basic food preparation. It lists the main parts of beef and knife, basic vegetable cuts, definitions of bouquet garni and five spice, a French phrase for "putting everything in place", techniques for food plating and presentation, and the five mother sauces in cooking. The examination covers identification of cuts of meat and parts of knives, common vegetable cuts, basic cooking terms and techniques for attractive plating of food.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 3

    KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION

    MIDTERM EXAMINATION

    ALEXANDRIA FAITH B. NOLLODA BSHM-1A

    1-13 PARTS OF BEEF ( 13 POINTS )

    1. Chuck
    2. Rib
    3. Short loin
    4. Sirloin
    5. Tenderloin
    6. Top sirloin
    7. Bottom sirloin
    8. Round
    9.
    10. Flank
    11. Plate
    12. Brisket
    13. Shank

    14- 23 PARTS OF KNIFE ( 10 POINTS )


    14. Point
    15. Spine
    16. Rivet
    17. Butt
    18. Tang
    19. Scales
    20. Bolster
    21. Heel
    22. Edge
    23. Tip

    24-31 BASIC VEGETABLE CUTS ( 8 POINTS )

    24. Batonnet
    25. Large dice
    26. Small dice
    27. Fine brunoise
    28. mince
    29. brunoise
    30. Medium dice
    31. Julienne

    32. WHAT IS BOUQUET GARNI? A herb mixture known as garnish bouquet


    33. WHAT IS FIVE SPICE? Mixture of five different spices
    34. FRENCH TERM FOR “TO PUT EVERYTHING IN PLACE”? Meez ahn plahs
    35-45
    FOOD PLATING AND PRESENTATION TECHNIQUES (10 POINTS)
    35. Create height on the plate.
    36. Serve smaller portion sizes.
    37. Match your food presentation on the restaurant theme.
    38. Choose the right plates.
    39. Play with textures.
    40. Use contrasting colors.
    41. Cut meat horizontally.
    42. Use edible garnishes and decorations.
    43. Express yourself.
    44. When in doubt, keep it simple.
    45.

    46-50 WHAT ARE THE FIVE MOTHER SAUCES?

    46. Hollaindaise
    47. Bechamel
    48. Espagnole
    49. Veloute
    50. Classic Tomato Sauce

    END OF EXAMINATION. GOODLUCK =)

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