Sauce - Barbecue Essay Example for Free

behave Barbecue EssayChoose the most appropriate answer for each question.Shade your choice on the object issue Sheet. 1. Egg whites will whip up into a better foam ifa) they atomic number 18 at room temperatureb) they are well chilledc) they have broken amount of baking soda added to themd) they have small amount of oil added to them2. Which of the following combination is incorrect ?a) Cinnamon-bankb) Cumin-seedc) Marjoram-rootd) Clove-bud3. Potato is aa) starchb) vegetablesc) both a and bd) neither a nor b4. Which of the following terms is associated with broiling? a) low heatb) adjure food itemsc) slowd) all of the above5. Deglazing takes place aftera) broilingb) grillingc) chummy-fryingd) sauting6. Which of the following aptitude produce a cloudy stock?a) Using the fresh boneb) Covering the potc) skim frequentlyd) Simmering gently7. ____________are made from force beseechnesss of poultry or game wrapped in the uncase of the bird and poached in an appropriate stock. a ) Quenellesb) Patec) Terrined) Gelatine8. When making mayonnaise,it is essential to ____________. a) Beat the pelt yolks well in a bowlb) Have all the ingredients as cold as potentialc) Use highly flavoured ingredientsd) Add the boil all at once9. The_________ of a slice of nub determines its readiness time. a) thicknessb) gradec) weightd) age10. Which of the following thick soups are most presumable to contain seafood? a) cream soupb) pureesc) bisqued) potages11. Vegetables are least in all likelihood to be__________ .a) poachedb) braisedc) boiledd) deep fried12. _________ can protect a roast from drying eon cooking. a) cooking it fat side upb) bardingc) lardingd) all of the above13. To make a white roux with 250gm of butter,you will need a) 500 ml cornflourb) 125 gm flourc) 250 ml flourd) 250 gm floure)14. Which of the following is not a function of fats in baked goods? a) to give firmness to the structureb) to add moistnessc) to give pertness colord) to increase product qualities15. Artichokes and asparagus are considered asa) cabbage familyb) shootsc) leafy vegetablesd) onion family16. A liaison is added to a act __________.a) at any time during cookingb) at the beginning of cookingc) just before the sauce is reducedd) at the end of cooking17. Which of the following is least likely to be found in a sachet? a) bay leafb) garlicc) peppercornd) dried thyme18. A prawn is a ___________.a) large shrimpb) green shrimpc) crustaceand) both a and c19. Which of the following would generally not to be served with fish a) caper sauceb) lemon butter saucec) demi glaced) tartare sauce20. Which is the best answer that describes the effects of heat to food composition i. Proteins coagulateii. kail caramelizeiii. Water evaporatesiv. Fat solidifyv. Starches gelatinizeda) i onlyb) i and ii onlyc) i,ii,iii and vd) all the abovePART BTRUE AND FALSEShade the letter T if the education is True and F if the statement is False on the True/False Answer Sheet. 1. Bones tha t are exposed to air during cooking will turn dark and this will discolour the stock.2. Broth and bouillon meet 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 slaughter 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 pee 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 chew.11. The market form of whole fish usually has had the viscera removed.12. all(prenominal) kind of scraps can be used in stocks at all time with no exception.13. Rigor mortises is the stiffness in an animals muscles,due to chemical changes in the flesh.14. The compound that colors red vegetables red is carotenoids.15. The uterine cervix and back of a chicken is the best bones for stock making.16. A classical Tomato sauce is made with roux.17. 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 DSHORT ESSAYAnswer ALL questions. perplexity 1Explain 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. head word 2Name and formulate 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 seasoning ingredients.QUESTION 3Names the five(5) important parts of meat tenderloin and briefly describe the characteristics of the meat. 1-chateaubriand2-fillets3-tornedos4-fillet migaou5-goula shQUESTION 4Give 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 basil. Spices are any part of plant,other than that,the leaves used in flavouring.The examples of spices are celery seeds,cumin seeds,caraway seeds and cloves.QUESTION 5List the four(4) basic ingredients of clear meat.i. Lean ground meatii. Egg whiteiii. Mirepoixiv. Acid ingredientsQUESTION 6What is different between marbling and barding?Marbling is fat deposited within muscle tissue while barding is tying slicesof fat over the surface of meat to protect them while roasting.