Welcome to your Food Production & Patisseries test no 2 for Diploma & Short term courses
Which one of the following is the process of method of cooking ? –
The correct name of stewing pan is –
The holding temperature range for a deep fryer is –
Simmering takes place at a temperature of –
Which one is not the process of method of cooking? –
What is the boiling temperature of water? -
Which one cooking is done by moist heat? -
The correct approximate size to cut meat for stew is –
This is a combined method of roasting and stewing can be call as –
Cooking is done in a covered pot or pan can be term as –
It is cooking in a roasting tray in an oven with the aid of fat and first class meat, poultry and certain vegetables are used can be call as –
It is cooking by direct heat based with fat a spit is constantly revolved to ensure even colouring and cooking can be call as –
It is similar to pot roasting, the difference is that it is cooked entirely in butter can be call –
Which one is done in special earthenware utensils and served in the same -
Special Poeling is known as –
The temperature to start a roast is –
The “ENCOCOTTE” is the procedure of –
The desired shape for turning vegetables is –
A Bundle of herbs and vegetables to impart flavour to stock and sauces is referred to as -
At which temperature perishable foods are stored in the refrigerator –
The correct culinary term for coarsely cut root vegetables is –
Salted meat is placed into cold water to extract –
The correct holding temperature range for warm emulsion sauces is –
How many portions does four liters of sauce yield -
Food items for grilling must be seasoned –
At what temperature range does a liaison thicken?
Frozen fish should be thawed in –
The holding temperature range for deep fryer is –
