Why sheep breast cut is the best for slow roasting?

Because sheep breast is a valuable cut due to its mouth-watering tenderness, intense flavor, and rich amounts of vitamin B12.

Why is acid important in marinades?

Because it breaks down the meat and tenderizes it.

What is the important thing that Minda needs to apply in marinating fish and seafoods?

Seafood and fish should be marinated for no longer than one hour because it is naturally quite tender and can become mushy if marinated too long.

Why we need to use a non-reactive container - steer clear of aluminum, copper, or cast iron instead of metal or copper when marinating?

Because the acidic ingredients in the marinade can react with copper or metal.

Jasmine prepared a pork chop marinade two days ago and she placed it in refrigerator. She doesn't want to cook it yet but she remembers her mother saying that it should not be exceeded in two days. Is she needs to cook it or not? Why?

Yes, because after two days the marinade can start to break down the fibers of the meat, causing it to become mushy.

Is it advisable to reuse the marinade mixture used for barbeque?

No, Marinades are in contact with raw ingredients, which may contain harmful bacteria.

The following are the effects of heat in meat EXCEPT___________.

The protein will become overcook.

Agatha will use moist-heat method in cooking lean meat cut for dinner. What is she going to do to avoid over-cooking?

She needs to make sure that meat should be simmered, never boiled.

Geneva has an unexpected visitor coming for lunch. She decided to cook the tenderloin in the freezer. Since she only has less than hour left, she cooks the meat in high heat temperature where the meat become tough and hard to eat. Which of the following BEST explain what happened?

Because high heat toughens and shrinks protein and results in excessive moisture lost.

Adelaida bought tough cuts of meat like beef brisket or lamb shank, what cooking techniques is she going to apply to make it tender?

She needs to be cooked slowly, at low heat, for a long time, and with plenty of moisture.

Is it correct that using appropriate cooking method for the type of food being prepared is a major part of the culinary arts. Why?

Yes, because cooking method has a direct impact on the taste, texture, appearance and flavor of food.

Which of the following is the best definition of recipe?

The set of instructions that describes how to prepare or make something.

Why is it important to follow a recipe when cooking?

Because measured ingredients in a recipe not only produce consistency but control food cost and profit.

The following are the basic principles of platter presentation, EXCEPT____________.

Presentation must have three elements; centerpiece, serving portion and side dish.

Is it really need to consider the principles of platter presentation when presenting food?

Yes. It's easier to identify the origins of a neatly presented plate of food, so it is more likely to stimulate the hunger response from your customers.

Which of the following is the general rule in plating when it comes to portion sizes? Options: Use large plate so you can get anything that you like in buffet table. The half of the food on the plate should comprise of vegetables, one fourth meat or another protein, and one fourth starch. The whole part of the food on the plate should comprise of carbohydrates, desserts and small amount of protein. The half of the food on the plate should comprise of meat, one fourth starch or another protein, and one fourth vegetable.

The half of the food on the plate should comprise of vegetables, one fourth meat or another protein, and one fourth starch.

Why do we need to cook fried foods carefully in terms of presentation?

Because underdone or overcooked fried foods are difficult to present in an appealing way.

Is it really necessary for Ashley to think about the plates she's going to use for her meat dishes presentation in TLE next Monday?

Yes, she can choose white plates because white plates don't compete visually with the food you're serving because it provide contrast, making colors appear brighter and textures more interesting.

Which of the following is NOT belong in presenting meat dishes hygienically? In cleaning, making sure your hands, surfaces and equipment are clean before, during and after cooking. In cooking, making sure food is cooked throughout to kill harmful bacteria. In chilling, making sure foods are stored at the correct temperature to prevent growth of harmful bacteria. In storing, making sure that the foods are in room temperature for a long period of time.

In storing, making sure that the foods are in room temperature for a long period of time.

Which of the following is the CORRECT statement about timing in food presentation? In food presentation, its ok to take your time until you finish what you like to do to the food., Don't take too much time to decorate or plate a dish as it can make the food turn cold when it's supposed to be served hot and vice versa., Don't take too much time to decorate or plate a dish because the clients may be mad for waiting too long to their foods., In food presentation, it's okey not to focus too much on the garnish because the clients will not eat it anyway.

Don't take too much time to decorate or plate a dish as it can make the food turn cold when it's supposed to be served hot and vice versa.

Which of the following is NOT included in correct presenting meat dishes? Food that is plated and presented well is more attractive to customers and can set the tone for the entire restaurant. Presentation and plating can draw attention to the specific ingredients in a dish, whether for aesthetic or practical reasons. A strong grasp of plating and presentation techniques is vital for continued professional development.

All of the statements are correct.

How is Andrea going to store the leftovers from her birthday dinner?

Put the leftover in clean container and put in freezer.

Why processed food held in storage should be well-covered or wrapped?

To keep them from absorbing odors and flavors from other foods.

To achieve high standards of sanitation, the following measures should be strictly observed EXCEPT__________.

Leave the meat in room temperature.

Final Test in Cookery 10 Flashcards

Student preview

49 questions

Show all answers

1.

FLASHCARD QUESTION

Front

What tool is used to flip a burger patty?

Back

flipper

2.

FLASHCARD QUESTION

Front

Sandrix cooks Sinigang na Baboy for their lunch, what is the best tool to use to serve the soup?

Back

ladle

3.

FLASHCARD QUESTION

Front

Michelle instructed by her mother to go to the wet market early in the morning so she can buy newly slaughtered meat. Michelle is expected to buy______________.

Back

fresh meat

4.

FLASHCARD QUESTION

Front

Cured meat preserved by salting, smoking or aging. Which of the following is the goal of curing meat?

Back

Curing is to slow spoilage and prevent the growth of microorganisms.

5.

FLASHCARD QUESTION

Front

Which of the following is the best way to describe the fresh meat?

Back

Fresh meat products have not undergone a stage of microbiological stabilization like cooking or drying.

6.

FLASHCARD QUESTION

Front

Aldrin and his friends will be having a camping at Mt.Arayat this weekend. What is the most ideal food to bring that is less hassle and easy to prepare?

Back

canned meat

7.

FLASHCARD QUESTION

Front

Michael needs to buy beef that they will cook for their parents' anniversary. Which of the following meat cut is the best for grilling, skillet and stir-fry with high, dry heats? Rib Cuts, Sirloin cuts, chuck cuts, brisket cuts

Back

Sirloin cuts

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