THEORY OF FOOD

1. Who is the father of twentieth – century (21th) cookery?

• Gorgous Handblack

• Coffee de Crème

• Careme Abdullah

• George – Auguste – Escoffier

What is the meaning of food service industry?

• Institution or companies responsible for any meal prepared outside home

• The person that provides a service to individual

• The person who is incharge of the company

• Food seller

Identify of the following is NOT a ‘moist heat’ method of cooking.

• Boiling

• Broiling

• Poaching

• Simmer

Which of the following is the LEAST factor that determines kitchen organization?

• Menu

• The size of the operation

• The type of customer served

• The physical facilities of the kitchen

Which of the following is NOT true for measuring device

• Ladles

• Scoops

• Digital Scale

• Bain Marie

What is the function of the butcher steel?

• To correct the edge of the knife after sharpening

• To sharpen knives

• To maintain the edge of the knife so that it will stay sharp longer

• To help long life of the knife

Identify the main purpose of using Bain-Marie in food service operation.

• Keeping the originality of the food flavour

• Making food easier to cook after storing

• Keeping all fresh food in good condition

• Making cooked food warm and to prevent food contamination

Choose the CORRECT answer for descending order (from the highest temperature to the lowest) of the three methods to cook food in water or seasoned and flavored liquid?

• Boil ,Simmer, Poach

• Poach, Simmer, Boil

• Simmer ,Poach, Boil

• Poach, Boil, Simmer

What is the meaning of BROIL?.

• The heat come frome the wave.

• Cook with the radiant heat from above.

• Cook with cover.

• Heat transfer from the moisture

………………..is the process that carries the heat from the heat source to the food?

• Cooking

• Steaming

• Convection

• Boiling