FOOD PREP EQUIP + SIMPLE DISHES QUIZ 3

Duxelle is best described as

• The base for a stock or soup

• The juice deposited in a pan during roasting

• A mixture of cooked chopped mushrooms, onions and parsley

• The filling for a meringue case

What is NOT a criteria for selecting a quality dairy product

• Check the use by date/ best before date

• All packaging is in tact

• Milk should have a sour flavour and sharp smell

• Cheese should have no mold or dry areas or excess moisture

What is NOT a criteria for selecting quality fruit and vegetables

• No bruising, blemishes, decay, insect damage, soil or decay

• Frozen fruit and vegetables should be frozen in pieces not in one solid lump

• Products should be limp, and have soft spots

What is NOT a criteria for selecting quality fruit and Meat, Seafood & Poultry

• Fresh products should smell fresh

• Beef should be bright red without excess fat

• Whole fish should have bright, clear and full eyes, firm flesh, scales attached and bright skin

• Poultry should have grey skin that is sticky and soggy

Flavoured butters that can be used for herb breads or added to sauces and bases for other meals are called:

• Clarified

• Compound

• Crouton

• Panada

A bundle of herbs used to impart flavour is called a

• Bouquet garni

• Duxell

• Roux

• Mirepoix

Chiffonade involves finely slicing green leafy vegetables

• True

• False

To Concasse a tomato you would remove the skin and seeds from tomato and then dice

• True

• False

Select the correct name for this precision cut

• Brunoise

• Macedoine

• Julienne

• Jardiniere

Select the correct name for this precision cut

• Julienne

• Brunoise

• Jardiniere

• Marcedoine