Hospitality Methods of Cookery

When Deep-Frying you want the Oil to Cover the Food By

• 1/4
• 1/2
• 3/4
• Completely 

Classify this cooking method:
roast

• Moist 
• Dry
• Combination

A wet method of cooking that is gentle and for good quality foods that will fail apart if boiled.

• grilling
• casseroling
• saute
• poaching

A dry heat method of cookery in an oven where the addition of fat adds moisture.

• Roast
• Bake
• Fry
• Saute

Slow simmering and long cooking method where the food is simmered in a liquid.

• Frying
• Saute
• Stewing
• Boiling

____________ is a dry method of cookery where food is placed under or above a radiant heat source

• Baking
• Boiling
• Steaming
• Grilling

What is the simmering temperature ?

• 95C to 98C

• 97C to 100C

• 90C to 95C

What is the deference between boiling and poaching?

• Temperature

• Food Items

• Heat Source

Give 3 each, suitable foods for boiling and poaching

• Boiling - Pasta, Rice, Eggs with the shell

  Poaching - Fruits, Seafood, Eggs

• Boiling - Pasta, Rice, Eggs

  Poaching - Fruits, Seafood, Eggs with the shell

• Boiling - Rice, Eggs with the shell, Fruits

  Poaching - Seafood, Eggs, Pasta

What is the method of cookery where food is cooked in small amounts of fat in a pan?

• Deep Frying

• Shallow Frying

• Chargrilling

• Broiling