Cookery 10 - Quarter 2 - Quiz #2

Visual sense effective food presentation depends on the understanding of techniques involving the following, except;

• balance

• arrangement

• garniture

• weight

Picture It Out.

• Main item in front, vegetables, starch items and garnish at the rear.

• Main item in the center, with vegetable distributed around it.

• Main item in the center with neat piles of vegetables carefully arranged around.

• A starch or vegetable item heaped in the center, the main item sliced and leaning up against it.

Name the picture.

• Main item in front, vegetables, starch otems and garnish at the rear.

• Main item in the center, with vegetable distributed around it.

• Main item in the center with neat piles of vegetables carefully arranged around.

• A starch or vegetable item heaped in the center, the main item sliced and leaning up against it.

What presentation technique is this?

• Vegetable Purees

• Ribbon Vegetables

• Vegetable Rings

• Tie Vegetables

What presentation technique is this?

• Vegetable Purees

• Ribbon Vegetables

• Vegetable Rings

• Tie vegetables

Transfer Steamed vegetables to a bowl. Add salt and _______ to taste.

• fish sauce

• pepper

• soy sauce

• monosodium glutamate

Carrots and turnips need _____________ minutes to cook.

• 4-5

• 10-15

• 2-3

• 6-8

This is frying rapidly over a high heat while stirring briskly.

• Stir Fry

• Sautee

• Roast

• Stew

Store starchy vegetables in a dry location between ______________.

• 34 °F – 40 °F

• 30 °F – 50 °F

• 40 °F – 60 °F

• 60 °F – 70 °F

Hearty vegetables are best stored at cool temperatures __________.

• 34 °F – 40 °F

• 30 °F – 50 °F

• . 40 °F – 60 °F

• 60 °F – 70 °F