SET B 21-30

_____________ is a combination of both dry heat and moist heat cooking technique.

• Saute

• Frying

• Baking

• Grilling

• Braising

Another name for 'pleurote' is _______________.

• Paprika

• Banana

• Spinach

• Black peppercorn

• Oyster mushroom

A vegetarian that feeds on both dairy products and vegetables that includes eggs is called...

• Vegan

• Lacto-ovo

• Vegetarian

• Ovo-vegan

• Lacto-ovo-vegan

_____________ is a cutting method use for mollucks.

• Slicing

• Turning

• Peeling

• Shucking

• Chopping

Examples of legumes which also falls under the starch category. Of then used in stews and soups.

• Peanut

• Saffron

• Nutmeg

• Hazelnut

• Chickpeas

There are 3 procedures that can prevent from vegetables to result in flavour loss, so what are they EXCEPT

• Keep skins on when possible

• Use a minimal amount of cooking liquid

• Cook in a slow temperature in long time

• Cook in a high temperature in short time

• Cut veggies into large chunks to reduce surface area

The method of cooking chicken baliotine is by...

• roasting

• braising

• poaching

• grilling

• steaming

When using frozen poultry, check that...

• The poultry is whole or cut

• The packaging is damaged

• The packaging is undamaged

• There are no sign of freezer burns, which are indicated by white patches on the skin

• Frozen birds are defrosted by moving them from the freezer to a refrigerator.

Meat-type chickens normally grown to a market age of ___________.

• 2 - 8 days

• 15 - 29 days

• 25 - 39 days

• 35 - 49 days

• 45 - 59 days

Which of the following is Crustaceans ?

• Crab

• Squid

• Shrimp

• Lobster

• Octopus