Occupation 3

Identify the following style of vegetable cutting.

• batonnet

• cube

• dice

• slice

What vegetable cut is this?

• slice

• brunoise

• cube

• Julliene

What vegetable cut is this?

• mince

• chop

• slice

• chiffonade

What vegetable cut is this?

• chop

• dice

• slice

• Julienne

What vegetable cut is this?

• Julienne

• chop

• Fries

• dice

What Principle of cooking is this?

Heat transfer through direct contact.

• conduction

• convection

• electronic heat

• radiation

Which principle is this?

heat transfers through a fluid.

• convection

• conduction

• radiation

• electronic heat

heat is transferred using electromagnetic

radiations, what principle is this?

• Conduction

• Convection

• Radiation

• Steam

Among this purposes, which one is not true about cooking?

• Make its maximum valuable in palatable form

• Make it easily digestible

• To remove nutrients from the fresh meat

• Develop and enhance flavors

Identify the method used in cooking:

cooking food in a rapidly bubbling

liquid.

• Boiling

• steaming

• deep frying

• grilling