Wet methods # 1

1. Why are bones for bouillons and stocks sometimes blanched?

• 1. To improve the flavor

• 1. To remove impurities and excess blood

• 1. To speed up the cooking process

• 1. To tenderize the bones

1. What precautions should be taken when straining hot stocks or boiled foods?

• 1. Stand behind the pot and pour away from the body

• 1. Stand in front of the pot and pour towards the body

• 1. Use a strainer with a long handle

• 1. Wear protective gloves and goggles

1. How should green vegetables be refreshed after boiling?

• 1. Strain and serve immediately

• 1. Strain and cool quickly in cold water

• 1. Strain and let them air-dry

• 1. Strain and pat dry with a towel

1. What temperature should the liquid reach when boiling?

(a)  

• 50°C
• 75°C
• 100°C d
• 120°C

1. Why is it important to skim off any scum that rises to the surface during boiling?

• 1. To improve the flavor of the food

• 1. To prevent the liquid from evaporating too quickly

• 1. To prevent the scum from affecting the quality of the food

• 1. To speed up the cooking process

1. What is the recommended ratio of water to pasta for boiling?

• 1. 5 parts water to 1 part pasta

• 1. 10 parts water to 1 part pasta

• 1. It depends on personal preference

1. What is the temperature range for simmering?

• 1. 80-85°C

• 1. 90-95°C

• 1. 95-98°C

• 1. 100-105°C

1. What is the purpose of boiling with a cold-water start?

• 1. To seal in flavors and natural juices

• 1. To remove excess salt from cured meats

• 1. To leach out acrid or strong tastes

• 1. To achieve a crispy texture

1. Which of the following problems can occur when boiling eggs?

• 1. Cloudy water

• 1. shells get too soft

• 1. Discoloration of the egg

• 1. Loss of nutrients

1. What is the main characteristic of poaching?

• 1. Rapid boiling

• 1. Visible movement of the liquid

• 1. Cooking at high temperatures

• 1. Submerging food in liquid just below boiling point with no visible movement