HSC revision 1 - Methods of cookery
Authored by Michael Ha
Hospitality and Catering
11th Grade
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10 questions
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1.
OPEN ENDED QUESTION
3 mins • 1 pt
Explain 3considerations when plating food
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2.
OPEN ENDED QUESTION
3 mins • 1 pt
Outline 2 current trends in food service and presentation
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3.
OPEN ENDED QUESTION
3 mins • 1 pt
Discuss 2 problems in wet methods of cookery process:
Outline causes indicators corrective action
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4.
OPEN ENDED QUESTION
3 mins • 1 pt
Discuss the suitability of using a table d'hôte for a busy café
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5.
OPEN ENDED QUESTION
3 mins • 1 pt
Outline 3 associated culinary terms used in baking
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6.
OPEN ENDED QUESTION
3 mins • 1 pt
List 3 utensils or equipment used in braising
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7.
OPEN ENDED QUESTION
3 mins • 1 pt
Outline characteristics of food/dishes effect(s) on the nutritional value of poached foods
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