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WorksheetsFOOD PREP EQUIP + SIMPLE DISHES QUIZ 3
Total questions: 13
Worksheet time: 7mins
Duxelle is best described as
The base for a stock or soup
The juice deposited in a pan during roasting
A mixture of cooked chopped mushrooms, onions and parsley
The filling for a meringue case
What is NOT a criteria for selecting a quality dairy product
Check the use by date/ best before date
All packaging is in tact
Milk should have a sour flavour and sharp smell
Cheese should have no mold or dry areas or excess moisture
What is NOT a criteria for selecting quality fruit and vegetables
No bruising, blemishes, decay, insect damage, soil or decay
Frozen fruit and vegetables should be frozen in pieces not in one solid lump
Products should be limp, and have soft spots
What is NOT a criteria for selecting quality fruit and Meat, Seafood & Poultry
Fresh products should smell fresh
Beef should be bright red without excess fat
Whole fish should have bright, clear and full eyes, firm flesh, scales attached and bright skin
Poultry should have grey skin that is sticky and soggy
Flavoured butters that can be used for herb breads or added to sauces and bases for other meals are called:
Clarified
Compound
Crouton
Panada
A bundle of herbs used to impart flavour is called a
Bouquet garni
Duxell
Roux
Mirepoix
Chiffonade involves finely slicing green leafy vegetables
True
False
To Concasse a tomato you would remove the skin and seeds from tomato and then dice
True
False
Select the correct name for this precision cut
Brunoise
Macedoine
Julienne
Jardiniere
Select the correct name for this precision cut
Julienne
Brunoise
Jardiniere
Marcedoine
Select the correct name for this precision cut
Julienne
Brunoise
Macedoine
Chiffonade
Select the ingredients that you would use to make a roux
Butter
Flour
Milk
Cream
Marinades are used to:
Shorten the life of a product
Enhance the flavour of food
Protect the product from frying fat
Tenderise a product
