WorksheetsHospitality Methods of Cookery
Total questions: 40
Worksheet time: 23mins
roast
What is the simmering temperature ?
95C to 98C
97C to 100C
90C to 95C
What is the deference between boiling and poaching?
Temperature
Food Items
Heat Source
Give 3 each, suitable foods for boiling and poaching
Boiling - Pasta, Rice, Eggs with the shell
Poaching - Fruits, Seafood, Eggs
Boiling - Pasta, Rice, Eggs
Poaching - Fruits, Seafood, Eggs with the shell
Boiling - Rice, Eggs with the shell, Fruits
Poaching - Seafood, Eggs, Pasta
What is the method of cookery where food is cooked in small amounts of fat in a pan?
Deep Frying
Shallow Frying
Chargrilling
Broiling
BBQing refers to food being cooked on bars over coals or on a hot plate?
TRUE
FALSE
A "spider" in the kitchen is a strainer with a long handle.
TRUE
FALSE
Blanching is a method of baking.
TRUE
FALSE
To clarify means removing the impurities from a liquid, such as butter.
TRUE
FALSE
En papillote is a method of steaming foods.
TRUE
FALSE
Basting is the process of meat being regularly coated with a fat to assist the skin to be crispy.
TRUE
FALSE
What methods of Frying come under Shallow frying?
Sauté
Stir fry
Shallow frying
Griddle
All of the above
What temperature should the oil be to crisp and colour your chips?
180-190c
160-170c
190-200c
150-160c
Which of the points below do you need to do to look after your oil?
Let your oil overheat
Regularly remove debris from oil between batches
Don’t contaminate oil with salt or sugar
Clean fryer and strain oil once a year
Avoid foods with excess water
What is BAKING?
Cooking food by hot air in an oven.
Food cooked quickly above a heat source in a skillet or on a metal grate.
Foods cooked by vapors from boiling water.
Cooking food quickly in a hot pan with little fat.
What is BROILING?
Using radiation and waves of energy that move water and fat molecules in order to cook foods.
Food is completely covered in oil or fat to be cooked
To cook food in water that has reached its highest possible temperature of 212°F.
To quickly cook food directly under a heat source.
What is MICROWAVING?
To cook food in water that has reached its highest possible temperature of 212°F.
Food cooked in fat
Using radiation and waves of energy that move water and fat molecules in order to cook foods.
Food is cooked in a skillet in a small amount of oil or fat
What is SAUTEING?
Food cooked in an ungreased skillet
Cooking food by hot air in an oven.
Food is completely covered in oil or fat to be cooked
Cooking food quickly in a hot pan with little fat.
What is STEAMING?
Foods cooked by vapors from boiling water.
Food is fried in a small amount of oil at a high temperature, then covered for the last few minutes to steam the food.
Food cooked in an ungreased skillet
Cooking food by hot air in an oven.
Dibawah ini yang merupakan teknik pengolahan panas kering menggunakan lemak banyak adalah …
Water is boiling in a kettle. The type of heat transfer is ___
Conduction
Convection
Radiation
Roasting marshmallows over a fire. The type of heat transfer is ___
Conduction
Convection
Radiation
Steaming is which type of cooking method?
dry heat method
moist heat method
combination method
The advantages of cooking food are...
It improves the appearance and texture of food.
It burns food.
It makes food easy to digest.
It helps to keep food for a longer time .
It always makes the food very soft.
Food cooking using hot air is called...
Cooking with dry heat
Cooking with moist heat
Frying
An advantage of steaming is...
Nutrients, colour and flavour are conserved.
Boiled food is easily digestible.
It is a slow method of cooking.
This method of cooking preserves the maximum nutrients.
