WorksheetsCookery 10 - Quarter 2 - Quiz #2
Total questions: 10
Worksheet time: 3mins
Visual sense effective food presentation depends on the understanding of techniques involving the following, except;
balance
arrangement
garniture
weight
Picture It Out.
Main item in front, vegetables, starch items and garnish at the rear.
Main item in the center, with vegetable distributed around it.
Main item in the center with neat piles of vegetables carefully arranged around.
A starch or vegetable item heaped in the center, the main item sliced and leaning up against it.
Name the picture.
Main item in front, vegetables, starch otems and garnish at the rear.
Main item in the center, with vegetable distributed around it.
Main item in the center with neat piles of vegetables carefully arranged around.
A starch or vegetable item heaped in the center, the main item sliced and leaning up against it.
What presentation technique is this?
Vegetable Purees
Ribbon Vegetables
Vegetable Rings
Tie Vegetables
What presentation technique is this?
Vegetable Purees
Ribbon Vegetables
Vegetable Rings
Tie vegetables
Transfer Steamed vegetables to a bowl. Add salt and _______ to taste.
fish sauce
pepper
soy sauce
monosodium glutamate
Carrots and turnips need _____________ minutes to cook.
4-5
10-15
2-3
6-8
This is frying rapidly over a high heat while stirring briskly.
Stir Fry
Sautee
Roast
Stew
Store starchy vegetables in a dry location between ______________.
34 °F – 40 °F
30 °F – 50 °F
40 °F – 60 °F
60 °F – 70 °F
Hearty vegetables are best stored at cool temperatures __________.
34 °F – 40 °F
30 °F – 50 °F
. 40 °F – 60 °F
60 °F – 70 °F
