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WorksheetsHOT/600/M23 Main Course Food Pdts
Total questions: 56
Worksheet time: 31mins
A menu listing dishes available on a particular day
CARTE DE JOUR
CARTE DU JOUR
CART E JOUR
NONE
Menu is a menu where multi-course meals with only a few choices are charged at a fixed total price.
A LA CARTE
TABLE D' HOTE
ENTREE'
BILL OF FAIRE
The following are points to consider in planning a menu except:
PRODUCTION PROCESS
TYPE OF MENU
STYLE OF SERVICE
TYPE OF COSTUMER
Fromage
APPETIZER
SOUP
CHEESE
EGG
The first light meal in French menu.
ENTREE'
BUFFET FROID
RELEVE'
ROTI
A food served separately along with the main course
APPETIZER
SOUP
SIDE DISH
DESSERT
This is a meal often bought from a store and contains the following: a sandwich or pastry, a bag of chips, salad or fruit and a bottled drink.
(a)
Name used for a large meal served after the family returned home from the morning's church services
FULL DINNER
TRADITIONAL DINNER
SUPPER
SUNDAY DINNER
Italian term for appetizer.
(a)
Refers to breaking the fasting period of the prior night.
(a)
Usually served between courses to cleanse the palate and to prepare the stomach for next course.
ROTI
BUFFET FROID
SQAVORIES
SORBET
(a) is an acute illness, usually of sudden onset, brought about by eating contaminated or poisonous food.
(a) is responsible for causing illness such as dysentery, typhoid and food poisoning.
(a) are the conditions and measures necessary to ensure the safety of food from production to consumption
(a) roasting meats and poultry, gravies/pan sauces with them
(a) cuts and trims meats/poultry
(a) prepare stocks, soups, mother sauces
(a) is to thicken a liquid and concentrate its flavor by boiling.
(a) to beat ingredients (such as heavy or whipping cream, eggs, salad dressings, or sauces) with a fork or whisk to mix, blend, or incorporate air.
(a) to blend dough together with hands or in a mixer to form a pliable mass.
(a) to tie whole poultry with string or skewers so it will hold its shape during cooking.
(a) to brown the surface of meat by quick cooking over high heat in order to seal in the meat’s juices.
(a) is to soak in a flavored liquid; usually refers to meat, poultry, or fish
(a) is an all-purpose knife used for chopping, slicing and mincing.
(a) is use to measure the mass of an ingredient; can be operated manually or digitally
(a) is the chef who prepares sweets and pastries
What is the definition of 'Meat' according to the document?
Meat which comes from swine; is regulated with a specific grading system
Large muscle fibers from four-legged animals
Meat which has been cooked to an internal temperature of 160°F (71°C)
Searing the meat before cooking in a flavorful liquid
Describe the method of Oven Searing?
Cooking meat over an open flame
Starting the oven at a high temperature to begin the cooking process then after a short time reducing the heat for the duration of cooking
Slowly cooking meat in a covered pot with liquid
Quickly frying meat on a hot surface
Name the chemical process where starch granules swell when cooked with liquid, then burst open and release the starch, causing the liquid to thicken...
Viscosity
gelatinization
plasticity
emulsification
When thickening something with corn starch, why should the starch be mixed with a cold liquid before adding it to a hot liquid?
It will taste better
It doesn't matter
To prevent lumps
You shouldn't - you should add it right to the hot liquid
There are two reasons to cook a starch with a fat when making a roux. What are they?
Improve the flavor
Prevent lumps by separating the starch particles with fat
Improve the thickening
To keep the starch from thickening too much.
Which of these is not a role starches can play in food?
Thickening
Binding
Breading
Tenderizing
What benefits are there to coating foods in breading before cooking them?
Hold in moisture
Flavor and texture
Insulates the food from the heat so it cooks gently
Makes it healthier
Which is a commonly used method of cooking fish, where the liquid cooks with no bubbles and showing some motion
Name three important types of dried legumes in Western kitchen.
Kidney, Fava, Lentils
Kidney, Peas, Lentils
Kidney, Lima, Adzuki
Kidney, Soybean, Chickpeas
Which type of pasta has the similar shape?
Spaghetti and Linguine
Spaghettini and Fusili
Vermicelli and Macaroni
Farfalle and Penne
Which food group do rice and noodles belong to?
dairy products
fruits and vegetables
meat and poultry
grains and cereals
What is the term for the process of cooking food quickly in a small amount of oil over high heat?
boiling
deep-frying
stir-frying
grilling
Why is beef usually NOT on the menu in India?
Because it's bad for the environment
Because Hindus don't eat beef
Because it doesn't taste good in Indian food
For tax reasons
What is a tandoor?
A type of chicken
A type of oven
A type of bread
A big bowl
Traditional British brown sauce is called...
soy sauce
BBQ sauce
gravy
queeny
"Tikka masala" originated in ... cuisine.
Italian
Vietnamese
Chinese
Indian
Which is the most popular dessert in America?
Vanilla ice-cream
Pecan Pie
Tiramisu
Apple pie
It typically includes macaroni pasta and Cheddar cheese
Burger
Chili con Carne
Crab Cakes
Jambalaya
Mac and Cheese
It is a philosophy of Chinese that symbolizes the opposite and balance.
yin-yang
zen
feng shui
Famous dessert in China, which is best served with tea.
siopao
mochi
mooncake
It is also known as bean curd, which is prepared by coagulating soy milk or soya milk and then pressing the curds into solid white blocks of varying softness.
mung bean
pancake
moon cake
tofu
Popular fillings are minced pork, diced shrimp, ground chicken, beef, and vegetables.
spring rolls
dumplings
stuffed prawns
tempura
The Chinese flavors are based on dividing the world into four parts:
Air, Earth, Fire, and Water
True
False
There are five flavors in Chinese cooking: Which of the following is NOT one?
Sweet
Sour
Hot
Bitter
It is originated in China, the making of dough that pulled thin and dried (and later cooked)
Noodle making
Irrigation and cultivation of Rice
Preservations
Which of the following statements is true about a Chinese Wok?
the wok is the signature of Chinese cooking
can only use for deep frying
made form plastic
can only use for boiling soup
We can use a meat cleaver for ...
Slicing boneless meat
Mincing vegetables
Crushing garlic
Cutting up fruits
