Worksheets2025 Unit 610 Prepare and cook food by deep frying and shallow frying
Total questions: 15
Worksheet time: 13mins
Name
Class
Date
1.
What is shallow frying?
a)
Shallow frying is completely submerged in oil.
b)
Shallow frying is when the water is boiled at 100°C.
c)
Shallow frying is in a little oil or grease.
d)
Shallow frying is under the salamander.
2.
What is deep frying?
a)
Deep frying is in boiling water.
b)
Deep frying is submerged completely in oil.
c)
Deep frying is little oil .
d)
Deep frying is poached in stock.
3.
When you deep fry food it is to add colour, crispy coating but no flavour.
a)
True
b)
False
4.
Quality points of a doughnut.
a)
Golden brown, Crispy texture, Light even texture, Non greasy, Good flavour
b)
Light golden brown, Crispy texture, Dark even texture, greasy, Bad flavour
c)
Dark brown, Crispy texture, even texture, Greasy, Bad flavour
d)
Dark brown, Soggy texture, Light even texture, Non-greasy, great flavour
5.
A pane is?
a)
Flour, water, breadcrumbs
b)
Egg, ham, chips
c)
Breadcrumbs, boiled egg, flour
d)
Flour, egg, breadcrumbs
6.
Onion rings can be cooked in flour and milk?
a)
True
b)
False
7.
What can you fry in?
a)
Vegetable oil, Sunflower oil, Olive oil, Peanut oil, Lard, butter
b)
Sunray oil, Olive oil, Sesame seeds, Peanut oil, Lard, butter
c)
Vegetable, Sunflower oil, Olives, Sesame oil, Peanuts, Lard, butter
d)
Vegetable, sunflower seeds, Black Olive, Peanut oil, Lard, butter
8.
Why is it important to place skinless fish the right way up in the pan when shallow frying.
a)
Stops presentation(skin side facing down) Consistent presentation
b)
Enhance presentation you can stick the skin back on at the end.
c)
Enhance presentation(skin side facing down)Consistent presentation
d)
Enhance presentation(skin side facing up initially) Consistent presentation
9.
Describe the steps in blanching Chips?
a)
Chips are dried Deep fried in heated oil (approximately 170 – 180°C)
b)
Chips are dried Deep fried in heated oil (approximately 150 – 160°C)
c)
Chips are dried Deep fried in heated oil (approximately 185 – 190°C)
d)
Chips are dried Deep fried in heated oil (approximately 160 – 165°C)
10.
Describe the steps in finshing blanched Chips?
a)
Cooked chips replaced into fat to colour
b)
Cooked chips replaced into fat to brown
c)
Chips returned to complete cooking to gain a crisp lightly golden colour
d)
Chips returned to complete cooking process to gain a crisp light colour
11.
Blanching temperature for chips is 160 - 165°C & to finish cooking is 185 - 190°C
a)
True
b)
False
12.
Which 3 items are suitable for shallow frying
a)
Haddock in batter, onion rings, pasta
b)
Sole meuniere, eggs or steak
c)
chips, sole meuniere or rice
d)
Beef burger, pasta, scotch pie
13.
The benefits of deep frying
a)
Any side can go first
b)
Only if the skin is on
c)
Enhance presentation (skin side facing up initially) consistency
d)
If the skin is on fry is second
14.
Why is it important to toss the ingredients quickly when stir frying
a)
So you can see all of the ingredients
b)
To practice the controlling the tossing process
c)
To allow air into the pan
d)
To cook all items evenly, prevent burning, achieve an even glazing
15.
True or false Apples - bananas - pineapple - potatoes - mushrooms - aubergines are all suitable for deep frying
a)
True
b)
False
100 %
