WorksheetsHSC revision 1 - Methods of cookery
Total questions: 10
Worksheet time: 30mins
Name
Class
Date
1.
Explain 3considerations when plating food
4 lines
2.
Outline 2 current trends in food service and presentation
4 lines
3.
Discuss 2 problems in wet methods of cookery process:
Outline causes indicators corrective action
4 lines
4.
Discuss the suitability of using a table d'hôte for a busy café
4 lines
5.
Outline 3 associated culinary terms used in baking
4 lines
6.
List 3 utensils or equipment used in braising
4 lines
7.
Outline characteristics of food/dishes effect(s) on the nutritional value of poached foods
4 lines
8.
Compare stir frying and pan frying methods
4 lines
9.
List 5 suitable hot menu items used for large scale catering events
4 lines
10.
Give examples how appropriate crockery, service-ware and utensils are used in food presentation
4 lines
100 %
