Slowly cooking food fully submerged in liquid at a low temperature, often for extended periods.

(a)  

Cooking food by exposing it to steam generated from boiling water.

 

(a)  

Cooking food submerged in water which has been heated to its boiling point

 

(a)  

Gently cooking food in liquid maintained well below its boiling point, making it suitable for delicate foods like eggs and fish.

(a)  

Food is cooked in liquid maintained just below its boiling point, resulting in small, gentle bubbles.

(a)  

Food is cooked over an open flame, usually on a metal grate.

(a)  

Food is completely submerged in hot oil, cooking it quickly and giving it a crispy texture.

(a)  

Quick cooking of foods such as fish, steaks and vegetables by direct heat radiated from above within an oven

(a)  

Cooking foods such as slices of meat and vegetables in a flat-bottomed pan with some oil or fat

(a)  

Quick cooking of small pieces of meat or vegetables in a small amount of oil over high heat

(a)  

Food is slowly cooked in an oven. Hot air circulates around the food, cooking it evenly.

(a)  

What is the purpose of “Seasoning” food ingredients?

(a)  

Give 1 example of a seasoning method ( Any 1 Answer = 1 Mark)

(a)  

What is the purpose of “Marination” of food ingredients?

(a)  

Give 1 example of a marination method ( Any 1 Answer = 1 Mark)

(a)  

Name and DESCRIBE any 2 steps involved in the process of recipe planning (2 Marks)

(a)  

Name and DESCRIBE any 2 steps involved in the process of recipe planning (2 Marks)

(a)  

Name and DESCRIBE any 2 steps involved in the process of recipe planning (2 Marks)

(a)  

Name the 5 key elements for good plating and presentation of a dish (1 Mark for each answer)

(a)