Discuss the culinary terms and trade names for ingredients used in standard recipes for vegetable, fruit, egg
Question:
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2. What is the purpose of stock date codes and rotation labels? |
3.What are the characteristics of different vegetable, fruit, egg and farinaceous dishes? Choose at least 4 dishes and explain the following about each one: a. Appearance and presentation b. Classical and contemporary variations c. Freshness and other quality indicators d. Nutritional value e. Service style f. Taste g. Texture |
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4.Outline the historical and cultural origin of 1 of each of the following:
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5.Choose 4 vegetable, fruit, egg and farinaceous dishes and discuss the cookery methods that are used for each one. |
6.What are the health risks associated with raw egg products and alternative egg products? |
7.What culinary applications use eggs? List five (5). |
8.Discuss the mise en place requirements for two of each of the following:
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9.What environmental conditions are required for storing food products to ensure food is kept safe and so that you optimise the shelf life of the product? |
10.List 2 items of equipment used to produce vegetable, fruit, egg and farinaceous dishes and outline the functions and features of each one. |