Sauce - Barbecue Essay Example for Free

Sauce Barbecue EssayChoose the most appropriate answer for each question.Shade your choice on the Objective conclude Sheet. 1. Egg whites leave whip up into a better foam ifa) they are at room temperatureb) they are well chilledc) they have sm consentaneous number of baking soda added to themd) they have small amount of oil added to them2. Which of the chase combination is incorrect ?a) Cinnamon-bankb) Cumin-seedc) Marjoram-rootd) Clove-bud3. Potato is aa) starchb) vegetablesc) both a and bd) neither a nor b4. Which of the following frontiers is associated with broiling? a) low lovingnessb) tender food itemsc) slowd) all of the above5. Deglazing takes place afterwarda) broilingb) grillingc) deep-fryingd) sauting6. Which of the following might produce a cloudy comport?a) Using the fresh boneb) Covering the potc) Skimming oftentimesd) Simmering gently7. ____________are made from forcemeats of poultry or game wrapped in the skin of the bird and poached in an appropriate stoc k. a) Quenellesb) Patec) Terrined) gel8. When making mayonnaise,it is essential to ____________. a) Beat the egg yolks well in a bowlb) Have all the ingredients as cold as possiblec) map highly flavoured ingredientsd) Add the boil all at once9. The_________ of a slice of meat determines its cooking time. a) thicknessb) gradec) weightd) age10. Which of the following thick soups are most likely to contain seafood? a) cream soupb) pureesc) bisqued) potages11. Vegetables are least likely to be__________ .a) poachedb) braisedc) boiledd) deep fried12. _________ can comfort a roast from drying while cooking. a) cooking it fat side upb) bardingc) lardingd) all of the above13. To make a white roux with 250gm of butter,you will need a) 500 ml cornstarchb) 125 gm flourc) 250 ml flourd) 250 gm floure)14. Which of the following is not a play of fats in baked goods? a) to give firmness to the structureb) to add moistnessc) to give crust colord) to increase product qualities15. Artichokes and asparagus are considered asa) cabbage familyb) shootsc) turn overy vegetablesd) onion family16. A liaison is added to a act __________.a) at any time during cookingb) at the beginning of cookingc) vertical before the sauce is reducedd) at the end of cooking17. Which of the following is least likely to be found in a sachet? a) bay leafb) garlicc) peppercornd) dried thyme18. A prawn is a ___________.a) large shrimpb) green shrimpc) crustaceand) both a and c19. Which of the following would generally not to be served with fish a) caper sauceb) lemon butter saucec) demi glaced) tartare sauce20. Which is the best answer that describes the effects of heat to food composition i. Proteins coagulateii. Sugar caramelizeiii. Water evaporatesiv. Fat self-colouredifyv. Starches gelatinizeda) i onlyb) i and ii onlyc) i,ii,iii and vd) all the above vary BTRUE AND FALSEShade the letter T if the statement is legitimate and F if the statement is False on the True/False Answer Sheet. 1. Bones tha t are exposed to air during cooking will turn dark and this will discolour the stock.2. Broth and bouillon refer to simple,clear soups without solid ingredients.3. Low temperature produces the best cooked eggs.4. Yeast is a non living microscopic plant.5. A heavy whipping cream has a fat content between 36%-40%.6. In standard breading procedure moist items should be held longer before to extract moisture.7. Red snapper is a type of fresh water fish.8. sturdy cheeses,such as parmesan can be grated easily.9. A squab is a young pigeon with light and tender meat.10. Marbling separates muscle fibers making them easier to chew.11. The market form of whole fish usually has had the viscera removed.12. All kind of scraps can be used in stocks at all time with no exception.13. callousness mortises is the stiffness in an animals muscles,due to chemical changes in the flesh.14. The compound that colors red vegetables red is carotenoids.15. The neck and back of a chicken is the best bones for stock making.16. A classical Tomato Sauce is made with roux.17. In order to obtain the maximum volume from whipped eggs white,all traces of fat must be eliminated.18. The term dressing also refers to food stuff that is baked separately.19. The chef cold larder supervises the cold meat department and breading of meats,fish and seafood.20. Whole spices take shorter time to release its flavour.PART DSHORT ESSAYAnswer ALL questions.QUESTION 1Explain why sauces that are finished with butter must be served immediately. The sauce should then be served immediately if it is allowed to stand,the butter may separate. QUESTION 2Name and explain the three(3) ingredients that made up a sauce. -A liquid ,which is the body of the sauce.-A knob agent-An additional seasoning and flavouring ingredients.QUESTION 3Names the five(5) important parts of meat tenderloin and briefly describe the characteristics of the meat. 1-chateaubriand2-fillets3-tornedos4-fillet migaou5-goulashQUESTION 4Give the definiti ons of herbs and spices.Name four(4) spices and four(4) herbs that are commonly used in cookery. Herbs are the leaves of certain plants used in flavouring.The examples of herbs are thymes,bay leaves,rosemary and basil. Spices are any part of plant,other than that,the leaves used in flavouring.The examples of spices are celery seeds,cumin seeds,caraway seeds and cloves.QUESTION 5List the four(4) basic ingredients of clear meat.i. Lean ground meatii. Egg whiteiii. Mirepoixiv. Acid ingredientsQUESTION 6What is different between marbling and barding?Marbling is fat deposited within muscle tissue while barding is tying slicesof fat over the surface of meat to protect them while roasting.