culinary term for the preparation style | My Assignment Tutor

Assessment Task 1: Written Question: Question 1 For each of the following vitamins, explain why they are needed and identify three fruit and/or vegetable sources. Vitamin:Needed for:Source:Folate   A retinol   B3 niacin     B2 riboflavin     B1 thiamine      Question 2 For each of the following vegetables, list at least three purchase specifications. VegetablePurchase SpecificationsSwede     Cauliflower     Potatoes     Onion and garlic     Lettuce     Snow peas     Mushrooms      Question 3 Leeks:Brussel sprouts:Asparagus:Nectarines:Blueberries: Question 4 Food ItemStorageOnion   Potato   Carrots   Tomatoes   Eggs   Tofu   Pineapple    Question 5 Food TypeConvenience ItemFruit     Vegetables     Egg      Question 6 Question 7 What is the culinary term for the preparation style where vegetables are marinated in olive oil, lemon and herbs and served cold? ANS: What is the culinary term for fresh herbs and vegetables tied together with cheesecloth and used to flavour sauces, stocks, soups and stews? ANS: What is the culinary term for slowly adding hot liquid to eggs whilst vigorously stirring and increasing the temperature, without curdling the eggs? ANS: What is the culinary term for briefly submerging vegetables in simmering or boiling water to assist in preparation? ANS: Question 8 Food TypeCommon Cooking MethodsVegetables     Fruit     Eggs     Rice      Question 9 List the different types of eggs used by chefs in professional kitchens. ANS: List three nutritional health benefits of eggs. ANS: Australian eggs are sold in four different sizes. What are they? Include each weight. ANS: Describe the three quality grades of eggs and what they are used for. GradeDescriptionFirst quality   Second quality   Industrial    Question 10 ApplicationDescriptionBinding   Emulsifying   Setting   Aerating   Coating   Glazing   Clarifying   Garnishing   Thickening    Question 11 Describe the health risks associated with eating raw egg products? ANS: List three alternatives to egg products ANS: Question 12 Ravioli napolitana Lamb kofta with couscous Cesar salad with poached egg Chicken Schnitzel with Mesclun salad and mustard vinaigrette Eye fillet steak mashed sweet potatoes and greensVegetable paella Chocolate mousse Apple crumble  Question 13 For each of the following food types, list one classical dish and a contemporary variation of this dish: Food TypeClassical DishContemporary VariationVegetable      Fruit      Egg      Rice       Question 14 Lit the three types of pulses and provide examples of each type: ANS: How should pulses be stored? ANS: Question 15 Where did rice originate from? ANS: Describe the texture of undercooked and overcooked rice. ANS: Question 16 What equipment will Martha need to make the dough? ANS: What are the two key ingredients of quality pasta? ANS: List four different cooking methods used when preparing pasta ANS: What is the term used to describe the way pasta should be cooked so it is cooked but still firm to the bite? ANS: What is the historical origin of most pasta dishes served in Australia? ANS: Question 17 Explain why green and leafy vegetables should be cooked by placing them into boiling water? Question 18 What is a ‘butter glaze’ on vegetables? ANS: What are three generic examples of garnishes for dishes? ANS: What are the two sauces commonly served with salad vegetables? ANS: What are three examples of sauces served with pasta? ANS: Question 19 Question 20 Question 21 What are three key pieces of information that can be found on stock date codes? ANS: What are three items of information usually found on internal stock rotation labels? ANS: What is the main reason a kitchen worker would check the contents of stock date codes and rotation labels? ANS: Question 22         A la carte dinner                Assessment Task Cover Sheet – Assessment Task 2 Task summary For this task you must research the history and cultural origin of four different dishes, including: One vegetable dishOne fruit dishOne egg dishOne farinaceous dish For each dish, you must provide your research, the recipe and a photo. You will present your findings in an A4 display folder. Student instructions for Task 2 You must begin by conducting research on the history and cultural origin of four different dishes, including:One vegetable dishOne fruit dishOne egg dishOne farinaceous dishYou must write a report on each dish that includes the following information:The origin of the dishThe century the dish originated.Ingredients used in the dish.Preparation and cooking methods.Nutritional valueWhere the dish is still predominately eaten todayYou must present your reports together in an A4 display folder.Along with each report, include a picture and recipe for each dish.Please reference all sources of information used for this project. CategoryFruitName Time of origin Place of origin Ingredients     Cooking method   Nutritional Value     Where it is eaten today Photo      CategoryVegetableName Time of origin Place of origin Ingredients     Cooking method   Nutritional Value     Where it is eaten today Photo      CategoryEggName Time of origin Place of origin Ingredients     Cooking method   Nutritional Value     Where it is eaten today Photo      CategoryFarinaceousName Time of origin Place of origin Ingredients     Cooking method   Nutritional Value     Where it is eaten today Photo     

QUALITY: 100% ORIGINAL PAPER – NO PLAGIARISM – CUSTOM PAPER

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