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What is a Temporary Emulsion?
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What is the classification of salads?
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Cert II Hospitality
| Question | Answer |
|---|---|
| What is a Temporary Emulsion? | A temporary emulsion will stay blended or emulsified for a few minutes (eg. Vinaigrette) |
| What is the classification of salads? | 1. Garden salad 2. Fruit salad 3. Classical salad 4. Modern salad 5. Cultural/Ethnic salad 6. Warm/cold salad |
| Name some presentation adjustments that can be made to a dish | 1. Colour 2. Contrast 3. Balance 4. Taste 5. Cleaning drips & spills 6. Plates |
| What is the ratio of water to rice? | White rice = 1:2 Brown rice = 1:2 1/2 |
| What does 'Al dente' mean? | Al dente = to the tooth and it means that the pasta is slightly resistant and has a chewy texture |
| What is 4 types of information that is used to assist in Purchasing Requirements? | 1. Numbers 2. Dietary requirements 3. Event running sheet 4. Menu |
| What is Ravioli Pesto? | Pasta filled with ricotta and spinach served with a basil and pine-nut pesto sauce |
| What is a soft peak? | When you can pull a whisk through a whipped egg white but doesn't hold its shape |
| List the categories of fruit and name one example for each | 1. Pomes - apples 2. Berry - blueberry 3. Stonefruit - apricot 4. Melon - watermelon 5. Tropical - banana's 6. Tomatoes & Avocados |
| Three examples of root vegetables | 1. Carrot 2. Beetroot 3. Turnip |
| What is the ratio in a vinaigrette? | 3 parts oil to 1 part vinegar |
| What is a modern salad? | A salad that has evolved over a period of time and they include a variety of different ingredients including cooked and uncooked ingredients |
| What are the 4 parts of a salad? | 1. Base 2. Body 3. Dressing 4. Garnish |
| List three types of suppliers for a function | 1. Butcher 2. Fruit and Veg 3. Tableware |
| Why may a stock turn cloudy? | 1. Boiled too quickly 2. Potato or starchy vegetable is used 3. Fats/oils are not correctly skimmed while cooking 4. A lid is used 5. The stock is not carefully strained |
| How is a puree made? | Add fresh or frozen fruit or vegetables into a blender and pulverize, pass through a sieve to remove lumps then add liquid |
| What is the ratio of meat to bones in a stock? | 10 parts water to 5 parts meat bones (2:1) |
| What are 3 qualities of a good stock? | - Clarified/clear - No fats on the surface - Flavoursome |
| What are the main ingredients of a Waldorf Salad? | Sliced apple, Celery, Walnuts, Mayonnaise |
| How should a salad be stored? | They should be covered (airtight container or glad-wrap), dated, named, and placed in a fridge (1-4 degrees) without dressing |
| List 3 important principles in salad preparation | 1. Colour and texture 2. Portion control 3. Flavor |
| What is the size of a Julienne? | 2mm x 2mm x 40mm |
| How do you cook instant Cous Cous? | Measure and place in a pot and add hot water or stock. Place onto heat and simmer cous cous and water until the cous cous has absorbed the liquid, then fluff with a fork and serve |
| How do you store fresh pasta? | Sprinkle the pasta with flour or semolina and store flat on a tray in a single layer. Cover, label, date and place the tray in a fridge for no longer than 24hrs |
| How should eggs be stored? | All eggs should be stored in a temp of 2 - 5 degrees and be stored in their cartons with the blunt end facing upwards |
| What temps do eggs coagulate? | Egg White = 60 - 65 degrees Egg Yolk = 65 - 70 degrees Whole Egg = 68 degrees |
| Three examples of a broth | 1. Minestrone 2. French Onion Soup 3. Scotch Broth |
| Three examples of a cold soup | 1. Gazpacho 2. Cucumber Soup 3. Tomato and basil |
| What is a Bouillabaisse? | A Bouillabaisse is a traditional French soup and normally consists of three types of fish in a rich broth |
| What is a Veloute Sauce? | Its a Grand Sauce used to make other sauces such as Mustard Cream Sauce |
| Example of an Emulsion Sauce? | Vinaigrette or Mayonnaise |
| What is a Mirepoix? | - 15mm to 20mm approx. - Vegetables like carrot, onion, celery, and leek - used as a flavoring for stock, sauces or soups |
| How would you make a Mayonnaise? | 1. Beat egg yolks, mustard and vinegar 2. Slowly add oil, beating constantly 3. Continue until mix is stiff 4. Adjust seasoning, flavor and acidity if needed 5. Store in a cool-room or fridge |
| What is the structure of an egg? | Shell Yolk Inner and Outer Membrane Albumen (White) |
| Cooking time for a Beef Stock? | 6-8hrs |
| Cooking time for a Chicken Stock? | 3-4hrs |
| Cooking time for a Fish Stock? | 20min |
| Cooking time for a Game Stock? | 8hrs |
| Cooking time for a Vegetable Stock? | 1-2hrs |
| What is Tabouleh? | - Cold salad - Made with parsley, onion, tomato, soaked boughul, vinegar, olive oil, salt and pepper, lemon juice |
| What are some safety and hygiene practices? | 1. Clean and sanitize work area's 2. Wash hands thoroughly to avoid cross-contamination 3. Make sure that any equipment and utensils are clean and sharp 4. Use correct colored chopping boards 5. Ensure food items are handled and stored correctly |
| What is the forecasting method? | This method is looking at aids such as a SRC (Standard Recipe Card) to predict the quantity of goods required for a function |
| What are some ingredients used for stocks? | Meat bones, Mirepoix, Bouquet Garni, Peppercorns |
| What is the French for a White Beef Stock? | Fonds Blanc |
| Classification of Green Vegetables? | 1. Leaves 2. Stems 3. Flowers 4. Fruits 5. Legumes |
| Three examples of a Cold (Froid) Appetiser? | 1. Oysters 2. Crudités 3. Smoked Salmon |
| Qualities of a Good Stock | - Fat Free - Good Aroma - Full Bodied - Clarified - Consistency - Good Flavor |
| How do you clarify a stock? | Make a raft (egg whites, mince and mirepoix) and slowly boil. Make a small hole and once the stock is clear take off heat, skim raft and stain |
| What is the French name for Fish Stock? | Fonds de Poisson |
| Define "Specifications" | Details of food items giving descriptions |
| What is the holding temp for Stocks, Sauces and Soups? | 21 - 60 degrees |
| Name the Root Vegetables | 1. Root 2. Bulbs 3. Tubers |
| What does "Farinaceous" Mean? | It is the term used for foods with a high starch content (eg. Flour, pasta, rice, pulses and potatoes) |
| What are Hors D'oeuvres? | - Means "Outside the Work" - Is used to start a multiple course meal to stimulate a persons appetite |
| What is a Compound Salad? | A compound salad is a mixture of raw and cooked ingredients bound together by a dressing |
| Name four Salad Dressings | 1. Vinaigrette 2. Mayonnaise 3. Yogurt 4. Flavoured Oils |
| What are the Principles of Salad Preparation? | - Color and Texture - Flavor - Composition - Portion Control - Wastage Control |
| Why can't a salad be used twice? | - Dressing will make it soggy - Vegetables may wilt - Could enter the food danger zone |
| What garnishes are suitable for an appetiser? | - Capers - Black/Green Olives - Capsicum - Piped Butter - Piped Cream Cheese - Cherry Tomatoes - So on, so forth |
| How do you Store Mayonnaise? | Sealed or cover the Mayo, then date, label and place into a cool-room or fridge (1-4 degrees) |
| What are dressings? | Dressings are used to combine ingredients, add flavor, lubricate salad and aid digestion |
| What are some of the nutrients in vegetables? | They are a rich source of vitamins and minerals but are very sensitive to heat |
| What are some Vegetable Storage Temps? | Most vegetables are stored between 1-4 degrees. But some vegetables such as potatoes, beans and tomatoes should be stored between 7-15 degrees |
| When checking stock, what are you checking for? | - Incorrect entry of data during delivery and dispatch - Damage to stock - Theft of items - Deterioration of stock - Items outside of expiry date |
| What is the purpose of an appetiser? | The purpose is to start a multiple course meal as well as to stimulate a person's appetite |
| What is the formula for cooked weight (Standard Yield Test) | Prepared weight - cooked weight = loss of cooking weight |
Created by:
StormRider15
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