00005974_Wipawan_Simone_SITHCCC005.docx - Student Name...

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Student Name: Wipawan Kongchangwang Student ID: 00005974 Task: __________________________ Trainer: Simone Alfonsi Course: __________________________ Unit: SITHCC005 1 | P a g e
Written Questions Q1. Identify which pieces of equipment you would select for the following methods of cookery: Boiling - Stockpot - Slotted spoon - Cooking tongs - Kitchen kettle Poaching - Stockpot - Dutch oven - Straight sided saucepan Roasting - A sturdy roasting pan - Roasting rack - Butcher twine - An oven thermometer Baking - Pastry brush - Whisk - Rolling pin - Wooden spoon Grilling - Charcoal - Chimney starter - Pit mitt - Grilling basket - Silicone basting brush Methods of cookery 2 | P a g e
Q2. Define what is meant by the following terms?
Baking Baking is the principle of cookery in which food is subjected to the action of dry heat in an oven.
Q3. What is a Court Bouillon?
Q4. Which method of cookery retains more vitamins and nutrition? Boiling or Steaming?
Q5. What are two kinds of food coatings suitable for deep-frying?
Q6. Name four kinds of food suitable for baking: 3 | P a g e
Q7. What is meant by ‘blind baking’?
Which method of cookery?

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