Lava rock grill or charcoal is used to heat the grill

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Understanding Nutrition
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Chapter 5 / Exercise A
Understanding Nutrition
Rolfes/Whitney
Expert Verified
Lava rock grill or charcoal is used to heat the grill bars. Char grill 5. Hibachi Allows for large numbers of steaks to be cooked without any direct exposure to fire and no fat burn. Griddle plate or solid top 9. Connect the correct description with the relevant equipment used for cooking processes: 1. Sauteuse A long narrow pot with high walls, handles and a perforated tray insert which allows whole fish to be inserted and poached with minimum movement. Fish poacher 2. Sautoir A round, lidded pan with angled or rounded walls. It usually has a long handle and is used to heat and toss small amounts of food until cooked. Sauteuse 3. Fish poacher These are made from steel, wood or plastic and may come with inserts or baskets to suspend food above boiling water. Steamer 4. Steamer This has straight sides and a matching lid. A long handle allows for tossing of food and larger varieties have also a smaller handle opposite for ease of lifting. Sautoir 10. The important pieces of information which need to be listed in a Standard Recipe Card (SRC) include:(Tick the correct answers) The name of the recipe Recipe number Quantities and specifications of commodities used A photo of the dish The recipe portion yield The preparation time and labour costs Portion size Cost per portion The date the card was produced and the version 11. What needs to be considered in terms of seasonings, herbs and spices when adjusting a recipe for a large number of serves? (Answer true or false in space provided) True or False
When you are cooking for large numbers of serves, the amounts may need adjusting, not just multiplication.
For example, if you are cooking a stew for 200 serves, you would need more salt per
portion than if you were cooking 4 serves. The flavours of herbs and spices intensify as you cook larger amounts and the natural salts False
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Understanding Nutrition
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Chapter 5 / Exercise A
Understanding Nutrition
Rolfes/Whitney
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and meat flavours also intensify. It is a good idea to add ~ of the required amount initially, taste it after a while, then adjust the seasoning if necessary.
12. What is the purpose of a Banquet Analysis Sheet (BAS)? (Tick the correct box indicating true or false)
Banquet analysis sheets (BAS) are used if you have a number of courses or dishes to calculate.
For large functions a BAS is established for each recipe to enable you to calculate the
requirements for each dish individually. A BAS enables you to calculate the required ingredients for a range of recipes and coordinate your mise en place all at once.
A BAS combines the ingredient requirements for multiple recipes.
13. In order to obtain the actual food requirements before you can establish the final serving weights you need to calculate the: (Answer true or false in space provided) True or False Trimming losses True Storage losses False Cooking losses True 14. Match the impacts on ordering to the relevant examples: 1. Meat orders If you simply order potatoes you may end up with any variety, some of which may not be suitable for what you are trying to cook as they may be too waxy or floury. 2 2. Vegetable orders

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