9.Weighing and measuring ingredients accurately is an important part of the preparationprocess (mise en place). Why?
(a)It ensures that the dish is presented the same way every time it’s made.(b)It will help produce dishes that look and taste appropriate and yield the correctportions. (c)Correctly calculating measurements increases yield and allows you to accuratelyportion food later.(d)If ingredients are weighed and measured accurately, you will be able to make thedish faster. Ans. B
10.Why must you thoroughly wash lettuce, salad greens and other vegetables?
11.How can you minimise waste to maximise profitability of a dish when preparing salads andappetisers?
12.What method of cookery is used to very lightly cook vegetables while keeping their colourand texture?
13.You are making bread bases for canapés. What are two methods of cookery you coulduse to produce a golden, crisp base?
(a)Deep frying or roasting.(b)Shallow frying and grilling.(c)Steaming and baking.(d)Baking and grilling. Ans. D
© Didasko Digital 2018