Q18 what method of cookery would you use to cook the

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Industrial Maintenance
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Chapter 2 / Exercise 4
Industrial Maintenance
Brumbach/Clade
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Q18: What method of cookery would you use to cook the following foods? Blanched tomato ___________________________________________________________ Diced onion _______________________________________________________________ Chicken stock _____________________________________________________________ Q19: Briefly outline how to cook béchamel (white sauce). Q20: When might you use the roasting method of cookery to produce stocks, sauces and soups? Q21: Explain how each of these clarifying agents is important to clarifying consommé. Lean minced meat Egg whites Mirepoix of vegetables Q22: How do you use a ‘bouquet garni’ to flavour soups and stocks? Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C V 2.0 Last updated 5 October 2017
We have textbook solutions for you!
The document you are viewing contains questions related to this textbook.
Industrial Maintenance
The document you are viewing contains questions related to this textbook.
Chapter 2 / Exercise 4
Industrial Maintenance
Brumbach/Clade
Expert Verified
SITHCCC007 – PREPARE STOCKS, SAUCES AND SOUPS – Work Book – Short Answer Q23: What happens to stock if you use too much tomato paste? Q24: Which sauces have brown meat stock with red wine in them? Q25: Which stock is most likely to have lemon juice added to it? Q26: Identify the base sauce and additional ingredients necessary to make the following derivations.
Q27: Provide an appropriate thickening agent for each of the following sauces and soups. Béchamel Velouté Espagnole Bisque Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C V 2.0 Last updated 5 October 2017
SITHCCC007 – PREPARE STOCKS, SAUCES AND SOUPS – Work Book – Short Answer Pumpkin soup Minestrone Q28: Describe two situations where it might be appropriate to use a convenience product.

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