Answer : To partially or completely cook an unfilled pastry case. This is done by pricking the base of the case with a fork all over then lining the uncooked case with greaseproof paper and weighting it down with beans. Cooking is between 15 and 30 minutes, depending on the recipe.
• Question 3. To Cover A Food With Strips Of Fat, Such As Bacon Or Larding Fat, Which Protects And Bastes It During Cooking? Is Technically Known As? Answer : Bard.
• Question 4. What Is Baking?
The cooking of food/food items by converted dry heat in an oven.
• Question 5. Define Braising?
Braising is defined as the cooking of whole food or large cuts in a covered container with an appropriate amount of liquid which forms the basis of the sauce. to accompany the dish. Braising usually takes place in an oven.
• Question 6. What Is The Purpose Of Braising?
To cook meat that is too tough to roast but does not need to be cut into small pieces. Also to tenderise vegetables which contain tough cellulose.
• Question 7. Differentiate Brown Braising & White Braising?
Brown Braising where the food is browned beforehand and dark ingredients such as brown stock or other red meat, or red wine are used. White Braising where the food is blanched, refreshed and cooked in a white liquid such as white stock.
• Question 8. What Is Meant By Blanching And Refreshing?
where the food is covered with cold water, brought to boil, or as in the case of vegetables plunged into boiling liquid and rinsed under cold water to remove sediment and impurities, bitterness, and to stop discolouration.
• Question 9. Define Boiling ?
Boiling is the cooking of foods in a liquid either at or brought to boiling point.
Although boiling appears to be a simple method of cookery care must be taken to prepare, time and finish the items
• Question 10. Boiling Gently With Gentle Surface Motion Is Known As?
Answer : Simmering • Question 11. Deep Fry Means ?
The process of cooking food by immersion in hot fat or oil in a deep pan or electric fryer to give a crisp, golden coating.
• Question 12. Fishes Are Also Classified By Their Fat Content Give Example?
Answer : White fish & Oily fish
• Question 13. What Is Oily Fish?
These are the fish that are high in their fat content. E.g. eel, mackerel, salmon trout.
• Question 14. What Is White Fish?
These are the fish that are low in fat content e.g. cod, hake, haddock, whiting, halibut, lemon sole, turbot.
• Question 16. Flat Fish Are The Fish, Which Have Eyes On The Same Side Of Their Body. They Are Found At Great Depths At The Bottom Of The Sea Can Name Some Fish?
Halibut, lemon sole, plaice, sole, turbot.
• Question 17. Define River Fish?
More nourishing than seawater fish e.g. eel, lamprey, etc and are also more flavourful.
• Question 18. Shellfish Have A Different Classification All Together. They Are Classified Into?
Crustacea: Crab, crawfish, crayfish, lobster, prawns and shrimps.
Mollousca: Cockles, mussels, oysters, scallops.
• Question 19. What Are The Points To Bourn In Mind While Selecting The Fish?
• Eyes: Should be bright, full and not sunken, no slime or cloudiness.
• Gills: Should be bright red, no bacterial slime.
• Flesh: Should be firm, translucent and resilient so that when pressed the impression goes quickly. It should not be limp
• Scales: Should be flat, moist and plentiful.
• Skin: Should be covered with fresh sea slime, be smooth and moist with sheen and no abrasions or bruising and no discoloration.
• Smell: Pleasant, no ammonia or sourness
• Small fish when held horizontally on the palm, does not drop at the tail and remain rigid.
• Question 20. In Case You Are Purchasing Of Fish Fillet What Is To Be Checked?
The fillets should be translucent, not milky white, firm and springy to touch with no signs of discoloration. The flesh should be intact.
• Question 21. While Frozen Fish If Purchased Should Be Checked ?
• No evidence of freezer burn
• Undamaged packing
• Minimum fluid loss during thawing
• Flesh still feeling firm after thawing
• Question 22. Fats And Oils, Also Known As ?
• Question 23. Fats And Oils Are Mixtures Of?
• Question 24. What Are The Basics Two Type Of Fatty Acids?
Saturated fatty acids & Unsaturated fatty acids
• Question 25. What Is The Basic Different Between Saturated Fatty Acids & Unsaturated Fatty Acids?
Saturated fatty acids in which the hydrocarbon chain is saturated with hydrogen.
Unsaturated fatty acids in which the hydrocarbon chain is not saturated with hydrogen and therefore has one or more double bonds.
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