Culinary terms

Culinary terms

Briefly describe the following culinary terms. (a) Bone

1 (b) Cream

1 (c) Brunoise

1 (d) Skin

1 (e) Shape

1 (f) Mince

1
. Why are caterers encouraged to use colour coded chopping boards and knives?

1 4. What temperature should Beef Lasagne reach when reheated for service? 5. It is recognised that there are three types of food contamination—bacterial, chemical and physical. State one hazard for each type of food contamination. Bacterial 1 Chemical 1 Physical 1 6. State the food poisoning bacteria found in eggs. 1 1

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Page four
Marks 7. There are three types of heat transference. Explain each type and name one cookery process for each. (a) Conduction Explanation Cookery process

(b) Convection Explanation Cookery process

(c)

Radiation Explanation Cookery process 6

8. Briefly describe Poaching as a method of cooking.

1

[Turn over for Question 9 on Page six

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Page five
. State one Safety Rule which must be followed when using the following equipment. Each Safety Rule can only be used once. (a) Free standing mixing machine

1 (b) Hand blender

1 (c) Deep fat fryer

 

 

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