
CATERING CRAFT PRACTICE ANSWERS
(1a)
(i) Buttermilk
(ii) Whey
(iii) Skim milk
(1b)
(i) Fermentation: Fermentation breaks down lactose, making milk more digestible.
(ii) Homogenization: Homogenization breaks down fat molecules, making milk more digestible.
(1c)
(i) Almonds
(ii) Soybeans
(iii) Oats
===================================
(2ai)
-SCOOPS-
(PICK ANY ONE)
(i) Portion control for ingredients like ice cream, rice, or baked goods.
(ii) Consistent serving of food items such as mashed potatoes, sauces, or dips.
(iii) Measurement and portioning of pre-cooked or pre-prepared items.
(2aii)
-PIE DISH-
(PICK ANY ONE)
(i) Portion control for baked goods like pies, quiches, or casseroles.
(ii) Presentation of individual-sized servings for desserts or savory dishes.
(iii) Portion control for ingredients during food preparation, such as measuring fillings or toppings.
(2aiii)
-BOWLS-
(PICK ANY ONE)
(i) Portion control for soups, stews, or other liquid-based dishes.
(ii) Presentation of individual-sized servings for salads, cereals, or desserts.
(iii) Measurement and portioning of ingredients during food preparation.
(2aiv)
-MEASURING SCALE-
(PICK ANY ONE)
(i) Accurate measurement of ingredients for precise recipe formulation.
(ii) Portion control for weight-sensitive items like proteins, grains, or portion-controlled meals.
(iii) Monitoring and recording of portion sizes for nutritional information or cost control.
(2b)
(i) Clear Soups: Includes broths, consommés, and consommé-based soups.
(ii) Cream Soups: Thickened with a roux or other thickening agent, often featuring pureed vegetables or dairy.
(iii) Puree Soups: Smooth, thick soups made by pureeing vegetables, legumes, or other ingredients.
(iv) Specialty Soups: Unique or regional soups, such as chowders, bisques, or ethnic-inspired soups.
===================================
(3a)
I: Whisk
II: Spatul
III: Butcher knife
IV: Grater
(3b)
I (Whisk): A whisk is commonly used for mixing ingredients smoothly by incorporating air into the mixture.
II (Spatula): A spatula can be used to scrape, flip, or spread food items.
III: cutting of grass
IV (Grater): A grater is typically used for grating cheese, vegetables
===================================
(4a)
(i)Cod
(ii)Haddock
(iii)Halibut
(iv)Pollock
(v)Tilapia
(4b)
(i)Grilled Halibut with Lemon-Basil Vinaigrette – Featuring halibut as the main ingredient, this dish is enhanced with the fresh, zesty flavors of lemon and basil.
(ii)Cod Fish Tacos – A light, flavorful dish where pieces of cod are seasoned, baked or fried, and served in taco shells with various toppings such as cabbage slaw and avocado.
(iii)Haddock Chowder – A comforting, creamy soup that includes chunks of haddock, potatoes, onions, and celery, seasoned with thyme and black pepper.
===================================
(5a)
(i)Milk or cream
(ii)Sugar
(iii)Thickening agent (such as cornstarch, flour, or eggs)
(5b)
(i)Overexpansion – The excess raising agent can cause the mixture to rise too much during baking, leading to an uneven or cracked surface.
(ii)Collapsing – After the initial overexpansion, the structure may not support itself, causing the product to collapse.
(iii)Altered texture – The crumb of the baked goods can become coarse and airy rather than fine and tender.
(iv)Unpleasant taste – An excess of raising agent, especially baking powder or soda, can leave a bitter or metallic taste in the finished product.
(v)Poor coloration – The chemical reactions caused by too much raising agent can affect the Maillard reaction (browning of the product), resulting in pale or unevenly colored baked goods.
===================================
COMPLETED….We Remain Your Favourite Site.
Ensure You Subscribe For Your Next
Paper
===================================
Leave a Reply