Written Questions

Prepare vegetables, eggs and farinaceous dishes –D1.HCC.CL2.18

Billy Jafanca Millennio

19101004

S1 3D Pariwisata

___________________________________________________

Answer all the following questions and submit to your Trainer.

1. What is a vegetable?

a plant or part of a plant used as food, typically as accompaniment to meat or fish, such as a
cabbage, potato, carrot, or bean.

   

   

2. Why are some vegetables called root vegetables?

They are called root vegetables because they are both plants that we

eat their roots.   
   

3. What differentiates a fruit vegetable from a fruit?

    Fruits and vegetables are classified from both a botanical and culinary standpoint.

Botanically, fruits and vegetables are classified depending on which part of the plant
they come from.

A fruit develops from the flower of a plant, while the other parts of the plant are
categorized as vegetables.

Fruits contain seeds, while vegetables can consist of roots, stems and leaves.

From a culinary perspective, fruits and vegetables are classified based on taste. Fruits
generally have a sweet or tart flavor and can be used in desserts, snacks or juices.
 Vegetables have a more mild or savory taste and are usually eaten as part of a side dish
or main course.

   

4. Name the two classifications of vegetables

Stem Vegetables.

Leaves Vegetables.

Flowers Vegetables.

Stalk or Bulb Vegetables.

Seed Vegetables (Beans)

Roots Vegetables.

Tubers Vegetables.

Fruits Vegetables.

   

5. Name four varieties of green vegetables

  Leafy green – lettuce, spinach and silverbeet.

Cruciferous – cabbage, cauliflower, Brussels sprouts and broccoli.

Marrow – pumpkin, cucumber and zucchini.
Root – potato, sweet potato and yam.
Edible plant stem – celery and asparagus.
Allium – onion, garlic and shallot.
   
 6. Name four fruit vegetables

     Tomato. ...

 Cucumber. ...
 Sweet Peppers, Chilli or Capsicum. ...
 Pumpkin & Squash. ...
 Olives. ...
 Aubergine or Eggplant. ...
 Sweet corn. ...
 Avocado.

   

7. What must be the first thing to be done when preparing vegetables?

    Step 1: Check. • Check to be sure that the fresh fruits and vegetables you buy are not
bruised or damaged. ...

Step 2: Clean. • Wash hands with warm water and soap for at least 20 seconds before and
After handling fresh fruits and vegetables.

   

8. What method of cooking is mostly used to cook vegetables?

   

   l

Boiling
Boiling is fast and easy to control. The secret is to use as little water as possible and avoid overcooking so all the
vitamins and flavour are retained. .

Steaming
Steaming vegetables is the best way of retaining flavour, colour and vital nutrients. Just be careful not to
overcook them as this will make them limp and tasteless.

Blanching
Blanching is a technique used to soften vegetables, either to remove their raw edge before adding to salads or to
loosen skins on foods such as tomatoes or shallots.

Roasting
Roasting isn't just for potatoes - root vegetables, squashes and tomatoes all taste wonderful cooked this way. .

Stir-frying
Stir-frying uses very little oil and cooks vegetables quickly, so they keep their texture and taste.
Griddling
Griddling and barbecuing are direct heat cooking methods, which produce vegetables with a crisp coating and a
tender centre. For the best results, make sure your barbecue or griddle pan is hot before you start..

9. What is the starting temperature of the water for cooking root vegetable?

    Additionally, from a practical standpoint, most stovetop cooking methods—whether at

WHFoods or in research studies—involve vegetable steaming or vegetable boiling. Both of
these methods involve low temperature cooking around 212°F (100°C).

10. What causes the increase in colour when green vegetables are plunged into boiling water?

    In raw veggies, gas trapped in tiny spaces between cells clouds our view of the cell's
bright green chlorophyll. Heat from steam or boiling breaks down the cell membranes,
causing the gas to escape. Liquid from the cell flows out into these spaces, allowing a
clearer view of the bright chlorophyll, causing your veggies to look much brighter.
However, too much heat leads to another color change. Heat causes a magnesium atom at
the center of each chlorophyll molecule to detach and be replaced by hydrogen atoms. This
chemical change in chlorophyll molecules changes their bright green color to a dull gray-
green.
   

11. What categories of sauce are there for hot vegetables?

    Hot vegetables. Béchamel can be enriched with cream and cheese as well as flavored to
suit the vegetable that is being served. ...

   

12. What sauces are available for cold vegetables?

  Steakhouse Garlic Butter.

The Spruce. ...

Classic Cocktail Sauce. ..

.. Horseradish Sauce.

...Fresh Tomato Salsa. ..

   

13. What can be used to garnish vegetable dishes?

What Can Be Used to Garnish? Herbs like parsley, basil, thyme and rosemary are
among the most common garnishes because they are fresh and often brighten a dish or
cut through rich, dense flavor palates. Other ingredients that can be used as garnishes
include slices of citrus like lemon, lime or orange.
    

14. What do you use to present fruit and vegetables on the plate?

   

   

15. What are the three main elements in the structure of an egg?

    An egg basically consists of three parts: a shell, an egg white and an egg yolk

   

16. Which egg is most used in culinary dishes?

    The most commonly consumed eggs are chicken eggs. Other poultry eggs including

those of duck and quail also are eaten. Fish eggs are called roe and caviar. Egg yolks and
whole eggs store significant amounts of protein and choline, and are widely used in
cookery.   

17. What is a quality indicator when discussing the eggs?

    When broken out of the shell, good quality, fresh eggs display certain characteristics: The
yolk is small and rounded and stands high in a thick, gel-like egg white which tends to stay
compact rather than spread out over a wide area. As eggs age, the yolk absorbs water from the
white and becomes larger and flatter.

   

   

   

18. Name four culinary uses for eggs

    As you can see, eggs are such versatile ingredients in the kitchen with many different
culinary uses. They can be used for clarifying, enriching, emulsifying, binding, glazing,
thickening and aerating.

   

19. What is the best way to store eggs?

    The best way to keep eggs is to store them in their original carton in the refrigerator
as soon as possible after purchase. Cartons reduce water loss and protect flavours from
other foods being absorbed into the eggs.
   

20. What is the classic sauce that is served with poached eggs?

    Bearnaise Sauce and hollandaise sauce

   
 21. What is the sauce served with Huevos Rancheros?

    Ranchero sauce

   

22. Name three methods of presenting eggs for breakfast.

    Hard Boiled

A hard boiled egg is cooked in its shell in boiling water. The “hard” refers to the consistency of the
egg white (or albumen) and the yolk.    

Soft Boiled

Soft boiled eggs follow the same process as hard boiled eggs, but you cut the cooking
time roughly in half
. Omelets & Frittatas
Scrambled eggs can be manipulated in many ways. Ordering plain scrambled eggs means they’ll be
mixed and moved in the pan, whereas an omelet or frittata indicates that the scrambled eggs are
cooked until they’ve stabilized into a usable form and topped with other ingredients: cheeses, meats,
vegetables, anything. A frittata is typically open-faced, whereas an omelet is folded over in half onto
the additions. But

23. Name six farinaceous products

   

Pasta and Noodles

Before Marco Polo brought the art of noodle making to Italy from China, 700
years ago, Italians made flour into various kinds of dumplings. Italian pasta and
all the shapes that we use like spaghetti, fettuccini, were based on the shapes of
Chinese noodles.

Basic pasta/noodle dough is made from flour and water or flour

and eggs.

Pasta can be cooked after it is made, to be eaten fresh dried and

stored for later use.

There are many different pasta shapes that are based on the
same basic dough.

Rice
Rice is grains obtained from a cereal plant. It is a very versatile product and is
used extensively throughout the world. Rice is one of the most widely eaten
foods in the world. It can be served as an accompaniment or as part of a main
dish.
 

Polenta
Polenta is made from ground yellow cornmeal. The grains are graded
according to its texture into fine, medium or course and are sold in
these grades. Polenta is made by adding water or milk to the
cornmeal and simmering to produce a stiff golden porridge like
mixture.

Gnocchi
Gnocchi are small dumplings that have been poached in salted
water. Gnocchi are made into various shapes, the shape depends
on the ingredients they are made from.

Spätzle
Spätzle is another type of dumpling similar to gnocchi, though smaller in size. These
dumplings are made from flour, eggs and milk. The mixture is passed through a large
holed vegetable strainer.

Couscous
Couscous is the name given to finely milled semolina. Semolina is
first made into granulated hard flour prepared from the central part
of the wheat grain. Couscous is a staple food of North African
countries though it is now being used throughout the world.

Sago and Tapioca

Sago and Tapioca are both starch extracts, sago from various southeast Asian palms and
tapioca from the cassava plant. Sago is processed into flour or granulated into small
balls called pearl sago. Sago is used to make sweet dishes, including steam pudding.
Tapioca is made into flour or whitish small pearl shapes called "pearl tapioca". The flour
can be used as a thickener in soups, while the pearl tapioca is used in sweets such as a
pudding or egg custard.

Spaghetti Squash
Belonging to the marrow family this squash has a hard yellow skin with fibrous fibres.
Once steamed or baked these fibres resemble spaghetti and can be gently separated
using a fork. A suitable sauce can then be added.

   

   

24. Where on the menu do you have farinaceous products?

     It can be lifted on menu with a wide flat palette and placed onto a plate with ease compared
with fettuccine or other strip pasta. You can also serve farinaceous dish on a plate or wide
bowl. It would be topped with chopped green herb, parsley and fresh parmesan cheese.

   

   

25. Name four base sauces for pasta.

    The
five French mother sauces are béchamel, velouté, espagnole,
hollandaise, and tomato   
26. Name the best type of plate to use when presenting pasta dishes.

    Pasta plate is a special kind of plate, which is mainly used for eating pasta and
spaghetti, though it can be used for eating various other kinds of dishes too. The plate is
available in various sizes, designs and shapes, with the commonly used shape being round
having a little depth, so as to lift the pasta easily   

27. What vegetables should be chilled below 5°C for storage?

    *Store garlic, onions, potatoes, and sweet potatoes in a well-ventilated area in the pantry.
†Cucumbers, eggplant, and peppers can be refrigerated for 1-3 days if they are used soon
after removing from the refrigerator   

28. What type of containers should be used to store product?

    Food Storage Containers

Plastic Bags: Plastic bags come in many types and sizes. ...

Glass Containers: Glass storage containers generally have a plastic lid for sealing the food
airtight in the container. ...

Plastic Containers: Plastic containers are also available in many sizes, shapes, and styles.

   

29. What must be on label when storing foods?

    FDA requires food labels to bear a Nutrition Facts Chart. Nutrition Facts Charts contain
information such as a serving size, the number of calories the product contains, and the
amount of fat, sodium, protein, and other ingredients in the product. FDA has a specific
format that Nutrition Facts Charts must follow.   

30. How is quality maintained?   

  Define quality. Quality is ambiguous, it can mean many things. ...

Commit to quality. A company’s commitment to quality must come from the top and be
reinforced repeatedly. ...
 Stick to the project requirements! ...
Manage quality. ...
Perform quality assurance. ...
Control the quality. ...
Focus on requirements. ...
Follow the project processes