Order Food And Food Products Discussion

Order Food And Food Products Discussion
Order Food And Food Products Discussion
1. Which of the following would be suitable for high tea service?
a scrambled egg on toast, bread and butter,
cakes
b toasted tea-cakes, scones, sandwiches
c fingers of hot buttered toast, preserves,
sandwiches, cakes
d sandwiches, scones, bread and butter,
pastries
A quarten of bread is correctly described as
a adouble-sized unsliced loaf
b a loaf weighing 1 kg
ce asmallloat
d four normal-sized loaves
Brawn is made from
oxtail
cow heel
pig’s head
Fs QOpigs’ trotters
2. Which of the following dishes would be found
under the heading ‘Egg Dishes’ on the menu?
a oeufs a la neige
b omelette au confiture
c creme brulée
d oeufs brouillés
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Order Food And Food Products Discussion
Gnocchi parisienne, spaghetti bolognaise and
riz pilaff would all be found on the menu
under the heading
a appetisers
b entremets
c farineux
d entrées
Gnocchi parisienne is made from
a choux paste
b semolina
c potatoes and cheese
d half potato and half choux paste
A broiled lobster is one which has been
cooked by
a boiling
b steaming
c grilling
d stewing
A kipper would be correctly described to
a customer as a
a brine cured mackerel
b brine cured herring
c smoked mackerel
d smoked herring
Whitebait are usually cooked by
a poaching
b grilling
c deep frying
d shallow frying
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The menu term darne refers to a slice of
a flat fish cut on the bone
b flat fish filleted
c round fish cut on the bone
d round fish filleted
Order Food And Food Products Discussion
Tartare sauce comprises mayonnaise and
a chopped peppers and capers
b chopped chives and olives
c chopped capers and gherkins
d chopped chervil and pickled cucumber
Which of the following gives the correct
order for the terms describing degrees of
cooking, starting with the least well cooked?
a saignant, bleu, a point, bien cuit
b bleu, saignant, a point, bien cuit
c saignant, bleu, bien cuit, a point
d a point, bleu, saignant, bien cuit
A point steak is a beef steak cut from the
a sirloin
b rump
c fillet
d contrefilet
A tournedos steak may be correctly described
to the customer as a cut from the
a fillet of beef
b sirloin and fillet of beef
c rump
d chuck
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