Egg And Grains

Question 1

State five quality quality points when buying eggs

Answer 1

Shell should be clean
Shell should not be broken or cracked
Sized according to grading
Within the use by date
Quality marking
Type or origin( free range/location)

Question 2

Name the type of rice and cooking method

Answer 2

Long grain rice, (Basmati) - biryani braised and baked in oven
Short grain rice, (Carolina) rice pudding baked in the oven or boiled
Short grain rice, (Arbono) risotto stewed on stove top

Question 3

Name three pasta dishes that are boiled and baked

Answer 3

Macaroni cheese
Cannelloni
Lasagna

Question 4

Three advantages of preservation

Answer 4

Cost-effective
Long shelflife
Better hygiene control

Question 5

Four factors for portion control in ravioli

Answer 5

Pasta should be rolled as thin as possible
Feeling should be consistent quality
Consistent shape and size
Follow standardise recipe
Number of courses or place on menu

Question 6

What is the ratio of rice to liquid required for the following rice pilaf and risotto

Answer 6

Rice pillaf 2 parts liquid 1 part rice
Risotto 3 parts liquid 1 part rice

Question 7

Name the grain country of origin and dish made from blinis

Answer 7

Grain Buckwheat
Country Russia
Dish smoked salmon

Question 8

Three sauces served with gnocchi

Answer 8

Pesto, sage and butter and tomato sauce

Question 9

Name the legal minimum temperature for holding sauces

Answer 9

63°C

Question 10

Name three types of eggs and their uses

Answer 10

Hen - cake
Turkey - Yorkshire pudding
Quail - garnish
Duck - salad

Question 11

Stage three uses of each of the following semolina couscous cornmeal

Answer 11

Semolina - pudding bread cake
Couscous - salad, stuffing component or stew
Cornmeal - polenta tortilla

Question 12

Name two sources suitable for poached egg

Answer 12

Tomato sauce
Hollandaise