F AND N TEST 1

Question 1

WHERE MAY STEWING BE DONE?

Answer 1

1. In a slow cooker.
2. In a covered casserole in the oven.
3. On the top of a cooker in a saucepan with a tight-fitting lid.

Question 2

NAME TWO SUITABLE FOODS FOR STEWING AND GIVE E.G.

Answer 2

1.Meat and Poultry
. Cheaper and tougher cuts, e.g. shin, flank, neck and clod of beef, and tripe.
. Rabbit and older poultry (chicken, turkey, and duck) are also suitable.
2. Vegetables
. carrots, potatoes, green pawpaw, and starchy roots and tubers.
. other old, or very large vegetables that are coarse in texture.

Question 3

NAME 3 ADVANTAGES OF STEWING.

Answer 3

1. It requires little attention during cooking.
2. It is economical, as cheaper cuts of meat can be used.
3. The long, slow process develops the extractives and flavor’s. This improves the taste of the food.

Question 4

NAME 2 DISADVANTAGES OF STEWING.

Answer 4

1. Foods are soft and may lack ‘bite’ if overcooked.
2. Cooking time is long and slow. The use of a pressure cooker can reduce the length of the cooking time.

Question 5

STATE 3 GUIDELINES OF STEWING.

Answer 5

1. Serve a stew in the covered casserole in which it was cooked.
2. Remove the bouquet garni before serving.
3. Serve with suitable accompaniments such as potatoes, steamed rice, dumplings etc.

Question 6

EXPLAIN WHAT IS BRAISING.

Answer 6

Braising is a combination method of cooking. It combines frying and stewing with grilling or roasting. The meat is lightly browned in hot fat in any of the following utensils on the top of the cooker:
. Dutch oven
. Doving pot
. heavy skillet

Question 7

HOW IS THE BROWNING IN BRAISING DONE?

Answer 7

The browning seals the surface of the meat or poultry. It is then placed on a bed of vegetables in a heavy casserole or saucepan. A small amount of liquid is added, and the pan tightly covered. The meat is allowed to cook gently until it is tender. The lid is then removed, and cooking completed by browning in the oven or under the grill.

Question 8

NAME 2 SUITABLE FOODS FOR BRAISING.

Answer 8

Meat and Poultry
. Beef ribs (boned and rolled), briskets and flank.
. Poultry that is not tender enough for frying and roasting.
. pork chops, rabbit, neck and breast of lamb.
Vegetables
. carrots, turnips, onions.
. celery, green pawpaw, sweet pepper
. potatoes, pumpkin, table squash.

Question 9

STATE 3 ADVANTAGES OF BRAISING.

Answer 9

1. It requires little attention during cooking.
2. It is economical, as cheaper cuts of meat that are not suitable for roasting can be used.
3. The vegetables add flavor and additional nutrients.

Question 10

STATE 2 DISADVANTAGES OF BRAISING.

Answer 10

1. Cooking time is long and slow.
   2.It is not very economical of fuel since cooking takes a very long time.

Question 11

STATE 3 GUIDELINES FOR SERVING BRAISED FOOD.

Answer 11

1. Place the braised meat on warm dishes.
2. Arrange the cooked vegetables around the braised meat.
3. Serve with suitable accompaniments such as rice, macaroni, or noodles.

Question 12

EXPLAIN WHAT IS GRILLING OR BROILING.

Answer 12

Grilling or Broiling is a method of cooking which uses radiant heat under a gas or electric grill, or over a charcoal fire. The heat is very strong and the food which is placed on a wire rack or grid, is quickly cooked.

Question 13

WHAT IS GRILLING USED TO DO?

Answer 13

Grilling is used to toast bread and brown foods already cooked.

Question 14

WHAT IS THE NAME GIVEN TO GRILLING OVER A CHARCOAL USING A COAL POT OR A PORTABLE GRILL?

Answer 14

barbecuing.

Question 15

STATE 2 SUITABLE FOODS FOR GRILLING OR BROILING.

Answer 15

1. Fish
   . Smal whole oily fish e.g. jacks.
   . Large fish cut in fillets or thin slices e.g. red snapper or king fish.
2. Vegetables
   . Potatoes, tomatoes, green peppers, onions.