Topic 2: Preparation and Techniques

Question 1

what are the three manipulative processes?

Answer 1

mixing, cutting and forming

Question 2

what good practices should you follow when preparing meat

Answer 2

• wash hands before and after touching food
• raw meat separate from other foods
• stored below 5ºC
• bacteria present will be destroyed by heat
• clean surface

Question 3

what should you check for when choosing fish?

Answer 3

• sea-fresh smell
• moist and firm flesh
• scales should be shiny

Question 4

what should you do when preparing fruit and vegetables?

Answer 4

• remove dirt
• remove blemishes
• peel if necessary
• prep veg right before cooking
• do not soak in water, loss of B and C

Question 5

how do you reduce the loss of vitamins in fruit and veg prep?

Answer 5

• blanching vegetables in hot water
• dipping fruit into lemon juice
• cook as soon as they are prepared

Question 6

why do we marinate fish, meat and veg?

Answer 6

add flavour, change structure and tenderise meat

Question 7

what can we add to food to add flavour and moisture?

Answer 7

herbs, spices, different oils, rind and juice of citrus fruits