Performing Food Selection, Preparation, and Cooking

• What are the criteria for selecting quality fruits?

  Fresh, frozen, and preserved
• What are the criteria for selecting quality vegetables?

  Fresh, frozen, and preserved
• What should be checked for dairy products when selecting quality ingredients?

  Expiration date
• What are the types of dry goods criteria for selection?

  Expiration and packaging
• What are the criteria for selecting quality meat, fish, and poultry?

  Fresh, frozen, and preserved
• What are the types of storage facilities for food?

  Dry storage, cold storage, and freezers
• What does "mise en place" mean in food preparation?

  • Everything ready in its place
  • Purchasing of ingredients
  • Selecting the correct recipe
  • Selecting the needed ingredients
  • Measuring of ingredients
  • Preparing the tools and equipment
  • Preparing the ingredients
• What are the principles of cooking methods?

  Moist Heat Cooking Method:

  1. Boiling
  2. Steaming
  3. Poaching - food submerged just below boiling point
  4. Blanching
  5. Stewing

  
  

  Dry Heat Cooking Method:

  1. Broiling or Grilling - heat from above or below the food
  2. Roasting - indirect heat
  3. Baking
  4. Frying (Shallow, deep, and stir frying)

  
  

  Combined Method:

  1. Braising
• What is poaching in cooking?

  Food is submerged just below boiling point
• What is the combined cooking method?

  Braising
• What is braising in cooking?


  A combined cooking method