FINAL COOKING TECHNIQUE ASSESSMENT

What is the best description of the image given you awareness of some steps in some cooking technique

• over boiled milk

• roux sauce

• cream cheese

• cream of tar tar

Which cooking technique is used to prepare this item

• BAKING

• PAN FRYING

• DEEP FRYING

• BROILING

I must be done for no more than 3 minutes when preparing this dish

• BOILING TO RETAIN COLOR & FLAVOR

• BLANCHING TO RETAIN SHAPE COLOR & FLAVOR

• PAR - BOILING TO RETAIN STRUCTURE COLOR & FLAVOR

• STEAMING TO RETAIN THE PIGMENT, FLAVOR , STRUCTURE &TEXTURE

From the choices below select the BEST option

• AN ENTREE WHICH INCLUDED GELATINAZATION

• A PROTEIN DISH WHICH USED THE TECHNIQUE CALLED GELATINIZATION

• A SIDE DISH DONE WITH BAKING AS A COOKING TECHNIQUE

• A DESSERT DONE WITH GELATINIZATION & CARAMELIZATION

Select the BEST choice from below that best describes the picture

• A MAIN DISH DONE BY PAN FRYING & BAKING TO AN INTERNAL TEMPERATURE OF 168* F THAT CAN BE SERVED WITH CHEESE SAUCE

• A MAIN DISH / PROTEIN DISH PREPARED WITH BAKING TO AN INTERNAL TEMPERATURE OF 168* F

• A MAIN DISH / PROTEIN DISH PREPARED BY MULTIPLE COOKING TECHNIQUES & CAN BE SERVED WITH CHEESE SAUCE

• A MAIN DISH / PROTEIN DISH PREPARED BY ONLY ONE COOKING TECHNIQUE TO AN INTERNAL TEMPERATURE OF 168* F