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Started in boiling water
Started in cold water
Steamed only
Poached in stock syrup to protect the cell structure
Poached in water to break down the cell structure
Poached for a long time to soften the cell structure
Low in starch
High in starch
Cooked using Fahrenheit temperatures
Binding, coating, enriching, aerating, glazing, emulsifying, thickening, clarifying, setting
Binding, flavour, enriching, aerating, body, emulsifying, thickening, clarifying, setting
Binding, flavour, poaching, aerating, glazing, frying, thickening, clarifying, setting
Binding
Enriching
Aerating
White rice has been washed 10 more times than brown rice
Brown rice has the bran in tact and is more nutritious
White rice is easier to cook than brown rice
True
False
True
False
True
False
True
False
Room temperature11 to 20 degrees celsius in a cardboard carton
Cool room 1 to 4 degrees celsius in a cardboard carton
Cool room 1 to 4 degrees celsius in open containers to allow them to breath
Add flavour to the egg
Assist in the egg coagulating
The acid reacts with the white to keep the egg white extremely white
Cook more evenly
Have a better colour and flavour
Will curdle and have a lumpy texture
Protein
Vitamins
Minerals
Washed and soaked prior to cooking
Cooked for a long time in a lot of liquid to ensure they are tender
Boiled rapidly to ensure they cook through quickly
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