Cookery Assignment Solved

Added on - Oct 2020

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COOKERY
TABLE OF CONTENTSTASK...............................................................................................................................................11 Characteristics to be kept in mind while compiling the dessert menu.....................................16 How to clean a scale if you have some honey over it..............................................................17 Difference between blenders and food processors...................................................................18 Correct process for measuring brown sugar.............................................................................29 How to make whipped cream and describe the equipments that are been used......................210 Preparation process of baking orange and chocolate éclairs..................................................211 How to ensure food safety in hot food display unit along with the process involved and thedocumentation required...............................................................................................................312 Procedure to be implemented for ensuring safety of quiches while receiving it as food item.....................................................................................................................................................313 What is the correct way of sharpening the utility knife.........................................................314 What is a degreaser and how to use it....................................................................................415 Consider the cleaning methods and choice of equipments that are required to be managedwhile performing the following duties........................................................................................416. Monitoring of storage temperature in kitchen.......................................................................517. 7 foods requiring temperature control...................................................................................518. Difference between cleaning and sanitising..........................................................................519. Critical control point (CCP)..................................................................................................620 safety tips while using knife...................................................................................................721 Name of 10 parts of kitchen...................................................................................................722 Different chef tools................................................................................................................923 Steps to hone a knife on a sharpening steel..........................................................................1025. Cleaning of temperature probe............................................................................................1026. What do you have to do before using a sharpening stone...................................................1127. Correct process of measuring granulated sugar..................................................................1128. Correct process of measuring flour.....................................................................................1129. How would you measure liquid ingredients?......................................................................1130. How to measure soft solid fats?..........................................................................................12
31. Safety standard features for food processors, commercial mixtures and blenders.............1232. Safety measures for operating commercial mixer...............................................................1233 Safety factors while working with blenders and food processors........................................1334 If the blade of blender or food processer is not working what will you do.........................1335 list of equipments used while...............................................................................................13REFERENCES..............................................................................................................................15
TASK1
1 Characteristics to be kept in mind while compiling the dessert menuVarious characteristics which must be consideredwhile compiling the dessert menu are:Taste:This is the most important attribute for the compilation or preparation of adessert menu. A good taste will improve the consumptions and appraisal of the dessert byconsumers.Varieties:This is a very important aspect for the compilation of dessert. Offering onlyone dessert will limit the options and lead to monotony of food. Having a variety will help guestto choose as per their taste. The variety of desserts which have variations in cooking methods,appearance as well as origin or culture can help people to choose from wide range of options.Appearance:Proper presentation of the prepared dessert will help to attract more andmore consumers and guests and will pursue them to consume dessert. The appearance can bedecided as per occasion. For example, the menu card can be printed on wooden sheets insteadof simple paper sheet so that its appearance can be made unique and pleasant (García-Gonzálezand et.al., 2018).Nutrition:As people have turned out to be health conscience, the desserts are requiredto be made from low sugar and fat content. Also, the other ingredients are required to beorganic.Description and images:The menu card may contain the images of dessert so that guests canhave idea regarding appearance of the food. For making it more informative it may also providea brief description of ingredients or cooking procedure along with price and nutritional contentof the food item. It will help different people to choose suitable product as per their priceinterest or health option.Price:This is the last and most crucial aspect of dessert menu preparation. The pricingmust cover the cost of ingredients, resources used and labour cost for cooking.2
6 How to clean a scale if you have some honey over itPure honey is a very viscous fluid and difficult to remove or clean when get spilled, inorder to clean the scale, hot water can be poured over honey to dissolve it. In case of electricscale, mop dipped in hot water can be used to clean honey from scale. Further, it can be cleanedusing a dry cloth.7 Difference between blenders and food processorsDifference between blenders and food processors that are been carried out within theorganisation.BlendersFood processorsThey are basically for the blending purposes(Warneken and Rosati, 2015).They have a wide variety of applications infood preparation.They are best used to prepare liquids like juice,shakes and smoothies.Food processors can perform other tasks likeslicing, shredding, mincing and fine choppingalong with some blending.They can’t be used for dough and butters.They can easily process dough’s and butters.8 Correct process for measuring brown sugara)Using Scales:b)Using measuring cup:The brown sugar is quite damp in nature ortexture. Hence, for measuring it on scale, it isfirst placed in a measuring cup or ordinary cupor dry measure and pressed firmly till the rimand then can be placed on the scale with orwithout measuring cup. This process providesthe approximately idea of the amount ofbrown sugar to be used.Brown sugar can also be measured withthe help of measuring cup. The measuring cupthat is been used has the measurementmarking on it (Allirot and et.al., 2016). Thiswill help in getting the proper measurementsof the brown sugar that is required to beconsumed and utilised. This provides theprecise measurement of brown sugar for theconsumption purpose.3
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