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Institute of Human Nutrition and Food College of Human Ecology University of the Philippines Los Baos HNF131 Take

Home Exam General Direction: 1. Please write all your answers on yellow paper 2. Write references at the end of each part of the test

I. Cooking Methods Describe and give temperature requirement of the following: Moist Heat Cookery Dry Heat Cookery 1. Assembling 1. Baking 2. Boiling 2. Barbecuing 3. Boiling and Stewing 3. Broiling 4. Boil-Steaming 4. Grilling 5. Blanching 5. Roasting 6. Braising 6. Frying 7. Hot-Dipping 7. Shallow frying 8. Poaching 8. Deep fat frying 9. Scalding 9. Stir-frying/Sauteing 10. Simmering 10. Pressure frying 11. Slow Simmering 11. Searing with oil 12. Medium Simmering 13. Steaming 14. Stewing II. Preparation Methods. Describe the following: 1. 2. 3. 4. 5. 6. 7. Shocking Slurrying Pickling Mixing Smoking Salting Reduction 8. 9. 10. 11. 12. 13. 14. Deglacing Sweating Caramelizing Mirepoix Chiffonade Brunoise Mise en place

III. Sources of Heat for Cooking. Give the following information Description Infrared Cooking Microwave Cooking Advantages Disadvantages

Quartz Cooking IV. Pantry Products: Appetizers, Sandwiches, Salads and salad dressing, beverages A. Appetizers and Salads. Describe and give at least two examples of the following Appetizers Salads 1. Canapes 1. Appetizer salads 2. Hors d oeuvres 2. Accompaniment salads 3. Cocktails 3. Main dish salads 4. Alcoholic cocktails 4. Dessert salads 5. Non-alcoholic cocktails 6. Dips 7. Relishes 8. Soup as appetizer B. More Salads and Salad Dressings. Describe the following: Salads Salad Dressings and Ingredients 1. Waldorf salad 1. French dressing 2. Russian salad 2. Vinaigrette 3. Caesar salad 3. Cooked dressing 4. Salad nicoise 4. Balsamic vinegar 5. Extra virgin olive oil 6. Virgin olive oil 7. Pure olive oil C. Sandwiches 1. Enumerate 5 breads that may be used to make sandwhiches (Cream bread, Pullman bread, tasty bread, loaf bread and pan Americano will not be counted) 2. Differentiate hero, hoagie and subs 3. Describe panini D. Beverages. Describe the following. Coffee 1. Espresso 2. Cappuccino 3. Turkish coffee 4. Caf Diablo 5. Demitasse Coffee 6. Viennese Coffee 7. French coffee 8. Irish coffee 9. Caf Mocha 10. Kapeng Barako 11. Thai Style coffee Tea and Tisanes 1. Oolong tea 2. Green tea 3. Matcha 4. Black tea 5. Jasmine tea 6. Russian tea 7. Earl Grey 8. Chai 9. Tisane

V. Stocks, Soups and Sauces. Provide the different items basic ingredients and steps in preparation Stocks 1. 2. 3. 4. Sauces 1. 2. 3. 4. 5. Soups Brown stock White stock Chicken stock Fish stock Brown sauce Veloute sauce Bechamel sauce Tomato sauce Hollandaise sauce 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. Broth Bouillon Consomme Puree Soup Chowder Bisque Gumbo French Onion Olla Podrida Borsch Minestrone

VI. Meat, Poultry and Seafoods. A. Common Sources of Meat. Describe the following Beef Chicken 1. Steer 1. Broiler 2. Heifer 2. Fryer 3. Cow 3. Roaster 4. Bull 4. Capon 5. Stag 5. Hen 6. Bullock 6. Rooster 7. Veal Fish 8. Calf 1. Whole Pork 2. Drawn 1. Barrow 3. Dressed 2. Gilt 4. Steaks 3. Sow 5. Fillets 4. Boar 6. Butterfly fillets B. Draw the carcasses of beef and pork. Allow ample space for labeling the retail cuts and indicating their tenderness (tender or tough), their prescribe cooking methods (dry heat/ moist heat) and example of dish it is used.

VII. Egg, Milk and Cheese Cookery A. Describe how to prepare the following Egg Product Preparation and Cooking Temperature Cooking Time Cooking Method 1. Soft-cooked egg 2. Hard-cooked egg 3. Poached egg 4. French omelet B. Define the following terms 1. Souffle 2. Custard 3. Shirred egg 4. Tortilla 5. Deviled Egg 6. Century egg 7. Balut 8. 9. 10. 11. 12. 13. 14. Natural cheese Processed cheese Coffee cream Light whipping cream Heavy cream Half and half Sour cream

C. Identify cheeses good for blending, grating and melting. Give five for each category. VIII. Bakery A. Provide the following information. Types of Bakery Item Basic Ingredients 1. Yeast bread 2. Muffin 3. Biscuits 4. Butter cake 5. Pound cake 6. Foam cake 7. Yeast Doughnut 8. Cake Doughnut 9. Fritter 10. Crepes B. Describe the following 1. Bagels 2. Brioche 3. Coffee cake Basic Procedure

4. Petit fours 5. Fondant 6. Marzipan

IX. Miscellaneous. Enumerate 5 edible flowers