Deck 9: Prepare and Cook Food by Baking, Roasting and Grilling

Question 1

Which two of the listed products should be baked using a bain marie?

A) Baked apple dumpling
B) Cream caramels
C) Soft bread rolls
D) Bread and butter pudding
E) Suet sultana pudding

Answer 1

B, D

Question 2

Roasting is a method of cookery associated with items of food, mainly meat and poultry.
The roasting process is started off at a high heat in order to and help seal the outer surface.
A bed of bones can be used to help lift the meat off the surface of the roasting tray. This is known as a _.

Answer 2

tender, develop colour, trivet

Question 3

What item of equipment has been used to cook this steak?

A) Sauté plate
B) Char grill
C) Salamander
D) Frying pan

Answer 3

B

Question 4

Which one of the following is the main purpose of basting meat during roasting?

A) Helps keep it moist.
B) Prevents it from burning.
C) Helps it to cook evenly.
D) Prevents loss of flavour.

Question 5

Which four of these items of equipment can be used to grill food?

A)
B)
C)
D)
E)
F)

Question 6

Which two of the following are the least suitable to be cooked by roasting?

A) Belly of pork
B) Saddle of lamb
C) Sirloin of beef
D) Middle neck of lamb
E) Leg of pork
F) Silverside of beef

Question 7

Which three of the listed food items are the most suitable to be cooked by baking?

A) Apples
B) Parsnips
C) Potatoes
D) Peppers
E) Courgettes

Question 8

What are bread rolls most commonly brushed with before baking to help improve colour?

A) Sugar glaze
B) Yoghurt
C) Milk
D) Egg wash