KAALAMAN

Multiple Choice: Choose the letter of the correct answer. Use a separate sheet of paper. 1. During a culinary competition, a chef needs to prepare a sauce quickly to accompany a seared steak. Which type of sauce would be most suitable for immediate use without advance preparation? A. Brown sauce   B. Hollandaise sauce   C. White sauce   D. Veloute sauce 2. A chef is planning a summer seafood festival and wants to offer a cold sauce to complement the chilled seafood platters. Which type of sauce would be ideal for this occasion? A. Hollandaise sauce   B. Tomato sauce   C. White sauce   D.  Veloute sauce 3. Imagine you're a chef experimenting with thick soup recipes for a winter menu. How might you ensure that your velouté sauce-based soup achieves the desired consistency and smoothness? A. Adjusting the level of seasoning  B. Balancing the proportions of cream and egg yolk in the liaison C. Incorporating more vegetables D. Perfecting the technique of making roux 4. As pa

 LESSON 1: PREPARE MEAT DISHES Overview:  This lesson covers the skills, knowledge, and attitudes required to prepare and cook meat.  Learning Outcomes:  At the end of the lesson you are expected to do the following:  1. perform mise‘n place;  2. cook meat cuts;  3. present and evaluate meat dishes; and   4. store meat.  Introduction of Meat   Meat is a term for the flesh of cattle (beef and veal), sheep (lamb) and pigs (pork).    Meat comprises water, protein, fat, and various amounts of minerals and vitamins.  Beef is divided into large sections called primal cuts.   These beef primal cuts or ―primal- are then broken down further into individual steak and other retail cuts .   A ―side of beef is literally one side of the beef carcass that is split through the backbone.  Each side is then halved between the 12th and 13th ribs into sections called the  forequarter and hindquarter.  Pork is divided into large sections called primal cuts. These primal cuts are then broken down furth