1. Test yourself
Questions that relate to practical processes

6. Answer

8. Answers

10. Answers

12. Answers A

13. Answers B

14. Commodities

15. Commodities You should have knowledge of the following Commodities –
The selection, cost, ease of obtaining
Storage, colour/texture/taste/flavour
Preparation, sweet/savoury/hot/cold/cooked/raw
Serving, meals of the day
Nutritional content
Of the following Commodities -
Meat + poultry
Fish
Eggs
Dairy products
Cereals, flour, rice, pasta
Vegetables
Fruit
Convenience products
Sauces
Basic dough products
Basic pastry products
Cakes, sponges and scones

16. Culinary terms
Complete the culinary terms proforma You will need to know what each of these terms means Proforma on RLP

17. Culinary Terms Flambe Coulis Mise en place Entree Au Gratin Bain-Marie
Accompaniments
Entree
Au Gratin
Bain-Marie
Al Dente
Puree
En Croute
Saute
Garnish
Roux
Brûlee
Reduce
Bouquet Garni
Croutons
Julienne
Marinade

18. Match up the culinary term to the correct meanings

21. Entree
Roux
Coulis

23. Julienne
Au Gratin
Bain-Marie
Bouquet Garni
Croutons

24. Catering Terminology Answer the following questions :
1. Complete the following sentences using the correct term. (4)
Garnish Saute Reduce Puree
(i) __________ means to toss in hot fat.
(ii) A decoration for savoury food is known as a ______________ .
(iii) To ___________ a liquid s to make it thicker by boiling or simmering.
(iv) A ___________ is formed when food is passed through a sieve to make it smooth.
2. Give the meaning of the following terms:
(i) au gratin (1)
(ii) croutons (1)
(iii) accompaniments (1)
3. Give the meaning of the following terms: (3)
(i) mise-en-place
(ii) saute
(iii) roux

25. Catering Terminology - Answers
Mark out
of 10
Catering Terminology - Answers
Mark your answers:
1. Complete the following sentences using the correct term. (4)
(i) Saute means to toss in hot fat.
(ii) A decoration for savoury food is known as a garnish .
(iii) To reduce a liquid s to make it thicker by boiling or simmering.
(iv) A puree is formed when food is passed through a sieve to make it smooth.
2. (i) sprinkled with cheese/breadcrumbs and browned or grilled (1)
(ii) cubes of fried or toasted bread served with soup or in salads. Large croutons are used as a base for starters e.g. stuffed mushrooms. (1)
(iii) colourful vegetables and sauces that “go with” or accompany meats etc. to make up a dish / meal / side dishes (1)
3. Give the meaning of the following terms: (3)
(i) preparation time
(ii) tossed in fat
(iii) a thickening agent used to create the basic sauces made from equal quantities of fat and flour

26. Nutrition and menu planning
• Functions and sources of the main nutrients.
• Current healthy eating guidelines.
• Vegetarian choices, nut allergies, wheat intolerance, lactose intolerance.
• Types of menu/menu planning - table d'hôte, à la carte and themed.
• Nutritionally balanced meals.
• Variety of colour, flavour, texture.
• Foods in season/Time of year.
• Skills of chef.
• Equipment available.
• Type of outlet.
• Cost.
• Suitability and appeal to the client.
• Multi-cultural variations.

27. Nutrition You should have knowledge of the following Nutrients –
Protein
Carbohydrates
Fats and oils
Vitamins - A eyes B release energy C skin/gums D bones and teeth
Minerals – iron blood, calcium phosphorous bones and teeth
Dietary fibre
Include the following information for each of the Nutrients
Why do we need to eat them
Examples / sources
Any additional information

28. Food plate Alternative proteins.
For people who don’t eat meat or animal products.
TVP
Textured vegetable protein (made from soya bean)
Quorn
A mycoroprotein which is related to the mushroom.
Tivall
Made from wheat and vegetable protein. Its texture is similar to meat.
Tofu and bean curd
Made from soya beans.
Food plate
The recommended guidelines say you should not exceed 6g of salt per day
3 a day Dairy portions.
5 a day bread, cereals and potatoes portions.
5 a day fruit and veg.
A portion of fruit or vegetables is about the size of your clenched fist.
Meat, fish and alternatives.
2 or 3 portions a day
Sugary and fatty foods small amounts only.