HNF 131 Take Home Exam

Institu Institute te of Human Human Nutrit Nutrition ion and Food Food Colleg Collegee of Human Human Ecolog Ecology y University University of the Philippines Philippines Los Baños 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. Cook Cookin ing g Met Metho hods ds Describe and give temperature requirement of the following: Moist Heat Cookery Dry Heat Cookery 1. Asse Assem mblin bling g 1. Baking 2. Boiling 2. Barb Barbec ecui uing ng 3. Boil Boilin ing g and and Stew Stewin ing g 3. Broiling 4. Boil Boil-S -Ste team amin ing g 4. Grilling 5. Blanch nching 5. Roast asting 6. Braising 6. Frying 7. Hot Hot-Di -Dippi pping 7. Shal Shallo low w fry fryin ing g 8. Poaching 8. Deep Deep fat fat fry fryin ing g 9. Scalding 9. Stir Stir-f -fry ryin ing/ g/Sa Saut utei eing ng 10. 10. Simme immeri ring ng 10. 10. Pres Pressu sure re fryi frying ng 11. 11. Slow Slow Sim Simme meri ring ng 11. 11. Sear Searin ing g with with oil oil 12. Medi Medium um Simm Simmer erin ing g 13. 13. Steaming 14. 14. Stewing

II. II. Prepa Prepara rati tion on Met Method hods. s. Desc Descri ribe be the the foll follow owin ing: g: 1. 2. 3. 4. 5. 6. 7.

Shocking Slurrying Pickling Mixing Smoking Salting Reducti ction

8. 9. 10. 10. 11. 12. 12. 13. 14. 14.

Degla glacing Sweat eating Cara Carame meli lizi zing ng Mirepoix Chif Chiffo fona nade de Brunoise Mise Mise en plac placee

III. Sources Sources of Heat for Cooking. Cooking. Give Give the following following informa information tion 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. Café Diablo 5. Demitasse Coffee 6. Viennese Coffee 7. French coffee 8. Irish coffee 9. Café 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