Deck 10: Prepare and Cook Food by Deep Frying and Shallow Frying

Question 1

What are these drop scones best cooked in or on?

A) A bratt pan
B) A griddle
C) A frying pan
D) A grill

Answer 1

B

Question 2

Which two of the following coatings can be used when shallow frying food items?

A) Pané
B) Seasoned flour
C) Batter
D) Milk

Answer 2

A, B

Question 3

Which one of the following best describes the process of proving an omelette pan?

A) Heat salt in the pan, wipe clean the heat oil in the pan.
B) Heat oil in the pan, wipe clean the heat salt in the pan.
C) Wash and dry the pan then oil and heat.
D) Fill the pan with a mixture of oil and salt and heat.

Answer 3

A

Question 4

Before deep frying raw potatoes cut into shapes it is necessary to

A) dry and flour them
B) wash and flour them
C) dry and wash them
D) wash and dry them

Question 5

When deep frying fish in batter first pass the fish through . When placing the battered fish into the fat, place it . Once the fish is cooked remove it from the fryer using a .

Question 6

When using butter for shallow frying fillets of sole it can first be . When placing the fish fillets into the frying pan it is best to place the side in first. Once the fish is cooked remove it from the frying pan using a .

Question 7

Which one of the following food items should not be cooked in a deep fat fryer with a basket?

A) Cod in batter
B) Chips
C) Breaded goujons of plaice
D) Breaded plaice fillets

Question 8

Which one of the following is the usual temperature for blanching chips?

A) 165°C
B) 175°C
C) 150°C
D) 180°C

Question 9

Which one of the following is the best cooking medium to use in the deep fat fryer when cooking food items coated in breadcrumbs?

A) Olive oil
B) Clarified butter
C) Vegetable oil
D) Dripping

Question 10

When coating goujons of fish first pass the goujons through and then place them into
. Finally put them into .