Summary
Summary Food Preparation II FOO1601
- Institution
- University Of South Africa (Unisa)
FOO1601 Food Preparation
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FOOD PREPARATION PRACTICAL 1FOO1602
Assignment 02
Unique No: 674280
1
, Table of Contents
Question 1 ............................................................................................................................................... 4
1.1. The four sensory perception of food ...................................................................................... 4
1.2. The chemical basis of five categories of taste ........................................................................ 4
1.3. Four factors that may influence the taste of food .................................................................. 4
Question 2 ............................................................................................................................................... 4
2. Fruits and vegetables .................................................................................................................. 4
2.1. Two examples of the vegetable classifications: .................................................................. 4
2.2. Seven methods that are used to prepare food ................................................................... 4
2.3. Two methods that can be used to preserve vegetables nutrients while cooking .............. 5
2.4. How to store the following fruits and vegetable to retain their quality ............................. 5
Question 3 ............................................................................................................................................... 5
3. Cutting ......................................................................................................................................... 5
3.1. Two way to prepare the following cuts .............................................................................. 5
3.2. Possible causes of each of these unfortunate situation ..................................................... 5
3.3. Different cuts for a chicken ................................................................................................. 5
3.4. Chicken ................................................................................................................................ 6
Question 4 ............................................................................................................................................... 6
4. Pastry .......................................................................................................................................... 6
4.1. Types of pastry used for each of the following dishes:....................................................... 6
4.2. Different types of chocolate taste different ....................................................................... 7
4.3. Definition and example ....................................................................................................... 7
Question 5 ............................................................................................................................................... 7
5. Definitions ................................................................................................................................... 7
5.1. Define the following with regard to pastries and pies........................................................ 7
5.2. Distinguish between the different mixing methods of the following laminate and non-
laminated dough ............................................................................................................................. 7
5.3. Four types of protein foods that should be included in a vegetarian diet ......................... 8
Question 6 ............................................................................................................................................... 8
6. Definitions ................................................................................................................................... 8
6.1. Define the following terms used in milk processing ............................................................... 8
Question 7 ............................................................................................................................................... 8
7. In relation to the covid-19 pandemic.......................................................................................... 8
7.1. Importance of communication in order to ensure safety in the restaurant. ..................... 8
2
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