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Summary FOO1501 Questions & Answers
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- University Of South Africa (Unisa)
FOO1501 Answers to Past Exam Questions
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FOO1501 EXAM QUESTIONS + ANSWERS OCT/NOV 2017 - MAY/JUN 20191.1. Differentiate between dry heat and moist heat preparation and give two examples of
each
- OCT/NOV 2018
- MAY/JUNE 2019
- {PAGE : 91 - 93 P.B 6TH ED}
1.1.1. Dry heat preparation: method of cooking in which heat is transferred by air, radiation, fat
or metal.
Baking
o Heating of food by hot air in an oven
o Baking results – affected by oven rack position and color of the pan
Example = Muffins, Cakes, ect
Roasting
o Roasting like baking, except this is applied to meat or poultry
o Or cooking on an open fire
Example = Seared chicken or meatloaf
Broiling
o Cook foods under an intense heat source
o Tender meats, fish or poultry are broiled
Example =
Grilling
o Reverse of broiling
o Grill may be rack or flat surface on stove
o Seared on grill over direct heat
Example:
Frying
o Heating foods in fats
Example: Sautéing, stir-frying, pan-broiling and pan-frying
Barbecuing
o Foods being slow-cooked, usually covered in zesty sauce of over longer period
Example: Steaks or hamburger patties
1.1.2. Moist heat preparation: method of cooking in which heat is transferred by water, any
water-based liquid or steam.
Poaching
o Water heated to temperature of 160 to 180 Fahrenheit (71 to 82 Degrees)
o Food is either partially or totally immersed. Small, relatively motionless bubbles appear on
the bottom of the pan, but the water has not yet reached point of bubbling.
Example: Eggs or Fish can be poached, rather delicate food.
Stewing
o Simmering ingredients in a small moderate amount of liquid, which often becomes a sauce
as the food cooks. The pot is covered, and food is simmered for some time on the range or
in an oven. Stew often taste better next day, because overnight it deepens the flavours.
Example: Stew dishes consist of chopped up meat (Often browned first) and vegetables
placed in large casserole, stockpot or slow cooker with some water, stock or other liquid.
Boiling
o Common technique = Bring liquid to a rolling boil, gradually add the pasta, distributing
evenly, bring liquid back to full boil before reducing heat so that boiling becomes gentle.
Example: Pastas or beans
57696721 MARIONE JENKINSON
,FOO1501 EXAM QUESTIONS + ANSWERS OCT/NOV 2017 - MAY/JUN 2019
1.2. Discuss three (3) different moist-heat preparation methods and give an example of a
food that can be prepared using each of these methods.
- TUT1 2019
- {PAGE : 91 - 93 P.B 6TH ED}
1. Boiling = To bubble rapidly hot water (must reach 100 Degrees at sea level).
Example of food: Pastas or beans
2. Simmering = water simmers at just below boiling point.
o Gentle rising bubbles that barely break surface.
Example of food: rice, soups or stews
3. Poaching = heated to 71 - 82 degrees, somewhat hotter than scalding. Used for poaching,
in which food is partially or totally immersed.
Example of food: fish and eggs
1.3. Explain how you would prepare pasta with the use of moist heat preparation
- MAY/JUNE 2018
- {PAGE : 341 - 342 P.B 6TH ED}
Boiling
o Bubble rapidly boiling water to 100 degrees at sea level
o Gradually add the dried pasta, distributing it evenly
o Bring liquid back to full boil before lowering to heat so that the boil becomes gentle
1.4. Heat can be transferred to food in various ways. Describe any two different types of
heat transfer
- OCT/NOV 2018
- MAY/JUNE 2019
- {PAGE : 95 - 96 P.B 6TH ED}
1.4.1. Heat transfer:
1. Conduction = Direct transfer of heat from one substance to another that it is contacting.
= Example: Heat from electric coil or gas flame conducted to pan or fryer.
2. Radiation = Transfer of heat energy in the form of waves of particles moving outward
from their source.
= Example: broiling, grilling and microwaving.
= Found in restaurant and institutional kitchens, where they are used to keep
foods warm and prepare frozen foods.
3. Induction = Transfer off heat energy to a neighboring material without contact.
= Example: flat surfaced ranges that have coils buried underneath.
1.5. Basic heat sources for preparing foods include electricity, gas, wood and coal. List
and describe 4 different ways in which the heat from these sources can be
transferred to food
- OCT/NOV 2017
- MAY/JUNE 2018
- {PAGE : 95 – 96 P.B 6TH ED}
1. Conduction
Direct transfer of heat from one substance to another that it is contacting.
Example: Heat from electric coil or gas flame conducted to pan or fryer.
57696721 MARIONE JENKINSON
, FOO1501 EXAM QUESTIONS + ANSWERS OCT/NOV 2017 - MAY/JUN 2019
2. Convection
Transfer of heat by moving air or liquid (water, fat) currents through and/or around food.
Example: baking in an oven, baked goods rely on convection to allow hot air to rise.
3. Radiation
Transfer of heat energy in the form of waves of particles moving outward from their source.
Example: broiling, grilling and microwaving.
Found in restaurant and institutional kitchens, where they are used to keep foods warm
and prepare frozen foods.
4. Induction
Transfer off heat energy to a neighbouring material without contact.
Example: flat surfaced ranges that have coils buried underneath.
1.6. Define the following as used in food prep and give an example of each
- OCT/NOV 2017
- MAY/JUNE 2018
- OCT/NOV 2018
- MAY/JUNE 2019
1.6.1. Seasoning {PAGE : 104 P.B 6TH ED}
Any compound that enhances the flavour already found naturally in a food.
Example: salt, pepper or lemon
1.6.2. Flavouring {PAGE : 104 P.B 6TH ED}
Any substance that adds a new flavour to food.
Example: vinegar, fresh herbs, spices, sugars and even alcoholic beverages such as
brandy.
1.6.3. Garnishes {PAGE : 104 P.B 6TH ED}
An item or substance used as a decoration or embellishment accompanying a
prepared food dish or drink.
Example: Lemon, orange or lime slices. Chopped herbs such as parsley, basil, oregano.
Mint. Nuts. Olive oil – drizzled olive oil is used to garnish some foods. Parsley.
1.7. Give a short description of the different cutting styles used in preparation of
vegetables.
-OCT/NOV 2017
-{PAGE : 98 – 100 P.B 6TH ED}
1. Slice
o To move the food under the blade while keeping the point of the blade firmly on the cutting
board the base of the knife is lifted and pushed down with a forward and backward motion
2. Batonnet (French – little stick)
o Slice food into sticks of 1 – 3 inches long and ¼ x ¼ inch wide (5mm x 6mm x 6mm)
3. Julienne (Matchstick cut)
o This method is used to cut food length-wise into thin, stick-like shapes, 1 – 3 inches long
and only 1/8 to 1/8 inch wide.
4. Shred
o This is method is used to cut leaf vegetables into thin strips. Figure 2.4 (study guide)
shows shredded vegetables
5. Chiffonade (Chef-fonnahd)
57696721 MARIONE JENKINSON
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