ANSWERS

Question 1
B.    It delays the process of water boiling – by increasing the
boiling point of water.

Question 2
C.    Plastic – most often recommended by professional chefs.

Question 3
C.    Scalding or dipping it firstly in boiling water prior to freezing
or putting it in cold water – Blanching stops enzyme actions
which can cause loss of flavour, colour and texture.

Question 4
A.    Add Flour or Corn-starch.

Question 5
B.    Olive

Question 6
C.    Green Salad

Question 7
A.    If it sinks to the bottom in a bowl of water and lays flat on its
side.

Question 8
C.    Cooking food in a small amount of liquid in a closed
container.

Question 9
B.    180 degrees Fahrenheit
Question 10
C.    Braising

Question 11
C.    The point when oil starts to burn and smoke.

Question 12
C.    Used as a leavening agent in baked goods.

Question 13
A.    Cypress

Question 14
D.    It is the process that re-establishing the cocoa butters
crystals, resulting in much better-quality chocolate that is shiny
and ‘snapable.

Question 15
D.    Sweating

Question 16
D.    Conventional ovens cook food by surrounding it with hot air,
while convection ovens circulate the air.

Question 17
C.    Softwoods

Question 18
B.    Used to check the temperature of a grill.

Question 19
B.    Add a squeeze of lemon or lime juice or a spoon of apple
cider vinegar.
Question 20
C.    To cut the meat into small pieces.
A