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2011 winter. 6.c: How to ensure a quality product when frying [3]. 6.c: How to ensure a quality product when frying: Make sure that the fat is hot enough when you start frying Drain the fat off before serving Do not re use oil Frying similar sized pieces of food together.
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6.c: How to ensure a quality product when frying [3]
6.c: • How to ensure a quality product when frying: • Make sure that the fat is hot enough • when you start frying • Drain the fat off before serving • Do not re use oil • Frying similar sized pieces of food together.
(3) smell appearance (colour) flavour digestibility
Water-soluble vitamins? • Vitamin C • B vitamins
p poaching s steaming Moist = involves water boiling
(b) State two problems that could occur when making a cheese sauce. [2] How much detail do they need here? How do you know?
roux coating grated season
(b) State two problems that could occur when making a cheese sauce. [2] • The sauce might be • too thick • or • too thin • or • lumpy • or • burnt • or • raw-tasting (the flour hasn’t cooked)
boiling baking deep frying