5 Questions
What are the main methods of cooking discussed in the text?
Boiling, Poaching, Stewing, Frying, Baking, Braising, Roasting, Steaming, Paper bag cooking
Name the types of stocks mentioned in the text and provide examples of each.
Brown Stock, White Stock, Vegetable Stock, Fish Stock
What are the main Foundation sauces discussed in the text and provide examples of each?
Béchamel, Velouté, Espagnole, Tomato, Mayonnaise, Hollandaise
What are some examples of miscellaneous sauces mentioned in the text?
Mint sauce, Horseradish sauce, Cumberland sauce, Bread sauce, Roast gravy, Cranberry sauce, Melba sauce, Peach sauce, Apple sauce, Custard sauce
Why are garnishes important for soups according to the text?
Garnishes enhance the flavor, texture, and visual appeal of soups.
Test your knowledge on the Theory of Cookery from 'Modern Cookery for Teaching and Trade Volume 1' by Thangam E Philip and 'Theory of Cookery' by Arora. Explore questions on the scheme of evaluation, including Continuous Evaluation (CE) and End Semester Evaluation (ESE) components.
Make Your Own Quizzes and Flashcards
Convert your notes into interactive study material.
Get started for free
