3. What are the methods of heat transfer?
4. Explain the principles of poaching and describe the difference between shallow and deep poaching.
5. What is en papillote?
6. List three food items suitable for swallow poaching.
7. When cooking rice pilaf you use a ratio of 1 part rice to 1 1/2 parts liquid. If you use 50g of rice for a single serve, how much rice and liquid do you require to produce 20 serves?
8. Why do you have a boiling water start for some vegetables?
9. Describe the principles of stewing.
10. How does stewing differ from braising?
11. List three advantages of microwave cooking.
12. What food item/s would you microwave in a commercial kitchen and why?
13. What is poeler?