Methods Of Cookery - General

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• What temperature would you braise 10kg of Lamb shanks at?
• How would you cool 3 x gastro trays of Beef Cheeks? Give specific times and temperatures
• List 5 Suitable Beef cuts for Braising?
• List 5 suitable Lamb cuts for braising
• What temperature is used for poaching?
• What is a bouquet Garni and what is in it?
• Explain the Maillard reaction, what is ? What does it do?
• Explain the difference between poaching and simmering?
• List the classic knife cuts and their measurements?
• Explain the 2hr/ 4hr rule?
• What is the difference between baking and roasting?
• What is a ‘Cartouche’ and what is it used for?
• When blanching tomatoes you should start in cold water?