CATERING CRAFT PRACTICE
(i) Heating of the stock
(ii) Simmering stock, whisking continuously to prevent lumps from forming.
(iii) Cook the mixture
(iv) Season the velouté
(v) Strain and serve
*CATERING CRAFT PRACTICE*
(i) Choux paste: Strong flour (bread flour or high-protein flour)
(ii) Suet paste: Medium-strength flour (all-purpose flour or a blend of all-purpose and pastry flour)
(iii) Sugar paste: Low-strength flour (cake flour or pastry flour)
(iv) Short paste: Medium-strength flour (all-purpose flour or a blend of all-purpose and pastry flour)
(PICK ANY FOUR)
(i) Mixing the dough: The process begins by mixing flour, water, and a pinch of salt together to form a dough. The dough is then kneaded.
(ii). Incorporating the butter: A block of butter is then placed on the dough, and the dough is folded over the butter to encase it completely.
(iii) Creating layers: The dough is folded into three layers like a letter. This is called a “single turn.”
(iv) Chilling and resting: After each turn, the dough needs to rest and chill in the refrigerator.
(v) Repeating the turns: The folding and rolling process is repeated several times to create more layers.
(vi) Once all the turns are completed, the puff pastry dough is rolled out to the desired thickness and shape for the intended recipe.
(PICK ANY THREE)
(i) It enhances the visual presentation of the cocktail, making it more attractive and appealing to the consumer.
(ii) The slices of cucumber and orange can release their natural flavors into the cocktail, adding subtle hints of freshness and tanginess to enhance the overall taste experience.
(iii) It can release pleasant aromas that blend with the cocktail, contributing to the sensory experience and enticing the sense of smell.
(iv) It provides a contrasting texture to the drink, adding a crisp or juicy element that complements the liquid components of the cocktail.
(v) The presence of a parasol or other decorative elements can serve as a symbolic representation of a specific theme, occasion, or style associated with the cocktail, creating a more immersive and memorable drinking experience.
(PICK ANY THREE)
(i) By Shaking
(i) Dinner plate
(1) Soup bowl
(iii) Salad plate
(iv) Bread and butter plate
(v) Dessert plate
(i) Red wine glass
(ii) White wine glass
(iii) Champagne flute
(v) Boiling, frying