List culinary terms used for vegetarian and vegan dishes

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Reference no: EM133451729

Questions:

1. List and briefly describe five different substitute ingredients used for vegetarian and vegan dishes for each of the food categories below. Substitute Description Meat Dairy Egg

2. List four types of fresh products used in standard recipes for vegetarian and vegan dishes and give two examples of each.

3. List five culinary terms used for vegetarian and vegan dishes.

4. List three labels that could be used and what would be on the label.

5. List two vegetarian or vegan dishes and describe their characteristics.

6. Briefly describe how the following can enhance the appearance and presentation of vegetarian and vegan dishes. Balance Colour Contrast Texture Taste

7. List two reasons for modern variations on vegetarian and vegan dishes and provide an example for each.

8. Complete the following table for two vegetarian or vegan ingredients/products and how to identify freshness and quality. Vegetarian or vegan ingredients/products Freshness and quality indicators

9. List three important points when selecting ingredients for preparing vegetarian and vegan dishes.

10. List six common accompaniments and six sauces used in vegetarian and vegan dishes. Accompaniment Sauces

11. List and briefly describe two historical and cultural origins of different vegetarian and vegan dishes or products.

12. List eight common cookery methods used in vegetarian and vegan dishes and provide an example. Product Common cookery methods

13. What food safety risks are associated with raw eggs and alternative egg products?

14. List four ways to minimise food safety risks with raw eggs and alternative egg products.

15. How does mise en place differ for vegetarian and vegan dishes?

16. List five common vegetarian or vegan products and their appropriate storage conditions. Item stored Storage conditions

17. How can you ensure food safety and optimise shelf life of vegetarian and vegan ingredients and products?

18. How can you ensure that you follow safe operational practices when using equipment to produce vegetarian and vegan dishes?

Reference no: EM133451729

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