FOO1501 Assignment 2 (100% COMPLETE ANSWERS) Semester 1 2025 (154750) - DUE 22 April 2025

Food Preparation I - FOO1501 Assignment 2 Semester 1 2025 (154750) - DUE 22 April 2025 ;100 % TRUSTED workings, Expert Solved, Explanations and Solutions. For assistance call or W.h.a.t.s.a.p.p us on ...(.+.2.5.4.7.7.9.5.4.0.1.3.2)........... FOO1501 Assignment 2 Module: Food Practical | Code: FOO1501 | Semester: 1 | Due: 22 April 2025 food preparation, cutting styles, egg nutrition, French cuisine, grain structure, wheat types QUESTION 1: Food Preparation Techniques and French Cuisine [30] 1.1 Vegetable Cutting Styles and Culinary Uses vegetable cutting styles, culinary knife techniques 1.1.1 Define different vegetable cutting styles (Julienne, Brunoise, Chiffonade, etc.) 1.1.2 Match cutting styles with suitable dishes or recipes 1.2 Justify the Recipe Choices food preparation techniques, cooking methods Explain why each cutting style is suited to the chosen dish 1.3 Factors Influencing French Cuisine French cuisine influences, culinary history, food culture Geography, history, agriculture, religion, colonialism, cooking schools, etc. QUESTION 2: Egg Nutrition and Omelette Differences [25] 2.1 The Role of Eggs in Nutrition and the Economy egg nutritional value, egg properties, economic importance of eggs Protein content, vitamins, culinary uses, affordability, sustainability 2.2 Identify Incorrect Information in Omelette Comparison French vs. American omelette, cooking differences Analyze statements and correct the misconceptions QUESTION 3: Cereal Grain Structure and Wheat Types [45] 3.1 Structure of the Grain: Table Completion cereal grain parts, grain nutrition, grain uses Husk, Bran, Endosperm, Germ Define, state nutritional value, list uses Identify structural faults due to processing 3.2 Types of Wheat types of wheat, wheat classification, wheat uses Hard Red Winter, Hard Red Spring, Soft Red Winter, Durum, Soft White