,FOO1501 Assignment 2 Semester 1 2025 (154750)
- DUE 22 April 2025 ;100 % TRUSTED workings,
Expert Solved, Explanations and Solutions.
MULTIPLE CHOICE,ASSURED EXCELLENCE
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
QUESTION 1: Food Preparation Techniques and French Cuisine
[30]
1.1 Vegetable Cutting Styles and Culinary Uses
1.1.1 Define different vegetable cutting styles (Julienne,
Brunoise, Chiffonade, etc.):
Include at least 4–5 cutting styles:
Julienne – Thin, matchstick-like strips (e.g., carrots for stir-
fries).
Brunoise – Tiny, fine dice made from julienne (e.g., garnish
or soups).
Chiffonade – Thin ribbons, usually from leafy greens or
herbs (e.g., basil for pasta).
Paysanne – Thin, flat slices cut into geometric shapes (e.g.,
vegetables in stews).
Mirepoix – Roughly chopped onions, celery, and carrots
(used in stocks and sauces).
- DUE 22 April 2025 ;100 % TRUSTED workings,
Expert Solved, Explanations and Solutions.
MULTIPLE CHOICE,ASSURED EXCELLENCE
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
QUESTION 1: Food Preparation Techniques and French Cuisine
[30]
1.1 Vegetable Cutting Styles and Culinary Uses
1.1.1 Define different vegetable cutting styles (Julienne,
Brunoise, Chiffonade, etc.):
Include at least 4–5 cutting styles:
Julienne – Thin, matchstick-like strips (e.g., carrots for stir-
fries).
Brunoise – Tiny, fine dice made from julienne (e.g., garnish
or soups).
Chiffonade – Thin ribbons, usually from leafy greens or
herbs (e.g., basil for pasta).
Paysanne – Thin, flat slices cut into geometric shapes (e.g.,
vegetables in stews).
Mirepoix – Roughly chopped onions, celery, and carrots
(used in stocks and sauces).
