(a) Define the term "paper bag" in cooking. (b) List six methods of food preparation. (C) State one reason each for wearing the following kitchen wears: (i)...

(a) The term "paper bag" (en papillote) in cooking

Paper bag cookery, known in French as en papillote, is a method in which food (such as fish, chicken or vegetables) is enclosed and sealed in greaseproof paper, parchment or foil, often with seasoning and a little fat, and then baked in the oven. The food cooks gently in its own steam and juices, retaining flavour, moisture and nutrients, and is served in the bag.

(b) Six methods of food preparation

1. Washing
2. Peeling
3. Cutting or slicing
4. Grating
5. Mixing
6. Sieving

(c) One reason each for wearing the following kitchen wear

• Chef hat (toque): it prevents hair and dandruff from falling into the food, keeping the food hygienic.
• Cook's jacket: the thick double-breasted material protects the body from heat, steam and splashes of hot fat.
• Neckerchief: it absorbs sweat from the neck and prevents it from dripping into the food, and helps keep the cook comfortable.