Please help with answers for food services,i have to hand in tomorrow!?

1.your broiler cook has just broiled a codfish fillet that turned out dry,rubbery and shrunken.explain what happened to it.
2.why might adding some tomato product to a beef stew help make the meat more tender?
3.you are roasting a large quantity of ducklings and must use both your conventional ovens and your convection,you set all the the ovens at the same temperature,but find the ducklings in the convection oven are done first.why?
4.You are sauteing some beef tenderloin tips for stroganoff,and you suddenly find that the meat is simmering in liquid rather that sauteing,what did you do wrong?
5.your costumers complain that your french fries are too greasy and soggy.how can you correct the problem?
6.What is wrong with adding whole caraway seed to a portion of goulash just befre serving?

actually i tried looking but theres nothing and there are more questions that i'm gonna do myself but i don't know these ones

1.the fish was cooked to long and at too high a tempture.
2.tomatoes have acid and acid helps to break down the meat.
3.convection ovens cook all over
4.the heat is not high enough.
5.the oil is not high enough.
6.the flavor of the seeds will not have enough time to develop flavor.
Hope it helps!!!!!! :-)

1, Broiled too long should have been baked. 2. The acid in the tomatoe. 3. It is the air temp that goes around the meat evenly as opposed to coming from the bottom of the oven up . 4. nothing Let it cook down uncovered until it cooks down. 5. make new batch 6. It is too hard and you can choke and Ive never heard of caraway seed being put on goulash ever especially at the end

We're not here to do your homework, these are simple questions that can be answered with some easy research. Look in The Professional Chef or other cooking manuals for answers.

1. overcooking/high heat
2. the acid in the tomatoes
3. the convection ovens have a fan in the back, which makes the air circulate, which in turn, cooks the food from "all" angles, thus faster. in regular ovens, the heat only comes from one angle.
4. when adding too much product into your pan, it reduces the temperature...if the temperature drops too much because you put too much meat...then the pan is not hot enough to saute...you must have high heat to sautee...so you might avoid this by sauteing in batches.
5. if the temp. of your oil is too low, when you drop the fries, they will absorb too much oil, you can avoid this by making sure your oil is at a higher temperature.
6. sorry, this is the only one i don't know...
but hope i was of help :)