1.
WHAT ARETHE TWO COMMON KITCHEN INGREDIENTS THAT CAN BE USED TO PUT OUT A TOP RANGE
GREASE FIRE?
- Baking Soda
- Salt
2. GIVE ATLEAST 3 EXAMPLES OF MOIST COOKING METHOD.
- Blanching - to cook partially or briefly in boiling water
- Steaming - to cook by exposing directly to steam
- Boiling - to cook in a liquid that is rapidly bubbling ( 100 c)
3. WHAT IS THE MOST COMMON TYPE OF MENU THAT FASTFOOD ESTABLISHMENTS OFFER?
- Static Menu - Separated into categories
4. WHAT IS MISE EN PLACE?
- French word that means "to put things into place". ingredients are prepared, tools are gathered, and
everything is organized before cooking
5. WHAT IS THE FAT FLOUR RATIO WHEN PREPARING A ROUX?
- Equal parts of fat and flour
6. WHAT IS THE HOLLANDAISE SAUCE MADE OF?
- Egg yolks and clarified butter
7. PART OF POULTRY THAT IS DESCRIBED AS WHITE MEAT?
- Breast, supreme (breast with wing drumette attached), and wing
8. HOW DO YOU DETERMINE THE FRESHNESS OF MEAT?
- Color
- Odor
- Texture
9. HOW DO YOU CHECK THE DONENESS OF YOUR COOKED MEAT?
- Using a temperature stick
rare (51.6c)
medium rare ( 57.2c)
medium (62.7c)
medium well (65.5c)
well done (71.1c)
- by touch
10. WHEN SANITIZING AN AREA IT IS STILL NECESSARY TO RINSE OFF THE DETERGENT?
- Yes
11. WHAT IS THE KIND OF SALAD THAT HAS APPLES, WALNUTS, CELERY AND A MAYONNAISE BASED
DRESSING?
- Waldorf Salad
12. WHAT SANDWICH HAS AT LEAST THREE OR FOUR SLICES OF BREAD?
- Multidecker sandwich (Club sandwich)
13. WHAT IS THE COOKING METHOD IN MAKING SHIRRED EGGS?
- Baking
14. WHAT IS A SOFT-RIPENED CHEESE?
- Cheese made by coagulating milk proteins with rennet/enzymes and culture acids. this cheese is then
aged by bacteria or mold
15. WHAT INGREDIENTS IS USED TO FACILITATE COAGULATION OF THE EGG WHITE IN POACH EGGS?
- Vinegar
16. HOW DO YOU PROLONG THE SHELF LIFE OF BREAD?
- Freezing
- protecting product from air
- adding moisture retainers in the formula
17. WHAT IS THE RIGHT TEMPERATURE FOR THAWING FOOD?
- 5 - 21c
18. WHAT DO YOU CALL THE BITE SIZE DECORATIVE OPEN FACED SANDWICHES?
- Canape
19. WHAT IS THE RATIO OF ACID TO FAT WHEN PREAPRING VINAIGRETTE DRESSING?
- 1:2, 1 part acid 2 parts oil
20. WHAT ARE THE TWO TYPES OF DRESSING?
- Creamy Dressing
- Vinaigrette Dressing
21. WHAT CHEESE IS USED FOR CEASAR SALAD?
- Parmesan Cheese
22. WHAT SYSTEM IS RECOMMENDED TO MEASURE INGREDIENTS?
- Metric System
23. A VERY THIN COOKED PANCAKE USUALLY MADE FROM WHEAT FLOUR?
- Crepe
24. WHAT INGREDIENT IS USED TO SHORTEN GLUTEN STRANDS?
- Shorteners (Butter,margarine,vegetable ois, lard)
25. WHAT CONDITION CONTRIBUTE TO MULTIPLE INCREASE OF BACTERIA?
- Food (proteins are a good medium for bacterial growth)
- Acidity (bacteria like neutral environment)
- Time (lag phase - if food is kept out in the danger zone for more than 20 mins)
- Temperature (food danger zone promotes the growth of bacteria)
- Oxygen (aerobic & anaerobic bacteria)
- Moisture Bacteria require water to absorb food)
26. WHAT ARE THE THREE TYPES OF FOOD CONTAMINATION?
- Physical
- Biological
- Chemical
27. FOOD THAT NATURALLY CONTRIBUTE TO FORMATION OF BACTERIA IS CLASSIFIED AS?
- Highly perishable food
- Protein
- Milk
- Dairy fresh
28. CAN WE SUBSTITUTE THE USE OF PLASTIC GLOVES FOR HANDWASHING? WHEN DO WE CHANGE
THEM?
- Yes, if there no access to water and soap. always change gloves when it is torn, ripped, or contaminated
29. WHICH OF THE FOLLOWING IS THE FIRST STEP IN IMPLEMENTING THE FIFO RULE?
- Locate products with the soonest best before or use-by dates
30. WHY ARE INGREDIENTS WEIGHED INSTEAD OF MEASURING THEM BY VOLUME?
- For accurate measurements
31. WHAT MATERIAL IS USED TO MAKE A CAKE TIGHT INTO A ROLL?
- Towel or parchment paper
32. WHAT ICING IS MADE BY CREAMING FAT AND CONFECTIONER SUGAR TOGETHER?
- Buttercream
33. TYPES OF FOOD THAT NATURALLY CONTRIBUTE TO THE FORMATION OF BACTERIA?
- Time/Temperature Control Safety Foods
- Potentially Hazardous Foods
34. WHAT CAN WE MAKE OUT OF AN UNLEAVENED BATTER?
- crepe
- tortillas
- roti
- baked goods that dont use leavening agents
35. NAME TWO METHODS OF BAKING?
- Creaming
- Whisking
B. What are the Core Competencies of Cookery?
1. Clean and maintain kitchen premises
2. Prepare poultry and game dishes
3. Prepare seafood dishes
HACCP
- Asses hazards
- Identify Critical Control Points
- Set up Standards / Limits for Critical Control Points
- Setting up monitoring procedures for Critical Control Points
- Establish Corrective Actions
- Setting up Records keeping System
- Verify if System is working
