Institutional Assessment -Cookery NCII

What is sanitation?

Answer explanation

It refers to the maintenance of healthy and hygienic condition that is free from disease causing organism and harmful contaminants which are often not visible to the eyes.

When you say it's clean, does it mean it is sanitized?

Answer explanation

No, because cleaning means removing visible dirt like dust, soil that are commonly seen by naked eye while sanitizing means removing of dirt with the use of sanitizing agents.

3. How do bacteria and viruses spread in the working areas?

Answer explanation

Hygiene takes a big part, coughing and sneezing could spread bacteria and viruses

4. What is cross contamination?

Answer explanation

It is crossing of bacteria from one food to another, and it is fatal due to the presence of many bad bacteria causing food to spoil becoming to be unsafe due to eat

5. How can you avoid cross contamination?

Answer explanation

By not putting into the same plate the different kinds of meat, separating ingredients on different plates during mise en place and by using hand gloves during preparing of food whenever it is necessary.

6. Where can you find beef tenderloin?

Answer explanation

At the back of the rib of an animal along the spinal column

7. What are the standard vegetable cuts you use in preparing foods?

Answer explanation

Julienne, fine julienne, brunnoise, fine brunnoise,macedoine, mince, chop, chiffonade for leafy, etc

8. Are all vegetables needed to be cut by knife?

Answer explanation

No, there are vegetables that should not be cut by knife, but by just tearing due to the carbon in the knife reacting with the vegetable enzyme

9. What is a mirepoix?

Answer explanation

It is the combination of onion, celery and carrots, with a ratio of 2:1:1 which is commonly used on the preparations of stocks. It also means rough vegetable cuts

10. What are the different kinds of knives you used during food preparation?

Answer explanation

Chef's knife, boning, filleting, clever, bread knife and etc