CHEF TALENT

1.       Minestrone is correctly offered for service with

• a) Grated parmesan cheese & croutons

• a)       Grated parmesan cheese & sippets

• a)       Worcestershire sauce and roundels of toasted French bread

• a)       Worcestershire sauce & croutons

2.       Which of the following sauces should be offered with boiled leg of mutton?

• a)       Mint sauce

• a)       Caper sauce

• a)       Red currant jelly

• a)       Onion sauce

3.       Melba sauce is prepared from

• a)       Black berries

• a)       Logan berries

• a)       Raspberries

• a)       Strawberries

4.       The basic ingredient of Tobasco sauce is

• a)       Chives

• a)       Chicory

• a)       Chillies

• a)       Chervil

5.       A cauliflower soup is classified as a

• a)       Broth

• a)       Pulse soup

• a)       Puree

• a)       Veloute

6.       The time required to hard boil an egg from immersion in boiling water is

• a)       4 mins.

• 8 mins

• a)       12 mins.

• a)       15 mins.

7.       The type of deep fried potato which can be prepared on a mandolin cutter is pommes

• a)       Au four

• a)       Mignonette

• a)       Lorette

• a)       Gaufrette

8.       The emission of microwaves into a microwave oven cavity originates from

• a)       Dynatron

• a)       Micrometer

• a)       Emitron

• a)       Magnetron

9.       Which of the following is a key ingredient in a classic Caesar salad dressing?

• a)       Anchovies

• a)       Capers

• a)       Dijon Mustard

• a)       Worcestershire Sauce

10.       Which type of pasta is traditionally used in the dish 'Spaghetti Carbonara'?

• a)       Penne

• a)       Linguine

• a)       Fettuccine

• a)       Spaghetti