Stage 2 Food and Hospitality 27/3/25

What is the primary purpose of mise en place?

• To serve food quickly

• To clean the kitchen

• To prepare and organise ingredients and equipment before service

• To plate desserts

The NT food safety regulation requires perishable food to be stored below:

• 10°C

• 8°C

• 5°C

• 0°C

What is the correct method for julienne cutting vegetables?

• Large chunks

• Thin strips

• Diced cubes

• Roughly chopped

The term 'sauté' refers to:

• Deep frying

• Cooking quickly in a small amount of oil

• Roasting in the oven

• Steaming over water

What equipment would you use to puree a soup in a commercial kitchen?

• Stick blender (immersion blender)

• Planetary mixer

• Pastry cutter

• Food dehydrator

Which knife is best suited for slicing bread?

• Chef's knife

• Serrated knife

• Paring knife

• Boning knife

What does the term 'al dente' mean when cooking pasta?

• Overcooked and soft

• Cooked in boiling water

• Firm to the bite

In a hospitality setting, cross-contamination is best prevented by:

• Using the same chopping board for everything

• Cleaning only once a day

• Colour-coded chopping boards and regular sanitising

• Leaving food uncovered to air out

Which cooking method involves submerging food in hot fat?

• Steaming

• Boiling

• Deep frying

• Poaching

The correct internal temperature to safely cook chicken is:

• 63°C

• 72°C

• 75°C

• 60°C