FDQ L2 Diploma in Professional Chef (Northern Ireland)

Which factor is most likely to change when scaling up recipes?

• Weights and measures

• Cooking temperature

• Cleaning schedule

• Food waste

What is the most important purpose of the clean as you go method in food hygiene?

• To avoid food wastage

• To facilitate deliveries

• To prevent cross contamination

• To keep customers comfortable

What weight ratio of flour to butter should be used in a white roux?

• Half butter to flour

• Equal amounts of flour and butter

• Triple flour to butter

• Half flour to butter

What colour cutting board must be used for preparing cooked meats?

• Red

• Purple

• Green

• Yellow

What is a bisque?

• Brown beef stock

• Shellfish soup

• White sauce

• Fish veloute

What is the main role of the Sous Chef?

• To write the chef rota

• To deputise for the Head Chef

• To manage the pass

• To taste all the food being served

Which type of fire extinguisher must be used if a deep fat fryer catches fire?

• Wet chemical

• Water

• Dry powder

• CO2

Which of the following is an essential trace element in the diet?

• Carbohydrate

• Protein

• Lipids

• Zinc

What are the correct cleaning chemicals to use in a two stage clean down process?

• Detergent and sanitiser

• Bleach and de-greaser

• De-scaler and bleach

• Vinegar and detergent

Which kitchen device needs regular recalibration to comply with the law?

• Salamander grill

• Combi oven

• Bain-marie

• Thermometer probe