HSC revision 1 - Methods of cookery

HSC revision 1 - Methods of cookery

11th Grade

10 Qs

quiz-placeholder

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HSC revision 1 - Methods of cookery

HSC revision 1 - Methods of cookery

Assessment

Quiz

Hospitality and Catering

11th Grade

Practice Problem

Hard

Created by

Michael Ha

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10 questions

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1.

OPEN ENDED QUESTION

3 mins • 1 pt

Explain 3considerations when plating food

Evaluate responses using AI:

OFF

2.

OPEN ENDED QUESTION

3 mins • 1 pt

Outline 2 current trends in food service and presentation

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OFF

3.

OPEN ENDED QUESTION

3 mins • 1 pt

Discuss 2 problems in wet methods of cookery process:

Outline causes indicators corrective action

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OFF

4.

OPEN ENDED QUESTION

3 mins • 1 pt

Discuss the suitability of using a table d'hôte for a busy café

Evaluate responses using AI:

OFF

5.

OPEN ENDED QUESTION

3 mins • 1 pt

Outline 3 associated culinary terms used in baking

Evaluate responses using AI:

OFF

6.

OPEN ENDED QUESTION

3 mins • 1 pt

List 3 utensils or equipment used in braising

Evaluate responses using AI:

OFF

7.

OPEN ENDED QUESTION

3 mins • 1 pt

Outline characteristics of food/dishes effect(s) on the nutritional value of poached foods

Evaluate responses using AI:

OFF

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