Prelim Revision

Why is it necessary to wash, rinse, and sanitise the slicer after use?

• To prevent bacterial growth and contamination

• To keep the machine shiny

• To stop the blade from becoming blunt

• To make the machine easier to move

What is the main purpose of a salamander in a commercial kitchen?

• To steam vegetables

• To quickly brown, glaze, or melt food from above

• To boil stock

• To fry food in oil

Which of the following is an important safety practice when using a salamander?

• Use wet cloths to handle trays

• Leave food unattended until fully cooked

• Keep hands and arms away from the heating elements

• Place raw food directly onto the heating elements

What is the main function of a sharpening steel in knife maintenance?

• To grind away metal and create a new edge

• To realign the edge of the blade quickly

• To polish the knife handle

• To clean the knife blade

Which tool produces a sharper, longer-lasting edge on a blade but requires more time and skill to use?

• Sharpening steel

• Whetstone

• Salamander

• Frying pan

Why is a sharpening steel more suitable than a whetstone during a busy service period in a commercial kitchen?

• It is more effective at sharpening dull knives

• It is faster and does not produce metal shavings

• It creates a new edge on the blade

• It is safer to use

Which of the following should you do first when preparing to clean an oven?

• Schedule after service and let the oven cool to lukewarm

• Apply caustic oven cleaner

• Remove racks and trays

• Wipe out residue with hot water

According to the 2–4 hour rule, what should you do with food that has been kept in the temperature danger zone (5–60°C) for more than 4 hours?

• Refrigerate it for later use

• Use it immediately

• Throw it out

• Freeze it for future use

Which of the following is a recommended practice to prevent cross contamination when serving food at a buffet?

• Use the same spoon for all dishes

• Use tongs and serving spoons for each dish

• Allow customers to use their hands

• Leave food uncovered

Which of the following is NOT a good personal hygiene practice for servers?

• Regular hand washing

• Wearing clean PPE

• Wearing jewellery while serving food

• Hair tied back