Basic Commercial Cookery Assessment

What does commercial mean?

• Cooking for oneself

• Relating to buying and selling goods

• A type of hygiene

• None of the above

What best defines commercial cookery?

• Cooking professionally in large quantities

• Cooking at home

• Cooking without rules

• Cooking only desserts

What is the temperature danger zone?

• 0°C to 4°C

• 5°C to 60°C

• 60°C to 100°C

• Below -18°C

Which of the following is a method of food preservation by removing moisture?

• Salting

• Dehydration

• Pasteurization

• Smoking

Which of the following is NOT a category of kitchen equipment?

• Food Preparation

• Food Storage

• Customer Service

• Maintenance/Clean-up

Which of the following is a task performed before work by a steward?

• Dispose of garbage

• Clean used hardware

• Set up F&B stations

• Record damages

The batonnet cut is commonly used for which of the following?

• Garlic and onion

• French fries

• Basil and mint

• Meat slices

Which quality indicator shows fish is fresh?

• Cloudy eyes and dull skin

• Strong ammonia smell

• Firm flesh and shiny skin

• Slimy and mushy texture

What is the main cooking method used in Botok Ikan Tenggiri?

• Frying

• Roasting

• Steaming in banana leaves

• Grilling over charcoal

Which dessert from Sarawak is made with glutinous rice flour, rice flour, sugar, and water, fried until golden?

• Kuih Takir

• Kuih Urum

• Kuih Bongkol

• Kuih Penyaram