Tuesday 2 June S2FOH – Comprehensive Daily Review

Sous vide cooking improves consistency and food safety in commercial kitchens by:

• Precise temperature control ensures even cooking and reduces risk of undercooking.

• Cooking food at extremely high temperatures for short periods.

• Using only dry heat to prepare all dishes.

• Eliminating the need for temperature monitoring during cooking.

The Maillard reaction is:

• A chemical reaction between proteins and sugars that creates browning and complex flavours.

• A process where fats are broken down into oils.

• A reaction that only involves sugars and water.

• A method of preserving food by freezing.

One challenge faced by NT hospitality businesses when sourcing ingredients is:

• High transport costs and supply delays due to remoteness.

• Abundance of local suppliers.

• Easy access to international markets.

• Low demand for fresh produce.

The purpose of a blast chiller is to:

• Rapidly cool food to prevent bacterial growth.

• Keep food warm for long periods.

• Cook food at high temperatures quickly.

• Slowly thaw frozen food.

Social media influences modern menu design by:

• driving demand for visually appealing and trending dishes.

• encouraging the use of only traditional recipes.

• reducing the importance of food presentation.

• eliminating the need for menu updates.

Cross-contamination is the transfer of bacteria and can be prevented by:

• Separating foods and cleaning equipment

• Storing all foods together

• Using the same utensils for all foods

• Cooking food at high temperatures only

One benefit of using local NT ingredients in hospitality is:

• Supports local producers and reduces food miles.

• Increases reliance on imported goods.

• Raises transportation costs significantly.

• Decreases the freshness of ingredients.

Emulsification is the process of:

• Combining oil and water-based ingredients, e.g. mayonnaise.

• Separating oil from water-based ingredients, e.g. vinaigrette.

• Heating oil and water together, e.g. frying.

• Freezing oil and water-based ingredients, e.g. ice cream.

Air fryers differ from traditional deep frying because they:

• use circulating hot air instead of oil.

• require more oil than deep frying.

• cook food using microwaves.

• boil food in water.

The danger zone is important because it is the temperature range where bacteria grow rapidly. What is this temperature range?

• 5°C–60°C

• 0°C–5°C

• 60°C–100°C

• -18°C–0°C