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WorksheetsPrepare Dishes using Basic Methods of Cookery PART 2
Total questions: 38
Worksheet time: 19mins
What is the purpose of a food preparation list?
To show mis en place instructions
To ensure organisation
To maintain quality of the dishes
All of the these
What is the purpose of standard recipe cards?
Consistency of portion size
Consistent presentation of dish
Outlining the requirements
All of these
What are the quality indicators for vegetables?
Clear eyes
Smelling fishy
Holes
Crisp & free from bruises
Which of the below is an indicator of fish that is spoilt?
Fish should have clear eyes
Firm flesh
Smell fishy
Firm scales
What are farinaceous products?
Bananas, apples & oranges
Lentils, Rice & pasta
Stocks, herbs & salts
Jellies, gelatine & agar agar
Which of the below is a way to tell if a farinaceous food is spoilt?
Pest infestation - weevils
Dry
Sealed packaging
No mould
Meat is an excellent source of which of the below nutrients?
Protien
Iron & B complex vitamins
Zinc
All of these
When decreasing or increasing a recipe amount which of the below instructions does not need to change?
Cooking temperature
Cooking times
Presentation
All of these
What is FIFO?
Fairly Inconsistent Food Ordering
First in First Out
First Out First In
Food Increase For Ordering
Why is FIFO important
Quality & Freshness of foods
Reducing wastage & gaining best value for money
Gauge stock levels
All of these
What is the method of cookery where food is cooked in small amounts of fat in a pan?
Deep Frying
Shallow Frying
Chargrilling
Broiling
What is the method of cookery where food is cooked in an oven or while rotating?
Roasting
Rotating
Spitting
Braising
What is the method of cooking where food is cooked by total immersion in hot oil?
Stir Frying
Deep Frying
Baking
Shallow Frying
BBQing refers to food being cooked on bars over coals or on a hot plate?
TRUE
FALSE
After deep frying you should drain the food on a tea towel.
TRUE
FALSE
Most foods can be baked, some need to be wrapped in pastry or foil.
TRUE
FALSE
Root vegetables, potatoes and fruit are suitable for stewing.
TRUE
FALSE
Care & attention are required when grilling meats because of differing heat levels.
TRUE
FALSE
Shallow frying is a slow method of cookery.
TRUE
FALSE
When roasting, ovens must be preheated to roasting temperatures.
TRUE
FALSE
To julienne something is to cut it into 2mm cubes.
TRUE
FALSE
Brunoise is the same cut used when dicing an onion.
TRUE
FALSE
Chiffonade requires 4mm slices.
TRUE
FALSE
Braising is the first step of stewing.
TRUE
FALSE
Root vegetables are great to use in stocks.
TRUE
FALSE
A slow oven temperature is between 180oC - 220oC.
TRUE
FALSE
To saute onion is to cook till golden.
TRUE
FALSE
Which of the below is NOT a type of oven.
BBQ
Conventional oven
Convection oven
Combination oven
Which of the below is a good strategy to minimise waste in the kitchen?
Recycle plastic containers & cans
Ensure the amounts ordered are accurate
Ensure that food is stored correctly
All of these
A "spider" in the kitchen is a strainer with a long handle.
TRUE
FALSE
Blanching is a method of baking.
TRUE
FALSE
Cleaning out sediments from a pot during cooking is "deglazing".
TRUE
FALSE
To clarify means removing the impurities from a liquid, such as butter.
TRUE
FALSE
Blind baking is cooking in a water bath.
TRUE
FALSE
En papillote is a method of steaming foods.
TRUE
FALSE
Basting is the process of meat being regularly coated with a fat to assist the skin to be crispy.
TRUE
FALSE
Ratatouille is a stew made from red and game meats.
TRUE
FALSE
When cleaning prawns it is important to rinse in warm water.
TRUE
FALSE
