WorksheetsUse Cookery Skills Effectively PART 2
Total questions: 34
Worksheet time: 17mins
When carrying a knife we hold it with the handle tip pointing to the floor.
TRUE
FALSE
After cracking an egg it is important to wash our hands.
TRUE
FALSE
After handling vegetables of any kind it is important to wash our hands.
TRUE
FALSE
After handling meat, seafood or poultry it is important to wash our hands.
TRUE
FALSE
When using a piece of electrical equipment it is important to:
Make sure it's clean
Check the cord to make sure it's safe
Correctly connect it to the power
All of these
At the end of the lesson (shift) it is important to:
Clean, sanitise and check drawers
Clean, sanitise and dry the sink
Clean, sanitise and put tea towels into the wash
All of these
A la carte means to:
Bind 2 liquids together
Completely coat food with a light layer of sauce
Everything is priced separately
Cook food in a small amount of fat or oil
Al dente means to:
Secure food with string or pins
Cut into thin strips
Cook to the point where the item sill offers resistence
Cut zigzags in the edges of fruit
Chiffonade means to:
Cut into thin strips
Coat with a layer of sauce
Bind 2 ingredients together
Cut zigzags into fruit
En papillote means to:
Secure food with string or pins
Cut zigzags into fruit
Steam enclosed in foil or pastry
Everything on the menu is priced separately
Emulsify means to:
Cut zigzags into fruit
Bind 2 liquids that don't like each other
Everything on the menu separately priced
To cut into thin strips
Julienne means to:
Cut zigzags into fruit
Cut into thin strips
Secure food with string or pins
Cut food into matchsticks
Nap means to:
Cut food into matchsticks
Coat the food with a thin layer of sauce
Secure food with string or pins
Cut zigzags into fruit
Reduce means to:
Cut into thin strips
Menu items priced separately
Thicken or concentrate a liquid by boiling rapidly
Cook without colouring the foods
Saute means to:
Cut into thin strips
Cook without colouring the food
Cut zigzags into fruit
Coat food with a thin layer of sauce
Truss means to:
Cut zigzags into fruit
Coat food with a thin layer of sauce
Secure food with string or pins
Cut food into even matchsticks
Vandyke means to:
Cut zigzags into fruit
Cut into thin slices
Cut into matchsticks
Secure food with string or pins
A standard recipe card in a restaurant will have portion costings.
TRUE
FALSE
Which of the below is not a mise en place step?
Frying a snitchzel
Selecting equipment & ingredients
Weighing, measuring & portioning ingredients
Cleaning ingredients
Mise en Place means to:
Have everything organised
Have all the measuring completed
Washing the ingredients if needed
All of these
Boiling is cooking food at 96oC.
TRUE
FALSE
Poaching is cooking food at 100oC.
TRUE
FALSE
Steaming requires the food to be immersed in water.
TRUE
FALSE
Stewing is cooking food by simmering or boiling until soft.
TRUE
FALSE
Braising is to sear a food then finish it in a liquid.
TRUE
FALSE
Roasting is cooking food by exposure to steam.
TRUE
FALSE
Grilling uses dry heat from either above, below or both.
TRUE
FALSE
Deep frying is where food is immersed in a large amount of fat or oil.
TRUE
FALSE
Blanching and parboiling are the same thing.
TRUE
FALSE
Pan frying and shallow frying are the same thing.
TRUE
FALSE
FIFO is an acronym for "First in First Out".
TRUE
FALSE
It's okay to run with knives when you are in a hurry.
TRUE
FALSE
With electric equipment, only plug it in when it is completely assembled.
TRUE
FALSE
Cross Contamination is best described as:
Contaminating food by transferring bacteria from one food source to another.
Contaminating food by transferring bacteria from human secretions.
Contaminating food by transferring bacteria from infected items.
All of these
