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Practical cookery

Total questions: 13

Worksheet time: 7mins

Name
Class
Date
1.

Which command word in the exam requires a response on the FACT - OPINION - CONSEQUENCE format?

a)

Explain

b)

Evaluate

c)

Describe

d)

Identify

2.

What temperature should a freezer be set at?

a)

-18 oC (degress celcius)

b)

-1 oC (degrees celcius)

c)

-100 oC (degrees celcius)

d)

75 oC (degrees celcius)

3.

Which of the below decorations and techniques would be suitable for a lemon meringue?

a)

Lemon twist

b)

Chopped dill

c)

Finely chopped coriander

d)

Blanched tomato

4.

Hot holding (e.g. buffet food) food should be done at what temperature?

a)

75 oC or above

b)

82 oC or above

c)

63 oC or above

5.

How long should food kept at hot holding temperature (63 oC) be held for before being thrown away?

a)

2 days

b)

2 weeks

c)

2 hours

6.

What temperature should food be reheated in Scotland to comply with law?

a)

75 oC minimum

b)

100 oC minimum

c)

82 oC minimum

7.

Which of the below fruits is in season in July in Scotland?

a)

Bananas

b)

Coconut

c)

Raspberries

8.

Which of the below cooking methods will help conserve water soluble nutrients in fruit and vegetables if not keeping the liquid used?

a)

Boiling

b)

Poaching

c)

Stewing

d)

Steaming

9.

Tofu often used as meat alternative is made from which of the below?

a)

Made from cows milk

b)

Mycoprotein grown in a lab

c)

Made from potatoes

d)

Bean curd made from soy milk

10.

Which of the below would help promote organic meat in a restaurant?

a)

It is cheaper than non organic meat

b)

Better chance of good animal welfare practices

c)

It is healthier

11.

Organic farming restricts the use of what?

a)

Artificial fertilizers

b)

Artificial pesticides

c)

Irradiation

d)

All of the above

12.

Which of the below is NOT a way to help preserve the nutrients in fruit when preparing them?

a)

Keep knives sharp to avoid damage to cells of fruit (loss of vit C)

b)

Avoid peeling or peel thinly to avoid loss of vitamins near the surface

c)

Prepare last minute, not in advance as Vitamin C is lost through oxidation

d)

Blend fruit thoroughly to release more vitamin C from the cells

13.

Which of the below is NOT necessarily a benefit of local produce?

a)

Keeps money in local community

b)

Less packaging required as less distance travelled

c)

Grown without a greenhouse

d)

Less greenhouse gases as less transport