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WorksheetsNYCP Entrance_002
Total questions: 20
Worksheet time: 10mins
Which of these cutting boards is the most sanitary?
Wood
Bamboo
Plastic
All three are the same.
Which cut is this?
chiffonade
Rondelle
Which one of these cuts wouldn't be used when making a stock ?
Hacher
Baton
Rondelle
Large Dice
Which of the following Is a mother sauce ?
Veloute
Alfredo sauce
How many of the mother sauces use dairy
One
Three
Which of the following ingredients is used to make a roux ?
Butter + water + Corn Starch
Butter + Flour
Which oil is the healthiest to cook with?
Coconut Oil
Olive Oil
Soybean Oil
Canola oil
The Brisket is from the cheek of the cow ?
Yes
No
Whats the most common method of cooking stake ?
Wet method
Dry method
Which of the bad culinary practices would encourage risk of Salmonella poisoning ?
Cutting raw meat on the same board as cooked meat
Severing under cooked chicken
Not cleaning/washing chicken
All of the above
How do you know when a chicken is "overcooked"?
When the chicken is dry , hard and falls apart
When the chicken is moist and holds its shape
When filleting fish the aim is to?
Remove as much of the fish meat of the bone.
To safety remove some meat and some bone
None of the above
When washing fish you use ?
Water and salt
Lemon and Vinegar
When making traditional pasta which one of the following ingredients you don't need ?
Egg
Flour
Semolina
Corn Starch
When cooking pasta how do you know the pasta is "overcooked"?
When the pasta is a little chewy and it hold it shape
when the pasta is soft and it doesn't hold its shape
What is the purpose of " Slicing the rice "?
To cool down the rice
To incorporate the ingredients along with making separation of the rice to become more easy
None of the above
When mixing a sponge cake which method is best to use ?
Rubbing method
Creaming method
When baking a cake do you need to add eggs , baking powder or baking soda ?
The cake will need a leavening agent to achieved by vigorous mixing that incorporates air bubbles, producing foam.
The cake needs a leavening agent for taste along with aroma
when icing a cake whats the ratio to make a "Butter Cream Icing "?
2:1
2:4
When making fondant why is it important to keep your area cool?
The fondant will become hard in a hot area
The fondant will sweat in a hot area.
