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WorksheetsUnit 2 Hospitality quiz
Total questions: 12
Worksheet time: 7mins
The is dish we made in our prac class this year. We crumbed the chicken. what was the order of the crumbing
season, Eggwash, flour and crumbs
flour, season, eggwash and crumbs
season, flour, eggwash and crumbs
eggwash season, flour, crumbs
This prac we braised our chicken with a medley of vegetables. Brasing is a method of cookery that refers to...
Fully submerging the ingredients in liquid and cooking for a short time
Half covering with liquid, cooking for a long time and using the liquid as a sauce
Cooking for a long time and fully submerging the food in liquid
Cooking for a long time, tougher cut of meat , in half submerged liquid and use the liquid as a sauce
This year will also marinated chicken and a served this on rice. What is the purpose of marinating foods.
to add flavour to the dish
to tenderise the meat
to preserve the meat for longer
All of the above
Before starting a practical session you need to have one of these completed before you start
(a)
When making Fish and chips this year we used the Method of cookery called Deep frying. What the safety points you must address with using this method?
Always have your sleeves rolled up
Clean up spills at the end of the session
Lower the fish in gently to the hot oil buygliding it across the oil.
Wait until the oil cools down before removing it from the fryer.
Both 3 & 4
When we stuffed this chicken breast we used the method of trussing the breast. What is the purpose of trussing. Select all correct options
To assist with even cooking
to hold all ingredients in place
to ensure it doe not dry out
to help with the presentation of the dish
When preparing the potato gnocchi we used the boiling method of cookery to gook the gnocchi. What temperature is this method using?
95 degrees
100 degrees
92 Degrees
88 degrees
Chicken kebabs use the method of shallow frying to cook the kebabs. What is the key aspects of shallow frying.
Ensure the hot is hot before placing in the kebabs
place the kebab into the pan and the heat up
reduce the hear once the kebab begins to cook
Numbers 1 & 3
Cutting precision cuts in a kitchen is important to show skills and add to the presentation of the dishes. Name the cut that is often refereed to as matchsticks. This is 2mm x 2mm by 4 cm long
Jardinere
Mirepoix
Julienne
Macedoine
Cutting precision cuts in a kitchen is important to show skills and add to the presentation of the dishes. Name the cut that is a 1 cm dice
Mirepoix
paysanne
Macedoine
Chiffionade
Cutting precision cuts in a kitchen is important to show skills and add to the presentation of the dishes. Name the cut that refers to shredding
Macedoine
Chiffiionade
Julienne
Mirepoix
What PPE is important in the Hospitality kitchen?
long sleeves chef jacket
Chefs cap
Leather shoes
safety gloves
