WorksheetsJDVP QUIZ 1
Total questions: 25
Worksheet time: 13mins
Keep separate chopping boards for your meat and your vegetables to reduce the spread of bacteria.
TRUE
FALSE
Wash and disinfect you rubbish bin once a year.
TRUE
FALSE
A place where we used sink and drain?
cooking area
counter top area
dishwashing area
storage area
Select the requirements for safe use and storage of chemicals?
Refer to SDS
Use PPE
Chemicals are NOT labelled
Work in a well ventilated area
What products are used to clean: Utensils, Bench tops and Floors
Dish wash detergent, sanitiser, degreaser,
Disinfectant, bleach, hot water
Abrasive cleaner, amonia and hot water
Dish wash detergent, sanitiser, methylated spirits
Select the information that is contained in a cleaning schedule?
What is to be cleaned
How to clean / chemicals and equipment to use
When is to clean (daily, weekly, monthly)
Who did the cleaning
Where the cleaning products are stored
Select what information is contained on a SDS (Safety Data Sheet)
Manufacturer name and contact details
The number to call in case of emergency
Emergency procedures & first aid
When to use the chemical and who can use the chemical
What does PPE stand for and what is its purpose
Personal protective equipment is used to protect individuals from harm
Proactive protective equipment is used to protect individuals from harm
Personal protective equipment is used to make the person look professional
Proactive production equipment is used to enhance performance in the kitchen
Cleaning and sanitizing methods are important to avoid risks to food: SELECT examples of surfaces, and food preparation and storage areas that must be cleaned.
Kitchen benches, dry stores areas
Fridges, freezers, drinks fridges
Walls & Floors
Equipment, service ware & utensils
Outdoor play areas
Identify hazardous substances found in the kitchen environment
Animal fat & cooking oils
Chemicals
Cleaning agents
Dry stores items
Packaging
Who do you report hazards and accidents in the workplace to?
Supervisor or manager
Supervisor or Colleague
Supervisor or friend
Supervisor or supplier
What methods are used to avoid food contamination risks on kitchen surfaces and food preparation and storage areas?
Cleaning
Sanitising
Cleaning Schedule
Pest control program
No staff training
What is a highly flavored liquid made with bones, vegetables, herbs and spices?
Stock
Sauce
Soup
Roux
What is a small cheesecloth bag containing herbs and spices?
mire poix
bouquet garni
roux
strainer
What is a mixture of flour and fat used to thicken liquids?
Sauce
Stock
Roux
Soup
What is a combination of two parts onion, one part carrot and one part celery?
roux
stock
mire poix
mise en place
What are the five sauces that are used to produce other sauces
Father Sauce
Mother Sauce
Sister Sauce
Brother Sauce
What is the classic name for white sauce?
Mother Sauce
Tomato Sauce
Veloute Sauce
Bechamel Sauce
What is the mother sauce made from tomatoes?
Bechamel Sauce
Tomato Sauce
Veloute Sauce
Derivative Sauce
What is it called when you concentrate the liquid and intensify the flavor by cooking?
Roux
Glaze
Incorporation
Reduction
1. Which of the following stocks uses veal bone as its main ingredient?
Brown Stock
Ham Stock
Prawn Stock
White Stock
Which of the following stocks is the fastest to cook?
Brown Stock
Fish Stock
Vegetable Stock
White Stock
What is the most commonly used thickeners for sauce making?
Egg
Flour
Margarine
None of the above
What roux is cooked little longer to a slightly darker color; used for veloutes?
Blond roux
Brown Roux
Cream Roux
White Roux
What should you do to the scum that rises on the surface during stock making?
Mixed
Skimmed
Just let it stay there.
None of the above
