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WorksheetsUse food preparation and equipment HSC 2023
Total questions: 75
Worksheet time: 1hrs 26mins
(a) are small, hand-held, (b) pieces of equipment. Examples include knives, peelers, tongs and bowls
(c) Mechanical equipment varies in size; however, it is portable, has (d) parts and generally is (e) operated. Common examples include mixers, food processors
what type of equipment is this brat pan is classified as ?
Utensil
Fixed
Mechanical
Cooking
Paring
Turning
Boning
Bread
Cleaver
Hold the steel securely in one hand at a (a) angle. Place the heel of the knife against the tip of the steel at a 10–20° angle. Move the knife down the steel in a slicing motion until the tip of the knife has been (b) .
There are two types of (a) used for sharpening knives: (b) stones and sand stones. Both of these are lubricated with (c) , water or oil before use, to prevent causing damage
to the knife (d) .
Raw meat
Bread and cheese
Seafood
Poultry and game
Cooked meats
What is the purpose of a salamander in a commercial kitchen?
Blending ingredients
Deep-frying food
Boiling food
Browning or grilling food
What piece of equipment is shown
Mandoline
Parisian scoop
chinois
pestle and mortar
What piece of equipment is shown
Mandoline
Parisian scoop
chinois
pestle and mortar
You are in-charge of induction training for this slicer
Outline safe cleaning procedures for this mechanical equpimement
What piece of equipment is shown
Mandoline
Parisian scoop
chinois
pestle and mortar
Which knife is specifically designed for precision cutting and peeling of fruits and vegetables?
Chef's knife
Filleting knife
Palette knife
Paring knife
Which type of cut results in small, uniform cubes of ingredients?
Brunoise
Chiffonnade
Jardinière
Paysanne
Name 3 utensils used for portion control
Provide 2 reasons for reseting scales before use
Describe the process for cleaning and storing knives
A general procedure for cleaning large and some smaller pieces of equipment would be:
1 Turn off the (a) .
2 (b) the equipment.
3 Wash parts in hot water and detergent.
4 Rinse using hot water above (c)
5 Dry thoroughly.
6 Reassemble.
7 Check the equipment is working properly.
Again, you should refer to the (d) instructions on the method of cleaning and types of chemicals to use when cleaning and (e) equipment.
Tick all the quality indicators for choosing fresh fruit and vegetable
Fruit is free from bruising and mould
Vegetables should be firm to the touch
Free from pest infestations
Choose fruit and vegetables according to season
Washing, (a) , trimming, and cutting fruits and vegetables are essential for mise en place. As many vegetables are grown in or close to the ground, they often carry foreign matter like dirt and residues of insecticides and chemicals. Therefore, it is crucial to (b) wash all fruits and vegetables in cold water to eliminate (c) , pests, and soil.
Some vegetables, such as leeks, may require additional steps of (d) them apart and repeated washing to ensure the removal of insects and dirt. Furthermore, root vegetables like potatoes should be (e) under cold running water with a stiff brush before peeling to ensure cleanliness.
Some fruits and vegetables are prone to spoilage by oxidation after peeling.
To prevent this, a chef could
Immerse in a mixture of water and lemon
juice (acidulated water)
Change the menu
Only peel before service
Cut the oxidised pieces off
Reorder the following for tomato concasse
Using a paring knife, cut a small cross on the bottom and remove the eye
Blanch the tomato into boiling water for 10–15 seconds,
Refresh it in cold iced water
Peel the skin away with a paring knife and de seed
Using a chef knife, dice into the desired size
The preparation term used to remove the zest, pith and rind from an orange is called
Zesting
Segmenting
Mise en place
Citrus curl
Vegetables are cut into long, thin, match-like sticks, 3 mm × 3 mm × 40 mm.
Julienne
Macedoine
Brunoise
Paysanne
Vegetables that are used as decorative shapes (circle, triangles and squares) for soups are
Julienne
Macedoine
Brunoise
Paysanne
Vegetables that are used as decorative shapes (circle, triangles and squares) for soups are
Julienne
Macedoine
Brunoise
Paysanne
A fine dice of vegetables is known as
Julienne
Macedoine
Brunoise
Paysanne
Which precision cut is shown in this picture
jardinière
(4mm × 4mm × 20mm)
macedoine
( 8mm )
brunoise'
( 3mm )
julienne
( 3mm × 3mm × 40mm)
What is the recommended method to remove dirt and foreign matter from root vegetables?
Soaking in hot water
Scrubbing with a stiff brush under cold water
Spraying with chemical disinfectant
Wiping with a dry cloth
It is important to implement waste-minimisation techniques to help save the environment . Minimising waste can help an establishment save money and maximise profit
Tick all the strategies that can be used
Food should be accurately weighed and portioned
Food is stored and handled correctly to minimise the rate of deterioration
Use offcuts in stocks, soups and stew
Recycled glass, paper, cardboard and PET containers
How should cheese be stored to maintain its freshness?
Sliced and tightly wrapped
Kept in airtight containers
Stored in direct sunlight
Wrapped in waxed paper and loosely covered
What is the recommended temperature for whipping cream?
Below freezing point
5°C (just above refrigerator temperature)
Room temperature
Boiling point
What is the recommended temperature range for storing dairy products?
10°C-15°C
1°C-4°C
15°C-20°C
20°C-25°C
Which dairy product is commonly used in the preparation of sauces like béchamel?
Orange zest
Cheese
Sour cream
Yogurt
Tick all the menu items that uses dairy
Quiche and frittata
Puddings, cakes, cheesecakes
Pasta Alfredo
soups (cream of mushroom)
Which of the following cuts of meat is known for being the most tender?
(suitable for grilling and stir frying)
Scotch Fillet
Gravy beef
T-bone
Rump
What equipment is commonly used to flatten and tenderize meat?
Meat mallet
Fish scaler
Poultry shears
Rolling pin
Curing is the process of adding salt to meat to:
Tenderize it
Preserve it
Improve its appearance
Enhance its flavor
Trussing is a technique used in the preparation of
(2 correct answers)
Meat
Seafood
Poultry
Vegetables
Which of the following cuts of poultry is obtained from the leg and thigh ?
Drumstick
Maryland
Wing
Thigh fillet
Which cuts of meat are most suitable for stewing and braising
Leg and shoulder
T bone and porter house
Eye and scotch Fillet
What should be checked when assessing the eyes of whole wet fish?
Redness on the surface
Bright, clear, and full
Dull and cloudy appearance
Soft and squishy texture
Fish have a short shelf life due to the rapid deterioration of their flesh after they are caught.
Correct storage procedures are essential to maintain cost controls as well as to provide high quality dishes to the customer.
Tick the statements that apply for storing fish
Fresh fish should be stored for one or two days only, and should be kept in the coldest part of the cool room at a temperature of 1°C.
Frozen seafood should be stored at minus 18°C to minus 24°C.
Whole fish, fillets and cutlets should be wrapped well in plastic, excluding as much air as possible, or vacuum packed.
Suitable cuts for different methods
Quality indicators for beef
Quality indicators for seafood
Quality indicators for chicken
Quality indicators for fish
Quality indicators for cheese
Name 3 menu items that use a 'batter'
What ingredients are used for a deep frying batter
flour
salt
water
yeast
Butter
Eggs
Sugar
Oil
Flour
Corn flakes
Paprika
Salt
Brown sugar
What ingredients are used for a cake batter
flour
salt
water
yeast
Butter
Eggs
Sugar
Flour
Milk
Oil
Flour
Corn flakes
Paprika
Salt
Brown sugar
List 2 Ingredients for a tempura batter
Rice and flour
Rice flour and iced soda water
Plain flour and milk
Salt and flour
Which is NOT a suitable ingredient to use as a dry coating for shallow fried foods?
Breadcrumbs
Nuts
Minced dried fruits
Wheat
A bunch of herbs used to flavour stocks, soups and sauces is called a
Bouquet Garni
Roux
Concasse
Duxelle
Reorder the following steps for crumbing veal for pan fried schnitzel
Veal is passed through seasoned flour
The food item is then shallow-fried in vegetable oil
Veal is passed through breadcrumbs
Veal is passed through egg wash
A mixture made from cooked onion and mushroom used for stuffing or beef wellington is
Duxelle
Roux
Concasse
Bouquet Garni
There are three roux classifications
They are
white, blonde and brown
Flour, egg, salt based
white, blonde and brown
Hot, cold and warm
The process of (a) dried foods by placing the food in (b) or some other liquid, in order to bring them back to a resemblance of their original size, shape and texture. Foods are dried in order to (c) them for longer periods of time. Then they can be (d) for use when necessary for preparing various food dishes.
(e) are a commonly dried food that are reconstituted so they can provide a larger and more succulent ingredient when added to a food being prepared
Tick all the oils that are suitable for deep frying
Peanut oil
Lard
Canola oil
Vegetable oil
Outline a safe methods for preparing and serving a tray of frozen lasagne for buffet service
Reorder the following for chopping parsley
Allow to air dry or pat dry with a cloth / paper towel
Using a muslim cloth squeeze out excess moisture
Wash leaves ensuring all contaminates are removed
Pick the leaves from the stem
Clarified butter is pure (a) fat with no salt or added ingredients such as (b) or water. It can be purchased in as (c)
Once the butter is completely (d) , there will be a white layer of foam on top. Use a spoon to skim this (e) from the butter, being careful to not take any of the golden yellow butter
Croutons are toasted pieces of (a) that can be used to garnish salads and stews or can be used as a base for (b) .
Once the bread is cut, it is brushed with melted (c) and toasted in the oven until crisp. Depending on the use of the crouton they can be left plain or (d) .
Outline a safe procedure for defrosting chicken
Which of the following best describes mise en place?
The preparation and organisation of ingredients and equipment before cooking.
The process of cleaning and organising the kitchen at th
The final plating and presentation of a dish before serving.
The process of creating a menu for a restaurant.
What is the purpose of mise en place in a professional kitchen?
To create a clean and organized workspace.
To ensure all ingredients are fresh and ready for cooking.
To improve the efficiency and workflow during cooking.
To showcase culinary skills to customers.
What is the purpose of a standard recipe in a professional kitchen?
To create unique and innovative dishes
To ensure consistency in quality, quantity, and cost of food items
To encourage experimentation with ingredients and techniques
To showcase the chef's personal style and creativity
What information should be included on a standard recipe card?
More than one response
Ingredient quantities and cooking times
Selling price and customer reviews
Chef's personal preferences and recommendations
Food presentation techniques and plating instructions
Why is it important to weigh or measure ingredients accurately?
It ensures the dish is aesthetically pleasing
It reduces the cooking time required for each dish.
It helps maintain consistency in taste and texture.
It eliminates the need for following recipe instructions
Why is maintaining a clean work area important during recipe preparation?
answer choices
It reduces the risk of cross-contamination and foodborne illnesses.
It speeds up the cooking process.
It allows for more creativity and experimentation in the kitchen.
It reduces the risk of cross-contamination and foodborne illnesses.
It speeds up the cooking process.
It allows for more creativity and experimentation in the kitchen.
When measuring dry or solid ingredients with cups and spoons, it is important to:
Use the back of a knife to level off the top.
Fill the cup or spoon below the maximum level.
Level off the top with your fingers.
Heap the ingredients to maximize the quantity.
When using scales:
Tick all the correct responses
Always adjust the arrow to zero before weighing
Ensure the dish is sitting securely on a flat surface
Wipe the dish between weighing different items.
For soft ingredients like butter, use greaseproof paper to prevent sticking.
Workflow planning in the kitchen is important to:
Save time and energy
Ensure customer satisfaction
Reduce costs
All responses are correct
Which step is NOT part of the workflow planning process?
Time constraints
Budgeting
Organization
Logical sequences
