WorksheetsUnit 612 - Cold Food Preparation 2025025
Total questions: 25
Worksheet time: 12mins
Name
Class
Date
1.
What is the definition of a Simple Salad?
a)
A basic salad comprised of one main ingredient
b)
A salad comprised of a number of different ingredients
c)
A salad comprised of 2 main ingredients
d)
A mixture of different meats
2.
What is the definition of a Compound Salad?
a)
A basic salad comprised of one main ingredient
b)
A salad comprised of a number of different ingredients
c)
A salad comprised of 2 main ingredients
d)
A mixture of different meats
3.
What is good practice when serving cold starters or hors d'oeuvres?
a)
Serve above 63C
b)
Serve below 5C
c)
Serve below 8C
d)
Serve below -12C
4.
What is good practice when serving cold starters or hors d'oeuvres?
a)
Serve on hot, clean plates or dishes
b)
Serve on cold clean silver salvers plates or bowls
c)
Serve on dirty hot plates
d)
Serve in a large chopping board
5.
What is good practice when serving a cold buffet?
a)
Unwrap well before serving
b)
Let the customers unwrap the food
c)
Unwrap in front of the customer
d)
Unwrap just before serving
6.
When silver serving cold food it should be?
a)
Well spaced on a silver tray or flat
b)
Close together on a plate
c)
Spaced apart on a hot ceramic dish
d)
Served with a ladle
7.
What is the maximum time a cold buffet can be left at room temperature?
a)
90 minutes
b)
2 hours
c)
4 hours
d)
6 hours
8.
Food should be garnished to:
a)
Enhance Presentation, add texture and flavour
b)
Just make it look pretty
c)
Enhance temperature, colour and effect
d)
Make the dish look edible
9.
Cold food must always be served:
a)
Under refrigeration
b)
On a clean, warm plate
c)
At the correct temperature
d)
In a plastic container
10.
When storing cold food, what must you always do?
a)
Store on the top shelf
b)
Cross contaminate
c)
Store in a well ventilated area
d)
Wrap or seal and label with date produced and use by date
11.
Which fruits should be prepared as late as possible to prevent discolouring?
a)
Banana, Orange, Strawberry, Melon
b)
Lemon, Lime, Mango, Papaya
c)
Banana, Apple, Pear, Avocado
d)
Blueberry, Orange, Passion Fruit, Pineapple
12.
How can we describe an open sandwich?
a)
Two slices of bread, has the filling through the centre
b)
One slice of bread, has the filling/topping placed on top.
c)
One slice of bread, has the filling through the centre
d)
Two slices of bread, has the filling/topping placed on top.
13.
What is a suitable sauce to be served with savoury cold food products?
a)
Mayonnaise, vinaigrette & sour cream
b)
Chantilly Cream & Bechamel
c)
Vinaigrette mornay sauce
d)
Vinegar & mustard
14.
Which of the following would you NOT find in a Caesar salad?
a)
Cucumber
b)
Romaine Lettuce
c)
Anchovies
d)
Parmesan cheese
15.
Which of the following would you not find in a Waldorf salad?
a)
Apple
b)
Walnut
c)
Banana
d)
Celery
16.
Can the following foods be used as hors d, ouvres - Smoked fish and meats - prawns - melon - pate
a)
True
b)
False
17.
What points of quality would look for when segmenting oranges
a)
Leave the skin on and cut between the segments
b)
Make sure there is no pith on the segments, seed are okay
c)
Coarsely segmented, no pith or seeds
d)
Neatly segmented, no pith, seeds or membrane
18.
When producing hors d ouvres when considerations would make regarding the finished product
a)
Colour, seasoning, texture, space & time
b)
Colour, flavour, texture, availability & cost
c)
Seasoning, consistency ability of chef & cost
d)
Seasonality, cost, ability of chef & space
19.
Other than breakfast, lunch or dinner what other occasions can cold feed be served
a)
Brunch, before lunch or afternoon tea
b)
High tea, low tea & evening tea
c)
Afternoon tea, receptions, parties or as snacks
d)
Lunch snacks tea snacks & supper snacks
20.
Other than breakfast, lunch or dinner what other occasions can cold feed be served
a)
Brunch, before lunch or afternoon tea
b)
High tea, low tea & evening tea
c)
Afternoon tea, receptions, parties or as snacks
d)
Lunch snacks tea snacks & supper snacks
21.
two quality points to look for in segmented oranges and grapefruits to be used in a cold dish.
a)
even size segments and no pith
b)
Excessive bitterness
c)
Overripe texture
d)
Dull appearance
22.
four things to think about when choosing food items to make hors d’œuvres
a)
Focus on the correct equipment
b)
Consider flavour variety, ease of preparation, dietary restrictions, and cost
c)
Choose items based on personal preference only
d)
Select foods that require extensive cooking techniques
23.
What is silver service?
a)
A formal dining service style where food is served from trays and portioned small to guests at the table.
b)
A dining style that involves serving food in a family-style manner with shared dishes.
c)
A type of service where food is pre-plated and served directly to guests.
d)
A casual dining style where guests serve themselves from a buffet.
24.
What is a finger buffet?
a)
A finger buffet is a meal that requires the use of knives and forks.
b)
A finger buffet is a type of dessert that includes only sweet items.
c)
A finger buffet is a formal sit-down dinner with multiple courses.
d)
A finger buffet is a meal served with small, easily handled food items meant to be eaten without utensils.
25.
What can we present food on?
a)
paper towel
b)
Trays
c)
Plates, bowls, trays, salvers
d)
table cloth
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