WorksheetsStage 2 Food and Hospitality 27/3/25
Total questions: 17
Worksheet time: 9mins
What is the primary purpose of mise en place?
To serve food quickly
To clean the kitchen
To prepare and organise ingredients and equipment before service
To plate desserts
The NT food safety regulation requires perishable food to be stored below:
10°C
8°C
5°C
0°C
What is the correct method for julienne cutting vegetables?
Large chunks
Thin strips
Diced cubes
Roughly chopped
The term 'sauté' refers to:
Deep frying
Cooking quickly in a small amount of oil
Roasting in the oven
Steaming over water
What equipment would you use to puree a soup in a commercial kitchen?
Stick blender (immersion blender)
Planetary mixer
Pastry cutter
Food dehydrator
Which knife is best suited for slicing bread?
Chef's knife
Serrated knife
Paring knife
Boning knife
What does the term 'al dente' mean when cooking pasta?
Overcooked and soft
Cooked in boiling water
Firm to the bite
In a hospitality setting, cross-contamination is best prevented by:
Using the same chopping board for everything
Cleaning only once a day
Colour-coded chopping boards and regular sanitising
Leaving food uncovered to air out
Which cooking method involves submerging food in hot fat?
Steaming
Boiling
Deep frying
Poaching
The correct internal temperature to safely cook chicken is:
63°C
72°C
75°C
60°C
What is a bain-marie used for?
Flash-freezing food
Gently keeping food warm over hot water
Mixing large volumes of batter
Cleaning utensils
What is the best method to thaw frozen meat safely?
On the benchtop overnight
In the refrigerator
In the sun
In warm water
Which of these is NOT a moist heat cooking method?
Steaming
Boiling
Grilling
Poaching
What is the purpose of 'resting' meat after cooking?
To cool it down quickly
To allow juices to redistribute evenly
To make slicing easier only
To reduce its weight
Which of the following is a standard colour-coded board for raw chicken?
Red
Blue
Yellow
Green
Which safety practice is required when carrying a knife in a commercial kitchen?
Swing it carefully
Carry it tip-down
Hold it by the blade
Carry it down by your side, blade facing back
What is the correct way to check if a cleaning chemical is safe for use in a kitchen?
Taste it
Ask a friend
Read the Safety Data Sheet (SDS) and follow the label instructions
Use it and wait to see if anything goes wrong
