WorksheetsFDQ L2 Diploma in Professional Chef (Northern Ireland)
Total questions: 45
Worksheet time: 23mins
Which factor is most likely to change when scaling up recipes?
Weights and measures
Cooking temperature
Cleaning schedule
Food waste
What is the most important purpose of the clean as you go method in food hygiene?
To avoid food wastage
To facilitate deliveries
To prevent cross contamination
To keep customers comfortable
What weight ratio of flour to butter should be used in a white roux?
Half butter to flour
Equal amounts of flour and butter
Triple flour to butter
Half flour to butter
What colour cutting board must be used for preparing cooked meats?
Red
Purple
Green
Yellow
What is a bisque?
Brown beef stock
Shellfish soup
White sauce
Fish veloute
What is the main role of the Sous Chef?
To write the chef rota
To deputise for the Head Chef
To manage the pass
To taste all the food being served
Which type of fire extinguisher must be used if a deep fat fryer catches fire?
Wet chemical
Water
Dry powder
CO2
Which of the following is an essential trace element in the diet?
Carbohydrate
Protein
Lipids
Zinc
What are the correct cleaning chemicals to use in a two stage clean down process?
Detergent and sanitiser
Bleach and de-greaser
De-scaler and bleach
Vinegar and detergent
Which kitchen device needs regular recalibration to comply with the law?
Salamander grill
Combi oven
Bain-marie
Thermometer probe
Which piece of equipment is used to remove the centre from an apple?
Peeler
Chanelling knife
Corer
Turning knife
Which of the following can be served Spatchcock style?
Salmon
Suckling pig
Chicken
Lamb
Which local authority is responsible for enforcement of Food Hygiene Regulations?
Trading Standards Office
Waste Disposal Commission
National Health Service
District Council Environmental Health Officer
What is a bain-marie?
Salamander
Oven
Water bath
Griddle plate
What traditional dish can be classed as local to Northern Ireland?
Ulster fry
Lancashire Hotspot
Eccles Cakes
Cullen Skink
What is the most important reason for weighing up accurately?
To use out of date ingredients
So service is on time
So recipes work correctly
To keep the dry goods store clean
What action must be taken if a delivery of frozen food is defrosted on arrival?
Goods not accepted and returned to supplier
Goods accepted and used as normal
Goods refrozen and used later
Goods accepted and disposed of later
Which statement best describes a table d’hôte menu?
Menu items are cooked to order
Set menu at a set price
Breakfast menu
Dessert menu
What is the correct action to take if the best before date on a delivery has expired?
Change the date on the label and use the food
Rip off the label and use the food
Reject the food and return it to the supplier
Complain to the supplier and use the food
What is the best description of the fish Lough Neagh Pollen?
Fresh water herring
Fresh water Dollaghan
Sea trout
Arctic char
Which two cuts of beef make up the T Bone?
Sirloin and fillet
Rib and flank
Rump and topside
Silverside and bavette
Which of the following are molluscs?
Clams, mussels, cockles
Goujons, delice, troncon
Lobster, crab, langoustine
Perch, pike, pollen
What type of rice is traditionally used when making risotto?
Arborio
Patna
Basmati
Jasmine
What is the temperature range known as the danger zone?
1C to 5C
2C to 100C
8C to 60C
63C to 75
Which of the following are classed as biodegradable kitchen waste?
Plastic, paper, glass
Metal, cardboard, PVC
Clingfilm, tinfoil, rubber
Fruit, stale bread, egg shells
What is the ratio of Fat to Flour in Short crust Pastry?
1:1
1:2
1:3
3:1
How long should a classic white fish stock be cooked for?
5 minutes
10 minutes
20 minutes
40 minutes
What type of soup is consommé?
Cream
Thick
Clear
Puree
Which mixer attachment is used when making bread dough?
Beater
Whisk
Hook
Scraper
Which nutrient is needed in the diet to repair cells and make new ones?
Fat
Protein
Mineral
Carbohydrate
Which of the following is classified as wild game bird?
Chicken
Quail
Woodcock
Turkey
Which metals are the conductors that make induction hubs work efficiently?
Copper and aluminium
Tin and nickel
Cast iron and stainless steel
Brass and titanium
Which of the following is used as a portion control device?
Potato scoop
Potato peeler
Spatula
Whisk
Which of the following beef cuts is known as a 2nd class roasting joint?
Sirloin
Fillet
Thick flank
Topside
Which type of recipe most often uses 00 flour?
Biscuit
Sponge
Cake
Pasta
The most important reason for monitoring online reviews of the restaurant is to
measure customer feedback
promote social media
measure customer sales
check for viruses
Which of the following methods of cookery are classified as wet processes?
Frying, stewing, grilling
Boiling, stewing, steaming
Baking, roasting, pot roasting
Deep frying, braising, grilling
What is the most important reason to work to deadlines in kitchens?
So service runs smoothly and to time
So all recipes use correct ingredients
So recipes use correct methods
So service is safe and hygienic
Food stock labelled with the shortest use by date should
be used first
be used last
not be stored
not be used
Which of the following food ingredients is gluten free?
Rye bread
Potatoes
Pasta
Semolina
What type of menu is most suitable to serve at a wedding celebration?
A la Carte
Set
Cyclical
Room service
What cooking method is used when preparing beignets?
Shallow frying
Deep frying
Roasting
Stewing
Which hygiene system uses Automated Food Temperature Monitoring?
COSSH
HACCP
FIFO
HASAWA
Which type of pastry is used to make profiteroles?
Shortcrust
Choux
Puff
Sugar
What is the total portion yield from 30 litres of soup, when each portion is served at 200ml?
200
150
20
15
