WorksheetsEssentials of Kitchen Practices
Total questions: 30
Worksheet time: 15mins
Why is it important to comply with the WSH Act?
To work lesser
So that there is more rules at the workplace
So that we have a safe working environment
To increase profits
What is ONE basic hygiene practice to maintain cleanliness at the workplace?
Wash hands regularly
Eating while working
Wearing jewelry
Using the same cloth to clean different surfaces
Which is an example of a chemical contaminant in food?
Hair
Mold
Pesticides
Insects
Why is bacteria growing on a food, considered a biological hazard?
It can cause physical damage to the knife
It traps glass and metal in the food
It comes from the cleaning chemicals in the kitchen
It causes illness.
Why is it important to store knives properly?
TO make the kitchen look neat
To prevent rust
To ensure that the knives are sharper
To prevent accidents and injuries
Which action helps to ensure workplace health and safety?
Working without any breaks
Rely on your friend to ensure safety
Ignoring helpful practices
Using PPE when required
WHat does FEFO stand for?
First Expired First Outram
Final Entry First Out
First Expired First Out
Firefly Elephant First Out
What to do when the knife drops on the floor?
Ask someone to pick up for you
Pick it up immediately and continue work
Keep working with a new knife, leaving the old one on the floor
Wait for the knife to drop then pick it up
Which if the following is NOT commonly used stock?
Fish
Beef
Pork
Chicken
Which is the correct step when cleaning up a chemical spill in the kitchen?
Mix chemical with water to dilute it
Clean immediately with correct safety procedures
Walk away and wait for someone else to clean
Use the food prep cloths to soak up the chemicals
Which of the following is NOT a mother sauce?
Veloute
Mayonnaise
Espagnole
Bechamel
Which of the following MOST contributes to safe kitchen environment?
Clean only when you see the dirt
Use the same cloth to wipe everything
Wear the same pair of gloves the whole day
Clean as you go, practicing good hygiene
What is the main ingredient to thicken soup?
Cream
Oil
Water
Vinegar
What kitchen equipment helps you to chop, dice, mince etc?
Spatula
Tongs
Chef's Knife
Whisk
How does bad personal hygiene contribute to food contamination?
It makes food taste weird
It can change the colour
It makes food preparation difficult
It introduces harmful bacteria and viruses to food
Which scenario applies FEFO correctly?
Items are rotated randomly
New received items always used first
Items with longest expiry are used first
Items with nearest expiry are used first
Why is it important to have a fully stocked first aid kit?
To follow regulations
To show customers that the kitchen is safe
To provide immediate treatment
To store the knives
Which inventory method is commonly used for managing canned food?
Best Before Expiry Date
First Expired First Out
First In First Out
Use By Expiry Date
Why is it important to provide emergency help immediately?
To prevent the situation from getting worse
To clean up the kitchen ASAP
To show who is first aid trained
To take responsibility immediately
Which of the following stocks is NORMALLY used to make Veloute Sauce?
Beef
Chicken
Fish
Vegetable
Why should raw meat and vegetables be kept separately?
To make the meat fresher
To prevent cross contamination
To have the fridge look more organised
To keep the vegetables from over ripening
How to get a clear and flavorful vegetable stock?
Boil the vegetables
Add herbs and spices
Stir frequently
Roast the vegetables
Why should stock be strained?
To make it thicker
To add more flavour
To blend all the ingredients
To remove solid particles for clarity
Which of the following is not used to make savory soups?
Apple
Chicken
Carrot
Flour
Which of the following sauces are best paired with fish dishes?
Veloute
Bechamel
Espagnole
Hollandaise
Which is NOT a basic sauce?
Bechamel
Hollandaise
Marinara
Veloute
Chef Puteri accidentally spills hot oil on her arm. What immediate help to provide?
Put butter or oil
Apply ice on the burn
Run cool water over the burn
Clingwrap the burn
Which is a key quality standard for a well prepared sauce?
Have a high sugar content
Served at room temperature
No lumps, smooth consistency
Cooked for a long time to enhance flavor
Chef Sarah notices that her chicken stock is cloudy, WHY?
Strained too many times
Cooking time is too short
Vegetables were chopped too small
Stock was boiled and not simmered
Chef Jane's tomato sauce has a dull color and overly tangy flavor. How can she fix it?
Add sugar to balance flavor and brighten color
Add herbs and spices to cover the flavor
Add more tomatoes to intensify the color and dilute the flavor
Increase salt and cook at higher temperature
