• Each multiple-choice question has four responses.
• You are to answer all questions.
• There is only one right answer.
• On completion, submit your assessment to your assessor.
(a) Your colleagues.
(b) Food preparation lists and standard recipes.
(c) Food packaging labels.
(d) Manufacturer's instructions.
(a) Multiply all the ingredient amounts in the recipe by 8.
(b) Divide all the ingredient amounts in the recipe by 8.
(c) Divide all the ingredient amounts in the recipe by 2.
(d) Multiply all the ingredient amounts in the recipe by 80.
(a) Cabbage with compact leaves.
(b) Crisp, bright-coloured carrots.
(c) Potatoes with no sign of sprouting or greening.
(d) Fish with slimy skin and a strong, fishy odour.
(a) The carton left in the display section of the cold dessert bain-marie overnight. It was switched off after service last night.
(b) The carton stored at the front of the fridge with a date code closest to today’s date.
(c) The carton stored at the back of the fridge with a date less than two weeks from today.
(d) The fresh carton that has just been delivered to the kitchen.
(a) Between -3 and 2 °C.
(b) Between 0 and 3 °C.
(c) Between 1 and 5 °C.
(d) Between 3 and 8 °C.
(a) Meat hook.
(b) Bratt pan.
(d) Convection oven.
(a) Check that no one else needs to use the equipment.
(b) Check that it’s clean and has been assembled correctly and safely.
(c) Check manufacturer's instructions for recommended servicing and maintenance.
(d) Check that the settings are high to maximise the equipment's efficiency and cooking time.
(a) Clean and sanitise equipment before use according to manufacturer's instructions.
(b) Never use equipment with dirty, sharp or rotating blades.
(c) Do not attempt to clean equipment that has sharp blades.
(d) Clean all equipment before use with a caustic cleaner to remove any food particles.
(a) With a measuring cup.
(b) Estimate half of a 500 g bag of flour.
(c) On a set of accurate scales.
(d) With a 1 L measuring jug.
(a) Cut the carrots into 2 mm x 2 mm x 4 cm lengths.
(b) Cut the carrots into 2 mm even dice.
(c) Cut the carrots into 5 to 8 mm dice.
(d) Cut the carrots into 15 mm diameter and 3 mm thick.
(a) Always use the most tender beef and enough beef to half fill the pot.
(b) Porterhouse or tenderloin is best suited to stewing. The amount depends on the size of the pot.
(c) Refer to the recipe and portion ingredients accordingly.
(d) Ask your colleagues how much to use, then choose a selection of different types of meat based on what is available.
(a) Place leftover pineapple in clean, air tight, food grade container and store in the refrigerator.
(b) Seal the tin with aluminium foil and store in the refrigerator. (c) Throw out any leftovers.
(d) Place leftover pineapple in clean food grade container and store in the dry store with the other canned goods.
(a) Using chemical cleaners that are packaged in recyclable containers.
(b) Refusing to purchase cleaning products that are individually wrapped in plastic packaging.
(c) Reusing cleaning containers for storage of other liquids.
(d) Disposing of used cleaning containers responsibly.
(a) Shallow frying.
(a) Beef, chicken and lamb.
(b) Root and green leafy vegetables.
(c) Many types of fish, shellfish and berries.
(d) Dairy products such as milk, cream and cheese.
(a) Professionally and promptly. Getting food out in a hurry is a chef's first priority.
(b) Slowly and safely. It is important to take your time and complete tasks at a pace that does not make you feel pressured.
(c) Under supervision – Never attempt to do anything on your own.
(d) Take a systematic approach. Complete the cooking process in a logical and safe manner.
(a) Oven temperature too high – Lower the temperature by 15 °C in the future.
(b) Incorrect baking tray used – Use a baking tray with holes in the base to allow the pastry to breathe.
(c) Too much bottom heat – Place silicon or baking paper on the baking tray (under the food) in future.
(d) Too much flour – Check and modify the quantity of flour used in the recipe.
(a) Work independently to ensure you stay focused and on track.
(b) Turn up to work early to make sure all of your preparation tasks are completed prior to your shift starting.
(c) Be an effective leader and tell others what to do when you see them doing the wrong thing.
(d) Be an effective team player and work cooperatively with colleagues.
(a) You cannot charge customers the normal seeling price for poorly presented dishes as they will complaint.
(b) An attractively presented dish creates interest and anticipation and increases customer satisfaction.
(c) Good presentation is a standard requirement in all workplaces and is a key requirement for your ongoing employment.
(d) Poor presentation leads to increased food costs as portion sizes tend to be bigger.
(a) With plain yoghurt and crushed nuts.
(b) According to the recipe or standard establishment procedure to ensure consistency.
(c) According to traditional Indian recipe requirements.
(d) With rice and naan bread.
(a) The name of the dish in the container.
(b) A list of ingredients in the dish to ensure it is not given to allergy suffers.
(c) A date label showing when the ingredients or dish was prepared and stored.
(d) The recipe name, person who prepared the dish, when it was stored and a best-before date.
(a) Cleaning all exhaust fans and filters.
(b) Cleaning and sanitising benches.
(c) Storing clean equipment.
(d) Emptying waste and recycling bins.
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