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SITHCCC005 Method of Cookery Assessment_A Help

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SITHCCC005 Method of Cookery Assessment_A Help

SITHCCC005 Method of Cookery Assessment_A Help

ASSESSMENT A – MULTIPLE CHOICE

INSTRUCTIONS

• 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.

1. What do you refer to when confirming food production requirements?

(a) Your colleagues.

(b) Food preparation lists and standard recipes.

(c) Food packaging labels.

(d) Manufacturer's instructions.

2. You have a recipe for 10 portions (2 L) of chicken and corn soup, but you need to make 80 portions (16 L). How do you calculate the amount of each ingredient you need?

(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.

3. You're selecting ingredients for a dish you are about to start preparing. Which ingredients would you reject?

(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.

4. You need 1 L of cream for your recipe. Which carton would you use?

(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.  

5. You are checking your meat prior to preparing it for a dish. What temperature should the meat be when you remove it from the refrigerator?

(a) Between -3 and 2 °C.

(b) Between 0 and 3 °C.

(c) Between 1 and 5 °C.

(d) Between 3 and 8 °C.

6. You are going to deep-fry chicken in a deep fryer. Which piece of equipment should you select to safely remove the chicken from the fryer when it is cooked?

(a) Meat hook.

(b) Chinois.

(c) Colander.

(d) Spider.

7. What is the most appropriate piece of equipment grill fish or gratinate vegetable mornay?

(a) Salamander.

(b) Bratt pan.

(c) Char-grill.

(d) Convection oven.

8. What must you check before using any equipment?

(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.

9. Which practice best demonstrates safe and hygienic equipment use?

(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.

10. Your recipe requires 250 g flour. How will you weigh or measure the flour?

(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.  

11. Your recipe requires julienne carrots. How do you prepare carrots using this precision cut?

(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.

12. You are making a beef stew. How do you know which cut of beef, and how much beef to use?

(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.

13. You have used half a tin of sliced pineapple. What do you do with the leftover ingredients?

(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.

14. Which practice is the most desirable according to the waste management hierarchy?

(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.

15. Which method of cookery would you use to make ratatouille?

(a) Braising.

(b) Steaming.

(c) Roasting.

(d) Stewing.

16. Your recipe states to sauté the vegetables. What method of cookery will you use?

(a) Shallow frying.

(b) Boiling.

(c) Braising.

(d) Grilling.  

17. Which types of food are not prepared using the boiling method as the rapid movement of the liquid breaks up the food?

(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.

18. How should you complete the cooking process?

(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.

19. The underside of your baked items is burnt and shows excessive browning. What is the likely cause and how can you prevent this happening in the future?

(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.

20. What can you do to ensure timely preparation of dishes?

(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.

21. Why is presenting dishes attractively important?

(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.  

22. A colleague tells you to plate a dish of Indian curry and garnish it appropriately. How will you garnish the curry?

(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.

23. What information should be placed on any surplus food before it is stored at the end of a service period?

(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.

24. What is not a common task completed on a daily basis when cleaning and tidying your work area at the end of a service period.

(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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