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Question 1

Head chef

Answer 1

In charge of kitchen

Responsible for all staff below them

Question 2

The assistant chef (commis chef)

Answer 2

Helps in all areas of the kitchen, generally spin easier tasks.
They may be completing their basic training to become a chef

Question 3

Boning knife

Answer 3

Removing bones from meat

Question 4

Flambeing

Answer 4

Describes the quick flaming of food in alcohol (usually rum, brandy).
Usually follows shallow frying

Question 5

Safety rules for knives

Answer 5

• appropriate sized knife
• keep knives sharp
• carry knives by handle, blade downwards
• never catch a falling knife
• store knives in a block/drawer
• grease free handles

Question 6

Cooks knife

Answer 6

Knife for chopping

Question 7

Vegetable knife

Answer 7

Small knife for cutting small bits of food

Question 8

Roux

Answer 8

Mixture of fat and flour to make a sauce

Question 9

Reduce

Answer 9

When a sauce is heated, makes it thicker

Question 10

Coulis

Answer 10

Sauce made of vegetables or fruit puree

Question 11

Entree

Answer 11

A main course

Question 12

Garnish

Answer 12

Decoration to accompany food

Question 13

What does bacteria need to grow?

Answer 13

Food, moisture, time and warmth

Question 14

What temperature should food be cooked up to?

Answer 14

Above 72’

Question 15

When food is cooked, what temperature should food be stored at?

Answer 15

63’

Question 16

How many hours can cooked food go before being served?

Answer 16

Two hours

Question 17

What is it called when you don’t serve cooked food straight away?

Answer 17

Hot holding

Question 18

What temperature should chilled or cold food be served at?

Answer 18

Below 5’

Question 19

How many hours can chilled or cold food can go before being served after preparation?

Answer 19

Four hours

Question 20

What happens to bacteria when food is chilled?

Answer 20

The rate of the bacterial growth slows

Question 21

What temperature does frozen food need to be?

Answer 21

-18’

Question 22

What happens to bacteria when food is in the freezer?

Answer 22

It goes to sleep (grows very slowly)

Question 23

When food is chilled or frozen, what happens to the bacteria?

Answer 23

Less likely to multiply

Question 24

What happens when bacteria are less likely to multiply?

Answer 24

It reduces the risk of food poisoning

Question 25

What happens to bacteria when food is too hot?

Answer 25

The bacteria starts to die

Question 26

Why is it good that bacteria starts to die?

Answer 26

Because it reduces or removing the risk of food poisoning

Question 27

What is the danger zone?

Answer 27

The temperature is ideal for bacteria to multiply.

This increases the risk of food poisoning

Question 28

What are the two hazards when cooling food?

Answer 28

Contamination

Multiplication

Question 29

How to control the hazards (in cooling food) contamination and multiplication?

Answer 29

Rapid cooling
90mins (refrigerate)
Max joint size

Question 30

What are the hazards in reheating?

Answer 30

Survival
Contamination
Multiplication

Question 31

All food stores should be:

Answer 31

• either sealed or covered or in a container. This prevents the risk of contamination
• have a date on it
• be stored according to the manufacturers instructions
• be stored at right temperature

Question 32

Where should ready prepared food be storied in a fridge?

Answer 32

At the top

Question 33

Where should cooked food be stored in a fridge?

Answer 33

Middle

Question 34

Where should the raw food be stored in a fridge?

Answer 34

Bottom

Question 35

What is HACCP

Answer 35

Hazard 
Analysis 
Control
Critical 
Point

Question 36

The second chef

Answer 36

Directly in charge of food production