Chef Flashcards
(322 cards)
1
Q
What does sustainability mean?
A
To use the Earth’s resource to live at present without affecting the next generation’s ability to live healthily and peacefully.
2
Q
Name four ways to work sustainably in the kitchen.
A
- Recycle leftover food
- Don’t order too much or over-produce dishes
- Ensure correct storage conditions
- Turn off equipment when not in use
3
Q
What is solar power?
A
Sunlight power, beneficial for the environment.
4
Q
List four ways to improve waste management in a kitchen environment.
A
- Recycle leftover food
- Turn off electronic equipment when not in use
- Store food correctly
- Apply FIFO rules
5
Q
Give two examples of how to improve energy efficiency.
A
- Turn off lights and air conditioning when leaving
- Control oven usage during low orders
6
Q
How do you ensure the kitchen runs smoothly?
A
- Develop good working relationships with colleagues
- Prepare a working plan for service time
- Prepare a prep list before each shift
- Provide support to colleagues
7
Q
How do you deal with conflict in the kitchen?
A
- Have a private conversation
- Each party shares their side
- Work on solving the misunderstanding
- Be attentive and respectful
8
Q
How do you train a new staff member?
A
- Explain the menu and recipes
- Show them where to find equipment
- Train them on tasks at the start and end of shifts
- Emphasize food safety and hygiene
- Check food temperatures during storage and cooking
9
Q
What should you do if new staff don’t follow rules?
A
Check understanding and remind them to follow rules.
10
Q
List three principles of being an effective team member.
A
- Understand and respect diversity
- Communicate honestly
- Support other team members
11
Q
What should a leader of the team do?
A
- Discuss goals and timeframe
- Be inclusive with information
- Assist new team members
- Motivate staff
12
Q
How do you deal with customer complaints?
A
- Listen and acknowledge
- Respond with action
- Follow up
13
Q
Why is understanding other cultures important for hospitality workers?
A
To improve food preparation and avoid mistakes.
14
Q
Why is it important to listen carefully to customer requests when receiving a food order?
A
To ensure food is made correctly.
15
Q
Why is teamwork important in the kitchen?
A
To work effectively and quickly.
16
Q
What should you do if a machine breaks down?
A
- Unplug the machine
- Inform colleagues
- Put up a warning sign
- Report to the head chef
17
Q
Why is using clean and dry equipment important for food preparation?
A
To destroy microorganisms that cause food poisoning.
18
Q
How do you prevent cross-contamination of food ready for preparation?
A
- Use different utensils for raw and cooked food
- Wash utensils thoroughly between tasks
- Wash hands after touching raw food
19
Q
What are the components of a standard recipe?
A
- Ingredients
- Method of cooking
- Equipment
- Cook temperature
20
Q
Name five pieces of food equipment found in a kitchen.
A
- Pan
- Stock pot
- Rolling pin
- Blender
- Oven
21
Q
What is the appropriate knife for dicing meat?
A
Cook knife.
22
Q
List three safety points for handling sharp knives.
A
- Cut on a stable cutting board
- Wash immediately and separately
- Store in sheath or boxes
23
Q
What do you do if you notice a damaged electric cable on a blender?
A
- Call engineering to fix it
- Sign the warning note
- Report to Head Chef
24
Q
What does julienne describe?
A
Match-like sticks of vegetables and fruit, 2mm x 2mm x 40mm.
25
What is poaching?
Cooking food immersed in a hot cooking liquid with no perceptible movement, at 93-95 °C.
26
List foods suitable for poaching.
* Fish
* Tender poultry
* Tender meats
* Eggs
* Fruits
27
What is the temperature for atmospheric steaming?
103 °C.
28
What is braising?
Cooking food half covered with liquid in a tightly lidded container in an oven, at 140-165 °C.
29
What foods are suitable for braising?
* Tough cuts of meat
* Poultry
* Game
* Tough vegetables
30
What is stewing?
Cooking food immersed in a simmering liquid sufficient to just cover it.
31
What are suitable foods for roasting?
* Lamb
* Beef
* Veal
* Pork
* Poultry
32
When is pork and chicken required to be served at least medium?
To prevent salmonella food poisoning.
33
What are common problems with roasting?
* Roast meat is tough and chewy
* Overcooked meat
* Inappropriate cut of meat
34
What temperature must pork and chicken be served at to avoid salmonella food poisoning?
At least 70-90° C
## Footnote
This is crucial for food safety when serving these meats.
35
At what temperature is veal served?
Medium rare (60-65° C)
## Footnote
This ensures the meat is tender and safe to eat.
36
What cooking temperature is suitable for beef and lamb?
Rare or medium, depending on customer preference
## Footnote
This allows for flexibility in doneness.
37
What are the problems associated with roasting meat?
* Tough and chewy texture
* Not resting sufficiently
* Improper cooking time
* Insufficient coloring
## Footnote
Each problem has specific causes and solutions.
38
What is grilling?
Cooking food by radiant heat directed from above or below
## Footnote
This method is commonly used for meats and vegetables.
39
What types of food are suitable for grilling?
* Meats
* Offal
* Smallgoods (ham, bacon)
* Poultry
* Seafood
* Vegetables
* Fruit
## Footnote
Grilling enhances flavor and texture.
40
What equipment is needed for grilling?
* Salamander
* Flat grill
* Char grill
* Charcoal grill
## Footnote
Each piece of equipment serves a specific purpose.
41
What is deep-frying?
Cooking food while fully immersed in hot fat, typically between 160-190° C
## Footnote
This method creates a crispy texture.
42
What types of food are suitable for deep-frying?
* Fish fillet
* Shrimp
* Tender foods with a coating
## Footnote
Coating protects food and enhances flavor.
43
When is food considered cooked in deep-frying?
When most food floats to the surface and the coating is golden brown and crisp
## Footnote
This indicates proper cooking and texture.
44
What are common problems with deep-frying?
* Food is dark but not cooked inside
* Soggy, oily food
* Coating falling off
## Footnote
Solutions often involve adjusting temperature or cooking time.
45
What is shallow-frying?
Cooking food in fat, turning once, with the presentation side cooked first
## Footnote
This method ensures even cooking and flavor absorption.
46
What foods are suitable for shallow-frying?
* Eggs
* Beef
* Veal
* Lamb
* Pork cut as schnitzel
* Fish fillets
* Vegetables
## Footnote
Shallow-frying is versatile for various ingredients.
47
What is sautéing?
Tossing food in a minimal amount of fat in a pan to color and cook evenly
## Footnote
This method is often used for vegetables and small cuts of meat.
48
What is stir-frying?
Cooking food in a minimal amount of fat in a wok, stirring constantly
## Footnote
This technique allows for quick cooking and flavor retention.
49
What is baking?
Cooking food in dry heat in an oven at temperatures ranging from 80° C to 240° C
## Footnote
This method is commonly used for pastries and breads.
50
What are some problems with baking?
* Dense cake cracked on the surface
* Sponge cake not rising
* Choux pastry collapsing
## Footnote
Each issue has specific causes and requires adjustments.
51
What is the first step in preparing for a shift in the kitchen?
Temperature check of all fridges and freezers
## Footnote
This ensures food safety and quality.
52
What do you do at the end of your shift?
Clean all equipment and work surfaces, store leftover ingredients, write prep list for next shift
## Footnote
This maintains cleanliness and organization.
53
What are reasons for blanching some food?
* Bring out color
* Peel easily
* Remove bitterness
* Save cooking time later
## Footnote
Blanching enhances the quality of vegetables.
54
Why are some root vegetables started in cold water?
To ensure even cooking throughout without mushy outsides
## Footnote
This technique helps achieve the desired texture.
55
What are some types of appetizers?
* Classical appetizers
* Antipasto
* Tapas
* Mezze
* Canape
## Footnote
Each type varies by culture and presentation.
56
Give examples of hot and cold modern style appetizers.
* Cold: Tuna tartar, Nicoise salad, Caesar salad
* Hot: Deep fried seafood spring roll, Crispy calamari, Seared scallop
## Footnote
These appetizers cater to different tastes and preferences.
57
What is chowder soup?
A type of soup or stew prepared with milk or cream, thickened with crackers or roux
## Footnote
Common variations include seafood and vegetable chowders.
58
What is stock?
A clear, flavorsome liquid produced by simmering bones and aromatics in water
## Footnote
This serves as a base for many sauces and soups.
59
What are the cooking times for different types of stocks?
* Fish and shellfish: 20 minutes
* Poultry and game: 2-3 hours
* Veal and beef: 6-8 hours
* Vegetable: 20-30 minutes
## Footnote
Cooking times vary based on the ingredients used.
60
What is a base sauce made from white roux and milk?
Bechamel
## Footnote
This is one of the fundamental sauces in classical cuisine.
61
What is the appropriate serving temperature for cold sauces?
5-7° C
## Footnote
This temperature range preserves flavor and texture.
62
What is the difference between baking and roasting?
Roasting uses a basting agent (usually fat); baking is cooking in dry heat in an oven
## Footnote
This distinction affects flavor and technique.
63
What is Demi-glace?
A brown sauce made with a brown beef or veal stock and brown roux
## Footnote
Demi-glace is often used as a base for other sauces.
64
What is Hollandaise sauce made from?
A warm, emulsified sauce made with a sabayon, tarragon, and clarified butter
## Footnote
Hollandaise is one of the five mother sauces in classical French cuisine.
65
What is Mayonnaise composed of?
A cold, emulsified sauce made with egg yolks, vinegar, and oil
## Footnote
Mayonnaise is a staple in many dressings and sauces.
66
What temperature should cold sauces be served at?
5 - 7° C
## Footnote
The serving temperature is crucial for maintaining flavor and texture.
67
What is the appropriate serving temperature for hot sauces?
Higher than 85° C
## Footnote
Hot sauces must be served at high temperatures for safety and flavor.
68
How do you fix a sauce that is too thick?
Add more liquid
## Footnote
This can be done with stock, water, or cream depending on the sauce.
69
How do you fix a sauce that is too thin?
Reduce more or add some starchy or roux to thicken
## Footnote
Proper thickening is essential for a desired sauce consistency.
70
What causes an emulsified sauce to split?
Butter or oil added too quickly, or sauce was too hot
## Footnote
Splitting requires careful re-emulsification to restore texture.
71
How do you make brown beef stock?
Coat bones with tomato paste, roast with mirepoix, simmer in cold water for 8 hours
## Footnote
Skimming foam is essential for clarity.
72
Why should stock be simmered instead of boiled?
Simmering prevents foam from breaking, avoiding cloudiness
## Footnote
Cloudy stock is less aesthetically pleasing and can affect flavor.
73
What is the difference between béchamel and velouté sauces?
Béchamel uses milk, while velouté uses stock
## Footnote
These are both foundational sauces in classical French cuisine.
74
How do you fix a mayonnaise that is separating?
Add some cold water and whisk until emulsified
## Footnote
This technique helps to rebind the ingredients.
75
What are the ingredients for red capsicum sauce?
Red capsicum, roux, cream, white stock, white wine, seasoning salt & pepper
## Footnote
This sauce is versatile and can accompany various dishes.
76
What is the preparation method for Caesar sauce?
Blend all ingredients: mayonnaise, anchovy, white wine, Dijon mustard, Worcestershire, lime juice, water, seasoning
## Footnote
Caesar dressing is traditionally used in Caesar salad.
77
What are the ingredients in pumpkin soup?
Pumpkin, olive oil, garlic, mirepoix, bay leaf, cream, white stock, seasoning
## Footnote
This soup is creamy and often served as a comforting dish.
78
What are the ingredients for gazpacho soup?
Tomato concasse, onion, red pepper, cucumber, garlic, red wine vinegar, lemon juice, Tabasco sauce, consomme soup
## Footnote
Gazpacho is a cold soup, ideal for summer.
79
What is the preparation method for vegetables?
Wash, drain, peel or trim, cut to uniform size, blanch, refresh, drain, finish cooking
## Footnote
Uniform cooking ensures even texture and appearance.
80
What are the storage conditions for leafy vegetables?
Store at 3 - 5° C, usable for 7 to 14 days
## Footnote
Proper storage extends shelf life and maintains freshness.
81
What are hard fruits?
Apples, pears, and quince
## Footnote
Hard fruits have a longer shelf life and can be stored for extended periods.
82
What is a suitable cooking method for fruits?
Poaching, baking, deep-frying, roasting, grilling, sautéing
## Footnote
Cooking methods enhance flavor and texture.
83
What are the nutritional benefits of fruits?
Good source of vitamins, fiber, and natural sugars
## Footnote
Fruits provide essential nutrients and energy.
84
What are some culinary uses of eggs?
Bind ingredients, thicken liquids, aerate, glaze, clarify, enrich
## Footnote
Eggs play a versatile role in many recipes.
85
What is the storage temperature for fresh eggs?
2 - 5° C
## Footnote
Proper storage prevents spoilage and maintains quality.
86
What is the protein coagulation temperature for egg whites?
63° C
## Footnote
Understanding coagulation is crucial for cooking eggs properly.
87
What is a Frittata?
An Italian dish similar to an omelette, enriched with meat, cheese, or vegetables
## Footnote
Frittatas are baked and often served as a main course.
88
How is a Quiche Lorraine prepared?
A pastry crust filled with eggs, meat, seafood, cheese, and vegetables
## Footnote
Quiche is a versatile dish that can include various ingredients.
89
What are some examples of pasta dishes?
* Penne
* Spaghetti
* Ravioli
* Fettuccine
* Lasagna
* Tortellini
* Macaroni
## Footnote
Each type of pasta has unique sauce pairings.
90
What are the ingredients for Bolognese sauce?
Minced beef, tomato paste, carrot, onion, celery, herbs
## Footnote
Bolognese is a classic Italian meat sauce.
91
What is the cooking method for turkey?
Roasting, stewing, braising
## Footnote
Different methods impact flavor and tenderness.
92
What is the longest cooking time among beef stock, chicken stock, or fish stock?
Beef stock
## Footnote
Beef stock requires a longer simmering time to extract flavors.
93
What is the method for cooking quail?
Pan fry with garlic butter
## Footnote
Quail is a delicate poultry option that cooks quickly.
94
What method can you cook with turkey?
Roasting, stewing, braising
95
What is a cooking method for quail?
Pan fry with garlic butter
96
Which stock has the longest cooking time?
Beef stock
97
What cooking methods can be used with chicken?
Roasted chicken, braised chicken in red wine, stew chicken with mushroom
98
What types of poultry do you cook?
Chicken, duck, turkey, quail
99
What is the difference between roasting a chicken and a turkey?
Roast turkey at lower temperature (160-170° C), but longer roasting time
100
What do you stuff inside the turkey?
- Herbs
- Chestnut
- Citrus
- Bread crumb
101
What do you eat with turkey?
Cranberry sauce
102
How many pieces do you cut a chicken into?
8 parts: 2 breasts, 2 wings, 2 thighs, 2 drumsticks
103
Name different sauces that you can serve with chicken.
- Peppercorn sauce
- Mushroom sauce
- Diane sauce
- White wine sauce
- Orange sauce
- Cranberry sauce
104
Name a chicken appetizer.
Honey chicken wing
105
Does adding sesame enhance the flavor of chicken wings?
Yes
106
How many fillets do you cut from a flatfish?
4
107
How many fillets do you cut from a round fish?
2
108
What kind of fish is suitable for deep-frying?
Lean fish like sea bass, red snapper
109
What cooking methods are suitable for mussels?
- Steaming
- Grilling with cheese
- Seafood chowder
110
How do you remove sand from mussels?
Rinse directly in water
111
Should you add salt to mussels?
No
112
How do you make color for lobster bisque?
Use head of lobster, shell, and tomato paste
113
What types of seafood do you cook?
- Fish
- Shellfish
- Mollusks: clam, mussel, oyster, scallop, calamari, octopus
- Crustaceans: crab, prawn, shrimp, lobster
114
What are the cooking techniques suitable for seafood?
- Thawing
- Poaching
- Marinating
- Steaming
- Grilling
- Pan-searing
115
How do you know if mussels are overcooked?
Deflated, no moisture inside
116
What is the temperature at which fish is cooked?
63° C
117
How do you cook lobster?
- Kill lobster: put in ice water, split in half
- Boiling
- Steaming
- Grilling
- Lobster bisque
118
What kind of fish is suitable for poaching?
- Salmon
- Trout
119
What is the poaching liquid for fish?
- Mirepoix
- Bouquet garni
- White wine
- Water
120
What kind of fish is suitable for deep-frying?
- Lean fish (sea bass, red snapper)
121
How do you drop the fish into the deep fryer?
Drop one by one, hold each for a few seconds before dropping
122
What are types of deep frying batters?
- Tempura batter: flour, corn flour, baking powder, soda water
- Yeast batter: yeast, warm water, flour
- Beer batter: flour, salt, beer
123
What sauces can you serve with fish?
- Beurre blanc
- Hollandaise
- Bearnaise
- Peppercorn sauce
- White wine sauce
124
Name 3 river fish and 3 ocean fish.
- River fish: trout, catfish, dory fish
- Ocean fish: swordfish, tuna, shark
125
Name 4 cuts fabricated from fillets of white fish.
- Filet
- Goujon
- Darne
- Supreme
126
How do you clarify beef consommé?
Use clarification mixture, including egg white, mirepoix, tomato
127
Name an appetizer with beef.
- Beef tartare
- Mini burger
128
How long can you cool beef stock before freezing?
6 hours
129
What cuts of beef do you cook?
- Steak: tenderloin, ribeye, t-bone, sirloin, rump, flank
- Roast: chuck, neck, brisket, shank
130
Where in the cow is the ribeye steak cut from?
Rib primal portion, typically spanning ribs six through twelve
131
What type of meat does the T-bone steak contain?
Tenderloin and sirloin
132
How do you check the doneness of steak?
- Touch with fingers
- Use thermometer
133
Why do we rest the steak before serving?
To let the liquid circulate and be absorbed by the meat
134
How do you prevent juice from escaping when checking steak temperature?
Put back on the pan and sear the hole
135
Describe the steps in braising beef.
Season/marinate beef => brown (sear) beef => add braising liquid => cover and braise
136
What sauces would you serve with steak?
- Mushroom sauce
- Peppercorn sauce
- Red wine sauce
- BBQ sauce
137
What is the difference between baking and roasting?
- Roasting: marinate or season outside
- Baking: no marinate or season
138
What cuts of goat do you use for curry?
Tough cuts like neck, shoulder, leg, shank
139
How do you cook pork?
Roasted pork chop seasoned with salt and pepper
140
What sauce can be served with pork?
BBQ sauce or mushroom sauce
141
Name types of appetizers with pork.
Pork skewer
142
What are the 2 best methods of cooking for tough cuts of meat?
- Braising
- Stewing
143
From which part of the veal do we obtain the osso buco?
Veal shank
144
What does the term 'marbling' refer to in meat quality?
The fat in meat
145
Give examples of special diets.
- Coeliac: gluten-free
- Lactose-intolerant: no dairy
- Diabetes: low sugar
- Vegan: no animal products
- Vegetarian: no meat
- Muslim: no pork
- Jewish: no pork
146
What can replace gelatin for a vegan?
Agar agar, pectin
147
Why is it important to meet dietary requests from customers?
Incorrect food can cause serious problems or death
148
Name different types of pastries.
- Choux pastry: cream puff, eclair
- Puff pastry: beef wellington crust
- Short pastry: quiche lorraine
- Sweet pastry: fruit tart
149
What is the temperature for baking puff pastry?
200 - 210° C
150
What is an eclair?
A kind of choux pastry, finger, topped with chocolate sauce
151
How do you make quiche Lorraine?
Make dough, blind bake, fill with bacon mixture, cover with egg and bake
152
What is blind baking?
Process with greaseproof paper and dried beans to prevent rising
153
What do you put on top when blind baking an apple tart?
Raw black beans
154
How do you make beef wellington crust?
Pan sear tenderloin, stir fry mushroom, wrap in puff pastry and bake
155
Do you cook spinach before adding it to a tart?
Yes
156
What is the baking temperature for sweet pastry?
180-190° C
157
What is the filling of choux pastry?
Custard or whipping cream
158
What is a profiterole?
A choux pastry ball, garnished with chocolate
159
What method do you use for making short pastry?
Rubbing method
160
What ingredients do you put first when making pastry?
Fat and sugar
161
How do you make puff pastry rise?
Fat turns to oil and steam helps pastry rise
162
Name 3 items made from each pastry type.
- Puff pastry: custard spinaches, apple turnover
- Sweet pastry: lemon tart, custard
- Short pastry: pie, tart, quiche
- Choux pastry: eclair, profiterole
163
Describe the meaning of the word 'gateaux'.
Sponge cake, layered with chocolate, cream, fruit
164
Name 6 items used in the production of pastry.
- Gelatine
- Cinnamon
- Sugar (icing)
- Chocolate
- Egg
- Flour
165
What is ganache?
Mixture of 50% chocolate and 50% cream
166
What is a 'torte'?
A German cake that doesn't use flour
167
Describe these pastry terms: Rubbing in.
Rub flour and butter
168
Describe these pastry terms: Book fold.
Fold into 4 pieces
169
Describe these pastry terms: Docking.
Make holes on the surface
170
Describe these pastry terms: Blind baking.
Bake without filling
171
What are the main ingredients for sponges and cakes?
- Eggs
- Sugar
- Flour
- Butter
- Emulsifier
172
What fillings can be used for cakes?
- Butter cream
- Fresh or imitation dairy cream
- Jam and conserves
- Ganache
- Fresh or preserved fruit
- Custards
- Cream cheese
- Yoghurt
173
What is the difference between a sponge and a cake?
- Sponge uses meringue
- Cake uses baking powder and often has more fat
174
What can we serve together with cake?
- Chocolate sauce
- Fruit coulis
- Whipped cream
- Buttercream frosting
- Cream cheese
175
What are examples of fresh or imitation dairy cream?
Fresh or imitation dairy cream
## Footnote
Includes various types of cream used in desserts and cooking.
176
What are examples of jams and conserves?
Jam and conserves
## Footnote
Common spreads made from fruits and sugar.
177
What is Ganache?
Ganache
## Footnote
A mixture of chocolate and cream used in desserts.
178
What are examples of fresh or preserved fruit?
Fresh or preserved fruit
## Footnote
Used in various desserts and dishes.
179
What are custards?
Custards
## Footnote
A creamy dessert made from eggs, milk, and sugar.
180
What is cream cheese?
Cream cheese
## Footnote
A soft, spreadable cheese made from milk and cream.
181
What is yoghurt?
Yoghurt
## Footnote
A fermented dairy product made from milk.
182
What is the difference between a sponge and a cake?
Sponge uses meringue to rise; cake uses baking powder and often contains a high amount of fat.
183
What can we serve together with cake?
Chocolate sauce, fruit coulis, whipped cream, buttercream frosting, cream cheese frosting, nuts, fruit, ice cream.
184
What is meringue?
Whipped white egg and sugar.
185
How do you decorate a birthday cake?
With ganache, fruits, raspberry.
186
What are the main ingredients for bread?
Flour, water, yeast, salt.
187
How do you know the bread is ready for baking?
Push a finger into the bread; if the dough slowly rises back, it is ready.
188
How many times do you let the bread rise?
2-3 times: after mixing the dough and after shaping.
189
How do you know the bread is done?
Knock on the bread; if the sound is clear, it is done.
190
What are croissants and Danish pastries?
Use yeast to rise and need time to rise.
191
What is a muffin?
Quick bread that uses baking powder to rise.
192
What temperature do you bake bread at?
250° C.
193
Give examples of frozen, gelatin, custard base, and fruit desserts.
Frozen: ice cream, sorbet; Custard: creme caramel, creme brulee; Gelatin: panna cotta, mousse; Fruit: poached pear, banana flambe, fruit tart.
194
What is the difference between ice cream and sorbet?
Ice cream has cream and egg; sorbet only has fruit puree and sugar syrup.
195
Do you serve pudding warm or cold?
Most pudding can be served warm or cold, depending on the season and preference.
196
How do you decorate a rice pudding?
With raisin, strawberry, fruits.
197
Briefly describe ganache.
50% chocolate + 50% milk.
198
What is coulis?
Fruit puree.
199
What is Sauce Anglaise?
Egg sauce.
200
What is Sauce Au Citron?
Lemon sauce.
201
Describe 6 garnishes that may be served with hot or cold desserts.
Chocolate sauce, ice cream, icing sugar, berry compote, nuts, edible flower.
202
What should you do before service starts?
Ensure adequate mise en place, organized crockery, ready equipment, food safety storage, clean fridges, be ready for special requirements, work effectively with others, apply hygiene regulations.
203
What are the end of service requirements?
Store food appropriately, prepare job checklists, clean and sanitize work areas, clean utensils and equipment, check and turn off equipment, remove garbage, wipe walls, sweep and mop floors, lock cool rooms.
204
What is a la carte?
Cook to order.
205
What is Table d’hotel?
Set menu where guests can choose 1 or both of 1 or 2 set menus.
206
What is a cycle menu?
Menu that uses a period of time, 1 week or 2 weeks, and can repeat.
207
What is a degustation menu?
Menu with small portions; it’s a tasting menu.
208
What is Carte de jour?
Menu listing dishes available on a particular day.
209
What is a functions menu?
Introduces the establishment to customers.
210
What is a buffet?
A style of service where guests serve themselves from a variety of dishes.
211
List the preparation requirements for Spaghetti Marinara.
Boil water, thaw tomato sauce, thaw seafood, select plate and warm it, select basil for garnish, prepare parmesan cheese, prepare saucepan.
212
How do you ensure all your preparation is complete before service?
Cross-check the customer’s order with recipe and specifications.
213
How long does it take before the customer gets food?
15-20 minutes.
214
How do you support a colleague if the rice tastes burned?
Cook a new one.
215
What information do you pass on to the next shift?
Write preparation list, note ingredients that are nearly finished.
216
How do you proceed with leftover food items?
Verbal call to purchasing to order immediately and provide the purchasing order form with Head Chef’s signature later.
217
What are your end of shift requirements?
Clean all equipment, put leftover ingredients in storage, write preparation list for the next shift, highlight leftover ingredients.
218
What are 4 end of shift procedures you complete?
Clean kitchen, check food stock, turn off equipment, write down to-do list for next shift.
219
What is a roux?
Mixture of equal quantity flour and butter.
220
What does julienne mean?
Cut food into thin strips (2mm x 2mm x 4cm).
221
What does marinate mean?
Soak food with seasoning sauce, herb, oil.
222
What is mise en place?
Prepare everything before cooking.
223
What is demi-glace?
Reduce brown stock and add more red wine.
224
What does brunoise mean?
Cut food into small dice (2mm x 2mm x 2mm).
225
Design a brief, well-balanced menu consisting of 3 entrees.
Salmon tartar, fried assorted spring roll, roasted pumpkin soup.
226
Design a brief, well-balanced menu consisting of 3 main courses.
Lamb Rack with herb pepper sauce, Chicken Diavola with roasted potatoes, sear crispy Salmon with roasted onion and sundried tomato.
227
Design a brief, well-balanced menu consisting of 2 desserts.
Passion panna cotta, chocolate mousse.
228
How do you create a new menu?
Check sales records, consider seasonality, maintain balance, carry out stocktake.
229
What is food cost percentage?
Percentage cost of food with price.
230
Why are monthly stock taking periods important?
Reduce wastage, find profit and loss.
231
Calculate the food cost percentage based on given figures.
Food cost % = 28.63%.
232
Name 6 ways to minimize food wastage.
Apply FIFO rule, make correct portions, store food correctly, recycle leftovers, don’t buy too much, train kitchen staff.
233
What is the importance of balance when writing a menu?
Provides harmony in flavor, color, texture, and nutrition.
234
Why do you carry out stocktake?
Prevent theft, ensure correct stock rotation, check for damage, ensure proper storage.
235
Give 3 examples of good communication skills.
Clear verbal instructions, writing in logbook, maintaining eye contact.
236
What is the difference between a vegetarian and a vegan diet?
Vegetarian: no meat but can consume animal products; Vegan: only eat vegetables, no animal products.
237
What is the reason to offer many choices when serving a buffet?
To satisfy customer preferences and dietary needs.
238
Design a brief, well-balanced buffet menu consisting of 4 entrees.
Caprese Salad, Bruschetta mushroom, Clam chowder, Gazpacho Soup.
239
Design a brief, well-balanced buffet menu consisting of 4 salads.
Chicken Salad, Pasta salad, Salmon couscous, Grill beef salad.
240
Design a brief, well-balanced buffet menu consisting of 4 main courses.
Simmer seabass, Chicken Cordon Bleu, Roasted Lamb Rack, Beef stroganoff with Fettuccine.
241
Design a brief, well-balanced buffet menu consisting of 4 desserts.
Sweet peanut soup, Apple pie, Chocolate mousse, Basil panna cotta.
242
How do you ensure the buffet looks attractive and meets food safety standards?
Apply HACCP rules, ensure variety in flavors and colors, maintain proper serving temperatures.
243
What is gross profit?
Revenue minus the cost of goods sold.
244
What is net profit?
Revenue after subtracting all operating, interest, and tax expenses.
245
What is operating profit?
Profitability before accounting for interest and taxes.
246
What does Au citron mean?
Lemon.
247
What is Bouillabaisse?
Seafood stew.
248
What does Poisson mean?
Fish.
249
What does Legume mean?
Vegetable (bean, pea).
250
What does Fruits De Mere mean?
Seafood.
251
What is Patisseries?
Pastry.
252
What is Garde Manger?
Makes cold dishes, salads.
253
What is Saucier?
Makes all sauces and short cooked orders.
254
What is Boulangerie?
Bakery.
255
What are detergents used for?
Washing dishes, benches, and external equipment surfaces.
256
What are degreasers used for?
Washing floors and walls.
257
What is a sanitizer?
Reduces bacteria levels on surfaces.
258
What is hand soap used for?
Regular handwashing for food handlers.
259
What are the requirements for chemical storage?
Clearly defined area, away from food, labelled containers.
260
What should you do in case of a chemical accident?
Wash, rinse, apply ointments, dilute chemicals, discard contaminated food.
261
What should you do before cleaning electrical equipment?
Unplug the equipment.
262
How should you clean the fridge?
Remove all food, clean corners, soak shelves in warm soapy water.
263
How do you clean an electric food processor?
Disassemble, wash parts with mild dish soap, dry and reassemble.
264
How and where do you store clean kitchen equipment?
Store in a clean manner, ensure equipment is dried before stacking.
265
What is the first step in cleaning a food processor?
Wash the blade first
## Footnote
The blade should be handled with care due to its sharpness.
266
How should you store clean kitchen equipment?
Store in a clean and tidy manner; heavier items on lower shelves; sharp items in sheaths or boxes
## Footnote
Ensure all items are dried before stacking.
267
What should you do with broken crockery or glassware?
Wrap in newspaper, place in plastic bag, label as broken glass, and throw away
## Footnote
Broken glass is not recyclable due to safety hazards.
268
List the steps to sanitise your food preparation bench.
1. Remove loose dirt and food particles
2. Rinse with warm water
3. Wash with hot water (60° C) and detergent
4. Apply sanitiser as directed
5. Leave bench to air dry
269
What conditions do you recommend for dry store?
Keep dry storage clean and tidy; store dry food at 10° C; maintain 21° C for almost all products
## Footnote
Control humidity to prevent mold and bacteria growth.
270
How should you discard hazardous chemicals?
Return to the supplier.
271
Fill in the blank: To reduce wastage in your workplace, apply the _______ rule.
FIFO
272
What information would you find on an MSDS poster?
1. Classification of the Chemical
2. What it is specifically used for
3. Safety instructions
4. Mixing instructions
5. First aid instructions
6. PPE (Personal Protective Equipment)
273
What is the temperature danger zone for food safety?
5 - 60° C
274
What should high-risk foods be stored at?
Below 5° C in the refrigerator.
275
What is the minimum reheating temperature for food?
75° C
276
What is the 2 hour/4 hour rule for cooling food?
1. Within 2 hours: from 60° C to 21° C
2. Within a further 4 hours: from 21° C to 5° C
277
What are the two types of food poisoning causes?
1. Toxic - ingestion poisoning created by bacteria
2. Infective - consuming food containing harmful bacteria
278
Name a type of bacteria that can cause food poisoning.
Staphylococcus
279
How should you thaw foods?
Under refrigerated conditions or with microwave defrost or under cold running water.
280
What does sanitising mean?
Killing or reducing bacteria to safe levels by using heat or chemicals.
281
What is one personal hygiene practice that cookery employees must follow?
Using a hairnet.
282
What is cross-contamination?
Transfer of harmful bacteria from one food or surface to another.
283
What is the first principle of HACCP?
Conduct a Hazard Analysis.
284
What should you check for when receiving food deliveries?
1. Correct quantity
2. Quality (colour, temperature, label)
3. Expiry date
285
What temperature should refrigerated goods be stored at?
2-4° C
286
How do you verify if high protein food like chicken is cooked?
Use a thermometer to check if it reaches 75° C.
287
What is the optimum temperature range for bacterial growth?
20 - 45° C
288
How often should temperature checks on food items be conducted?
At least three times: when receiving food, before serving, and during storage.
289
What should you do with single-use storage containers?
Use them once to prevent cross-contamination.
290
What is the best temperature for storing meat?
0-4° C
291
What is the importance of coaching staff members in culinary skills?
To help staff make food the right way and quickly.
292
How do you document food safety in your kitchen?
Check and record food storage times and temperatures.
293
What is the optimal storage temperature for perishable foods?
0-4° C
## Footnote
Examples include meat, poultry, fish, and seafood.
294
What is the optimal storage temperature for frozen goods?
-18 to -25° C
## Footnote
This range ensures food remains frozen and safe.
295
What checks should be performed on incoming goods?
* Quality
* Freshness
* Expiry date
* Quantity
* Damage
296
How do you record or report temperatures of incoming goods?
Use a thermometer, cross-check, and note on the docket. Keep one copy with signature for purchasing.
## Footnote
This ensures accountability and accuracy.
297
Where are temperature logs stored?
With the Head Chef and HR officer.
298
What are signs that a product has gone off?
* Strong smell
* Slimy feeling
* Color change
* Wilted or bruised appearance
299
What does FIFO stand for?
First In, First Out.
300
What are the categories of food based on perishability?
* Perishable
* Semi-perishable
* Non-perishable
301
What is a near miss in workplace safety?
An incident where an accident almost occurred but was narrowly avoided.
302
What are common types of workplace accidents?
* Slips
* Trips
* Falls
* Cuts
* Electric shock
* Impact injuries
* Suffocation
* Poisoning
* Burns
303
What are the responsibilities of an employer regarding workplace safety?
* Provide a safe work environment
* Provide safety training and equipment
* Promote safety in the workplace
304
What should you do in case of a fire?
* Remain calm
* Turn off gas and electricity
* Use a fire extinguisher for small fires
* Evacuate for larger fires
305
What is the recommended action if the floor is wet?
Mop the floor immediately and put up a warning sign.
306
What are the steps to take when receiving supplies?
* Inspect packaging for damage
* Check quantity and temperature
* Inspect delivery truck and driver
307
What does a safety audit involve?
A structured process to collect information on the efficiency of health and safety management systems.
308
How do you protect yourself when using strong chemicals?
Use gloves, a mask, and goggles.
309
How do you provide feedback on special diet requests?
Qualify the request and suggest appropriate alternatives.
310
What is the rule for cooling down food after cooking?
Food must cool down to 21° C in 2 hours and below 5° C after a further 4 hours.
311
What type of signage warns about wet floors?
Wet floor signage (yellow board).
312
What is the purpose of stocktaking?
* Prevent theft
* Ensure correct stock rotation
* Check for damage or pests
313
What should you do if you see a safety hazard in the kitchen?
Report it to everyone around you.
314
What are the best storage temperatures for dairy products?
3-4° C.
315
What is the importance of polite manners in communication?
It creates a positive feeling for customers.
316
Fill in the blank: The _______ rule is important for managing perishable foods.
FIFO
317
What communication styles do you use at work?
* Verbal communication
* Writing
* Body language
318
What should you do if a guest complains about food being too salty?
Listen carefully, apologize, and check the problem to resolve it.
319
How do you manage the disposal of deteriorated food?
Divide into perishable, semi-perishable, and non-perishable groups.
320
What is the best practice for inspecting fresh fish?
* Eyes should be rounded and shiny
* Flesh should be firm and springy
* Gills should be bright red
321
What are the storage conditions for dry goods?
18-22° C.
322
What is the importance of checking the quality of fresh foods?
To ensure safety and freshness of the food being served.
