cooking exam

Question 1

Whats in a commercial kitchen

Question 2

Whats in a domestic kitchen

Question 3

Whats in a domestic and commerical kitchen

Question 4

What pastires are used for a meat pie and why

Question 5

What is the creamiong method and whats its impact on sensory properties

Question 6

What are the tips for puff pastry

Question 7

whats caramelisation and examples

Question 8

whats dextrinisation and examples

Question 9

whats gelatinisation and examples

Question 10

whats coagulation and examples

Question 11

how is bread made and what are the steps

Question 11

how can you tell when bread is ready

Question 12

whats the danger zone and what does it involve

Question 13

whys safety important and examples

Question 14

whys hygiene important and examples

Question 15

what is the role of gluten

Question 16

what are the key ingredients in making bread and their role

Question 17

whats the steps in chocolate production

Question 18

how is puff pastry made

Question 19

how is choux pastry made

Question 20

how is filo pastry made

Question 21

how is short crust pastry made

Question 22

who is responsible for harvesting chocolate

Question 22

what conditions do chocolate workers work under

Question 23

what are food miles

Question 24

multiple choice answers

Question 25

impacts of food miles

Question 26

whats a farming cooperative

Question 27

whats the fairtrade organisation

Question 28

whats a minimum

Question 29

whats a premium