Food Preparation

Question 1

What skill level is pastry making?

Answer 1

High

Question 2

What skill level is making a roux sauce?

Answer 2

High

Question 3

What skill level is making meringues?

Answer 3

High

Question 4

What skill level is making bread?

Answer 4

Medium

Question 5

What are the three most common meats eaten in the UK?

Answer 5

Beef, pork and lamb

Question 6

What are four most common types of poultry eaten in the UK?

Answer 6

Chicken, turkey, duck and goose

Question 7

What are the edible internal organs of animals known as?

Answer 7

Offal

Question 8

How old are lambs when they are slaughtered for meat?

Answer 8

6 months

Question 9

Are males or females more commonly uses to make beef?

Answer 9

Males (females are needed for milk)

Question 10

What is meat made up of?

Answer 10

Long, thin muscles fibres held together with connective tissue

Question 11

Which type of meat (tough or tender) should you cook for longer?

Answer 11

Tough

Question 12

Why should you cook tough types of meat e.g. shin for longer times?

Answer 12

The muscles are tougher because they have been worked more.

Question 13

What cuts of meat can be cooked for shorted periods of time?

Answer 13

Fillet, sirloin or rump

Question 14

What meats and poultry can be served pink or raw?

Answer 14

Beef, lamb and duck.

Question 15

What are the three types of fish?

Answer 15

Oily, white and shellfish

Question 16

Give examples of oily fish

Answer 16

salmon, tuna, sardines and mackerel

Question 17

Give examples of white fish

Answer 17

cod, haddock, whiting, plaice, sole and coley

Question 18

Give examples of shellfish

Answer 18

prawns, shrimps, scampi, crabs, mussels and oysters

Question 19

Why does fish cook quickly?

Answer 19

Muscles and short and connective tissue is thin

Question 20

What should fresh fish smell like?

Answer 20

The sea

Question 21

What colour should the gills of fresh fish be?

Answer 21

Bright red or pink

Question 22

What should fresh shellfish be like?

Answer 22

Tightly closed shells and a fresh smell

Question 23

What should the eyes of fresh fish be like?

Answer 23

Clear and not sunken. They should not be cloudy

Question 24

What are the main cereals eaten in the UK?

Answer 24

wheat, rice, corn, oats, barley and rye

Question 25

What is strong flour higher in?

Answer 25

The protein gluten

Question 26

What type of rice is higher in fibre?

Answer 26

Wholegrain fibre

Question 27

What forms of fruits and vegetables are available?

Answer 27

``` Dried Canned/tinned Frozen Juice Jam Glace Crystallised Candied ```

Question 28

What types of vegetables are there?

Answer 28

``` Roots Tubers Bulbs Stems Leaves Flowers Seeds Fungi ```

Question 29

What animals eggs are commonly eaten in the UK?

Answer 29

Chickens, turkeys, geese, ducks and quails

Question 30

What size chicken eggs are sold in the UK?

Answer 30

small, medium, large and very large

Question 31

The cheapest eggs are kept in what conditions?

Answer 31

Cages

Question 32

The most expensive eggs are kept in what conditions?

Answer 32

Free range

Question 33

What does a fresh egg yolk look like?

Answer 33

Firm, round and even colour.

Question 34

How does egg white change as eggs get older?

Answer 34

It becomes thinner

Question 35

Where should eggs be stored?

Answer 35

Fridge

Question 36

How should eggs be stored?

Answer 36

Point end down and away from strong smelling foods

Question 37

How do eggs absorb strong smells?

Answer 37

Through the pores (holes) in their shells

Question 38

What ways can eggs be used?

Answer 38

``` Whisked As a glaze To set a mixture To bind To coat To emulsify ```

Question 39

Give an example of a product that uses egg as an emulsifier.

Answer 39

Mayonnaise

Question 40

Give an example of a product that uses whisked eggs.

Answer 40

Meringues and swiss roll

Question 41

Why is milk known as a complete food?

Answer 41

Because it contains almost all nutrients we need

Question 42

What forms of milk are available in the UK?

Answer 42

``` Whole Semi-skimmed Skimmed UHT (ultra heat treated) Sterilised Evaporated Condensed Dried Vegetable e.g. coconut ```

Question 43

What are the four most common types of cream used in the UK?

Answer 43

Single, double, whipping and clotted.

Question 44

What are the three types of cheese available?

Answer 44

Blue, hard and soft

Question 45

Name two vegetable proteins

Answer 45

Quorn and soya (tofu is made from soya beans)

Question 46

How can a sauce be thickened?

Answer 46

Roux, cornflour, arrowroot (very similar to cornflour), egg yolk and reducing

Question 47

Why do chefs use sauces?

Answer 47

``` Add colour Add flavour Add texture Bind foods together Improve appearance ```

Question 48

A sauce that binds ingredients together is known as what?

Answer 48

A panada

Question 49

What are the five main cake making methods?

Answer 49

``` Rubbing in Melting Creaming Whisking All in one ```

Question 50

Which cake making method is lowest in fat?

Answer 50

Whisking

Question 51

Why are convenience products sometimes used in the Catering industry?

Answer 51

``` Save time preparing from fresh Can save money e.g. if out of season Can save on air miles Have a longer shelf life Quick to prepare and cook Consistent quality Easy to use for low-skilled chefs Easy to store Good to have as a stand-by ```

Question 52

What types of convenience foods are available?

Answer 52

``` Fresh e.g. sliced bread Canned e.g. baked beans Dried e.g. dried fruit Frozen e.g. peas Chilled e.g. coleslaw Vacuum packed e.g. rice Portion controlled e.g. butter portions ```