Reference no: EM133036891

1. What is a food safety plan? And what is the legislation in regards to having one in food production establishments?

2. What information must be included in a food safety plan?

3. State the personal hygiene requirements as set out in the Food Safety Standard 3.2.2, Division 4.15?

4. What are the legal requirements in regards to the reporting of health and illnesses whilst working with food?

5. Define the following food preparation terminology:

a. Sear

b. Marinade

c. Roux

d. Reduce

e. Refresh

f. Zest

6. What are the 5 major food groups:

7. Explain what the following tools and equipment is used for:

a. Chef's knife

b. Whisk

c. Food Processor

d. Paring knife

e. Boning knife

f. Cast Iron Skillet

8. Why is mise-en-place important in a kitchen? Explain how you would use mise-en-place in a kitchen environment.

9. Define the following cooking methods, and provide an example of suitable foods to cook for each method

a. Boiling

b. Deep Frying

c. Braising

d. Steaming

e. Roasting

f. Shallow Frying

g. Poaching

10. Describe how the following ingredients react when cooked with the method listed:

Food	Method	Visible Changes
Eggs	Poached
Eggs	Boiled
Red Meat	Roast
Red Meat	Grilled
Chicken	Poached
Chicken	Shallow Fry
Pears	Poached
Apples	Stewed
Fish	Steamed
Fish	Pan fried
Muscles	Sautéing
Batter	Deep Frying
Mixed green vegetables	Sautéing
Potatoes	Boiled
Potatoes	Roasted
Broccoli	Blanching
Broccoli	Steaming
Sauces	Simmering
Flour	Stewing
Rice	Boiling
Rice	Pilaf / Sauté

11. List the main safety points you need to follow when using each of the following equipment:

Gas Stove
Pans
Knives
Slicers
Microwave

12. Fill in the nutritional values for the following proteins:

Nutritional Content	Lamb (100g)	Pork (100g)	Beef (100g)
Calories
Total Fat Saturated Fats Polyunsat'd Fats Monounsat'd Fats Trans Fats
Cholesterol
Sodium
Potassium
Total Carbs. Dietary Fibre Sugars
Protein
Vitamin(s) Content:

13.  Many chefs refer to recipe cards, which provide them with the basic information on the preparation, cookery and service of dishes.What information is included on a standard recipe card?

14. Determining the quantities and ratios of various food commodities within a kitchen depend on what?

15. Define the term "forecasting"?

16. Calculating and preparing incorrect food quantities can result in?

17. Prepare  "Food Preparation Checklist" that could be used for a sandwich bar, listing a minimum of 15 tasks. Include the following categories:

• Date
• Task
• Who's responsible for the duty
• Quantity of item(s) to be prepared

18. How do kitchen staff liaise with other team members about menu requirements and job roles?

19. Different food service periods require different types of food organisation which is dependent on the time(s) of service. List six different service periods, answers could include

20. Complete simple workflow plan, commencing from the receipt of good items all the way through to the serving of food:

21. The style of service, cuisine and menu affects the types (category) of food which needs preparing. List 10 food categories that's organised and prepared in a restaurant.

22. Define the following methods of cookery:

• Boiling
• Roasting
• Simmering
• Baking
• Blanching
• Deep frying
• Poaching
• Shallow frying
• Steaming
• Braising
• Stewing
• Grilling

23. Answer the following:

a) List four special request or dietary requirement a customer may require you to cater for.

b) How would you adjust a dish that is cooked with duck fat for a vegetarian?

24. Answer the following:

a) What does the term "quality" refer to in regards to customer's expectations?

b) Name three factors you should consider when deciding how a dish should be presented?

c) What is a reasonable time for customers to wait in between meal courses?

25. Under current legislation, employers are required to provide their workers with current information about what regulations?

26. What do the following acronym's stand for?

a) HACCP

b) FSP

c) PPE

d) SDS

27. Please answer the following:

a) If you're unsure on how to operate equipment, or of its application, what should you do?

b) Define and explain what is meant by "manufacturer specifications"?

28. Why should you maintain the cleanliness and tidiness of your work environment?

29. At the end of a kitchen service there are many routine duties which need to be carried out, list 3 duties which may need to be completed.

30. State the temperature(s) and type of storage conditions for the following food categories:

AREA	TEMPERATURE(S)	CONDITIONS
Frozen
Perishable
Dry Goods

31. List the appropriate equipment used to prepare/cook the following menu items.

MENU ITEM	TOOLS/EQUIPMENT
Mayonnaise
Chips
Toasted Sandwich
Grilled chicken
Steamed dumplings
Char-grilled Salmon

32. Define the following culinary terms:

CULINARY TERM	DEFINITION
Sweat
Julienne
Bouquet Garni
Crouton
Zest
Mireproix
Roux
Refresh

33. Answer the following:

a) What type of information should kitchen staff communicate effectively to front of house staff?

b) When delegating tasks to team members what factors should you consider?

c) Define "Team Work"?

34. What is the main objective of a debriefing session?

35. Define the following positions for a Brigade de Cuisine:

POSITION	DESCRIPTION
Chef de Cuisine
Sous Chef de Cuisine
Saucier
Chef de Partie
Entremetier
Rôtisseur
Poissonnier
Grillardin
Commis
Cuisinier
Apprenti(e)
Potager
Friturier
Plongeur
Garde manger
Pâtissier
Boulanger
Boucher