1. Explain the following vegetable cuts:

1) Brunoise

2) Julienne

3) Turned

4) Macedoine

2.Give quality indicators for the following food items when selecting and storing the product

1) Eggs

2) Mushrooms

3) Grapes

3.Name three culinary uses for each of the following food items

1) Eggs

2) Onions

3) Nuts

4.Calculate the yield % for the following foods.

Item testedIceberg lettuceOriginal weight1.10 kgYield prepared weight0.750 kg

5.You have seven dockets on order in your section waiting to be cooked and served. On the menu is a Mushroom risotto.

On each order you have the following orders for Mushroom risotto

1) 3 Mushroom risotto

2) 3 Mushroom risotto

3) 1 Mushroom risotto

4) 2 Mushroom risotto

5) 2 Mushroom risotto

6) 1 Mushroom risotto

7) 0 Mushroom risotto

How many Mushroom risottos are on order in total?

6.Explain the method of cookery 'stewing'. Which vegetables would suit this method of cookery?

7.Briefly explain in your own words the meaning of each of the following terms:

1) Farinaceous

2) Al dense

3) Polenta

4) Polenta

5) Pesto sauce

6) Marinara sauce

8.What are the ideal conditions for storing fresh vegetables?

9.What are the ideal conditions for storing fresh eggs?

10.What are the ideal conditions for storing cooked Cous Cous?

11.Which fruit deteriorates more rapidly? Write the one BEST answer:

Select one:

a.Peaches

b.Apples

c.Pears

d.Nashi fruit

12.What does the abbreviation 'FIFO' refer to? Give an example

13Which sauce is used on Eggs Benedict? Write the one BEST answer:

Select one:

a.Barnaise sauce

b.Mornay sauce

c.Napoli sauce

d.Hollandiase sauce

14.List four common accompaniments to breakfast egg dishes

15.Which sauce is used on Eggs Florentine? Write one BEST answer

Select one:

a.Barnaise sauce

b.Mornay sauce

c.Napoli sauce

d.Hollandiase sauce

16.Explain the health risks associated with raw egg products

17.Give two safety rules when using knives

18Give one use for each of the following vegetable offcuts

1) Potato

2) Carrots

3) Onion

19How does labelling stock or food help us rotate stock or food