List three factors which help determine your daily production requirements.

How do production requirements vary if a workplace offers an la carte menu or a set menu?

Briefly describe two principles/benefits of liaising with team members about menu requirements and job roles prior to commencing preparation.

How does a jobs checklist help you plan and organise your work?

Describe when you would compile a jobs checklist and what information should be contained in it.

How does the information provided in a standard recipe help you complete the tasks listed on your jobs checklist?

Read the statement about the characteristics of different types of food.

Are the statements in Q7-10 True or False?

7. Due to their diversity in cuts, flavour and texture most meat ingredients are used to create warm, hearty pastry-based dishes.

8. Due to the delicate flesh of most types of seafood, they must be stored correctly, handled carefully and cooked quickly.

9. Dairy items are highly perishable and must be kept refrigerated or frozen until required.

10. Fruits or vegetables are only served as an accompaniment to another item to add texture and colour, or to help make a plate or bowl look full.

11. What are three tasks you might complete when organising and preparing food?

12. There are a variety of culinary terms used when preparing and cooking food. Match the term with its correct definition.

Dice

Reduce

Sweat

Gratinate

Place under a salamander or in an oven to brown the surface -

Shallow fry slowly to cook without colour -

Chop food into even dimensions -

Evaporate a liquid to half its volume -

13. It is important you know the principles and procedures of each method of cookery so you can select the correct method. Match the method of cookery with its corresponding basic principles.

Steaming

Deep frying

Grilling

Roasting

Food is cooked by means of steam under pressure, either at atmospheric or high pressure -

Food is cooked by heat radiated to the food from heat sources below or above or both -

Food is enclosed in an oven or rotated on a spit with fat used as a basting agent -

Food is totally immersed in hot fat or oil -

14. How does the style of menu affect when and how food is cooked and presented? Provide one example.

15. What are three hygiene procedures you must follow in your workplace or training environment?

16. What are three safety procedures you must follow in your workplace or training environment?

17. What does the term 'clean as you go' mean?

18. List five end-of-shift procedures you must complete in your workplace.

19. Describe three food storage procedures that should be used to minimise food spoilage, contamination and wastage.

20. What are two end-of-shift tasks you might complete to keep your work area clean and tidy?

21. How would you ensure the safety of a customer who tells you they have a nut allergy?

22. What should you do if you're unsure how to operate certain features of large kitchen equipment?

23. What essential features of a blender have potential to cause serious injury if not used correctly?