Name a dish that you would cook using the following cooking methods:
Baking
Blanching
Boiling
Braising
Deep-frying
Grilling
Poaching
Roasting
Shallow frying (pan-fry, saut or stir-fry)
Steaming
Stewing
Microwaving
2.What is the meaning and role of mise en place in the process of preparing, cooking and presenting food?
3.What is the main difference between sauting and shallow frying?
4.What safety precautions do you need to take when using a deep fryer?
5.When frying with oil what is the best way to put out a fat fire?
6.What types of equipment are used for grilling?
7.List the three (3) types of moist cooking methods, and provide an example of a food you might cook using these methods.
8.What does the term 'FIFO' mean?
What does the term 'LILO'?
9.What is the optimum temperature for a fridge?
10.What is the optimum temperature for a freezer?
11.Name the five (5) cleaning agents that can be used for cleaning in a food processing business?
12.Why are correct cleaning procedures always required a food processing business?
13.What is the conversion formula you can use to decrease or increase the ingredients in a recipe?
14.In preparing, cutting and portioning, why is it essential to either batter or crumb the food item for deep-frying?
15.Name three (3) ways of minimising waste.
16.What are the three (3) ways heat can be transferred?
17.What are the five (5) areas involved in workplace planning?
18.What are the important benefits of regularly checking on food items when cooking?
19.When working in the food industry what are the certain responsibilities that workers should possess? List four (4).
20.Why is selecting the right plate important to consider?
21.What role do garnishes play in preparing your dishes/food items?