Questions: Q1: What does the term mise en place mean when referring to the process of preparing, cooking and presenting food? Q2: List two different mise en place tasks you could complete prior to preparing and cooking chicken schnitzels. (b Q3: Each knife is designed to cut or prepare various food items. What are the main features and functions for each of the following knives and what food preparation task are they used for? a) Chef's knife b) Palette knife elind Q6: to use. List two tasks that are required to maintain the condition of your knives to ensure they are safe Q7: List six safe operational practices you should follow when handling and using knives to prepare fruit, garnishes, vegetables or to trim meat, poultry and seafood. Q8: There are two types of food thermometers. What are they and what are they used for? Q9: List two methods you can use to calibrate a thermometer for its safe and accurate usage. RTO No Q10: a) Write a brief description and use for each of the following handheld equipment. Mandolin slicer b) Measures c) Mouli d) Whisk Q11: Explain how to use the features and functions of a cryovac machine and water bath to prepare food sous vide. Q12: Using the features and functions of digital scales, how would you weigh and measure 500 g milk, 100 g butter and 750 g flour in the same mixing bowl? Q13: Write a brief description and use for each of the following fixed equipment. a) Stove top (describe the type of stove top used in your establishment or training environment) b) Deep fryer c) Oven (describe the types of ovens used in your establishment or training environment) d) Salamander Q14: Write a brief description and use for each of the following types of mechanical equipment. a) Food processor b) Blender c) Microwave food? d) Planetary mixer e) Slicing machine ( RTO No 52100 CRICOS Provider Q15: Using the features and functions of peelers, corers and non-mechanical slicers, explain which equipment you would use and how you would use them prepare the following foods. a) Pineapple rings b) Grated carrot for a salad Cheese slices for sandwiches Q1 SC Q16: You are making a marinade for pork or beef ribs. You are mixing brown sugar, tomato sauce, soy sauce, Worcestershire sauce, chilli sauce and garlic together. What three pieces of equipment could you use to measure the dry and wet condiments and flavourings? Q17: food? tud d doned bluort What are three hygiene practices you should follow when operating equipment and handling vieve tud forw.benodeb nes enom bevis bad be Q18: List one food safety practice for each scenario. a) You have removed the creamed-filled sponges from the menu. You have lots of leftover cream sitting in the fridge. You need some to use as a garnish for the pumpkin soup. What must you do before you use it? b) You have prepared a large pot of chicken stock. It's 30 minutes before you close up. What must you do before you refrigerate it? c) You need the cooked rice for the main course but it's about an hour before you need to serve it. What should you do with the rice on the bench? d) It's a busy lunch service. You are preparing the desserts but everyone else is very busy getting entres prepared and served. They need more chicken deboned. What do you need to do before you start this task? e) All the chopping boards and knives have been used but there is one sitting on the bench that you think was used previously to debone the chicken. What should you do before using it? Q19: Briefly describe how to maintain the cleanliness of small items of handheld equipment and utensils (for example, graters, measures and whisks). Q20: Briefly describe how to maintain the cleanliness of a planetary mixer or blender. Q23: Correctly name the following basic and precision cuts. a) G A very fine dice of vegetables generally for soups or garnishes. b) A large dice, used for chunky soups and salads. c) d) Often known as the 'country style' and used for stews or soups. It can come in all shapes. A uniformly shredded leaf vegetable used in salads or soups. e) A mixture of roughly chopped tomato cooked to make sauces and soups. soups. A uniform mixture of rough-cut carrot, celery, onion and sometime leek for stocks, sauces and g) Cut in dimensions of 4 mm x 4 mm x 1.5 cm and typically used for spring vegetables such as beans, carrots and parsnips. h) Fine even strips of vegetables often used for salads and garnishes or as a base for entres. Q24: How do you safely use a food processor or mixer to combine quantities of ingredients (for example, milk, flour, butter, eggs, sugar, nuts, seeds, fruit, etc.)? List five safety practices. Q25: What are three safety checks you should complete before you turn the blender on and start to prepare food? Q26: meats, poultry and vegetables? List four safety precautions. How do you safely use a mechanical meat slicing machine when slicing raw and cooked Q27: List the tool and describe the technique for chopping small bones (for example, poultry legs) when preparing them for cooking. a) Tool required b) Technique d) Q28: a) What knife would you select for the following tasks? To chop julienne carrots? b) To fillet and skin fish c) To ice a cake To prepare a mirepoix Inom Q33: You have been asked to use the recipe provided to prepare croutons. Read the recipe and answer the following questions. CROUTONS Step Method Remove crusts from white bread and evenly dice the bread into 5 mm cubes. 1 2 Fry the cubes in clarified butter until they are an even golden brown. 3 Remove from the pan and drain them well on absorbent paper. Uses: Salad accompaniment, garnish for pured soups. a) One slice of bread yields two portions for salad accompaniments and four portions for soup garnishes. You have to prepare sufficient croutons for 6 salads and 12 soups. How many slices of bread do you need to prepare? b task? b) task? What knives, tools and equipment (mise en place) are required to complete this preparation forman ask c) What precision cuts are required to prepare this recipe?