1. What is the meaning and role of mise en place in the process of preparing, cooking and presenting food.
2. What are the essential features and functions of following commercial equipment?
3. List 5 food safety practices for handling different food types.
4. Match the following cleaning agents and sanitisers commonly used in the kitchen.
5. Fill in the following table in regards to basic and precision cuts used in a commercial kitchen.
6. Mention 5 safe operational practices using essential functions and features of commercial equipment.
7. Match the following food types with their quality characteristics.
8. Match the following cookery methods as per their definition.
9. In the table below, major food types and the result of a cooking method applied to it. From the list below, pick the right method of cooking that would give the desired outcome mentioned in the table. Baking, Blanching, Boiling, Braising, Deep-frying, Grilling, Poaching, Roasting, Shallow frying, Grilling, Poaching, Roasting, Shallow frying, Sous vide, Steaming and Stewing.
10. What do you mean by Mise en place ?
11. What is the role of mise en place in the process of preparing, cooking and presenting food. List any five points.
12. Explain the following culinary terms related to the cookery methods.
13. What is the difference between use-by dates and best-before?
14. What information on labels must comply with the Australia New Zealand Food Standards Code?
15. Which of the following Safe operational practices using essential functions and features of equipment are correct? (Answer true or false in space provided)
