The Basics

Question 1

What are the 6 things you need/need to do, before starting any session in the kitchen?

Answer 1

• Check Uniform is correct
• Washing of hands
• Prep hot soapy water with scourer
• Wash workstation
• Collect required equipment gathered
• Mise on place is prepared

Question 2

What are the 6 main vegetable cuts?

Answer 2

• Dice
• Brunoise
• Julienne
• Paysanne
• Jardiniere
• Macadoine

Question 3

Give 5 examples of classification soups…

Answer 3

• Purée
• Cream
• Clear
• Broth
• Cold

Question 4

Give 5 examples of thickening agents…

Answer 4

• Flour
• Cornflour
• Lentils
• Potatoes
• Bicarbonate of soda

Question 5

What is a roux?

Answer 5

It is a thickening agent made from flour and butter which is a component used in the production of a sauce

Question 6

What are the 9 different types of Vegetables?

Answer 6

• Bulbs
• Flowers
• Fruits
• Fungi
• Leaves
• Roots
• Seeds
• Stems
• Tubers

Question 7

What is a centralised kitchen?

Answer 7

One that caters and supplies for a large complex or a number of different food facilities

Question 8

What is a stand-alone kitchen?

Answer 8

One that caters for one restaurant

Question 9

What are the 7 different types of food poisoning?

Answer 9

Campylobacter
Salmonella
Listeria
E. Coli
Staphylococcus Areas
Cholera
Bacillius

Question 10

What are the 14 allergens?

Answer 10

Fish
Celery
Nuts
Soya
Wheat (gluten)
Diary
Eggs
Molluscs
Lupin
Crustaceans
Sulphates
Sesame
Milk
Mustard

Question 11

What are the 5 types of fire extinguishers?

Answer 11

Aqua
AFFF Foam
Carbon Dioxide
Dry powder
Wet chemical

Question 12

What are the 7 principles of HACCP?

Answer 12

Conduct a hazard analysis
Identify critical control points
Establish critical limits
Monitor CCP
Establish corrective action
Verification
Record keeping