10 TLE FQA

Question 1

What are the Occupational Safety and Health (OSH) considerations in the kitchen?


Answer 1

Personal Protection: Wear aprons, gloves, and non-slip shoes in the kitchen.
Prevent Burns: Always use potholders when handling hot pots or pans.
Prevent Fire Hazards: Keep flammable items away from stoves and ovens.

Question 2

What is the fourth guideline for preparing soups safely?


Answer 2

Safe Storage: Cool soups quickly before refrigerating to avoid bacterial growth.

Question 3

What is the third guideline for preparing soups safely?


Answer 3

safe Handling of Hot Liquids: Use care when handling hot soup to avoid burns.

Question 4

What is the second guideline for preparing soups safely?


Answer 4

Proper Cooking Temperatures: Ensure soups reach an internal temperature of above 74°C(165°F)74°C(165°F).

Question 5

What is the first guideline for preparing soups safely?


Answer 5

Ingredient Selection: Use fresh and safe ingredients, especially meats. Check for spoilage and handle raw meat properly to avoid contamination.

Question 6

What is vegetable stock made from?


Answer 6

Vegetable stock is made from a mixture of vegetables, herbs, and spices.

Question 7

What is fish stock also known as?


Answer 7

Fish stock is also known as fumet.

Question 8

What is brown stock created by?


Answer 8

Brown stock is created by roasting bones and vegetables before simmering.

Question 9

What is white stock made from?


Answer 9

White stock is made from simmering bones and vegetables without roasting.

Question 10

Why are stocks important in cooking?


Answer 10

They provide a rich base of flavor for dishes, helping to enhance taste and create depth in recipes like sauces, soups, and gravies.

Question 11

What are stocks also known as?


Answer 11

Stocks are also known as “fond.”

Question 12

What are the key points for Occupational Safety and Health (OSH) in food preparation?


Answer 12

Prevent injuries: Use proper knife techniques, wear protective gear, and follow kitchen safety protocols.
Maintain hygiene: Always keep workspaces and hands clean.

Question 13

What is the third guideline for preparing salad dressings safely?


Answer 13

Safe storage: Store dressings in clean, sealed containers. Refrigerate immediately if they contain dairy or eggs.

Question 14

What is the second guideline for preparing salad dressings safely?


Answer 14

Proper mixing techniques: Use clean utensils and equipment. Ensure safe use of electrical appliances like blenders.

Question 15

What is the first guideline for preparing salad dressings safely?


Answer 15

Use high-quality ingredients: Check expiration dates and store ingredients properly.

Question 16

What is the fifth guideline for food safety when preparing salads?


Answer 16

Personal hygiene: Wash hands before and after handling food. Wear gloves if necessary.

Question 17

What is the fourth guideline for food safety when preparing salads?


Answer 17

Avoid cross-contamination: Separate raw and cooked ingredients. Clean and sanitize surfaces after preparation.

Question 18

What is the third guideline for food safety when preparing salads?


Answer 18

Knife safety: Keep knives sharp and use proper cutting techniques to prevent injury.

Question 19

What is the second guideline for food safety when preparing salads?


Answer 19

Proper washing: Wash vegetables and fruits thoroughly.

Question 20

What is the first guideline to ensure food safety when preparing salads?


Answer 20

Use fresh ingredients: Check for signs of spoilage and quality.