Exam

Question 1

Food act 2003

Answer 1

safe and suitable

Question 2

Food regulation 2015

Answer 2

inspections of premises to ensure food act 2003 is followed

Question 3

Australia New Zealand Food Standards Code

Answer 3

labelling and marketing details

Question 4

Convection

Answer 4

Heat moves through another source, such as boiling liquid, hot air in an oven, hot fat in a deep fryer.

Question 5

Conduction

Answer 5

Heat is transferred from one source to a cooking vessel such as from gas or electric burner to pots and pans.

Question 6

Radiation

Answer 6

direct rays of heat pass from the heat source (grill) onto the food and cook it by radiation.

Question 7

Define HACCP

Answer 7

Is a method of preventing food hazards by analysing it at different steps. This gives staff confidence that the food served is safe to eat.

Question 8

What happens if HACCP critical control points are not contained?

Answer 8

if the hazard is not contained or prevented, the dish may present an unacceptable risk to consumers.

Question 9

At which points is HACCP analysed? (6)

Answer 9

Purchasing, receiving, storing, preparation, plating, serving.

Question 10

Chopping boards 
White 
Green 
Yellow 
Red 
Brown 
Blue

Answer 10

White- dairy and bakery goods. 
Green- fruits and vegetables. 
Yellow- poultry.
Red- raw meat. 
Brown- cooked meat. 
Blue- seafood.

Question 11

What shape is concase

Answer 11

cubed (10mm )

Question 12

What shape is Jardiniere

Answer 12

batons stick shape (thick)

Question 13

What shape is Julienne

Answer 13

matchstick (thin)

Question 14

What shape is Macedoine

Answer 14

cubed (larger)

Question 15

What shape is Mirepoix

Answer 15

Coarse cut for stocks / soups

Question 16

What shape is Paysanne

Answer 16

Thin slices

Question 17

What shape is turned vegetables

Answer 17

small barrel shape

Question 18

Define mis en place

Answer 18

All of the preparation needed prior to a service period.

Question 19

Define braising

Answer 19

Fry food lightly and then stew it slowly in a closed container.

Question 20

Define stewing

Answer 20

slowly cooking foods in a liquid

Question 21

Fridge temperature storage

Answer 21

0-5 degrees C

Question 22

Freezer temperature storage

Answer 22

-18 degrees C

Question 23

dry store temperature

Answer 23

15-21 degrees C

Question 24

Temperature danger zone

Answer 24

5-60 degrees C