Use Food Preparation Equipment

Question 1

What are the three main things to remember when handling a knife?

Answer 1

Grip- tightly, with fingers curled against the heel
Fingers from free hand- curled and holding food in position
Blade- tip cuts small, centre slices and heel works larger cuts

Question 2

Name three types of knives

Answer 2

Chef’s knife
Paring knife
Boning knife

Question 3

Where can knives be stored?

Answer 3

Magnetic strip
Wood block
In a bag with a cover on the blade

Question 4

How are knives sharpened?

Answer 4

Stone- block

Honing steel

Question 5

What are the three areas which food preparation equipment is classified, and give on example of each?

Answer 5

Utensils- knife
Mechanical- food processor
Fixed equipment- oven

Question 6

Name two methods which enable stock selection?

Answer 6

FIFO- first in first out

Stock rotation labels

Question 7

Name some safe and hygienic practices when dealing with food

Answer 7

Hand washing
Personal hygiene practices
Safe work practices- PPE

Question 8

What does Mise en place translate to?

Answer 8

“Everything in its place”

Question 9

What are the things ensured during mise en place?

Answer 9

Ensuring freshness of ingredients
Washing ingredients
Weighing ingredients
Cutting ingredients

Question 10

List the aspects of a standard recipe card

Answer 10

• Name of recipe
• Ingredients
• Quantities
• Equipment
• Cooking methods
• Preparation time
• Garnishing
• Presentation
• Number of portions

Question 11

What does work flow management ensure?

Answer 11

A smooth and efficient workflow, ensuring all people know their job allocation

Question 12

How do you prepare dry ingredinets?

Answer 12

Ensure it is within the use by date
Ensure it is free of mould and weevils
Should be dry and undamaged

Question 13

Name, provide measurements and name a food used for three precision cuts

Answer 13

Chiffonade- shred, very fine, lettuce
Julienne- matchstick, 3mm x 3mm x 40mm, carrot
Mirepox- roughly cut, tomato for bruschetta

Question 14

What are the standard cuts of meat?

Answer 14

Rump
Blade
Sirloin

Question 15

What are the standard cuts of poultry?

Answer 15

Breast
Wing
Thigh
Leg
Tenderloin

Question 16

Name three environmentally friendly work practices

Answer 16

Don’t turn on electrical appliances until required
Purchase reusable equipment (rubber baking sleeve instead of baking paper)
Reuse water and energy

Question 17

Name three waste minimisation techniques

Answer 17

Purchase correct portion
Use effective storage practices- FIFO
Serve food as soon as cooked, or store correctly

Question 18

Name and define the two suitable cutting surfaces, are they good or bad?

Answer 18

• Yielding- wood or plastic board. Good

- Unyielding- glass, ceramic or marble. Bad blunts knife

Question 19

List four safe work practices when using a knife

Answer 19

• Always ensure the knife is sharp
• Always cut away from yourself and curl the fingers of your free hand under to avoid cutting fingers
• When cleaning knives, never leave them in a sink of water or areas where they may be hidden from view
• Knives should be stored in an appropriate receptacle

Question 20

Name the colours chopping boards come in, and the respected item for each

Answer 20

Red- raw meat
Blue- raw fish 
Yellow- raw poultry 
Green- fruit and vegetable
Brown- cooked meat
White- bakery and dairy

Question 21

Name a manual example of measuring, cutting and other equipment

Answer 21

• Scales
• Peelers
• Colnaders

Question 22

Name a mechanical example of fixed and non fixed appliances

Answer 22

• Oven

- Blender

Question 23

Name five categories of food and an example of each

Answer 23

Dairy- cheese
Dry- wheat
Fruit- orange
Meat- steak
Poultur- chicken

Question 24

Name six procedures undertaken in mise en place

Answer 24

• Ordering ingredients
• Correct selection of recipe
• Selection of required ingredients
• Weighing and measuring
• Selection and preparation of equipment
• Preparation of ingredients

Question 25

Why is time and task management essential?

Answer 25

Ensures each activity is done efficiently. leading to quick service, positive feedback, high staff morale and increased customer base, hence profits

Question 26

Name the four main features of an effective workflow

Answer 26

• Logical sequence
• Organisation
• Time constraints
• Cooperation

Question 27

Name the six effects of poor workflow on customers, colleagues and the business

Answer 27

• Disorganised kitchen
• Low worker morale
• Low rates of teamwork, leading to colleague conflict
• Dissatisfied customer
• Decreased customer base
• Decreased income- waste of money spent on food and staff

Question 28

How would you prepare dairy?

Answer 28

• Check the use-by or best-before date
• Pleasant aroma, flavour, and colour
• Usually measured electronically

Question 29

How would you prepare fruit?

Answer 29

• Should have no bruising, blemishes, decay or insect damage
• Good colour, size and shape and have a fresh appearance
• Always wash and chop if required

Question 30

How would you prepare poultury?

Answer 30

• Pork flesh should be pale pink and firm with a small rind and white fat that isn’t excessive
• Poultry should have a white skin that isn’t sticky and firm flesh
• Chop in required peices

Question 31

List the equipment used to weigh dry ingredients

What scale is it measured in?

Answer 31

• Scales
• Measuring cups
• Measuring spoons
  Kilograms, grams etc

Question 32

List the equipment used to weigh wet ingredients

Answer 32

• Measuring jug

Litres, millilitres

Question 33

How may one create and change measurements on standard recipe cards?

Answer 33

Divide or multiply the quantity

Question 34

Name two environmentally friendly work practices

Answer 34

• Sensor lights

- Compost system

Question 35

Name two waste minimisation techniques

Answer 35

• Regular stock take

- Order in bulk