Using Food Preparation Equipment

Question 1

Name some utensils

Answer 1

Peeler
Parisian scoop
Citrus zester
Grater
Kitchen scissors
Mandolin
Spoons
Spatula
Tongs
Ladle
Wisk
Spider
Slotted Spoon
Pastry brush
Pipping bag and nozzle
Rolling pin

Question 2

Name some mechanical equipment

Answer 2

Food processors
Electric Mixers
Blenders
Slicers

Question 3

Name some fixed equipment

Answer 3

Ovens
Deep fryer
Stovetop
Salamanders
Griddles
Cool room

Question 4

What needs to be checked before using mechanical and fixed equipment

Answer 4

• check correct assemblance
• cords are not frayed
• follow guidelines
• switch off before use, cleaning, pulling out power plug
• maintain cleanliness
• report unsafe + faulty equipment

Question 5

What is done to milk to make it safe for consumption

Answer 5

Pasteurisation

Question 6

What is pasteurisation

Answer 6

Heated milk to 71.7 C for 15 seconds then rapidly cooled to 3 C when bottling.
Kills bacteria - prolong shelf life

Question 7

Name dairy products

Answer 7

• Cheese
• Butter
• Cream + yoghurt

Question 8

What are the standard cuts of beef?

Answer 8

• Rump
• T-bone
• Fillet

Question 9

What are the standard cuts of lamb?

Answer 9

• Neck
• Shoulder
• Ribloin
• Leg
• Shank
• Chump

Question 10

What are the standard cuts of pork?

Answer 10

• Shoulder
• Ribloin
• Midloin
• Pork leg
• Hock
• Pork belly

Question 11

What are the standard cuts of chicken?

Answer 11

• Breast fillet
• Thigh fillet
• Tenderloin
• Drumstick
• Wing

Question 12

What are the 2 waste-minimisation techniques?

Answer 12

Correct portion control
Storage of food items

Question 13

What environmentally friendly work practices can be done during food prep?

Answer 13

• Using off-cuts
• Recycling
• Use recyclable products for takeaway or packaging
• Using resource wisely (gas and water) turn off pilot lights when not in use, use pressure hoses

Question 14

What is this type of menu?:
A la carte

Answer 14

‘from the card’
- dishes listed in order from entrees to desserts
- individually priced
- customers choose 1,2 or 3 courses

Question 15

What is this type of menu?:
Alternate drop

Answer 15

• For large functions
• 2 meals
• Served alternately
• customers have no choice of what’s put in front of them

Question 16

What is this type of menu?:
Buffet

Answer 16

• Customers select + serve own food + portions
• pre-prepped dishes
• served hot and cold on table or counter

Question 17

What is this type of menu?:
Cyclic menu

Answer 17

• Hospitals, nursing homes
• Customers catered for over long period of time
• vary daily
• avoid repetition
• balanced, healthy diet

Question 18

What is this type of menu?:
Function

Answer 18

• specific occasions - wedding, workplace celebration
• 2-3 dishes chosen by host - pays a set price per head

Question 19

What is this type of menu?:
Set menu

Answer 19

• Large functions
• pre-determined
• fixed price per person

Question 20

What is this type of menu?:
Table d’hote

Answer 20

• ‘table of the host’
• Set menu of 2-4 courses
• Fixed price

Question 21

what does ‘V’ indicate for a menu item to customers?

Answer 21

Vegan

Question 22

What does ‘DF’ indicate for a menu item to customers?

Answer 22

Dairy Free

Question 23

Special dietary requirements includes

Answer 23

• intolerances
• allergies

Question 24

What can people be allergic to?

Answer 24

• Eggs
• Milk
• Peanuts
• Tree nuts
• Seafood
• Shellfish
• Soy
• Wheat

Question 25

What is Coeliac disease?

Answer 25

when a person has a reaction to gluten in wheat
- digestive irritation

Question 26

What does ‘GF’ indicate to customers about a menu item?

Answer 26

Gluten Free