Prepare Dishes using Basic Methods of Cookery PART 2

What is the purpose of a food preparation list?

• To show mis en place instructions

• To ensure organisation

• To maintain quality of the dishes

• All of the these

What is the purpose of standard recipe cards?

• Consistency of portion size

• Consistent presentation of dish

• Outlining the requirements

• All of these

What are the quality indicators for vegetables?

• Clear eyes

• Smelling fishy

• Holes

• Crisp & free from bruises

Which of the below is an indicator of fish that is spoilt?

• Fish should have clear eyes

• Firm flesh

• Smell fishy

• Firm scales

What are farinaceous products?

• Bananas, apples & oranges

• Lentils, Rice & pasta

• Stocks, herbs & salts

• Jellies, gelatine & agar agar

Which of the below is a way to tell if a farinaceous food is spoilt?

• Pest infestation - weevils

• Dry

• Sealed packaging

• No mould

Meat is an excellent source of which of the below nutrients?

• Protien

• Iron & B complex vitamins

• Zinc

• All of these

When decreasing or increasing a recipe amount which of the below instructions does not need to change?

• Cooking temperature

• Cooking times

• Presentation

• All of these

What is FIFO?

• Fairly Inconsistent Food Ordering

• First in First Out

• First Out First In

• Food Increase For Ordering

Why is FIFO important

• Quality & Freshness of foods

• Reducing wastage & gaining best value for money

• Gauge stock levels

• All of these