L2 Cook and Finish poultry dishes (230)

L2 Cook and Finish poultry dishes (230)

11th Grade

15 Qs

quiz-placeholder

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L2 Cook and Finish poultry dishes (230)

L2 Cook and Finish poultry dishes (230)

Assessment

Quiz

Other

11th Grade

Hard

Used 3+ times

FREE Resource

15 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following are the most important quality points to check, prior to the cooking of poultry dishes?

Service time and temperature.

Ingredients and quantity.

Size and smell.

Quality and equipment.

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which one of the following is the correct action to take if there are problems with the poultry to be used?

Inform the supervisor within the kitchen of the problem.

Continue to prepare the poultry and then inform the supervisor.

Throw the poultry away and then inform the supervisor.

Prepare the poultry and hope the problem is not noticed.

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which one of the following items of equipment can be used for cooking sautéed chicken?

Casserole dish.

Poaching kettle.

Salamander.

Frying pan.

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which one of the following is the most important reason to use the correct tools and equipment?

To meet dish requirements.

To maintain hygiene.

To maintain safety.

To save time.

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which one of the following is the correct method to cook a chicken Kiev?

Boiling.

Grilling.

Deep frying.

Baking.

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which one of the following is the most important reason for using the correct cooking techniques when cooking poultry dishes?

To remove excess fat.

To ensure portion control.

To ensure the dish meets requirements.

To minimise wastage.

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which one of the following is the best oven temperature for roasting chicken?

Gas mark 3/160°C/325°F.

Gas mark 4/180°C/350°F.

Gas mark 6/200°C/400°F.

Gas mark 7/220°C/425°F.

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