Basic Commercial Cookery Assessment

What does commercial mean?

• Cooking for oneself

• Relating to buying and selling goods

• A type of hygiene

• None of the above

What is the goal of cookery?

• To make food look fancy

• To make food palatable, digestible, and safe

• To sell food in bulk

• To preserve food for years

What best defines commercial cookery?

• Cooking professionally in large quantities

• Cooking at home

• Cooking without rules

• Cooking only desserts

Which of the following is NOT an example of commercial cooking?

• Fine dining

• Home kitchen

• Food truck

• Airport canteen

Which of the following is a kitchen DO?

• Wash hands before cooking

• Use the same cutting board for meat and vegetables

• Go barefoot in the kitchen

• Defrost food on the counter

Which of the following is an example of a non-perishable food?

• Butter

• Eggs

• Rice

• Fresh fish

What is the temperature danger zone?

• 0°C to 4°C

• 5°C to 60°C

• 60°C to 100°C

• Below -18°C

What is the primary reason freezing does not kill bacteria?

• It only slows their growth

• It removes moisture

• It sanitizes the food

• It destroys toxins

Which microorganism is used to make bread rise?

• Virus

• Bacteria

• Mold

• Yeast

Which of the following is a method of food preservation by removing moisture?

• Salting

• Dehydration

• Pasteurization

• Smoking