COOKING KNOWLEDGE
What is larding?
Inserting fat into lean meat
What is a table d’hôte menu?
A set menu with a fixed price
What does PPE stand for?
Personal Protective Equipment
What is a thermometer used for?
Measuring temperature of food
What is the temperature danger zone?
5°C to 60°C
Name one thickening agent for sauces.
Cornflour, roux
What is a feature of an à la carte menu?
Each item is priced and ordered separately
What law ensures workplace safety?
WHS Act 2011
What knife is used to turn vegetables?
Turning knife
Name one way to prevent cross-contamination.
Use separate equipment for raw and cooked food
What’s the purpose of a mirepoix?
Base flavour for soups and stocks
Who is an external customer?
Someone who buys from the business but doesn’t work there
Name one piece of PPE in the kitchen.
Gloves, apron, hair net, etc.
What colour board is used for raw chicken?
Yellow
Why should food be stored off the floor?
To prevent contamination
Where does a T-bone steak come from?
Short loin
Give an example of non-verbal communication.
Smiling, body language
What should you do if a spill occurs?
Clean it and place a sign
Name a moist heat cooking method
Steaming, boiling, poaching, etc.
What does sanitising do?
Reduces harmful bacteria to safe levels
What does FIFO mean?
First In, First Out
What is mise en place?
Translates to "everything in its place". Preparation done before service
Who checks kitchen safety in workplaces?
WHS Inspector
What is a cartouche used for?
To stop a skin forming or reduce evaporation
Why is hand washing important in food prep?
It removes germs and prevents foodborne illness