List 5 general requirements for the legal safe and

6. List 5 general requirements for the legal, safe and hygienic use of equipment including provisions for
reporting any issues:
Requirements
1.
2.
3.
4.
5.
7. Describe the dimensions of the following cuts and provide a menu example that uses each cut
Cut Description Menu
Brunoise
Julienne
Mirepoix
Jardinière
Paysanne
Macédoine
Concassé
Chiffonade
8. Give three (3) examples of how you could use vegetable trimmings economically:
Trimmings Use
1
2
3
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9. Indicate the correct order for the steps needed to clean a whole fresh fish, received fresh from the
supplier:
Remove any scales by using a fish scaler or by scraping the fish with the back of the knife.
10. Indicate the correct order for the steps involved in crumbing fish fillets:
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11. Provide an example for the use of each of the following by-products:
By-product Example for use (i.e. Mince)
A) Fish carcasses
B) Meat off-cuts
C) Poultry carcasses
12. Provide 5 examples of how you can help prevent food poisoning by maintaining hygiene standards for
equipment:
1.
2.
3.
4.
5.
13. Calculation
Complete the following recipe conversion for each quantity adjusted for 10 portions each:
Hint: If you divide the quantity by 4 you will know the requirements for 1 portion
Item Specification
Requirements for 4
portions
Requirements for 10
portions
Asian Vermicelli 0.030 kg 0.075 kg
Dried Mushrooms 0.002 kg
Onion 0.050 kg
Garlic 0.004 kg
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Green Prawn Meat 0.100 kg
14. What are the specific points of care when cleaning blenders, food processors and mixers to prevent
potential health hazards? List the cleaner you would use and where you would use a sanitiser:
Equipment Points of care Cleaning Chemical
used
Is Sanitiser
used?
Blender
Food Processor
Mixer