11 how should you sort and assemble your ingredients

This preview shows page 3 - 6 out of 6 pages.

11. How should you sort and assemble your ingredients in preparation for cooking? (a) According to the recipe and food production sequencing. (b) According to the ordered steps given in the recipe. (c) According to your supervisor’s instructions. (d) According to which mise en place tasks you’re most competent at completing.
12. Your recipe requires 500 g diced carrots. How will you weigh or measure the carrots?
13. Why should you wash fruits and vegetables before starting preparation?
14. The carrots for vegetable stock must be cut paysanne. What does this mean?
© Didasko Digital 2018 3
SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS – Multiple choice 15. How can you best minimise waste of re-usable by-products? (a) Follow recipes exactly so you don’t end up with leftovers. (b) Follow the waste management hierarchy. (c) Follow correct storage and stock rotation procedures. (d) Follow the instructions of your supervisor and more experienced colleagues.
16. Select the most appropriate cooking method to use when preparing onion and bacon for minestrone soup.
17. What is the appropriate cooking method to use when cooking green pea soup?
18. What is a clarifying raft made of?
19. What thickening agent would you use to make espagnole? (a) Egg yolks. (b) Blond roux. (c) Brown roux. (d) Breadcrumbs.
20. Which sauce is a derivative of béchamel?
2018 Edition 4
SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS – Multiple choice 21. You may need to make food quality adjustments within the scope of your responsibility. What quality points do you need to check at this stage?

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture