ASSESSEMENT 1- KNOWLEDGE QUESTIONS

INCLASS ACIVITIES

Activity 1

Activity 1(a):

How do standard recipes assist with mise en place? (1.1)

Activity 1(b):

What is a work flow plan or a task list? (1.1)

Activity 1(c):

What are the benefits of a work flow plan? Explain how a work flow plan and task list work. (1.1)

Activity 2

Activity 2(a):

You are expected to make 10 pumpkin and fetta soups ready for the afternoon service period. How will you identify and calculate the ingredient requirements? (1.2)

Activity 2(b):

What determines quantities and ratios of commodities? (1.2)

Activity 2(c):

What does First in First out mean and why is it important? (1.3)

Activity 2(d):

How can you ensure that the products you take from stores are fresh and of good quality? (1.3)

Activity 3

Activity 3(a):

Explain what each item of equipment can be used for. (2.1)

Chef’s knife

Whisk

Food processor

Paring knife

Boning knife

Palette knife

Chinois

Mandolin

Sharpening

stone

Large pot

Activity 4

Activity 4(a):

List five activities that require the use of kitchen equipment. For each list any potential safety hazards. For each explain how the risk can be minimised. (2.2) (2.3)

Use of kitchen equipment Hazard Method of reducing risk

Activity 5

Activity 5(a):

Why is accurate weighing and measuring important? (3.2)

Activity 5(b):

Describe at least three precision cuts used to prepare soups. (3.1) (3.2)

Activity 5(c):

What is the definition of a food portion? (3.1) (3.2)

Activity 5(d):

Why is portion control important? (3.1) (3.2)

Activity 6

Activity 6(a):

How can you minimise waste and why is it important? (3.3)

Activity 6(b):

Give an example of food should be stored to minimise waste? (3.3)

Activity 7

Activity 7(a):

What is Beurre Manie? (4.1)

Activity 7(b):

What different roux might be made in a restaurant and what would they be used for? (4.1)

Activity 7(c):

What are the indicators of a good quality sauce? (4.2)

Activity 7(d):

What starches can be used as thickening agents? (4.4)

Activity 7(e):

List and describe four different stocks that might be used in a commercial kitchen. (4.3)

Activity 7(f):

List the characteristics of a good stock. (4.3)

Activity 7(g):

What things should not be done when making stocks? (4.5)

Activity 7(h):

List and describe three soups which use stock as a base. What sort of stock would be used? (4.3)

Soup Description Stock base

Activity 8

Activity 8(a):

What garnishes can be used for soup? (5.1) (5.2)

Activity 8(b):

What garnishes can be used for sauces? (5.1) (5.2) (5.3)

Activity 8(c):

What are the most important principles that should be followed when presenting soup? (5.1) (5.2) (5.3)

Activity 9

Activity 9(a):

Explain the storage procedures that might be used for soups, stocks and sauces. (5.4)

Activity 9(b):

Why should any frozen products that are to be used be thawed in the cold room? (5.4) (5.5)

Activity 9(c):

List three quality points of a good stock: explain why vegetables and herbs are added to meat stocks and list three reasons why a stock might be of poor quality. (1.3)

Activity 9(d):

What are glazes used for and what sort of starch might be used when making a clear glaze? (5.1)

Activity 9(e):

Why are sauces used; what is the basis of many sauces and what is the main difference between a white and blond roux and what are the main ingredients and main use of a liaison? (4.1) (4.2)

Activity 9(f):

What steps need to be followed to prepare soups ready for service? (4.4)

Activity 9(g):

What is a stock and what does it consist of? (1.2) (5.5)

Activity 9(h):

Describe what you should and should not do to produce a good stock. (1.3)

Activity 10

Describe the basic types of Stocks and cookery methods for each stocks? (4.1)

Activity 11

Describe the basic sauces and cookery methods for each sauces? (4.1)

• Sauce Espagnole

• Tomato Sauce

• Bechamel Sauce

• Veloute

• Hollandaise Sauce

Activity 12

ACTIVITY 12 (a)

Refer the following type of Clear Soups and using the table below describe soup characteristics? (4.1)

• Consomme

Characteristics Explanation

Appearance and Presentation

Examples of dishes to which they are matched

quality indicators

Examples of historical and cultural derivations

nutritional value

service style

Taste

Texture

ACTIVITY 12 (b)

Refer the following type of thick Soups and using the table below describe soup characteristics? (4.1)

• Puree Soups

Characteristics Explanation

Appearance and Presentation

Examples of dishes to which they are matched

quality indicators

Examples of historical and cultural derivations

nutritional value

service style

Taste

Texture

• Cream Soup

Characteristics Explanation

Appearance and Presentation

Examples of dishes to which they are matched

quality indicators

Examples of historical and cultural derivations

nutritional value

service style

Taste

Texture

ACTIVITY 12 (c)

Refer the following type of specialities soups and using the table below describe soup characteristics? (4.1)

• Bisques and Chowders

Characteristics Explanation

Appearance and Presentation

Examples of dishes to which they are matched

quality indicators

Examples of historical and cultural derivations

nutritional value

service style

Taste

Texture

• Cold Soups

Characteristics Explanation

Appearance and Presentation

Examples of dishes to which they are matched

quality indicators

Examples of historical and cultural derivations

nutritional value

service style

Taste

Texture

ACTIVITY 12

Explain the procedures involving storing thick soups? (5.4)

Activity 13

Locate an article in a food magazine that describes a soup or a recipe for soup. Answer the following (4.1) (4.2) (4.3) (4.4) (4.5) (5.1) (5.2) (5.3) (5.4)

a) Identify the type of soup?

b) Compare and contrast the steps for making the soup, with the information you learned during training session?

c) Identify equipment you may require for preparation?

d) Explain how the soup required to be presented?

e) Describe Storing soup in appropriate environmental conditions

ACTIVITY 14

There are five steps to make a clear soup. Refer the following sequence chart and record these steps? (4.1)