ASSESSMENT B – SHORT ANSWER

INSTRUCTIONS
• You are to answer all questions.
• Read each question carefully. Ensure you have provided all required information.
• On completion, submit your assessment to your assessor.

SECTION 1: SELECT INGREDIENTS

Q1: What are three production requirements you should confirm before starting your food
preparation tasks?
• figureout before you start cooking which ingredients you need
• chop any ingredients that need chopping ,mince anything you need mined
• measure out all the ingredients of which you need a certain amount
• place each ingredient in a container and position all the containers near your cooking
work aera

Q2: Why is good mise en place techniques essential in the kitchen?

Translated literally from French it means "put in place." This is a great practice for any cook, but
especially if trying a new recipe. Mise en place is deceptively simple, but being organized and
prepared in the kitchen saves time and frustration.

Q3: What does the culinary term ‘creaming’ mean?

A term used as a verb to describe the process of blending butter and sugar together for
the purpose of smoothing the mixture before adding other ingredients to make cake
batters, cookie doughs, and bread doughs. Also known as Creaming, this procedure is
explained in the Glossary under the term Creaming.
Q4: What does the culinary term ‘fold’ mean?
The term "fold in" means something different in cooking than it does in every other usage
of the word. When you see the word 'fold' in a recipe it is calling for an action. Usually, egg
whites or whipped cream are folded into a heavier mixture, for a souffle, cake, or pie filling
to help the mixture rise.

Q5: What does the culinary term ‘reduce’ mean?

In cooking, reduction is the process of thickening and intensifying the flavor of a liquid
mixture such as a soup, sauce, wine, or juice by simmering or boiling.
Q6: You have a recipe that yields 12 portions of soup. The recipe lists two onions and four
carrots in the required ingredients. How many onions and carrots do you need to prepare
36 portions of soup?
ans = for 36 portions of soup
i need 6 onions and 12 carrots .

Q7: You are preparing chickens for roasting. What are four quality indicators you should look
for when selecting fresh poultry from the refrigerator.
• The best way to ensure top quality is to speak with your butcher about what's
freshest.Poultry should have a clean overall appearance, free from blemishes or bruises.
• Should have a fresh smell with no off odours.–– the skin should not look deflated or
wrinkled
• Should be unbroken and free of scarring or feathers. check that the package is well
sealed.
• Roasters typically weigh five to six pounds and because they have a little more fat than
broilers, and can be roasted without drying out as easily.

Q8: You are preparing a range of salads and need to select some fresh green leafy
vegetables. List two quality indicators you’ll look for.
• leafy vegetables are freefrom signs of snails ,slugs and insects
• should be bright ,crisps and have a strong colouration according to variety
• tight compact leaves for headed varieties such as cabbage short stems for open leaf
varieties.
• no sign of wilting or discolouration around the edges of leaves or on the stem.

Q9: You are preparing tart bases using frozen shortcrust pastry. Apart from the quality of the
pastry, list two things to look for when selecting the pastry from the freezer.
Shortcrust pastry is the same thing as pie dough. Shortcrust pastry is the same thing as
tart dough. If you can make a great shortcrust pastry, you can make incredible pies
• Once you take your dough out of the fridge, let it warm up a little bit if it is very hard.
• you froze your dough, let it defrost overnight in the fridge When the dough softens
slightly (not a lot, or else the butter will begin to melt) you can start rolling it out on a
lightly floured work surface. Always roll out the dough from the center out, rather than
back and forth, to prevent gluten formation. Give the dough a quarter turn every few rolls
to prevent it from sticking to your work surface.
ADD 2 QUALITY CHECKS

SECTION 2: SELECT, PREPARE AND USE EUQIPMENT

Q10: List four different types of tools/equipment you might use when boiling food.
A varirty of equipment can be used you have to choose the most appropriate for the item to be
boiled:

-Stockpots
-Saucepans

-Boiling pans (directly/indirectly heated)

-Brat(t) pans

- Induction pans - contain an electrically generated magnetic field - heat is created by the
changing direction of electric current.

-Steam-jacketed kettles or boilers.

Q11: List two types of tools or equipment you might use when stewing food.
Stewing is a type of cooking process where foods or ingredients are simmered inside a liquid. It
is a cooking method that is commonly used in Chinese traditions.
• Stewing can be carried out using a variety of equipment and in varying sizes. In the oven
a variety of casserole bowls made from glass, stone/pottery and cast iron can be used.
On top of the stove various size stainless steel saucepans are used. Whatever pan you
choose, it should have a tight fitting lid.
Q12: What might happen if you select the incorrect sized pan when braising meat?

WRITE ANSWER

Q13: Where can you obtain information or assistance from if you are unsure how to safely
assemble an item of equipment?
commercial kitchen equipment includes a wide range of tools ,utensils and appliances
which help you clean , prepare ,process ,cook and store food . the equipment is just as
important as the ingredients and recipes .

Q14: Why should you look for and remove cracked or chipped equipment, utensils or tools from
the food preparation area?
• Throw away cracked or chipped or utensils that may harbor bacteria.
• Be sure that countertops and other food contact surfaces are free of cracks and
crevices, that pots and pans are free of pits and dents, and that plates are free of chips
and cracks. Cracks in any surface can harbor germs.
• Set up a regular cleaning schedule to keep the food preparation area, including all
equipment, counters, sinks, and other surfaces clean and sanitized.
• Thoroughly wash dishes and tableware in hot soapy water after use.

Q15: List four safety tips for using a deep fryer.

1.Use oil with a high smoke point. This is the temperature an oil can be heated to before it
begins to smoke and burn. Rapeseed, sunflower and vegetable oil are all good choices.
2. Use a large, wide, sturdy pan. Never fill the pan more than two-thirds full with oil as it may
bubble up when food is added, and could spill over.

3. Make sure you have a well-fitting lid close to hand incase the oil catches fire. If your pan
doesn’t have a lid that fits, a large, flat baking sheet will do the job.

4. Check the temperature of your oil. If you have a food thermometer heat the oil to 160C for
low, 180C for moderate and 190C for high.
5. Never put wet food in the fryer. Excess liquid will cause the oil to splutter which can cause
injuries.

Q16: List three food safety practices for handling different food types.
• Safe steps in food handling, cooking, and storage are essential to prevent foodborne
illness. You can't see, smell, or taste harmful bacteria that may cause illness.
• In every step of food preparation, follow the four steps of the Food Safe Families
campaign to keep food safe:
i. Clean: Wash hands and surfaces often.
ii. Separate: Don't cross-contaminate.
iii. Cook: Cook to Proper Temperatures.
iv. Chill: Refrigerate promptly.
• Time & Temperature Control of Foods – We can reduce bacterial growth in potentially
hazardous foods by limiting the time food is in the “danger zone” (135°F to 41°F) during
any steps of the food flow from receiving through service. The FDA Food Code
recommendation no more than a cumulative 4 hours in the danger zone

SECTION 3: PORTION AND PREPARE INGREDIENTS

Q17: What equipment would you use to weigh or measure 250 g flour?
Use a spoon to fluff up the flour within the container. Use a spoon to scoop the flour into the
measuring cup. Use a knife or other straight edged utensil to level the flour across the
measuring cup.

Q18: What equipment would you use to weigh or measure 300 mls of chicken stock?

i. scales

Q19: Name one cut or portion of meat from a butt (short leg) of beef and name one method of
cooking used to prepare it.
• The beef shank is the leg of the animal's thigh. Each side of beef has two shanks, one
in the forequarter and one in the hindquarter. It is extremely tough and full of connective
tissue.
LIST THE COOKING TECHNIQUE
Q20: The recipe requires two fillets of John Dory per serve. This is a flat fish. How many fish do
you need to prepare 18 serves of the recipe?
1 flat fish =2 fillets
and 1 serve = 2 fillets
so 18 serve = 18*2 =36
• and fish = 36/2=18

Q21: List five preparation techniques used to prepare fruits and vegetables.

• Rinsing all produce in potable water is the first important step. “Even fruits and
vegetables with skins, like bananas or oranges, should be washed in order to remove
any bacteria, pesticides or insects,
• Sometimes the best way to enjoy vegetables is to not cook them at all. Even when I am
prepping veggies for cooking, I always munch on a few pieces raw. That’s the way you
really taste the vegetable in its natural state and keep all those nutrients
• Steaming is actually one of the best ways to prepare fruits and vegetables, since
vitamins don’t come into direct contact with the water,
• Cutting produce into large pieces (or cooking them whole) can also reduce the loss of
nutrients by limiting the surface area. “As a rule, try to minimize the time, temperature
and amount of water used when cooking fruits and vegetables
• In Asia, for instance, fruit leathers, fruit pastes, pickles and chutneys are quite common,
and in Africa and Latin America, there are a wide range of dried chips, dried and
powdered leaves, fruit beers and other fermented fruit and vegetable products.

Q22: You have used half a tin of tomatoes in a dish you’re making. What should you do with the
remaining contents of the tin?
• three ways with tinned tomatoes
1. The first meal was a sausage casserole. This is a staple ‘Love your leftovers’ meal at
zero waste towers. I mixed up a fried onion, some diced carrots and potatoes, left over
sliced sausage and added leftover gravy and some tomatoes. Throw it all in a saucepan
or the slow cooker and leave it until you’re ready to eat.
2. using tomato puree, I used some of these tomatoes as the base. I added chopped
peppers and covered with cheese before cooking.
3. The final meal was minced beef. Following one of Maisie’s ideas I fried some minced
beef with carrots and peppers, padded it out with some cooked rice and lentils and
added the remaining tomatoes.

Q23: List two ways you can reduce food waste in a commercial kitchen.
1. buy products in bulk to minimise the amount of packaging used and to be disposed of.
2. compost food scraps and donate leftover supplies to a charity to reduce food wastage
3. wash fruits and vegetables and soak utensils and pot in still water not runninf water
4. install energy efficient appliances and switch to fluorescent lighting .
SECTION 4: COOK DISHES
Q24: What method of cookery is used to cook cakes and scones?
FOUR BASIC BAKING METHODS
1. Whisking method
2. Creaming method
3. Melting method
4. Rubbing in method

Q25: A recipe states to blanch vegetables prior to adding to a stir-fry. Describe how to blanch
vegetables.
Blanching - sometimes called water blanching—consists of plunging food into boiling water to
partially cook it. Many recipes call for crisper, more dense vegetables to be blanched, especially
before stir-frying.
1. Bring a large pot of water to a boil.
2. While waiting for the water to boil, cut the vegetables according to the recipe
instructions.
3. Place the vegetables in the boiling water. Most stir-fry recipes call for the vegetables to
be blanched until they are tender but still crisp.
4. Remove the vegetables from the boiling water. Immediately drain the vegetables under
cold running water, or plunge into an ice bath. Drain thoroughly. The purpose of this is to
stop the cooking process

Q26: What type of meat or poultry is suitable for stewing?

Ingredients in a stew can include any combination of vegetables, plus meat, especially tougher
meats suitable for slow-cooking, such as beef. Poultry, pork, lamb or mutton, sausages, and
seafood are also used
meats - Beef, lamb, veal, pork, lean (lower salt) sausages.
Poultry - Chicken, turkey, duck

Q27: Outline the steps involved in braising meat (including the required cooking temperature
and type of cooking vessel used).
Braising (from the French word braiser) is a combination-cooking method that uses both
lit wet and dry heats: typically, the food is first seared at a high temperature, then finished
in a covered pot at a lower temperature while sitting in some (variable) amount of liquid
(which may also add flavor)
Step 1: Getting Started. First, season your meat and get your pot nice and hot. ...
step 2: Sear the Meat. Add the meat and brown or sear it. ...
Step 3: Brown the Veggies. ...
Step 4: Deglaze. ...
Step 5: Start Braising. ...
Step 6: Add More Liquid. ...
Step 7: Cook the Meat. ...
Step 8: Ready to Eat..
"Most braising recipes indicate ideal cooking temperatures to be between 275°F and 325°F.The
Science and Lore of the Kitchen, states that starting a braise at 200°F and then raising the
temperature to 250°F after two hours is ideal.

Q28: Outline the steps involved in roasting whole birds (including the required cooking
temperature).
1. Preheat the oven to 350ºF/180ºC. Make sure one of the oven racks is in the upper third
of the oven.
2. Remove the innards from the chicken and wash well.
3. Dry thoroughly inside and out with paper towels and place the bird in a shallow, lightly
oiled roasting pan.
4. Sprinkle a little salt and freshly ground pepper inside the cavity of the bird
5. Slice up one lemon and place it inside the cavity.
6. Close the opening with toothpicks and tie the legs loosely together with a little bit of
kitchen twine.
7. Rub a little salt and pepper onto all sides of the chicken, place it in the roasting pan
breast-side down (the picture above shows the bird breast-side up), and place it in on
the rack in the top third of your oven.
8. After another 45-50 minutes of cooking (figure on 25 minutes per pound), remove the
chicken, allow it to rest for 20 minutes, then carve and serve with the pan drippings

Q29: List three things you can do to manage your time and ensure you complete tasks in a
logical and safe manner.
1. Start your day with a clear focus. ...
2. Have a dynamic task list. ...
3. Focus on high-value activities. ...
4. Minimize interruptions. ...
5. Stop procrastinating. ...
6. Limit multi-tasking. ...
7. Review your day.

Q30: Your braised poultry has turned out dry. What is the likely cause?

Braising (from the French word braiser) is a combination-cooking method that uses both lit wet
and dry heats: typically, the food is first seared at a high temperature, then finished in a covered
pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add
flavor) surrounded by tough connective tissues that, when cooked, turn into gelatin sacs that
help make the meat tender. ... This is when your meat starts to dry out. In some cases, like
frying bacon, the loss of moisture to provide crispy doneness is desirable.
Q31: How could you improve your braised poultry in the future?
1. whole bird and portins cuts of poultry and featheres for game such as chicken duck
pheasant guinea fowl and squab
2. birds captured in wild or older birds that are unsuitable for other cooking methods

Q32: Your dough has shrunk during baking and has a hard chewy texture. What is the likely
cause?
1. Overworking the dough also makes it tough. When a crust is served cold it will often be
tough because the fat is chilled, making the crust hard. Pastry is crumbly and hard to
roll: Measure your ingredients carefully. Too much shortening makes the pastry crumbly
2. The pastry may be too dry and may not contain enough liquid to properly bind the fat
and flour. This can also happen if self raising flour is used.
3. that can cause dough to become excessively tough or chewy. The tough and chewy
stage is set when a high protein (very strong) flour is used to make the dough. ...
Another cause of a tough and chewy crust is the development of a gum line
Q33: How could you improve your dough in the future?

Check dough consistency five minutes into the kneading cycle; if dough is wet, add flour a
tablespoon at a time until the desired consistency is achieved. Use less liquid, 1/4 to 4
tablespoons. Use cooler water. Slightly increase the amount of salt or sugar you use.

Q34: List four techniques you can use when working cooperatively with colleagues to ensure
timely preparation of dishes.
cooperative behaviour -
1. be prepared to do tasks that help the team achieve its goal .
2. assist other team member with their tasks if required
3. complete tasks on time
4. be honest
5. produce quality work area clean and tidy
6. listen to and respect the ideas and opinions od other team members

SECTION 5: PRESENT AND STORE DISHES

Q35: Where can you find information on how to present and garnish a dish correctly?
"good meal is eaten first with the eyes ,then with the nose and finally with the mouth.
satisfy these and the stomach will rejoice and thr mind will be at peace."
A garnish is an item or substance used as a decoration or embellishment accompanying a
prepared food dish or drink. ... Some garnishes are selected mainly to augment the visual
impact of the plate, while others are selected specifically for the flavor they may impart.
Q36: What are three considerations when selecting the right type of serviceware to present your
dish?
1. when serving individual portions make sure the plate or bowl is an appropriate size
2. check that all dishes plates platters trs and bowls are spotless and clean and free from
anh stains
3. check that service dishes and platters match and complement each other and that the
are consistent in size ,shape ,colour etc
4. place serviceware for hot dishes in a plates warmer chilliservice for cold dishes .this help
maintain them at the correct temperatue.

Q37: What is a suitable garnish for grilled fish?

 A lemon slice on a dish of grilled fish recipe will add to visual and taste appeal.

Q38: What are two common accompaniments for curries?

• Cucumber salad. ...
• Achar.(PICKLE).
• Chutney
• Red onions and tomato salad
• lime pickle
• breads (naanbreads )
Q39: What are three things you should do when storing reusable by-products?
• mark an opened product container with the date of openig
• mark all items with in date of storage
• place cannned ingredients in clean ,dry ,airtight ,food grade containers
• cover all ingredients with plastic wrap or lid .
• store raw meat on shelves under cooked meats

Q40: How does a cleaning schedule help make cleaning and tidying the work area faster and
easier?
1. pre clean = scrape ,wipe ,or sweep away food scraps and rinse with water
2. wash use hot water and detergent to remove any grease and dirt soak if needed
3. rinse ... rinse offf any loose dirt or detergent foam
4. sanitise use a sanitiser to kill any remainin bacteria
5. final rise wash off sanitiser
6. dry alow toair dry