70 Questions
Which kitchen is responsible for the preparation of cold items like salads and sandwiches?
Cold Kitchen
Which kitchen is responsible for portioning meat items to be used in various kitchens?
Butchery
Which kitchen is responsible for the preparation of desserts and bread requirements?
Pastry and Bakeshop
Which kitchen unit is responsible for operating outlets like coffee shops and fine dining facilities?
Other Kitchen Units-Specialty Shops
Which section is responsible for all the cleaning requirements in a food service facility?
Stewarding Section
Which culinary practice combines ingredients and preparation methods from different ethnic or regional cuisines?
Fusion Cuisine
Who is responsible for the administration and management of the kitchen in a professional setup?
Executive Chef
Which kitchen unit is responsible for the preparation of fish dishes?
Poissonnier
Why has the need for professional food service workers been increasing?
Due to the increase in tourist travellers
What does the acronym 'COOKS' stand for in the context of the text?
Culinary Organization and Operation Kitchen System
What is one tip for feeling that success is inevitable in a culinary career?
Choosing a career you love
Which kitchen unit is responsible for making sausages and cured meat items?
Butchery
Which kitchen unit is responsible for the preparation and cooking of various desserts and bread requirements?
Pastry and Bakeshop
Which kitchen unit is responsible for the preparation of salads, sandwiches, banquet platters, and other cold specialties?
Cold Kitchen
Which kitchen unit is responsible for the cleaning requirements in a food service facility?
Stewarding Section
Which kitchen unit is responsible for the preparation of international bread?
Pastry and Bakeshop
Which section is responsible for the cleaning of cutleries and glassware in a food service facility?
Stewarding Section
Which kitchen unit is responsible for the preparation of sausages and cured meat items?
Butchery
Which kitchen unit is responsible for operating outlets like coffee shops and fine dining facilities?
Cold Kitchen
Which kitchen unit is responsible for the preparation of salads, sandwiches, banquet platters, and other cold specialties?
Cold Kitchen
Which one of these is NOT a learning outcome of this module?
Design and draw their dream kitchen
Which one of these is NOT a function of the professional kitchen?
Set-up and display buffet and specialty food counters
Which kitchen layout is characterized by a single wall setup?
Galley Kitchen
Which kitchen unit is responsible for the dispatching of food items to food counters and dining areas?
Stewarding Kitchen
What is the main function of the professional kitchen?
Preparation, production, and presentation of food
Which kitchen layout is characterized by a single wall setup?
Galley Kitchen
What is the main function of the Stewarding section in a professional kitchen?
Cleaning of cutleries and glassware
Which kitchen unit is responsible for the preparation and cooking of various desserts and bread requirements?
L-Shape with island Kitchen
What are the expected learning outcomes at the end of this module?
Identify the different kitchen units
Which kitchen unit is responsible for the preparation of fish dishes?
L-Shape Kitchen
Which kitchen layout is characterized by a single wall setup?
One Wall Kitchen
What is the main function of the Stewarding section in a professional kitchen?
Inventory of food items necessary for everyday set menus
Which kitchen unit is responsible for portioning meat items to be used in various kitchens?
G-Shape Kitchen
Which kitchen unit is responsible for the preparation and cooking of various desserts and bread requirements?
U-Shape Kitchen
What does the acronym 'COOKS' stand for in the context of the text?
Organization and management of the kitchen
Which one of these is the correct procedure for cleaning the broiler equipment?
Turn off the gas or switch off electric supply and temperature control. Remove the broiler plate and soak in hot soapy water. Wash with soapy water the siding and the sliding tray of the broiler then rinse with water. Scrub the broiler plate with a steel brush and rinse thoroughly and bring it back to the broiler.
Which one of these is the correct procedure for operating the deep fat fryer equipment?
Dry the fryer base thoroughly and fill according to the capacity. When fat is melted, set the thermostat to the desired temperature. Fat should not be preheated to 400'F so that fat will not slowly melt to avoid splurges.
Which one of these is the correct procedure for cleaning the hang type dishwasher equipment?
Place specific wares to be cleaned in a rack and remove food sediments and clean using a high pressure and spray. Place the rack on the machine and lower down the door. Dishes will automatically operate and shut off when clean, lift the door. Air dry and with a clean kitchen towel.
Which one of these is the correct procedure for shutting off the drain valve?
Unplug and switch off the thermostat control. Drain water. Wash with hot soapy water and then rinse.
Which one of these is the correct procedure for filling the deep fat fryer with water?
Dry the fryer base thoroughly and fill according to the capacity. When fat is melted, set the thermostat to the desired temperature. Fat should not be preheated to 400'F so that fat will not slowly melt to avoid splurges.
Which one of these is the correct procedure for filling the broiler equipment with water?
Shut off the Drain Valve, then fill with water up to the desired level
Which one of these is the correct procedure for cleaning the broiler equipment?
Unplug and switch off the thermostat control, then wash with hot soapy water and then rinse
Which one of these is the correct procedure for preheating the broiler equipment?
Preheat equipment for 15 minutes to reach a high temperature before using
Which one of these is the correct procedure for calibrating the temperature of the broiler equipment?
Rub the grid with cooking oil, then calibrate temperature to desired setting
Which one of these is the correct procedure for placing food on the broiler equipment?
Place food on the grid, then place food on the grid top
Which one of these is the correct procedure for cleaning the deep fat fryer equipment?
Turn off the gas or switch off electric supply and temperature control, then wash with soapy water the siding and the sliding tray of the broiler then rinse with water
Which one of these is the correct procedure for operating the deep fat fryer equipment?
Dry the fryer base thoroughly and fill according to the capacity, then set the thermostat to the desired temperature
Which one of these is the correct procedure for cleaning the hang type dishwasher equipment?
Place specific wares to be cleaned in a rack and remove food sediments and clean using a high pressure and spray, then place the rack on the machine and lower down the door
Which one of these is the correct procedure for operating the hang type dishwasher equipment?
Place specific wares to be cleaned in a rack and remove food sediments and clean using a high pressure and spray, then dishes will automatically operate and shut off when clean, lift the door
Which one of these is the correct procedure for cleaning the commercial cleaning equipment?
Machine has an automatic cleaning system just remove all dirty sediments and clean the filter located inside the machine
Which one of these is the correct procedure for cleaning the broiler equipment?
Turn off the gas or switch off electric supply and temperature control, remove the broiler plate and soak in hot soapy water, wash with soapy water the siding and the sliding tray of the broiler then rinse with water, scrub the broiler plate with a steel brush and rinse thoroughly and bring it back to the broiler.
Which one of these is the correct procedure for filling the deep fat fryer with water?
Fill the fryer base with water up to the desired level.
Which one of these is the correct procedure for operating the deep fat fryer equipment?
Preheat equipment for 15 minutes to reach a high temperature before using, calibrate temperature to desired setting, rub the grid with cooking oil to prevent food items from sticking, place food on the grid.
Which kitchen unit is responsible for the preparation and cooking of various desserts and bread requirements?
Bakery section
Which kitchen unit is responsible for operating outlets like coffee shops and fine dining facilities?
Stewarding section
What is the main function of the Stewarding section in a professional kitchen?
Cleaning and maintenance of kitchen equipment and utensils
Which one of these is the correct procedure for operating the hang type dishwasher equipment?
Which culinary practice combines ingredients and preparation methods from different ethnic or regional cuisines?
Fusion cooking
Why has the need for professional food service workers been increasing?
Due to the growth of the food service industry
Which section is responsible for all the cleaning requirements in a food service facility?
Stewarding section
Which one of these is the correct procedure for cleaning the broiler equipment?
Turn off the gas or switch off electric supply and temperature control, remove the broiler plate and soak in hot soapy water, wash with soapy water the siding and the sliding tray of the broiler then rinse with water, scrub the broiler plate with a steel brush and rinse thoroughly and bring it back to the broiler
Which one of these is the correct procedure for preheating the broiler equipment?
Preheat equipment for 15 minutes to reach a high temperature before using, calibrate temperature to desired setting, rub the grid with cooking oil to prevent food items from sticking, place food on the grid, place food on the grid top, cook to desired doneness, cook recipes according to the procedure
Which one of these is the correct procedure for filling the deep fat fryer with water?
Dry the fryer base thoroughly and fill according to the capacity, when fat is melted, set the thermostat to the desired temperature, dishes will automatically operate and shut off when clean, lift the door, air dry and with a clean kitchen towel
Which one of these is the correct procedure for operating the deep fat fryer equipment?
Place specific wares to be cleaned in a rack and remove food sediments and clean using a high pressure and spray, place the rack on the machine and lower down the door, dishes will automatically operate and shut off when clean, lift the door, air dry and with a clean kitchen towel
Which kitchen unit is responsible for the preparation of salads, sandwiches, banquet platters, and other cold specialties?
A
Which kitchen unit is responsible for the preparation of desserts and bread requirements?
B
Which kitchen unit is responsible for the preparation of fish dishes?
C
Which kitchen unit is responsible for the preparation and cooking of various desserts and bread requirements?
B
Which kitchen layout is characterized by a single wall setup?
D
Which section is responsible for the cleaning of cutleries and glassware in a food service facility?
D
Quiz: Are You Ready to Work in the Food Service Industry? Test your knowledge and skills to see if you have what it takes to excel in the fast-growing food service industry. This quiz will assess your understanding of the industry's demands, certification requirements, and the increasing need for professional workers in hotels and resorts. Prepare yourself for future job opportunities both locally and internationally.
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