Podcast
Questions and Answers
Which kitchen unit is responsible for the preparation of cold items such as salads and sandwiches?
Which kitchen unit is responsible for the preparation of cold items such as salads and sandwiches?
- Stewarding Section
- Pastry and Bakeshop
- Butchery
- Cold Kitchen (correct)
What is the main responsibility of the Butchery section?
What is the main responsibility of the Butchery section?
- Preparation of desserts and bread
- Portioning of meat items (correct)
- Cleaning requirements
- Preparation of cold items
Which kitchen unit is responsible for the preparation and cooking of desserts and bread?
Which kitchen unit is responsible for the preparation and cooking of desserts and bread?
- Stewarding Section
- Butchery
- Cold Kitchen
- Pastry and Bakeshop (correct)
Which section is responsible for the cleaning requirements in a food service facility?
Which section is responsible for the cleaning requirements in a food service facility?
Which kitchen unit is responsible for making sausages and cured meat in some hotels and specialty shops?
Which kitchen unit is responsible for making sausages and cured meat in some hotels and specialty shops?
Which kitchen unit is responsible for the preparation and cooking of various dessert and bread requirements in a food service unit?
Which kitchen unit is responsible for the preparation and cooking of various dessert and bread requirements in a food service unit?
What is the main responsibility of the Stewarding Section in a food service facility?
What is the main responsibility of the Stewarding Section in a food service facility?
Which kitchen unit is responsible for the proper portioning of meat items to be used in the various kitchens of the food service facility?
Which kitchen unit is responsible for the proper portioning of meat items to be used in the various kitchens of the food service facility?
Which kitchen unit is responsible for the preparation of cold items to be used in the restaurants and banquet facilities?
Which kitchen unit is responsible for the preparation of cold items to be used in the restaurants and banquet facilities?
Which section liaises with the kitchen staff and is responsible for all the cleaning requirements in a food service facility?
Which section liaises with the kitchen staff and is responsible for all the cleaning requirements in a food service facility?
Which kitchen unit is responsible for the preparation and cooking of various dessert and bread requirements in a food service unit?
Which kitchen unit is responsible for the preparation and cooking of various dessert and bread requirements in a food service unit?
Which section is responsible for all the cleaning requirements in a food service facility, including cleaning plates, cutleries, glassware, pots and pans, and kitchen maintenance?
Which section is responsible for all the cleaning requirements in a food service facility, including cleaning plates, cutleries, glassware, pots and pans, and kitchen maintenance?
Which section is mainly responsible for the upkeep and inventory maintenance of all equipment in coordination with the Cost control department in a food service facility?
Which section is mainly responsible for the upkeep and inventory maintenance of all equipment in coordination with the Cost control department in a food service facility?
Which kitchen unit is responsible for the proper portioning of meat items to be used in the various kitchens of the food service facility, and in some hotels and specialty shops, they make sausages and cured meat?
Which kitchen unit is responsible for the proper portioning of meat items to be used in the various kitchens of the food service facility, and in some hotels and specialty shops, they make sausages and cured meat?
Which kitchen unit is responsible for the preparation of cold items to be used in the restaurants and banquet facilities, such as salad varieties, sandwiches, banquet planers, and other cold specialties?
Which kitchen unit is responsible for the preparation of cold items to be used in the restaurants and banquet facilities, such as salad varieties, sandwiches, banquet planers, and other cold specialties?
Which of the following is NOT one of the learning outcomes expected at the end of this module?
Which of the following is NOT one of the learning outcomes expected at the end of this module?
What is the main function of the Professional Kitchen?
What is the main function of the Professional Kitchen?
Which section is responsible for the set-up and display of buffet and specialty food counters?
Which section is responsible for the set-up and display of buffet and specialty food counters?
What is the main responsibility of the Inventory Section in a food service facility?
What is the main responsibility of the Inventory Section in a food service facility?
Which kitchen unit is responsible for the preparation and cooking of various dessert and bread requirements in a food service unit?
Which kitchen unit is responsible for the preparation and cooking of various dessert and bread requirements in a food service unit?
Which kitchen unit is responsible for the planning, production, and presentation of foods using tested quality recipes?
Which kitchen unit is responsible for the planning, production, and presentation of foods using tested quality recipes?
Which kitchen unit is responsible for the creation of menus and standard recipes?
Which kitchen unit is responsible for the creation of menus and standard recipes?
Which kitchen unit is responsible for the preparation and cooking of various dessert and bread requirements in a food service unit?
Which kitchen unit is responsible for the preparation and cooking of various dessert and bread requirements in a food service unit?
Which section is responsible for the set-up and display of buffet and specialty food counters?
Which section is responsible for the set-up and display of buffet and specialty food counters?
Which section is mainly responsible for the upkeep and inventory maintenance of all equipment in coordination with the Cost control department in a food service facility?
Which section is mainly responsible for the upkeep and inventory maintenance of all equipment in coordination with the Cost control department in a food service facility?
Which kitchen unit is responsible for the preparation and cooking of various hot food items in a food service facility?
Which kitchen unit is responsible for the preparation and cooking of various hot food items in a food service facility?
What is the main function of the Stewarding Section in a food service facility?
What is the main function of the Stewarding Section in a food service facility?
Which kitchen unit is responsible for the preparation and cooking of various cold items such as salads and sandwiches?
Which kitchen unit is responsible for the preparation and cooking of various cold items such as salads and sandwiches?
What is the main responsibility of the Inventory Section in a food service facility?
What is the main responsibility of the Inventory Section in a food service facility?
Which kitchen unit is responsible for the proper portioning of meat items to be used in the various kitchens of the food service facility?
Which kitchen unit is responsible for the proper portioning of meat items to be used in the various kitchens of the food service facility?
Which of the following is the correct operational procedure for using the broiler equipment?
Which of the following is the correct operational procedure for using the broiler equipment?
What is the recommended cleaning procedure for the deep fat fryer equipment?
What is the recommended cleaning procedure for the deep fat fryer equipment?
What is the correct order of steps for operating the hang type dishwasher equipment?
What is the correct order of steps for operating the hang type dishwasher equipment?
What is the recommended safety tip when using the broiler equipment?
What is the recommended safety tip when using the broiler equipment?
What is the advisory for cleaning the hang type dishwasher equipment?
What is the advisory for cleaning the hang type dishwasher equipment?
Which kitchen unit uses high-temperature heat through an infrared gas or electric power to cook food?
Which kitchen unit uses high-temperature heat through an infrared gas or electric power to cook food?
Which cleaning procedure for the broiler equipment involves removing the broiler plate and soaking it in hot soapy water?
Which cleaning procedure for the broiler equipment involves removing the broiler plate and soaking it in hot soapy water?
Which kitchen unit is heated electrically or with gas and equipped with automatic control and fat filter?
Which kitchen unit is heated electrically or with gas and equipped with automatic control and fat filter?
Which safety tip is recommended when using the broiler equipment?
Which safety tip is recommended when using the broiler equipment?
Which cleaning procedure for the hang type dishwasher equipment involves placing specific wares to be cleaned in a rack and removing food sediments with a high pressure spray?
Which cleaning procedure for the hang type dishwasher equipment involves placing specific wares to be cleaned in a rack and removing food sediments with a high pressure spray?
Which of the following is the correct cleaning procedure for the Deep Fat Fryer equipment?
Which of the following is the correct cleaning procedure for the Deep Fat Fryer equipment?
What is the recommended safety tip when using the Broiler equipment?
What is the recommended safety tip when using the Broiler equipment?
Which of the following is the correct operational procedure for using the Dishwasher equipment?
Which of the following is the correct operational procedure for using the Dishwasher equipment?
Which of the following is the correct operational procedure for using the Broiler equipment?
Which of the following is the correct operational procedure for using the Broiler equipment?
Which of the following is the correct cleaning procedure for the Broiler equipment?
Which of the following is the correct cleaning procedure for the Broiler equipment?
Which of the following is a recommended tip for controlling pests in a food service facility?
Which of the following is a recommended tip for controlling pests in a food service facility?
What is the main purpose of hiring an outside contractor for fumigation in a food service facility?
What is the main purpose of hiring an outside contractor for fumigation in a food service facility?
Which of the following is NOT a recommended tip for controlling pests in a food service facility?
Which of the following is NOT a recommended tip for controlling pests in a food service facility?
What is the main responsibility of the Stewarding Section in a food service facility?
What is the main responsibility of the Stewarding Section in a food service facility?
What is the recommended height for storing food in a food service facility?
What is the recommended height for storing food in a food service facility?
Which of the following is a recommended tip for controlling pests in a food service facility?
Which of the following is a recommended tip for controlling pests in a food service facility?
What is the main responsibility of the Stewarding Section in a food service facility?
What is the main responsibility of the Stewarding Section in a food service facility?
What is the recommended height for storing food in a food service facility?
What is the recommended height for storing food in a food service facility?
Which kitchen unit is responsible for the preparation and cooking of various cold items such as salads and sandwiches?
Which kitchen unit is responsible for the preparation and cooking of various cold items such as salads and sandwiches?
Which safety tip is recommended when using the broiler equipment?
Which safety tip is recommended when using the broiler equipment?
Which of the following is a recommended tip for controlling pests in a food service facility?
Which of the following is a recommended tip for controlling pests in a food service facility?
Which of the following is NOT a recommended tip for controlling pests in a food service facility?
Which of the following is NOT a recommended tip for controlling pests in a food service facility?
What is the recommended height for storing food in a food service facility?
What is the recommended height for storing food in a food service facility?
What is the main responsibility of the Stewarding Section in a food service facility?
What is the main responsibility of the Stewarding Section in a food service facility?
What is the main function of the Professional Kitchen?
What is the main function of the Professional Kitchen?
Which of the following is the correct weight of butter needed for the recipe?
Which of the following is the correct weight of butter needed for the recipe?
What is the recommended chilling time for the mixture before molding it into desired shapes?
What is the recommended chilling time for the mixture before molding it into desired shapes?
What is the main purpose of browning the flour in caraway?
What is the main purpose of browning the flour in caraway?
What is the main purpose of using a polvoron molder in this recipe?
What is the main purpose of using a polvoron molder in this recipe?
What is the main purpose of wrapping the mixture with cellophane?
What is the main purpose of wrapping the mixture with cellophane?
Which ingredient needs to be browned before adding it to the mixture?
Which ingredient needs to be browned before adding it to the mixture?
How many cups of all-purpose flour are needed for the recipe?
How many cups of all-purpose flour are needed for the recipe?
What is the weight of 1 bar of butter?
What is the weight of 1 bar of butter?
What ingredient needs to be ground and toasted before adding it to the mixture?
What ingredient needs to be ground and toasted before adding it to the mixture?
How long should the mixture be chilled before molding it into desired shapes?
How long should the mixture be chilled before molding it into desired shapes?
Which unit is responsible for the measurement of ingredients in this recipe?
Which unit is responsible for the measurement of ingredients in this recipe?
What is the weight of 1 cup of all-purpose flour in grams?
What is the weight of 1 cup of all-purpose flour in grams?
What is the total weight of sugar and milk powder needed in this recipe?
What is the total weight of sugar and milk powder needed in this recipe?
What is the weight of 1/4 cup of cashew nuts or peanuts in grams?
What is the weight of 1/4 cup of cashew nuts or peanuts in grams?
What is the total weight of butter needed in this recipe?
What is the total weight of butter needed in this recipe?
Which method of cooking uses direct heat from a flame or electric unit?
Which method of cooking uses direct heat from a flame or electric unit?
Which method of cooking involves immersing the meat in heated deep fat?
Which method of cooking involves immersing the meat in heated deep fat?
Which method of cooking is often quicker and more convenient than boiling or baking?
Which method of cooking is often quicker and more convenient than boiling or baking?
Which method of cooking uses convection to transfer heat from a liquid to food?
Which method of cooking uses convection to transfer heat from a liquid to food?
Which method of cooking is becoming more popular due to its nutritional advantages?
Which method of cooking is becoming more popular due to its nutritional advantages?
Which method of cooking uses dry heat to cook food items submerged in hot oil?
Which method of cooking uses dry heat to cook food items submerged in hot oil?
Which method of cooking uses convection to transfer heat from a liquid to food and is commonly used for cooking eggs, fruit, or fish?
Which method of cooking uses convection to transfer heat from a liquid to food and is commonly used for cooking eggs, fruit, or fish?
Which method of cooking uses direct heat from a flame, electric unit, or glowing coals, and is often used for cooking meat in an uncovered pan?
Which method of cooking uses direct heat from a flame, electric unit, or glowing coals, and is often used for cooking meat in an uncovered pan?
Which method of cooking uses the process of convection and transfers heat from a liquid to food using large amounts of rapidly bubbling liquid?
Which method of cooking uses the process of convection and transfers heat from a liquid to food using large amounts of rapidly bubbling liquid?
Which method of cooking is often quicker and more convenient than equivalent methods such as boiling or baking, and is commonly used for cooking food in a microwave oven?
Which method of cooking is often quicker and more convenient than equivalent methods such as boiling or baking, and is commonly used for cooking food in a microwave oven?
Which cooking method uses direct heat from a flame, electric unit, or glowing coals?
Which cooking method uses direct heat from a flame, electric unit, or glowing coals?
Which cooking method involves cooking food directly under a source of direct heat?
Which cooking method involves cooking food directly under a source of direct heat?
Which cooking method involves cooking food in a microwave oven?
Which cooking method involves cooking food in a microwave oven?
Which moist heat cooking method uses convection to transfer heat from a liquid to food and is commonly used for cooking eggs, fruit, or fish?
Which moist heat cooking method uses convection to transfer heat from a liquid to food and is commonly used for cooking eggs, fruit, or fish?
Which moist heat cooking method uses the process of convection to transfer heat from the steam to the food being cooked?
Which moist heat cooking method uses the process of convection to transfer heat from the steam to the food being cooked?
