1. A recipe for steamed puddings requires 0.030kg self-raising flour per serve.

How much self-

raising flour do you need to produce 45 serves?

1.35 KG

2. You are peeling 5.000kg of fresh prawns. What is the weight of the peeled prawns if the waste
is 34% of the total weight?

3.3 kg

3. You require 2.150 kg prepared carrots for service. The trimming loss for carrots is 14%. What
quantity of raw carrots will you require for preparation?

2.451 kg

4. Indicate the correct order for the steps in the catering cycle which govern how a kitchen is run:

Step 1 Establishing recipe cards -> 2

Step 2 Receiving and storing stock -> 4
Step 3 Constructing preparation lists ->3
Step 4 Planning the menu ->1
Step 5 Producing, plating and serving -> 6
Step 6 Constructing purchase/order lists -> 5

5. What do the individual sections in a kitchen need to do once the menu is written and finalised?
(Answer true or false in space provided)

True or
False
1. Once the menu is constructed it is passed to the various sections so True
that they can cost their dishes to be produced and change recipes
accordingly.
2. Each section can produce preparation checklists based on the menu, True
so that they can organise all of the correct ingredients and service
ware for each service period.
3. These checklists help to improve efficiency and ensure consistency of True
the final product.
4. The checklists vary between sections. True
5. The larder section may need to prepare terrines, oyster garnishes, True
dressings and a range of salads, while the dessert section has to
bake, or make ice cream, fruit garnishes and chocolate filigree.
6. This means that each section needs the same mise en place list for all False
team members.

6. What are the important aspects of WHS to apply before attempting to use or to clean any
commercial equipment?(Tick the correct box indicating true or false)
 True Fals
e
All equipment should have a risk assessment completed for it and appropriate True
SOPs must be developed
Whatever equipment you are using, only do so if you have watched somebody flase
else use it
Staff training must be considered and correct cleaning techniques should be True
taught and practised, including the correct use of the various cleaning chemicals
Equipment must be used safely and efficiently in order to produce professional True
menu items
If you are unsure of how something works, find the manufacturer’s instructions True
or ask someone who knows

7. Connect the correct description with the relevant large equipment

1. Font An energy efficient heat source using a magnetic field to heat the pot or
pan. It produces very little heat and assists greatly in keeping kitchens
cool. ->2
2. Induction A wall-mounted or suspended device with electric or gas-top heat. It is
Stove used to gratinate dishes or glaze dishes for a final shine. ->4
3. Bratt Pan A large, fixed tilt able pot which is used for producing stocks and soups
on a large scale. A lock tab allows for convenient transfer of liquids for
service or storage. ->1
4. Salamander A large, fixed tilt able pan which is used to sauté large volumes of
vegetables, starches or prepared, portioned poultry and meat. It is often
used for browning bones for stocks. ->3

8. Connect the correct description with the relevant equipment used for grilling:

1. Char grill Often use real wood or charcoal for extra flavour. Commercial applications
also use gas or electricity and many come with hoods or lids for even
cooking ->3
2. Griddle plate Japanese BBQ type which uses charcoal underneath grill bars ->5
or solid top
3. BBQ and Japanese griddle plate, used by chefs to cook in front of the customer and
Weber serve them with great flair ->4
4. Teppanyaki Lava rock grill or charcoal is used to heat the grill bars ->1
5. Hibachi Allows for large numbers of steaks to be cooked without any direct exposure
to fire and no fat burn ->2

9. Connect the correct description with the relevant equipment used for cooking processes:

1. Sauteuse A long narrow pot with high walls, handles and a perforated tray insert
which allows whole fish to be inserted and poached with minimum
movement. ->3
2. Sautoir A round, lidded pan with angled or rounded walls. It usually has a long
handle and is used to heat and toss small amounts of food until cooked.
->1
3. Fish poacher These are made from steel, wood or plastic and may come with inserts or
baskets to suspend food above boiling water. ->4
 4. Steamer This has straight sides and a matching lid. A long handle allows for
tossing of food and larger varieties have also a smaller handle opposite for
ease of lifting. ->2

10. The important pieces of information which need to be listed in a Standard Recipe Card (SRC)
include:(Tick the correct answers)

The name of the recipe 

Recipe number
Quantities and specifications of commodities used 
A photo of the dish 
The recipe portion yield 
The preparation time and labour costs
Portion size 
Cost per portion 
The date the card was produced and the version 

11. What needs to be considered in terms of seasonings, herbs and spices when adjusting a
recipe for a large number of serves?(Answer true or false in space provided)

True or False
When you are cooking for large numbers of serves, the amounts may need True
adjusting, not just multiplication.
For example, if you are cooking a stew for 200 serves, you would need more salt True
per portion than if you were cooking 4 serves.
The flavours of herbs and spices intensify as you cook larger amounts and the False
natural salts and meat flavours also intensify.
It is a good idea to add ~⅔ of the required amount initially, taste it after a while, True
then adjust the seasoning if necessary.

12. What is the purpose of a Banquet Analysis Sheet (BAS)?

(Tick the correct box indicating true or false)

True False
Banquet analysis sheets (BAS) are used if you have a number of courses or True
dishes to calculate.
For large functions a BAS is established for each recipe to enable you to calculate False
the requirements for each dish individually.
A BAS enables you to calculate the required ingredients for a range of recipes and True
coordinate your mise en place all at once.
A BAS combines the ingredient requirements for multiple recipes. True

13. In order to obtain the actual food requirements before you can establish the final serving
weights you need to calculate the:

(Answer true or false in space provided)

True or False
Trimming losses True
Storage losses False
Cooking losses True

14. Match the impacts on ordering to the relevant examples:

1. Meat orders If you simply order potatoes you may end up with any variety, some of
which may not be suitable for what you are trying to cook as they may be
too waxy or floury. ->2
2. Vegetable Washed potatoes might cost $5 more than brushed potatoes, but it might
orders take your kitchenhand 1 hour to prepare all of the potatoes. If your
kitchenhand earns $10 per hour, then it is more cost-effective to purchase
washed potatoes, even though they are more expensive.->3
3. Staff costs If you order a leg of lamb you would need to specify whether you want it
butt-on or butt-off, meaning with the chump attached or removed. The
Handbook of Australian Meats provides standards for the different cuts of
meat, which can be useful when purchasing. -> 1

15. The correct procedures which must be followed when receiving stock from a supplier include:

(Tick the correct box indicating true or false)

True False
As the stock arrives it must be checked off against the requisition order or True
delivery docket.
Checking deliveries according to the purchasing specifications ensures that the True
correct items, quantities and qualities have been received.
Any variations must be highlighted at this point to avoid problems later. False
If you inform the supplier by telephone that the quality is insufficient, or the True
weight is incorrect, they can send a representative to verify it and compensate
you on the next delivery.
Store stock promptly: perishables first – dry goods last. True

16. What is the general procedure for organising preparation checklists? The following statements
are:

(Answer true or false in space provided)

True or False
The preparation checklist is prepared based on the menu and SRCs. False
The preparation checklist is prepared based on the expected numbers of True
customers.
At the end of the shift the preparation checklist will be reviewed to check True
whether it was efficient for the shift.
The partie chef or supervisor would check all stock requirements for the next True
shift after service.
The preparation checklist lists all required jobs for the day or shift. True
The preparation checklist requirements are communicated to each team True
member at the start of the shift.
17. Quality control of food during preparation, before service and during service would typically
include:(Tick the correct box indicating true or false)

True Fals
e
Using a SRC will enable consistent production of recipes. True
Most kitchens will have a final tasting session just before service. True
In many service instances, wait staff will rearrange food items which are likely True
to move when a dish is served.
The Head Chef will go to each section and taste key items such as soup, True
sauces and dressings.
Based on the Head Chef’s feedback final adjustments are made and then True
service can begin.
During service the Head Chef will often be on the pass and check all the food Fals
as it comes to the pass before it is served to the customers. e
Wait staff may wipe off any finger marks, ask for a missing garnish or ensure True
that the accompaniments are ready for the various main courses.

18. Being part of a team and supporting other team members raises the whole team’s productivity
level and in a practical situation requires communication and organisation. This would include
the following aspects:(Answer true or false in space provided)

True or False
One of the most important aspects of organisation is establishing systems. True
Establishing a preparation list for the daily tasks is imperative, especially in the True
beginning of your career.
List all the jobs that you need to do and check it with your supervisor, then prioritise True
the list and cross items off as you complete them.
It may be necessary to communicate with other sections to ensure that preparation True
and presentation requirements for dishes are uniform.
As you complete your mise en place you should place it on your service bench in True
readiness for production.
Once your list is complete, take a break then double check the list before service to True
make sure nothing has been missed.
Working independently for yourself rather than as part of a team will make your job True
easier.

19. What is the purpose of a workflow plan? How should a workflow plan be written effectively?
The following statements are:(Answer true or false in space provided)

True or False
Workflow plans are often fairly logical, e.g. you peel the onion before you cut it. True
Workflow plans are used in a variety of instances in the workplace, e.g. the True
method of production for a recipe.
Preparation tasks should be listed in order from least important to most True
important.
As recipes become more elaborate or the number of tasks increases, the True
workflow becomes increasingly important for managing the allocated time
correctly.
A workflow plan is a set of instructions given by the chef, which lists all tasks True
required to be done in a particular order.

20. Impacts on and examples of communication during service in an à la carte operation include:
(Tick the correct box indicating true or false)

True False
Orders come in at random and need to be clearly communicated True
Plates and cutlery will need to be washed after service to avoid excessive noise True
levels
Each section completes their part of the dish and needs to talk to each other to False
ensure that all meals are finished together for each table
To maintain efficient workflow, work and service areas should be cleaned up True
after and not during service
Wait staff need to call away meals as various courses are finished False

21. How should you deal with orders for special dietary requirements for customers? Why is
knowledge of your menu and how to cook the individual dishes important?(Answer true or false
in space provided)

True or False
It is important for chefs to see the occasion as an opportunity to showcase their True
skills and quick thinking rather than yelling at the wait staff.
It is extremely important to treat your customer with respect and to serve them True
food that they want and are capable of eating, not least because they are paying
you.
In order to avoid stressful situations, special requests should be politely refused True
during busy periods.
Knowing your menu and how to cook the dishes will mean that you use the True
correct recipes for each item and how menu items need to be adjusted for
special requests.
It is essential that you understand why the dish uses a specific cookery method True
and also how to apply this method correctly.

22. What is the importance of being organised for service and working as part of the team? What
are the potential risks associated with insufficient preparation?(Answer true or false in space
provided)

True or False
If you are organised then you will be better able to cope with the pressure and True
pace of the service period.
During busy periods it is essential that service flows quickly and efficiently which True
means that quality standards are not as important.
Always remember your own professional standards – just because the meal in a False
club bistro is cheap doesn’t mean you can serve it with sauce spilt all over the
rim.
Even when it is busy you must take time to ensure that the food is cooked and True
presented correctly.
It is important that all chefs work independently rather than as a team to create a False
better and less stressful work environment for themselves.
When the pressure is on, some chefs use too many shortcuts which not only True
affect quality but it can also cause WHS problems.

23. Common tasks which are part of the end of service procedures in a kitchen include:(Tick the
correct box indicating true or false)

True False
Remove all items from bain-marie and incorporate them into staff meals. True
Transfer leftover food to appropriate storage containers, label them with True
information about contents, date and your name and place in the cold-room.
Record temperature data and sign off HACCP sheets. True
Clean and sanitise benchtops and stovetop areas True
Remove waste to outside bin. True
Check preparation required for next shift/day and move frozen items to kitchen True
sinks for thawing.

24. What is the purpose of a debrief session after service? What should a brief include?(Answer
true or false in space provided)

True or False
The debrief session is a chance for supervisors to discuss with the HR manager False
how staff performed during the day or shift.
The debrief session may include the front-of-house staff, because they are an True
essential part of the team, especially when discussing communication.
Debrief sessions are perfect for developing better processes and improvements. True
Staff at all levels can provide input on areas such as efficiency, errors, equipment True
needs, commodity needs, communication, etc.
Because Hospitality is a team-based work environment, it is essential to nurture a False
positive work environment where everyone feels that they contribute positively to
the team.
If there is a problem with an individual, the supervisor or Head Chef should deal False
with it in front of all other team members.

25. The following statements for using dry cookery methods for vegetables are:(Answer true or
false in space provided)

True or False
Although grilled vegetables are not served very often, grill marks can be used as True
a decoration for capsicum, eggplant, zucchini, asparagus and tomatoes.
Grilled vegetables can be combined with vinaigrette and feta cheese for an False
interesting accompaniment to a meal.
Some vegetables are pre-cooked and then grilled for additional flavour. True
If vegetables are high in moisture, they are often coated before they are deep- False
fried, as this retains the inherent moisture and shape.
Vegetables can be coated using crumbs or batter, before deep-frying. True
If vegetables are battered or crumbed the item is directly drawn through egg and False
crumbs or batter without coating in flour.
26. Identify the cookery methods which use shallow-frying technique:(Tick the correct answers)

Stir-frying √
Deep-frying √
Pan-frying √
Shallow-poaching
Cooking on a flat grill
Sautéing
27. The following statements relating to the cookery method of roasting are:(Answer true or false in
space provided)

True or False
For the purpose of roasting, food is exposed to indirect heat in the oven or turned True
over stovetop flame.
Slow-roasting allows more time for the collagen and other connective tissue to be True
broken down inside the meat.
Low temperatures and long cooking times increase the amount of cooking loss. False
Kangaroo and other roasted game should be cooked fairly underdone, as there is False
very little internal fat and the meat dries out quickly.
Roasting is a popular method of cookery for potatoes, pumpkins, onions, fennel, False
carrots, parsnips and other root and bulb vegetables.
Always double check the degree of doneness with a thermometer, especially for True
poultry, as it is can harbour Salmonella and must not be served undercooked or raw.

28. Connect the type of diet to the dietary requirements:

1. Coeliac Cannot digest this type of sugar contained in dairy products. Ensure that no
disease cheese is used on sandwiches. ->4
2. Low-fat diet Main food intake from grains, vegetables and fruit. Low-fat options for
spreads. ->3
3. Diabetes No gluten products can be used. Use gluten-free bread and avoid all cross-
contamination, including your equipment. ->1
4. Lactose Use low-fat spreads such as fresh low-fat cheese, toppings which are low in
intolerant fat and easily digestible. Watch out for hidden fats such as fat in salami or
chicken skin. ->2

29. Connect the type of religious diet to the dietary requirements:

1. Islam Kosher meals, separation of dairy and meat products. ->4

2. Hinduism No pork products or any alcohol-based products, e.g. Cumberland sauce
containing Port. ->1
3. Judaism Healthy diets with vegetarianism as preferred option. Abstinence of any
stimulants such as tea, coffee or alcohol. ->2
4. Seventh Day Mostly vegetarian with some forbidden meat products such as pork and fowl.
Adventist ->3

30. The following are pre-service requirements to ensure effective kitchen routine and timely
service of food:(Answer true or false in space provided)

True or False
Knowledge of the menu and how the dishes should be presented. True
Clean equipment and utensils are ready at the service stations. True
Clean and undamaged underplates are heated or chilled as required. True
Samples of each dish have been prepared to brief service staff with. False
Garnish mise en place – clearly labelled and dated. True
Herbs washed and cut to size if required. True
Bain-marie and station mise en place, including utensils. False

31. Connect the commodities to their possible menu uses in order to avoid waste and enhance
profits:

1. Seafood trimmings Cocktail drums ->5

2. Seafood off-cuts Skewers, kebabs ->4
3. Chicken wings Farces, quenelles ->2
4. Chicken off-cuts Farces, skewers, ragouts ->1
5. Meat trimmings Goujons ->3

32. Match the sauce classification to the correct menu examples:

1. Reduction-based Béchamel, veloute ->2

sauces
2. Roux-based Mayonnaise, Hollandaise and Béarnaise ->3
sauces
3. Emulsion based Tomato sauce, peanut sauce, apple sauce, dipping sauces ->4
sauces
4. Miscellaneous Beurre blanc, beurre rouge, modern demi-glace and jus ->1
sauces

33. Connect the preparation steps for a jus in correct order:

Step 1 Add the mirepoix approximately ½ hour before roasting is finished ->6
Step 2 Reduce the roasting juices until they form a layer in the pan ->3
Step 3 Season the meat and place on a trivet (preferably bones) ->1
Step 4 Degrease then release the sediment using cold stock. Simmer for approximately 1 hour to
intensify the flavour ->4
Step 5 Thicken with arrowroot if desired then strain through a fine chinois and label appropriately
->7
Step 6 Roast and turn every 15-20 minutes ->5
Step 7 Remove the meat and rest ->2

34. Which of the following statements relating to the nutritional importance of vegetables are true?
(Tick the correct box indicating true or false)

True False
Light, temperature, air and water can affect the retention of vitamins in True
vegetables, which is an important consideration when purchasing, storing and
preparing vegetables.
Vitamin levels in fruit and vegetables develop after harvesting. False
Storing peeled and cut vegetables in water in a cold-room will keep them fresh True
for longer.
Minerals, or trace elements, are other essential nutrients obtained from True
vegetables and fruit.
Pulses are an important source of proteins. True
The main mineral elements needed by the body are sodium, potassium, iron, True
zinc, calcium, magnesium and phosphorus.

35. Suitable ingredient combinations to prepare nutritionally balanced meals for vegetarians
include:(Tick the correct answers)

Cereals and desserts √

Cereals and legumes √
Cereals and milk products (not for vegans) √
Cereals and nuts √
Legumes and nuts √
Soups and milk products √

36. Connect the method of cookery to the relevant group of suitable vegetables:

1. Steaming Eggplant, potatoes ->2

2. Grilling Beans, snow peas, asparagus, sweet potatoes, potatoes ->3
3. Stewing Blanched vegetables, stir-fry, shaped and blanched vegetables ->5
4. Baking Onions, eggplant, zucchini, capsicum, tomatoes ->4
5. Shallow- Asparagus, mushrooms, potatoes ->1
frying

37. Connect the following farinaceous foods to the appropriate ratios of commodity to liquid:

1. Couscous 1:5 ->3

2. Polenta 1:1 or 1:1.5 ->1
3. Semolina 1:3 ->2

38. The following are suitable accompaniments and sauces which would be typically served with
egg dishes:(Tick the correct box indicating true or false)

True False
At breakfast, grilled tomatoes, bacon, baked beans, sausages and mushrooms True
go well with eggs for a typical English breakfast.
Various sauces are also common with tomato sauce popular for cooked True
breakfast, cold emulsion sauces for omelettes and Mornay sauce is a must for
eggs Benedict.
Eggs are most popular for breakfast and go well with bread in any form, from True
traditional toast to sourdough and little soldiers for soft boiled eggs.
Spinach, fresh vegetables and fried potatoes are perfect for adding colour and False
extra texture.
Suitable accompaniments depend on the establishment and price. True

39. Connect each portion cut or application to the correct description:

1. Suprême The drumstick is frenched and the top knuckle trimmed for presentation
->4
2. Leg Preparation of a whole chicken into ten pieces. Although trimmed, there are
some bones left in, which allow for more flavour and moisture. The carcass
is used for stocks and jus ->1
3. Thigh Literally translated as “the best”. Remove the breast with only the wing
bone attached. French the wing bone ->6
4. Drumstick This method of presentation has a couple of approaches resulting in a
boned and stuffed leg and thigh of poultry. It can be used for buffets or as a
hot dish ->5
5. Sauté cuts A fully boned bird filled with stuffing or seasoning. The wing bones and
drumstick bones may be left in ->7
6. Ballotine Separate the leg from the carcass through the natural joint. Ensure removal
of the oyster to ensure eating quality and minimise waste ->2
7. Galantine Separate the thigh by cutting through the line of fat between thigh and
drumstick. Trim the knuckle ends ->3

40. Connect the method of cookery suitable to various poultry and feathered game to the relevant
descriptions:

1. Steaming Use whole birds, breast and thigh. Submerge the chicken in stock and
aromats. Once cooked, remove and cool. Store in the cold-room in the
cooled chicken stock to retain optimum flavour. ->3
2. Shallow Suitable for prepared chicken pieces, suprêmes and portioned game birds.
poaching Place the chicken or breast on top of vegetables and/or herbs into a
steamer basket. Add herbs and spices to the cooking liquid to impart extra
flavour and aromas. ->2
3. Deep Use breast fillet. Butter a pan and sprinkle with diced onion. Place the
poaching chicken breast on top and add white wine, sherry or stock. Poach at
simmering temperature covered with a lid or cartouche and use the
poaching liquid for the sauce. ->1

41. Connect the type of yeast products to the correct descriptions:

1.Savarins This mixture is a savarin paste with added currants. The mixture is placed
into greased dariole moulds and once proven, they are baked. As the name
implies, the finished baba are soaked in a stock syrup containing rum, then
garnished with cream and fresh fruit. ->2
2. Baba au rhum Is piped into barquette moulds, proven and baked, then soaked in syrup.
After baking an incision is made into the top it is opened and filled with
cream. Fruit garnish is then added. ->4
3. Marignan Is a classical French breakfast speciality. It is a rich yeast dough with a
high content of eggs and butter. It can be produced as a loaf, rolls or the
classical brioche à tête (Parisienne) fluted mould shape with a topknot. It is
often filled, or served with an entrée such as chicken liver pâté. ->1
4. Brioche Is made from a rich yeast paste containing a high proportion of butter and a
mixture of equal amounts of egg and milk. The finished goods are soaked
in stock syrup. When plated they are garnished with Chantilly cream and
fresh fruit or compote. ->3

42. Connect the crème to the appropriate description:

1. Crème A “reversed cream” containing liquid (milk, stock, cream) and egg which
Chantilly sets after cooking and is then turned out, such as Crème Caramel. Royale
is another term used for this type of cream ->4
2. Crème à Also referred to as Bavarian Cream. It uses English custard, gelatine and
l’Anglaise whipped cream. For a cheaper or lighter version replace half of the cream
with whipped egg white ->7
3. Butter Cream whipped dairy cream with sugar and vanilla ->1
4. Crème a mixture of crème pâtissière and whipped cream used for flavoursome
Renversée fillings as in profiteroles or bee sting cake ->5
5. Crème This is a mixture of Anglaise and butter. Variations such as Italian butter
Pâtissière cream or icing can be substituted ->3
6. Crème A mixture of egg yolks, sugar and milk thickened by the egg. Also referred
Bavarois to as English custard ->2
7. Crème Pastry or confectioner’s cream that can be set with flour. Modern recipes
Diplomat substitute pure starch as it does not interfere with the flavour ->6

43. The following statements relating to cleaning procedures and maintaining a tidy workplace are:

(Tick the correct box indicating true or false)

True False
Cleaning is the process of keeping your kitchen in a tidy and hygienic state. True
Because a kitchen is a busy environment, you should only clean your workstation True
after each service period.
Cleaning is essential for preventing contamination and for keeping your True
expensive equipment in good condition.
Cleaning is the removal of unwanted dirt, soil and other elements from True
preparation surfaces, knives, benches, floors, equipment and all other areas of
food premises
Sanitising refers to the reduction of the number of bacteria present on these False
surfaces through the use of chemicals, heat, or a combination of both
You should always try to keep your kitchen, storage areas and work spaces as True
clean and tidy as possible
Cleaning work and storage areas and maintaining a clean workplace not only True
helps you maintain a hygienic workplace, but also an efficient and well-organised
one.
44. You work at Hotel Futura as a chef. For a seminar the hotel offers the food choices outlined in
the table below. Which menu adjustments and points of care would be required for each course
for guests requiring gluten free meals?
Breakfast Morning Tea Lunch Afternoon Tea Dinner
Poached Eggs Assorted Pork Piccata, Mini Danish, Caesar Salad
on sour dough sweet muffins mushroom assorted tea Sole fillets with beurre
with ham and risotto, sandwiches blanc, steamed
spinach Ratatouille asparagus

Tropical Fruit Chocolate Raspberry

Salad Mille Feuille

Adjustments
Breakfast Morning Tea Lunch Afternoon Tea Dinner
Poached eggs Assorted Pork picata Mini Danish, Caesar Salad
on gluten free sweet gluten mushroom assorted tea Sole fillets with beurre
toast with ham free muffins risotto, Sandwiches on blanc, steamed
and spinach Ratatouille gluten gluten free asparagus with gluten
free toast free croutons

Tropical salad Chocolate Raspberry

Mille Feuille gluten free