Continental (CDP) – Certification Test

Name: OJE Score:

Date:

Maximum Score: Passing Score (90%):

1. List ingredients used for making Peri-Peri chicken ? (4 marks)

2. Name the pasta options available in the menu. (5 marks)

3. Name all ingredients which are used for making creamy mushroom Florentine? (3marks)

4. __ tablet of Suma Tab is used in __ 10 liters of water to sanitize (3 marks)

CDP 2018
5. What should be the temperature of: (3 marks)

6. How many portions of basmati rice can be taken out from one batch? (1 mark)

7. What are the garnishes of the following items: Chef to write name (3 marks)

a.

b.

c.

8. What is the recipe and procedure of cooking 1 kg. Rice? (4 marks)

9. What is the procedure of making _mac and cheese _? (1 mark)

10. Which chemical used for sanitizing table top? (1 marks)

CDP 2018
11. What is the cut size of following ingredients! (5 marks)

12.What is the shelf life of the products listed below: (8 marks)

• Pasta (Cooked) –

• Grilled Chicken (Cooked) –

• Cut Vegetables –

• Paneer in Chiller --

• Fresh Cream at station –

• Thawed Chicken –

• Thawed / Freshly made sauce –

13. Write down the receiving guideline for vegetables. (4 marks)

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14. What should be the ideal temperature of under counter chiller / walk in chiller / Deep
Freezer. (3 marks)
➢ Under counter chiller →
➢ Walk in chiller →
➢ Deep Freezer →
15. For how many seconds you have wash hands and which sanitizer is used? (2marks)

CDP 2018
16.Kitchen staff always must wear safe shoes while working in kitchen? (1 marks)

True: ___ False: ________

17. What is Danger Zone Temperature range? (1 mark)

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18. Can we thaw frozen chicken at room temperature! (1 mark)

True: ______ False: ___ ____

# Passing % for test is 90%

# Trainee can write test in their preference language and must be able to explain to Chef

CDP 2018