Oral Questions
Questions
1. Explain, using an example, how you determine the cooking equipment required for a nominated
menu item.
2. What safety rules apply to the use of cooking equipment in a commercial kitchen?
Commercial Kitchen Deep Fryers
The Do's and Don'ts of Commercial Cooking Equipment Safety
Risks:
+ Burns injury and scalds from contact with fryer
+ Fire/flames
Don’t:
+ Never exceed manufacturer’s recommended limits. Don’t overfill containers.
+ Do not move containers while holding hot oil.
+ Avoid spilling grease while changing or filtering the grease.
+ Never splash water or hot oil
Do:
+ Allow oil to cool before handling.
+ Fully train staff in regards to use and maintenance of the deep fryer.
+ Be aware of correct fat levels.
+ Be aware of correct temperatures and make sure the oil doesn’t overheat.
+ Clean nearby greasy surfaces with warm, soapy water. (You can use salt to clean spilled
grease that’s been sitting.)
+ Immediately turn off the heat source in case of emergency.
+ Smother flame with a fire blanket or fire extinguisher in the event of a fire.
+ Use proper protective equipment while operating the deep fat fryer (aprons, gloves, etc.).
3. Identify one piece of commercial cooking equipment and describe how to clean it, and how it
should stored for ready for future use.
Hack #1: Clean Your Microwave with Vinegar
To clean a microwave with vinegar, mix two tablespoons of white vinegar with two cups of water in a
microwave-safe bowl or large glass measuring cup. If you’re not a fan of the scent of white
vinegar, you can add a few drops of your favorite essential oil to cover the smell.
Microwave the mixture on high for five minutes. It might boil over slightly, but that’s okay; you want it
to get as steamy as possible inside the microwave to soften any stubborn grease and grime.
Wait at least 10 minutes before opening the microwave door. The bowl, its contents, and the steam
might still be hot even after this time has passed, so be extremely cautious.
Remove the glass plate and turntable from your microwave and wipe them down using a clean rag.
Be extra careful when handling the plate since it’s likely slippery when wet.
Wipe down the microwave’s interior—including the sides, door, top, and bottom—using a soft rag or
paper towels. Make sure not to get any liquid in the vents since that could cause mechanical
issues in the future. If you still see stains in your microwave, dip a sponge into the residual
water/vinegar solution and gently scrub.
Finally, replace the turntable and glass plate, and voila! You have a clean microwave once more.
Questions
4. Name five wet cooking methods.
The wet cooking methods used in the kitchen can be adjusted to fit a variety of foods and produce a
variety of outcomes. In most moist-heat cooking methods, liquid or steam is used. Liquids such as broth
and wine, in addition to water, can be used to add flavor to the cooking process. You can make sauce or
stock with the leftover liquids from these cooking operations.
If you’re starting as a prep cook or want to see how many you know, we listed the most popular methods
below to get you started.
Poaching
Poaching takes place in a modest amount of water at a temperature of 160°F to 180°F. The water heats,
with tiny bubbles emerging on the surface and around the pan’s sides. Poaching delicate foods like eggs,
poultry, fish, and fruit is a wonderful way to maintain their structure without sacrificing flavor.
Simmering
Simmering is the process of heating a liquid to just below boiling temperature when wet cooking food.
Temperatures for simmering range from 185°F to 205°F, or when the liquid you’re cooking with is gently
bubbling.
Braising
Braising is cooking vast chunks of meat in a covered dish with a small amount of liquid. Wine, stock, or
the meat’s juices are frequently used as braising liquids.
Stewing
Stewing is similar to simmering in that the liquid is heated until small, fast-moving bubbles emerge. The
main difference between stewing and simmering is that stewing uses a significantly smaller amount of
liquid, retained and served as a sauce with the food. Stewing is an excellent method for softening tough
meat cuts or fibrous veggies.
Boiling
The cooking method in boiling water or other water-based liquids is known as boiling (e.g., stock, milk).
Boiling water is 212°F or when the liquid you’re cooking with has quick and aggressive bubbles. Items
that can tolerate extreme agitation, such as pasta or vegetables, are frequently cooked with this method.
Parboiling
Parboiling is the process of partially cooking foods such as potatoes, carrots, or rice in boiling water until
they are done. By parboiling a food guarantees that the various components, which often take longer to
cook, are finished at the same rate as other ingredients in the dish.
Blanching
Blanching is cooking food in rapidly boiling water for a brief period and then cooling it in an ice bath to
stop the cooking. This method is commonly used to partially cook something or retain or improve color
before continuing with another way of cooking (e.g., sauteing, grilling).
Steaming
Steaming is transferring heat from vaporized water or other liquids to food, resulting in cooking.
5. Identify two dishes that could be cooked using a wet cooking method and describe how each
dish would be prepared.
Simmering
Simmering is the process of heating a liquid to just below boiling temperature when wet cooking food.
Temperatures for simmering range from 185°F to 205°F, or when the liquid you’re cooking with is gently
bubbling.
Braising
Braising is cooking vast chunks of meat in a covered dish with a small amount of liquid. Wine, stock, or
the meat’s juices are frequently used as braising liquids.
6. Describe a problem involved with cooking a wet dish: how did you identify the problem and how
did you resolve it?
You boil when you should simmer.
Result: A hurried-up dish that’s cloudy, tough, or dry
This is one of the most common kitchen errors. First, let’s clarify what we mean by simmering: A
bubble breaks the surface of the liquid every second or two. More vigorous bubbling than that
means you've got a boil going. And the difference between the two can ruin a dish.
Questions
7. Why is it important to appropriately coordinate the production of menu items when cooking in a
commercial kitchen?
In food production and operations, planning of menu is an important task. If the chef plans the menu
in advance, it is easy to deliver ready food items on time. A ready menu can help organize the
food preparation and ensures the chef cooks not only tasty but also healthy and nutritious food.
It also helps in reducing wastage of food items and cooking fuel resources, and thus saves
money.
8. Why is communication with waiting staff important when cooking in a commercial kitchen?
9. Give the names of the dry cooking methods you know of.
Roasting and Baking
Broiling and Grilling
Broiling is another dry heat cooking method that relies on heat being conducted through the air. Because
air is a relatively poor conductor of heat, broiling, and grilling require the food to be quite close to the heat
source, which in this case is likely to be an open flame. Thus the surface of the food cooks very quickly,
making this type of cooking ideal for poultry, fish and the tenderest cuts of meat.
Deep Frying
Questions
10. Identify two dishes that could be cooked using a dry cooking method and describe how each
dish would be prepared
Roasting and Baking
The words roasting and baking are largely synonymous since they both describe a method of
cooking an item by enveloping it in hot, dry air. This typically happens inside an oven and at
temperatures of at least 300 F.
This technique cooks food fairly evenly since all of the food's surfaces are exposed to heat. This
differs from pan-searing, for instance, where the surface that touches the hot pan gets much
hotter than the side that faces up. Roasting and baking both require that the food be cooked
uncovered when used as a dry heat cooking method so that it's the hot, dry air that delivers
the heat, not the steam from the food.
Despite these similarities, roasting and baking can mean slightly different things depending on
who you ask. Some chefs use the word "baking" only when speaking of bread, pastry and
other bakery items. Some may use the word "roasting" only when referring to meats, poultry,
and vegetables, but use the term "baking" for fish and other seafood.
11. Why it important to identify problems with dishes as soon as possible and then effectively address
them?
12. What factors do you take into account when coordinating the production of menu items in a
commercial kitchen?
Your guests
Production and service capabilities
Availability of ingredients
Food cost
Questions
13. Describe how you communicate with waiting staff regarding meals being produced in the
kitchen: give me an example of what you would say if there was a delay for meals for a
certain table.
Questions
1. Give an example of ‘biological’ food safety hazards, physical’ food safety
hazards and ‘chemical’ food safety hazards which may exist in the workplace.
Biological hazards are characterized by the contamination of food by
microorganisms. Found in the air, food, water, animals, and in the human body,
these incredibly tiny organisms are not inherently unsafe – many provide
benefits to our anatomy.
Some chemical hazards include naturally occurring chemicals, such as
mycotoxins, intentionally added chemicals, including the preservative sodium
nitrate, and unintentionally added chemicals, like pesticides.
Physical hazards are foreign objects that are found in food products. They are
either naturally found in the specific item, such as stems in fruit, or not normally
part of the food item, such as hair or plastic.
Questions
2. Would you do to check your own work area in order to identify food safety hazards/risks?
3. What personal hygiene practices would you implement at work to
ensure/maintain food safety?
4. What requirements/standards apply to clothing worn in food areas?
Personal protective equipment, commonly referred to as "PPE", is equipment worn to minimize
exposure to hazards that cause serious workplace injuries and illnesses. These injuries and
illnesses may result from contact with chemical, radiological, physical, electrical, mechanical, or
other workplace hazards. Personal protective equipment may include items such as gloves, safety
glasses and shoes, earplugs or muffs, hard hats, respirators, or coveralls, vests and full body suits.
Questions
5. Identify four actions you could take in the workplace to protect against cross contamination.
2. Keep Toxic Chemicals away from Food
Keep toxic chemicals and cleaning products away from food. Never put hazardous substances
above food.
3. Floor Level storage is a no-go
Do not store boxes on the floor, but on a raised platform or shelf. The floor is a source of
bacteria. According to the 2009 FDA Food Code, all foods in a commercial kitchen must
be stored at least 6 inches above the floor.
4. A well looked after Storage Space goes a long way
Make sure the storage space and products are clean and hygienic. You should be able to close
the storage area to keep it dry and safe from pests.
5. Use the FIFO system
FIFO stands for First-In First-Out. It is a system for facilitating stock storage. Products with the
earliest best before date should be placed at the front of the storage area, whereas
products with the furthest dates can be kept at the back. In using a FIFO food storage
system, you ensure that food with the soonest BB dates are used first. This system
maximizes freshness and minimizes waste.
7. Stick it with a Label
When food is prepared, remember to add preparation date to dish. It's best if you use stickers
here with components such as date, dish name, date of prep.
6. What enterprise guidelines apply to the handling and storing of foodstuffs?
CLEAN
Handwashing for Food Safety
Wash hands and surfaces often
Wash your hands with warm water and soap for at least 20 seconds before and after handling food
and after using the bathroom, changing diapers, and handling pets.
Wash your cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing
each food item.
Consider using paper towels to clean up kitchen surfaces. If you use cloth towels, launder them often
in the hot cycle.
Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that
are not eaten. Scrub firm produce with a clean produce brush.
With canned goods, remember to clean lids before opening.
SEPARATE
Separate raw meats from other foods
Separate raw meat, poultry, seafood, and eggs from other foods in your grocery shopping cart,
grocery bags, and refrigerator.
Use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
Never place cooked food on a plate that previously held raw meat, poultry, seafood, or eggs unless
the plate has been washed in hot, soapy water.
Don’t reuse marinades used on raw foods unless you bring them to a boil first.
COOK
Cook to the right temperature
Color and texture are unreliable indicators of safety. Using a food thermometer is the only way to
ensure the safety of meat, poultry, seafood, and egg products for all cooking methods. These foods
must be cooked to a safe minimum internal temperature to destroy any harmful bacteria.
Cook eggs until the yolk and white are firm. Only use recipes in which eggs are cooked or heated
thoroughly.
When cooking in a microwave oven, cover food, stir, and rotate for even cooking. If there is no
turntable, rotate the dish by hand once or twice during cooking. Always allow standing time, which
completes the cooking, before checking the internal temperature with a food thermometer.
Bring sauces, soups and gravy to a boil when reheating.
CHILL
Refrigerate foods promptly
Use an appliance thermometer to be sure the temperature is consistently 40° F or below and the
freezer temperature is 0° F or below.
Refrigerate or freeze meat, poultry, eggs, seafood, and other perishables within 2 hours of cooking or
purchasing. Refrigerate within 1 hour if the temperature outside is above 90° F.
Never thaw food at room temperature, such as on the counter top. There are three safe ways to
defrost food: in the refrigerator, in cold water, and in the microwave. Food thawed in cold water or in
the microwave should be cooked immediately.
Always marinate food in the refrigerator.
Divide large amounts of leftovers into shallow containers for quicker cooling in the refrigerator.
7. How would you store raw meat and cooked meat to protect it from contamination and maintain
its quality?
Uncured, raw meat generally lasts safely for around three days in the refrigerator. If you plan to
keep uncooked meat longer, freezing it is your best bet. Seal the meat in an airtight package
before freezing. Then, it can usually be frozen for at least several months.
Safe freezing and refrigeration time also depends on the storage temperature. Keep your freezer as
close to 0°F (-17.8°C) as possible. This helps retain nutrients and keep food fresh. Keep your
refrigerator at around 34°F (1.1°C), just above freezing, to effectively prolong the shelf life of
foods.
Questions
8. In what temperature range would you store meat, fish, chicken and dairy products to
optimise food safety?
Fresh Meats, Poultry, and Seafood
These items are the most difficult to store and the most expensive food items sold by the
restaurant. When storing meats, poultry, and seafood items, remember the critical
control point.
Critical Control Point -A critical control point is defined as a step at which control can be
applied and is essential to prevent or eliminate a food safety hazard or reduce it to an
acceptable level.
Keep foods 4°C (39°F) or colder, the safe temperature for refrigerated storage.
9. How can you determine the requirements of a workplace food safety program?
HACCP (Hazard analysis control point) is an internationally recognised system used to identify and
manage risk. The principles of HACCP are:
hazard analysis
identifying critical control points
establishing critical limits
monitoring
taking corrective action
keeping records
verifying results.
10. Why is it necessary/important for you to identify food safety risks/hazards in your personal work
space?
Questions
11. You have identified meat in your workplace which has been contaminated in some way:
what action would you take in relation to this?
12. What are/may be workplace requirements for reporting identified food safety risks?
Risk assessment plays a central role in the operations of food companies. Risks companies must
address include the following: food safety, food quality, personal health and safety, adverse
environmental effects, biosecurity, information security and financial.
13. What records need to be competed at work in order to document food safety activities?
Which of the Recording Forms provided in Safe Catering should be used? The records provided
in this manual, if correctly used, will help you to meet and support the requirements of a Food
Safety Management Plan based on the HACCP principles and demonstrate it is working
effectively. When following Safe Catering the following Monitoring Records are provided and
can be used: Monitoring Record Purpose
SC1 – Food Delivery Record -To record the monitoring of incoming deliveries
SC2 – Fridge/Cold room/Display Chill -To record the monitoring of the chill, refrigerator, cold
Temperature Records display, units (and possibly the function of your freezer/s)
SC3 – Cooking/Cooling/Reheating Records -To record cooking, cooling and reheating
temperatures
SC4 – Hot Hold/Display Records -To record hot holding temperatures
SC5 – Hygiene Inspection Checklist -To record your own checks of your premises
SC6 – Hygiene Training Records -To record training of your staff
SC7 – Fitness to Work Assessment Form- To record assessment of fitness to work
SC8 – All-in-one Record -To use as an alternative to SC1-4
SC9 – Customer Delivery Record -To record monitoring of food deliveries to customers
