POSSIBLE QUESTIONS AND ANSWERS

(Cookery NCII Assessment)

1.What are the 2 common kitchen ingredients that can be used to put out a top range grease fire?

Ans: Baking soda & salt

2.What is moist cooking method?

Ans: refers to various methods for cooking food with, or in, any type of liquid—whether it's steam,
water, stock, wine or something else.

Example: Poaching, simmering, boiling and steaming

3.What is mise en place?

Ans: is a French culinary phrase which means "putting in place" or "gather". It refers to the setup
required before cooking.

- preparing all ingredients for a particular dish.

4.What is fat flour ratio when preparing a roux?

Ans: To make a roux, the correct ratio of flour to oil is equal parts (1:1 ration).

For example, If you use 1/2 cup of flour, use 1/2 cup of oil.

5.What is hollandaise sauce made of?

Ans: Lemon juice, eggyolk and clarified butter

6.Part of poultry that is described as “ white meat”.

Ans: Chicken Breast

7.How do you determine the freshness of a meat?

Ans: Here’s what to look for when have the meat in front of you:

1. Colour - Red meat like lamb or beef should be bright red- that means it’s the freshest. If it turns a bit
purple, it’s still ok but means it’s been exposed to some oxygen.

2. Texture - Press the meat firmly with your finger- if it springs back nicely, it is fresh; if not, it is most
likely old because it is losing its firmness.

3. Smell - It shouldn’t smell like anything like bleach, ammonia or anything foul.

8. What is the standard doneness required for beef?

Ans: Use a food thermometer. However, in the absence if it, insert a pointed object, like carving fork.
Dripping of juice or redness indicates that meat is still raw.

Medium doneness has internal temperature about 145-degree Fahrenheit.

9. Is it necessary to rinse off the detergent when sanitizing an area?

Ans: Yes, the detergent must be thoroughly rinse from the area

10. It is a salad that has apple, walnuts, celery and a mayonnaise-based dressing.

Ans: WALDORF SALAD

11.What sandwich has at least 3 slices or four slices of bread?

Ans: clubhouse sandwich

14.What do you call the bite-sized decorative open-faced sandwich?

Ans: Canape

16.What condition contribute to the multiple increase of bacteria?

Answer: FATTOM

17.Types of soup

Ans: Clear Soup & Thick Soup

18. What are the 5 mother sauces?

Ans: Bechamel, Veloute, Espagnole, Hollandaise, Sauce Tomat

19. What are the two methods of Cooking?

Ans: Dry Heat Methods & Moist Heat Methods

20. What are the Courses of Meals?

Ans: Appetizer, Soup, Salad, Main Course/ Main Entrée and Dessert

21. What is the component or parts of Canape?

Ans: Base, spread, fillings and Garnish

22. What is the components or parts of Sandwiches?

Ans: Bread, Spread, Fillings and Garnish

23. What is the components of Salad?

Ans: Bound, Body, Dressings, Garnish

24. What is the structure of Roux?

Ans: Thickening Agent & Liquid

25. What is Appetizer?

Ans: a small dish of food or a drink taken before a meal to stimulate one's appetite.

26. What are the types of stocks?

Ans:
White stocks – bones, chicken, vegetables and fish

Brown Stocks – roasted bones, beef

27. What are the Core Competencies of Cookery NC II?

Ans:

1. Clean and maintain kitchen premises

HOT MEALS

2. Prepare stocks, sauces and soups

3. Prepare meat dishes
4. Prepare vegetable dishes
5. Prepare egg dishes
6. Prepare poultry and game dishes
7. Prepare seafood dishes
8. Prepare starch products
9. Package prepared food

COLD MEALS:

10. Prepare appetizers

11. Prepare salads and dressings
12. Prepare sandwiches
13. Package prepared food

28. Cooking method used in making shirred eggs.

Ans: Baking/dry heat cooking method

29. Type of cheese use for baking cheesecake.

Ans: Cream cheese

30. This ingredient is used to facilitate coagulation of the egg white in poached egg.

Ans: Vinegar or any acidic ingredients

31. How do you prolong the shelf life of bread?

Ans: They must be wrapped with cling plastic and stored in the freezer.

32. What is the right temperature for thawing food?

Ans: there are four (4) method for thawing frozen foods which are recognized safe:

1. In refrigerator
2. In the microwave
3. Under cooling running water
4. As part of cooking process
33. A basic vinegar-oil combination generally used to dress salad and other cold vegetables, meat or
fish dishes.

Ans: Vinaigrette

34. What are the different type of salad?

Ans: Green salad (garden salad), fruit salad, egg salad, vegetable salad, legume salad, bound salad, pasta
salad

35. Three types of food contamination are:

Ans: Physical Hazard, Chemical Hazard and biological hazard

36. Can we substitute the use of plastic gloves for handwashing? When do we change them?

Ans: Gloves should not be us as substitute for handwashing. They must be changing at least every four
hours during continuous use, or as soon as they become soiled or torn.

37. Which is the following is the step-in implementing FIFO rule?

Ans: Place the date of receipt of food supplies as they are received.

38. Why are ingredients are weighed rather than measured in volume?

Ans: Weighing is more accurate

39. What material is used to make a cake tight into a roll?

Ans: Parchment paper, wax paper, brown paper or baking paper

40. What icing is made by creaming fat and confectioner sugar together?

Ans: Butter cream Icing

41. It is like a light paper-thin batter like used for savory or dessert dishes.

Answer: Crepe

42. Gluten strands are shortened by:

Ans: FAT/Shortening like butter, lard, margarine.

NOTE: Keep Hot Food, Hot

Keep Cold Food, Cold!

Do the mise en place and main the cleanliness of your station.