Question 1

When coating goujons of fish first pass the goujons through_________ and then place them into_______. Finally put them into_________ .

Accepted Answer

flour, egg wash, breadcrumbs

Question 2

Which one of the following is the best cooking medium to use in the deep fat fryer when cooking food items coated in breadcrumbs?

Accepted Answer

A)  Olive oil 
B)  Clarified butter 
C)  Vegetable oil 
D)  Dripping 
A)  Olive oil 
B)  Clarified butter 
C)  Vegetable oil 
D)  Dripping C

Question 3

What are these drop scones best cooked in or on?

Accepted Answer

A)  A bratt pan 
B)  A griddle 
C)  A frying pan 
D)  A grill 
A)  A bratt pan 
B)  A griddle 
C)  A frying pan 
D)  A grill B

Question 4

Which one of the following food items should not be cooked in a deep fat fryer with a basket?

Accepted Answer

A)  Cod in batter 
B)  Chips 
C)  Breaded goujons of plaice 
D)  Breaded plaice fillets 
A)  Cod in batter 
B)  Chips 
C)  Breaded goujons of plaice 
D)  Breaded plaice fillets

Question 5

When using butter for shallow frying fillets of sole it can first be ________. When placing the fish fillets into the frying pan it is best to place the________ side in first. Once the fish is cooked remove it from the frying pan using a________ .

Accepted Answer

clarified,

Question 6

Before deep frying raw potatoes cut into shapes it is necessary to

Accepted Answer

A)  dry and flour them 
B)  wash and flour them 
C)  dry and wash them 
D)  wash and dry them 
A)  dry and flour them 
B)  wash and flour them 
C)  dry and wash them 
D)  wash and dry them

Question 7

Which one of the following is the usual temperature for blanching chips?

Accepted Answer

A)  165°C 
B)  175°C 
C)  150°C 
D)  180°C 
A)  165°C 
B)  175°C 
C)  150°C 
D)  180°C

Question 8

When deep frying fish in batter first pass the fish through____ . When placing the battered fish into the fat, place it________ . Once the fish is cooked remove it from the fryer using a_________ .

Accepted Answer

flour, awa

Question 9

Which two of the following coatings can be used when shallow frying food items?

Accepted Answer

A)  Pané 
B)  Seasoned flour 
C)  Batter 
D)  Milk 
A)  Pané 
B)  Seasoned flour 
C)  Batter 
D)  Milk

Question 10

Which one of the following best describes the process of proving an omelette pan?

Accepted Answer

A)  Heat salt in the pan, wipe clean the heat oil in the pan. 
B)  Heat oil in the pan, wipe clean the heat salt in the pan. 
C)  Wash and dry the pan then oil and heat. 
D)  Fill the pan with a mixture of oil and salt and heat. 
A)  Heat salt in the pan, wipe clean the heat oil in the pan. 
B)  Heat oil in the pan, wipe clean the heat salt in the pan. 
C)  Wash and dry the pan then oil and heat. 
D)  Fill the pan with a mixture of oil and salt and heat.

When coating goujons of fish first pass the goujons through_____ and then place them into_. Finally put them into_______ .

Which one of the following is the best cooking medium to use in the deep fat fryer when cooking food items coated in breadcrumbs?

What are these drop scones best cooked in or on?

Which one of the following food items should not be cooked in a deep fat fryer with a basket?

When using butter for shallow frying fillets of sole it can first be . When placing the fish fillets into the frying pan it is best to place the side in first. Once the fish is cooked remove it from the frying pan using a .

Before deep frying raw potatoes cut into shapes it is necessary to

Which one of the following is the usual temperature for blanching chips?

When deep frying fish in batter first pass the fish through . When placing the battered fish into the fat, place it . Once the fish is cooked remove it from the fryer using a_____ .

Which two of the following coatings can be used when shallow frying food items?

Which one of the following best describes the process of proving an omelette pan?

Introduction to the Catering and Hospitality Industry

Food Safety in Catering

Health and Safety Awareness for Catering and Hospitality

Introduction to Healthier Foods and Special Diets

Introduction to Kitchen Equipment

Introduction to Personal Workplace Skills

Prepare and Cook Food by Boiling, Poaching and Steaming

Prepare and Cook Food by Stewing and Braising

Prepare and Cook Food by Baking, Roasting and Grilling

Regeneration of Pre-Prepared Food

Cold Food Preparation

Filters

Exam 10: Prepare and Cook Food by Deep Frying and Shallow Frying

When coating goujons of fish first pass the goujons through_________ and then place them into_______. Finally put them into_________ .

Which one of the following is the best cooking medium to use in the deep fat fryer when cooking food items coated in breadcrumbs?

What are these drop scones best cooked in or on?

Which one of the following food items should not be cooked in a deep fat fryer with a basket?

When using butter for shallow frying fillets of sole it can first be ________. When placing the fish fillets into the frying pan it is best to place the________ side in first. Once the fish is cooked remove it from the frying pan using a________ .

Before deep frying raw potatoes cut into shapes it is necessary to

Which one of the following is the usual temperature for blanching chips?

When deep frying fish in batter first pass the fish through____ . When placing the battered fish into the fat, place it________ . Once the fish is cooked remove it from the fryer using a_________ .

Which two of the following coatings can be used when shallow frying food items?

Which one of the following best describes the process of proving an omelette pan?

Introduction to the Catering and Hospitality Industry

Food Safety in Catering

Health and Safety Awareness for Catering and Hospitality

Introduction to Healthier Foods and Special Diets

Introduction to Kitchen Equipment

Introduction to Personal Workplace Skills

Prepare and Cook Food by Boiling, Poaching and Steaming

Prepare and Cook Food by Stewing and Braising

Prepare and Cook Food by Baking, Roasting and Grilling

Regeneration of Pre-Prepared Food

Cold Food Preparation

Filters

When coating goujons of fish first pass the goujons through_____ and then place them into_. Finally put them into_______ .

When using butter for shallow frying fillets of sole it can first be . When placing the fish fillets into the frying pan it is best to place the side in first. Once the fish is cooked remove it from the frying pan using a .

When deep frying fish in batter first pass the fish through . When placing the battered fish into the fat, place it . Once the fish is cooked remove it from the fryer using a_____ .