This section is a basic recipe test to gain a better understanding of your knowledge of ingredients and how best to prepare them. Please note quantities of ingredients ARE NOT necessary.
Q1. Your given 4 lobsters and asked to humanely kill them, cook them and finally make bisque out of the shells; please give a brief description of how you would complete this process, noting any equipment needed, timings and ingredients used.
Q2. You’ve been asked to make a cheese cake . The recipe says to add 6 leaves of gelatine as a setting agent. Please explain the process of how you would incorporate the gelatine into your cheesecake.
Q3. Other than gelatine name 1 other setting agents? Also specify one setting agent that is vegetarian
Q4. The night before you forgot to order mayonnaise and you are in desperate need of it. Please give a brief method and ingredient list on how to produce a small amount of mayonnaise.
Q5. Please explain the process of making a beef stock to be used as a base for sauces. Please note method and ingredients.
Q6. The head chef has asked you to make him crème anglaise. Please specify the method and ingredients to prepare this.
Q7. Explain how you would cook a risotto base for a vegetarian dish.
Q8. What colour chopping board would you use for smoked salmon?
Q9. What temperature does a chicken breast need to be legally cooked to?
Q10. How long would you cook pork belly for?
Q11. Name 5 different cuts of beef.
Q12. Explain briefly what a “roux” is and give an example of its use.
Q13. What temperature should fresh food items be correctly stored at?
Q14. If a fire breaks out in the kitchen, what is the first thing you should do?