Cert II Hospitality
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| What is a Temporary Emulsion? | A temporary emulsion will stay blended or emulsified for a few minutes (eg. Vinaigrette)
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| What is the classification of salads? | 1. Garden salad
2. Fruit salad
3. Classical salad
4. Modern salad
5. Cultural/Ethnic salad
6. Warm/cold salad
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| Name some presentation adjustments that can be made to a dish | 1. Colour
2. Contrast
3. Balance
4. Taste
5. Cleaning drips & spills
6. Plates
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| What is the ratio of water to rice? | White rice = 1:2
Brown rice = 1:2 1/2
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| What does 'Al dente' mean? | Al dente = to the tooth and it means that the pasta is slightly resistant and has a chewy texture
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| What is 4 types of information that is used to assist in Purchasing Requirements? | 1. Numbers
2. Dietary requirements
3. Event running sheet
4. Menu
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| What is Ravioli Pesto? | Pasta filled with ricotta and spinach served with a basil and pine-nut pesto sauce
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| What is a soft peak? | When you can pull a whisk through a whipped egg white but doesn't hold its shape
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| List the categories of fruit and name one example for each | 1. Pomes - apples
2. Berry - blueberry
3. Stonefruit - apricot
4. Melon - watermelon
5. Tropical - banana's
6. Tomatoes & Avocados
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| Three examples of root vegetables | 1. Carrot
2. Beetroot
3. Turnip
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| What is the ratio in a vinaigrette? | 3 parts oil to 1 part vinegar
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| What is a modern salad? | A salad that has evolved over a period of time and they include a variety of different ingredients including cooked and uncooked ingredients
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| What are the 4 parts of a salad? | 1. Base
2. Body
3. Dressing
4. Garnish
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| List three types of suppliers for a function | 1. Butcher
2. Fruit and Veg
3. Tableware
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| Why may a stock turn cloudy? | 1. Boiled too quickly
2. Potato or starchy vegetable is used
3. Fats/oils are not correctly skimmed while cooking
4. A lid is used
5. The stock is not carefully strained
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| How is a puree made? | Add fresh or frozen fruit or vegetables into a blender and pulverize, pass through a sieve to remove lumps then add liquid
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| What is the ratio of meat to bones in a stock? | 10 parts water to 5 parts meat bones (2:1)
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| What are 3 qualities of a good stock? | - Clarified/clear
- No fats on the surface
- Flavoursome
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| What are the main ingredients of a Waldorf Salad? | Sliced apple, Celery, Walnuts, Mayonnaise
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| How should a salad be stored? | They should be covered (airtight container or glad-wrap), dated, named, and placed in a fridge (1-4 degrees) without dressing
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| List 3 important principles in salad preparation | 1. Colour and texture
2. Portion control
3. Flavor
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| What is the size of a Julienne? | 2mm x 2mm x 40mm
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| How do you cook instant Cous Cous? | Measure and place in a pot and add hot water or stock. Place onto heat and simmer cous cous and water until the cous cous has absorbed the liquid, then fluff with a fork and serve
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| How do you store fresh pasta? | Sprinkle the pasta with flour or semolina and store flat on a tray in a single layer. Cover, label, date and place the tray in a fridge for no longer than 24hrs
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| How should eggs be stored? | All eggs should be stored in a temp of 2 - 5 degrees and be stored in their cartons with the blunt end facing upwards
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| What temps do eggs coagulate? | Egg White = 60 - 65 degrees
Egg Yolk = 65 - 70 degrees
Whole Egg = 68 degrees
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| Three examples of a broth | 1. Minestrone
2. French Onion Soup
3. Scotch Broth
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| Three examples of a cold soup | 1. Gazpacho
2. Cucumber Soup
3. Tomato and basil
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| What is a Bouillabaisse? | A Bouillabaisse is a traditional French soup and normally consists of three types of fish in a rich broth
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| What is a Veloute Sauce? | Its a Grand Sauce used to make other sauces such as Mustard Cream Sauce
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| Example of an Emulsion Sauce? | Vinaigrette or Mayonnaise
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| What is a Mirepoix? | - 15mm to 20mm approx.
- Vegetables like carrot, onion, celery, and leek
- used as a flavoring for stock, sauces or soups
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| How would you make a Mayonnaise? | 1. Beat egg yolks, mustard and vinegar
2. Slowly add oil, beating constantly
3. Continue until mix is stiff
4. Adjust seasoning, flavor and acidity if needed
5. Store in a cool-room or fridge
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| What is the structure of an egg? | Shell
Yolk
Inner and Outer Membrane
Albumen (White)
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| Cooking time for a Beef Stock? | 6-8hrs
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| Cooking time for a Chicken Stock? | 3-4hrs
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| Cooking time for a Fish Stock? | 20min
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| Cooking time for a Game Stock? | 8hrs
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| Cooking time for a Vegetable Stock? | 1-2hrs
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| What is Tabouleh? | - Cold salad
- Made with parsley, onion, tomato, soaked boughul, vinegar, olive oil, salt and pepper, lemon juice
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| What are some safety and hygiene practices? | 1. Clean and sanitize work area's
2. Wash hands thoroughly to avoid cross-contamination
3. Make sure that any equipment and utensils are clean and sharp
4. Use correct colored chopping boards
5. Ensure food items are handled and stored correctly
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| What is the forecasting method? | This method is looking at aids such as a SRC (Standard Recipe Card) to predict the quantity of goods required for a function
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| What are some ingredients used for stocks? | Meat bones, Mirepoix, Bouquet Garni, Peppercorns
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| What is the French for a White Beef Stock? | Fonds Blanc
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| Classification of Green Vegetables? | 1. Leaves
2. Stems
3. Flowers
4. Fruits
5. Legumes
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| Three examples of a Cold (Froid) Appetiser? | 1. Oysters
2. Crudités
3. Smoked Salmon
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| Qualities of a Good Stock | - Fat Free
- Good Aroma
- Full Bodied
- Clarified
- Consistency
- Good Flavor
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| How do you clarify a stock? | Make a raft (egg whites, mince and mirepoix) and slowly boil.
Make a small hole and once the stock is clear take off heat, skim raft and stain
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| What is the French name for Fish Stock? | Fonds de Poisson
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| Define "Specifications" | Details of food items giving descriptions
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| What is the holding temp for Stocks, Sauces and Soups? | 21 - 60 degrees
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| Name the Root Vegetables | 1. Root
2. Bulbs
3. Tubers
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| What does "Farinaceous" Mean? | It is the term used for foods with a high starch content (eg. Flour, pasta, rice, pulses and potatoes)
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| What are Hors D'oeuvres? | - Means "Outside the Work"
- Is used to start a multiple course meal to stimulate a persons appetite
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| What is a Compound Salad? | A compound salad is a mixture of raw and cooked ingredients bound together by a dressing
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| Name four Salad Dressings | 1. Vinaigrette
2. Mayonnaise
3. Yogurt
4. Flavoured Oils
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| What are the Principles of Salad Preparation? | - Color and Texture
- Flavor
- Composition
- Portion Control
- Wastage Control
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| Why can't a salad be used twice? | - Dressing will make it soggy
- Vegetables may wilt
- Could enter the food danger zone
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| What garnishes are suitable for an appetiser? | - Capers
- Black/Green Olives
- Capsicum
- Piped Butter
- Piped Cream Cheese
- Cherry Tomatoes
- So on, so forth
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| How do you Store Mayonnaise? | Sealed or cover the Mayo, then date, label and place into a cool-room or fridge (1-4 degrees)
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| What are dressings? | Dressings are used to combine ingredients, add flavor, lubricate salad and aid digestion
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| What are some of the nutrients in vegetables? | They are a rich source of vitamins and minerals but are very sensitive to heat
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| What are some Vegetable Storage Temps? | Most vegetables are stored between 1-4 degrees. But some vegetables such as potatoes, beans and tomatoes should be stored between 7-15 degrees
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| When checking stock, what are you checking for? | - Incorrect entry of data during delivery and dispatch
- Damage to stock
- Theft of items
- Deterioration of stock
- Items outside of expiry date
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| What is the purpose of an appetiser? | The purpose is to start a multiple course meal as well as to stimulate a person's appetite
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| What is the formula for cooked weight (Standard Yield Test) | Prepared weight - cooked weight = loss of cooking weight
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