COMMON QUESTIONS ASKED 13.
Which of the following is the first step in
DURING ORAL EXAM
1. What is the kind of salad that has apples, walnuts,
celery and a mayonnaise based dressing?
-WALDORF SALAD
2. What sandwich has at least three slices of bread?
-CLUB HOUSE SANDWICH
3. What is the cooking method in making shirred eggs?
-BAKING
( Shirred eggs are cooked inside an oven.)
4. What is a soft-ripened cheese?
-CAMEMBERT
5. What do you call the bite-sized decorative open faced
sandwiches?
-CANAPES
6. What ingredient is used to facilitate coagulation of
the egg white in poached eggs?
-VINEGAR
7. How do you prolong the shelf life of bread?
-Sliced bread is best stored in the plastic bag
that it comes in to keep it fresh. Bread can be stored
in the fridge, but it is not recommended because it dries
out much faster.
8. What is the right temperature for thawing food?
-ROOM TEMPERATURE
(thawing means to UNFREEZE)
9. What conditions contribute to multiple increase of
bacteria?
-FATTOM (Food, Acidity, Temperature, Time,
Oxygen, Moisture)
10. What are the three types of food contamination?
-Chemical, Biological and Physical
11. Food that naturally contribute to formation of
bacteria is classified as:
-Contaminated Food
12. Can we substitute the use of plastic gloves for
handwashing? When do we change them?
- No. Change your gloves whenever you are
changing tasks. Always change gloves if the gloves
get ripped, torn, or contaminated.
implementing the FIFO rule?
-First In First Out (The ingredients that are
bought first must be cooked first.
14. Why are ingredients weighed instead of measuring
them by volume?
- It is more accurate, so results are more
consistent.
15. Why do we need to pre-heat the oven?
- So that the inside of the oven reaches the right
temperature that we needed
16. What icing is made by creaming fat and
confectioner’s sugar together?
-Buttercream Icing (butter plus powdered sugar)
-while Boiled icing (Egg whites+boiledsugar)
17. What can we make out of an unleavened batter?
-we can make crackers or biscuits (unleavened
batter is a mixture in baking that has no baking
components like baking soda, baking powder or yeast)
18. Gluten strands are shortened by: Shortenings (fat in
a solid form)
19. What are the two common kitchen ingredients that
can be used to put out a top range grease fire?
-BAKING SODA & SALT
20. What is a moist cooking method?
-Cooking methods that use water
21. What is the most common type of menu that
fastfood establishments offer?
-ALA CARTE-menu where all the dishes are
individually priced
22. What do we mean by Mise-en-place?
- A term used in professional kitchens to
describe the proper planning procedure for a specific
station. Preparation of ingredients before cooking
23. What is the fat flour ratio when preparing a roux?
-1:1 (1TBSP butter is to 1TBSP flour)
24. What is the hollandaise sauce made of?
-- This sauce is made from emulsified egg yolks,
clarified butter, seasonings and often lemon juice.
25. Part of poultry that is described as “white meat”
- In a chicken, white meat refers to the breast
and wings. The legs and thighs of a chicken are dark
meat.
26. How do you determine the freshness of meat?
- Check the Colour, Appearance and Texture of
the meat
27. How do you check the doneness of your cooked
meat?
- you will be able to tell whether or not the
meat is cooked through simply by smelling and looking
at the meat or you can also touch the meat or use a
meat thermometer

28. When sanitizing an area, it is still necessary to rinse

off the detergent?
-Yes, because chemical sanitizers are toxic.

29. Why do we need to tap the baking pan with mixture

before putting it in the oven?
-So that there will be no air bubbles in the
mixture to avoid holes in your cake mixture

30. Why do we need to grease the baking pan when

baking a cake?
- So that our cake mixture will not stick to the
baking pan when cooked.

31. What is Gluten? Gluten—the strong, sticky, stretchy

protein that forms when flour and water mix

32. Why do we need to add the oil drop by drop when

making a mayonnaise?
- Too much oil will break and make the
mayonnaise watery, it will not mix well.