FINAL ORAL QUESTIONING

1. What is mise-en-place?
It is a French term which means “putting things in order”.
2. When sanitizing an area, it is still necessary to rinse off the detergent?
Yes
3. What are the two common ingredients that can be used to put out a top range grease fire?
Baking and Salt
4. What is the most common type of menu that fast-food establishment offer?
A la carte
5. What is the moist cooking method?
Poaching
6. What is the fat flour ratio when preparing a roux?
1:1 / (one is to one)
7. Part of the poultry that is described as “white meat”?
Breast / Chicken breast
8. How do you determine the freshness of meat?
Color, brightness, firmness, odor, and springs back when you press
9. How do you check the doneness of your cooked meat?
By using thermometer or by dripping it with work when the red juice of the meat comes out, it
means that the meat is still raw.
10. What is the Hollandaise sauce made of?
Egg yolk, clarified butter
11. What is the right temperature for thawing food?
Room Temperature
12. What is the kind of salad that has apple, walnuts, celery and an mayonnaise based dressing?
Waldorf
13. What sandwich has at least three slices of bread?
Clubhouse sandwich
14. How do you prolong the shelf life of bread?
By sealed it in a plastic and put it in a freezer
15. What ingredients is used to facilitate coagulation of the egg white in poached egg?
Vinegar / Acidic acid
16. What is the cooking method in making shirred eggs?
Baking
17. What do you call the bite sized decorative open face sandwiches?
Canapé
18. What is a soft ripened cheese?
Camembert
19. Can we substitute the use of plastic gloves for hand washing?
No, if the plastic gloves is teared, that’s the time that you change it
20. Gluten strands are shortened by?
Fats
21. What icing is made by creaming fat and confectioner sugar together?
Butter cream
22. What are the three types of food contaminations?
Biological, Physical and Chemical
23. What conditions contribute to multiple increase of bacteria?
High protein, low moisture and low acidity
24. Food that naturally contributed to formation of bacteria is classified as?
Potentially hazardous food
25. What is F.I.F.O?
First In First Out
26. What materials is used to make a cake tight into a roll?
Parchment paper or wax paper
27. What can make out of an unleavened batter?
Crepe
28. Why are ingredients weighed instead of measuring them by volume?
Because weighing is more accurate
29. What are the FIVE MOTHER sauces?
Béchamel, Spagnole, Veloute, Hollandaise and Tomato
30. Why do we need to preheat the oven?
For equal distribution of heat

PORTION SIZE

1. Hot and cold hors d’ouvres or appetizer

3-5 pcs with optional dressing/serving
2. Soup
200-250 ml per serving about 1 cup
3. Leafy salad
80-100 grams per serving and served chilled with appropriate dressing
4. Non Leafy salad
120-150 grams per serving and served chilled with appropriate dressing
5. Contemporary sandwich
150-200 grams per serving
6. Opened-Faced sandwich
120-150 grams per serving
7. Protein, Pork, Poultry, Beef, Seafoods
180-200 grams per serving
8. Vegetables: Buttered, Glazed sautéed, Stewed
60-80 grams per serving
9. Starch, Potato, Augratin, Pasta
70-80 grams per serving if side dish
120 grams per serving if plain
10. Sauce: Gravy, tomato sauce, white sauce, butter sauce
45 ml per serving
11. Desserts:
Cake - 1 slice per plate serving
Custard - 1/6 of sliced the whole pie pan
Cookies - 80 – 100 grams