FUNDAMENTAL AND CULINARY ARTS REVIEWER

True or False

( TRUE ) Convection Is the transfer of heat from one place to another by the movement of fluids. It is
usually the dominant form of heat transfer in liquids and gases/air.
( TRUE ) Combination oven often referred to as a combi-oven or combi-steamer as it combines the
functionality of a convection oven together with a steaming chamber. It can produce dry heat, moist heat
or a combination of the two at a range of temperatures.
( TRUE ) A written assessment schedule will assist the kitchen staff to regularly check the working order
of the equipment that is being used.
( TRUE ) Radiation refers to energy that is radiated or transmitted in the form of rays or waves or
particle.
( FALSE ) Blanching is when the food you have brought to boil at a high heat has the temperature
reduced and the water is moving gently for slower cooking (95°C to 98°C).
Correct Answer: SIMMERING
( FALSE ) Simmering Is the process of partly cooking food for later use by immersing in a hot liquid to
remove the bitter taste from many vegetables, seal the product, partly cook food; speed up the cooking
time or assist in removing the skin from some food.
Correct Answer: BLANCHING
( TRUE ) Poaching is the subjection of food to heat in a liquid held as close to boiling point as possible
without movement of the liquid.
( TRUE ) Stewing is the subjection of food to the action of heat in a minimum amount of simmering
liquid or sauce.
( TRUE ) Lancashire hotpot is a traditional slow baked English stew of lamb or mutton and onions
topped with sliced potatoes.
( FALSE ) Grilling is the subjection of food to the action of heat in an oven, while it is enclosed in a
container with liquid or sauce.
Correct Answer: BRAISING

IDENTIFICATION

PORTION CONTROL – should be applied throughout the food preparation process. Many problems
with cookery arise because foods are not prepared or served consistently and this is where it can help.
DEGUSTATION – is a tasting menu so a broad range of dishes is offered as small courses. The overall
menu should include variety in ingredients, flavors and textures. To achieve this a range of cooking
methods from both wet and dry will usually apply.
ROASTING – Subjection of food to the action of heat in an oven, or while it is rotating on a spit – in
both cases fat or oil is used as a ‘basting agent’.
Shallow frying – is a dry method of cookery where food is cooked using hot oil or fat in a shallow pan.
The amount of oil is usually half the depth or thickness of the food.
Deep frying – Subjection of food to heat while it is immersed in hot fat.
Portion quantities – are prepared for each of the items on a menu are usually based on a sales analysis
from data collected over previous service periods. In an à la carte style of service this data is used by the
chef to forecast the popularity of menu items and prepare the number of portions accordingly.
Poeleing/Confit – Subjection of food to the action of heat in an oven while it is enclosed in a sealed
container with butter/fat.
Ratatouille – A French Provencal vegetable stew consisting of tomatoes, onions, zucchini, eggplant,
capsicum and herbs.
Bigos – Eastern European 'hunters' stew of meat, sausages, cabbage, sauerkraut and mushrooms.
Tagine – A North African dish named after the earthenware pot in which it is cooked.

TRUE OR FALSE

( FALSE ) Naturally occurring poisonous food are also classified as part of the ‘Physical contamination’
threat.
Correct Answer: “ CHEMICAL CONTAMINATION” threat.
( TRUE ) Hazard risk can occur at any stage in the food handling process.
(TRUE) Every food handler has a responsibility to their employer and to the public to ensure food safety
for the area in which they work and the food they handle.
(FALSE) Cleaning of food areas and food contact surfaces is occurring at least every 8 hours.
Correct Answer: 4 HOURS
(TRUE) Food handlers are regarded by patrons and employers as professionals and must therefore know
what is expected , cultivate sound work practices, and be vigilant in ensuring personal hygiene
requirements are complied with.
( FALSE ) Processing the food where it is touched by the bare hand and not subsequently cooked is safe.
Correct Answer: NOT SAFE OR HIGH RISK
( TRUE ) Food handling staff must ensure their clothing meets workplace standards and does not
contaminate food or food surfaces.
( FALSE )Wear rings and watches on hands and wrist when handling food.
( FALSE )The use of white-colored cutting boards is designated for poultry products.
( TRUE ) Every time the freezer is used, it should be standard practice to visually check the temperature
gauge and notify management where there is a problem – do not overload freezers as it takes too long for
the middle of products to freeze.

IDENTIFICATION

Microbiological contamination – This is caused by bacteria, molds, yeast and viruses via intoxication or
infection.
Clostridium botulinum – The rare bacteria but very lethal contaminant (65 % mortality rate) is called _.
Hand washing – Many food handlers believe _____________ is such a basic human task they do not
need to be told how to do it but it is almost always the case ‘experienced’ food handlers have no real idea
of how to effectively do it.
Potentially hazardous food – This is food that must be stored under special temperature conditions (out
of the Temperature Danger Zone) To prevent the growth of food poisoning.
First In, First Out stock rotation – This method requires food is used or served in the order it was
delivered meaning the foods which have been in stock the longest are used first.
Dry goods store – Is a non-refrigerated store where canned and dried food are kept. It may be room-size,
or a variety of cupboards and/or pantries. Desired temperature for dry store should be in the range 15°C to
20°C.
Refrigerated Storage – Is used for perishable fresh products such as fruit and vegetables, dairy products,
eggs, meat, poultry and seafood. The basic requirement is storage is at 5°C or below.
Infra-red thermometers – The use of ________________ is not recommended as they will only give
surface temperature readings which are not accurate enough for food safety purposes.
FSP (Food Safety Program) – This will provide guidelines for safe food handling protocols in the
business and compliance with the requirements of the plan.
Corrective action – Is action taken to address or retrieve an out - of control situation.