QUESTIONS FOR ORAL INTERVIEW

COC 1 – PREPARE AND COOK HOT MEALS

• What are the two common kitchen ingredients that can be used to put
out a top range grease fire?
o Ans. Salt and baking soda
• What is the most common type of menu that fast food establishments
offer?
o Ans. Ala carte
• What is “mise-en-place?”
o Ans. French term for having all your ingredients measured, cut,
peeled, sliced, grated, etc. before you start cooking.
o Utensils and equipment prepared are also part of mise-en-place
• In preparing a roux, what is the fat flour ratio?
o Ans. 1:1 ratio
• Give at least three (3) examples of moist cooking method.
o Ans. Poaching, steaming, boiling, broiling, braising, simmering,
stewing
• What is hollandaise sauce made of?
o Ans. Clarified butter, egg yolk, and lemon juice
• What part of poultry is described as “white meat?”
o Ans. Breast
• How do you determine the freshness of meat?
o Ans. Check the temperature, color, and texture
• How do you check the doneness of your cooked meat?
o Ans. Use a thermometer. However, in the absence of it, insert a
pointed object like carving fork. Dripping of juice or redness
indicates that meat is still raw.
• When sanitizing an area, is it necessary to rinse off the detergent?
o Yes, the detergent must be thoroughly rinsed.

COC 2 – PREPARE COLD MEALS

• What is the kind of salad that has apples, walnuts, celery, and a
mayonnaise-based dressing?
o Ans. Waldorf Salad
• What sandwich has at least three or four slices of bread?
o Ans. Clubhouse sandwich
• What is the cooking method used in making shirred eggs?
o Ans. Baking
• What cheese is used for Caesar salad?
o Ans. Parmesan cheese
• What do you call the bite-sized decorative open-faced sandwiches?
 o Ans. Canapes
• What ingredient is used to facilitate coagulation of the egg white in
poached eggs?
o Ans. Vinegar
• How do you prolong the shelf life of bread?
o Ans. They must be wrapped with cling plastic and stored in the
freezer.
• What is the right temperature for thawing food?
o Ans. Room temperature
• What is the ratio of acid to fat when preparing vinaigrette dressing?
o Ans. 1:3 (1 acid: 3 fat)
• What are the two (2) types of dressing?
o Ans. Temporary emulsion and permanent emulsions

COC 3 – PREPARE SWEETS

• What are the three (3) types of food contamination?
o Physical, chemical, and biological
• Type of food that naturally contribute to the formation of bacteria.
o Protein rich food
• Can we substitute the use of plastic gloves for handwashing?
When do we change them?
o Gloves should not be used as a substitute for handwashing.
They must be changed every time it gets in contact with
different types of food.
• What is the first step in implementing the FIFO rule?
o Label date of receipt and fabrication
• What system is recommended to measure ingredients?
o Metric system
• What material is used to make a cake tight into a roll?
o Parchment paper, baking paper/sheet
• What type of icing is made by creaming fat and confectioner’s
sugar together?
o Buttercream
• A very thin cooked pancake usually made from wheat flour.
o Crepes
• What ingredient is used to shorten gluten strands?
o Fat
• Name two (2) methods of baking.
o Creaming method and foaming method