COOKERY

NC II

DALLO B. SUCRE, LPT

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?

ANS: BAKING SODA AND SALT

 Cover the flames with a metal lid or cookie sheet. If it's small and manageable, pour baking
soda or salt on it to smother the fire.
 As a last resort, spray the fire with a Class B dry chemical fire extinguisher. Do not try to
extinguish the fire with water.
PREPARE AND COOK HOT MEALS

 GIVE AT LEAST THREE (3) EXAMPLES OF MOIST COOKING METHOD?

ANS: POACHING, STEAMING, BOILING,

BRAISING, SIMMERING, STEWING
PREPARE AND COOK HOT MEALS
 WHAT IS THE MOST COMMON TYPE OF MENU THAT FAST FOOD
ESTABLISHMENT OFFER?
ANS: ALA CARTE
 Means “in the style of the card/ according to menu”
are list of all dishes catered by the establishment
the choice is wide.
 Item are priced individually, from which guests
selected them to compose their menu.
 Means “ table of the host” it is a meal divided
into set number of course with limited or no
choice .
 The price is fixed and all dishes are usually ready
at a set time.
Table d’hote
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 WHAT IS ‘MISE-EN-PLACE’?

ANS: FRENCH TERM FOR HAVING ALL YOUR

INGREDIENTS MEASURED, CUT, PEELED, SLICED,
GRATED, ETC. BEFORE YOU START COOKING.
UTENSILS AND EQUIPMENT PREPARED ARE ALSO
PART OF MISE-EN-PLACE
PREPARE AND COOK HOT MEALS

 IN PREPARING A ROUX, WHAT IS THE FAT TO FLOUR RATIO?

ANS: 1:1 RATIO

 it should always be done by weight, a standard ratio for a roux recipe is 2 parts all-purpose
flour to 1 part butter. For example: 2 tablespoons flour -to- 1 tablespoon butter
PREPARE AND COOK HOT MEALS

 WHAT IS HOLLANDAISE SAUCE MADE OF?

ANS: CLARIFIED BUTTER, EGG

YOLK AND LEMON JUICE

 Regular butter is made up of butterfat, milk solids, and water.

 Clarified butter is the translucent golden butterfat left over after the milk solids and water are
removed. It has a higher smoke point than regular butter, thus allowing you to be able to cook at
higher temperatures, and won't spoil as quikly.
PREPARE AND COOK HOT MEALS

 PART OF A POULTRY THAT IS DESCRIBED AS ‘WHITE MEAT’.

ANS: BREAST
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 HOW DO YOU DETERMINE THE FRESHNESS OF MEAT?

ANS: CHECK THE TEMPERATURE,

COLOR AND TEXTURE
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 HOW DO YOU CHECK THAW DONENESS OF YOUR COOKED MEAT?

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.
PREPARE AND COOK HOT MEALS
 WHEN SANITIZING AN AREA, IS IT NECESSARY TO RINSE OFF THE
DETERGENT?

ANS: 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?

ANS: WALDORF
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 WHAT SANDWICH HAS AT LEAST THREE (3) OR FOUR (4) SLICES OF
BREAD?

ANS: CLUBHOUSE SANDWICH

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 WHAT IS THE COOKING METHOD USED IN MAKING SHIRRED EGGS?

ANS: BAKING
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 WHAT CHEESE IS USED FOR CAESAR SALAD?

ANS: PARMESAN CHEESE

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 WHAT DO YOU CALL THE BITE-SIZED DECORATIVE OPEN FACED
SANDWICHES?

ANS: CANAPE’S
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 WHAT INGREDIENT IS USED TO FACILITATE COAGULATION OF EGG
WHITE IN POACHED EGGS?

ANS: VINEGAR
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 HOW DO YOU PROLONG THE SHELF LIFE OF A BREAD?

ANS: THEY MUST BE WRAPPED

WITH CLING PLASTIC AND STORED
IN THE FREEZER
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 WHAT IS THE TEMPERATURE OF THAWING FOOD?

ANS: ROOM TEMPERATURE

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 WHAT IS THE RATIO OF ACID TO FAT WHEN PREPARING VINAIGRETTE
DRESSING?

ANS: 1:3 ( 1 acid : 3 fat )

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 WHAT ARE THE TWO (2) TYPES OF DRESSING?

ANS: TEMPORARY EMULSION AND

PERMANENT EMULSION
COC 3
PREPARE SWEETS

 WHAT ARE THE THREE (3) TYPES OF CONTAMINATION?

ANS: PHYSICAL CONTAMINATION,

CHEMICAL CONTAMINATION,
BIOLOGICAL CONTAMINATION
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 TYPE OF FOOD THAT NATURALLY CONTRIBUTED TO THE FORMATION OF
BACTERIA?

ANS: PROTEIN RICH FOOD

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 CAN WE SUBSTITUTE THE USE OF PLACTIC GLOVES FOR HAND
WASHING? WHEN DO WE CHANGE THEM?

ANS: NO.GLOVES SHOULD NOT BE USED AS

A SUBSTITUTE FOR HAND WASHING. THEY
MUST BE CHANGED EVERY TIME IT GETS IN
CONTACT WITH DIFFERENT TYPES OF FOOD
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 WHAT IS THE FIRST STEP IN IMPLEMENTING FIFO RULE?

ANS: LABEL, DATE OF RECEIPT AND

FABRICATION
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 WHAT SYSTEM IS RECOMMENDED TO MEASURE INGREDIENTS?

ANS: METRIC SYSTEM

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 WHAT MATERIAL IS USED TO MAKE A CAKE TIGHT INTO A ROLL?

ANS: PARCHMENT PAPER / BAKING

PAPER OR SHEET
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 WHAT TYPE OF ICING IS MADE BY CREAMING FAT AND CONFECTIONER’S
SUGAR TOGETHER?

ANS: BUTTER CREAM

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 A VERY THIN COOKED PANCAKE USSUALLY MADE FROM WHEAT FLOUR.

ANS: CREPES
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 WHAT INGREDIENT IS USED TO SHORTEN GLUTEN STRANDS?

ANS: FAT
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 NAME TWO (2) METHODS OF BAKING?

ANS: CREAMING METHOD AND

FOAMING METHOD