THEORY TEST
Ensure that you write your answers to all questions on the answer sheet provided.
TIME ALLOWED: 40 MINUTES
UNIT:
SITHCCC005A
SUBJECT:
Use basic methods of cookery Test 1
PART A – Short Answer Questions
(Enter your responses)
PART B – Multiple Choice Questions
(Answer by placing a cross (x) in the correct response)
Futura Training SITHCCC005A Use basic methods of cookery Test 1
SIT07
Version: 1
Part A – Short Answer Questions
1. List ten major cookery methods including the appropriate equipment typically used in industry
for each method of cookery.
Method of Cookery
Equipment used
1)
1)
2)
2)
3)
3)
4)
4)
5)
5)
6)
6)
7)
7)
8)
8)
9)
9)
10)
10)
2. Provide one menu example for each method of cookery you have listed in Question 1:
Menu example for method of cookery listed in Question 1
1)
2)
3)
4)
5)
6)
7)
8)
9)
10)
3. List the safety precautions you must take when using the following pieces of equipment:
Equipment
A) Steamer (pressure)
A)
B) Steamer (atmospheric)
B)
C) Deep-fryer
C)
D) Gas range
D)
E) Oven
E)
F) Pans and woks
F)
SIT07 Version 1
Safety precaution(s)
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Use basic methods of cookery
4. List three hygiene aspects that will apply to equipment before and during cooking processes in
order to avoid contamination of foods:
Hygiene Aspects
A)
B)
C)
5. Briefly describe the method and the process of braising Osso bucco or lamb shanks:
Procedural steps
A)
B)
C)
D)
E)
F)
6. A menu for a large function includes menu items which are roasted, stewed and braised. What are
your purchasing considerations before you place your food order in order to obtain correct yields
for all menu items? – Please explain:
Points to be considered
7. Explain the methods and benefits of the following cookery processes:
Cookery process /Description of method
A) Sous-vide cookery
Benefit/advantage
A)
B) Slow roasting
B)
8. Explain the following methods of heat transfer:
Convection
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Conduction
2
Radiation
Use basic methods of cookery
9. Provide two examples for foods where the following methods for boiling are used and explain the
reason why these are used:
Cold water start
Hot water start
A)
A)
B)
B)
Reasons
Reasons
A)
A)
B)
B)
10. How can you ensure that menu items prepared during service in an à la carte situation will be
prepared in a timely manner for the plating of dishes?
Suggestions (How can this be achieved in a logical manner?)
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Use basic methods of cookery
Part B – Multiple Choice Questions
1. The traditional Australian fare of ‘Baked dinner’ correctly uses the following method of cookery:
a) Baking
b) Grilling
c) Roasting
d) Deep-frying.
2. Which cookery method uses food wrapped in paper, foil or bark:
a) Baking
b) Grilling
c) En Papillote
d) Poêler.
3. When poaching eggs, acid is added to the water to:
a) Prevent the formation of scum
b) Set the protein
c) Enhance the taste
d) Keep the water temperature steady.
4. The following is a traditional stew:
a) Gratin Dauphinoise
b) Minute goulash Stroganoff
c) Lamb Curry
d) Beef Wellington.
5. A deep fried fillet of fish has to be coated to:
a) Protect the fat from the fish flavour
b) Make it cook faster
c) Maintain the fat temperature
d) Protect the fish during cooking.
6. A grilled steak with an internal temperature of 55°C would be cooked:
a) Rare
b) Medium rare
c) Medium
d) Well done.
7. Which item must not be placed in a microwave oven:
a) Paper
b) Metal
c) Glass
d) Plastic.
8. A high pressure steamer has the advantage of:
a) Being an inexpensive piece of equipment
b) Cooking food fast
c) Browning food to the desired degree
d) Draw out the juices for sauce making.
9. The Gastro-Norm system was introduced to make:
a) The manufacture of trays and containers cheaper
b) Equipment cheaper to buy
c) Cleaning of equipment easier
d) Food handling and storage more efficient.
10. A higher temperature at roasting will
a) increase the yield
b) enhance the flavour and appearance
c) decrease the yield
d) ensure a perfect gravy.
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Use basic methods of cookery
Assessment Sheet Master
Unit of Competence:SITHCCC005A
Use basic methods of cookery
Student Name:
Lecturer:
Group:
Date:
Multiple Choice
True/False
1
A
B
C
D
1
2
A
B
C
D
2
3
A
B
C
D
3
4
A
B
C
D
4
5
A
B
C
D
5
6
A
B
C
D
6
7
A
B
C
D
7
8
A
B
C
D
8
9
A
B
C
D
9
10
A
B
C
D
10
11
A
B
C
D
11
12
A
B
C
D
12
13
A
B
C
D
13
14
A
B
C
D
14
15
A
B
C
D
15
Ensure that you read the questions carefully!
Answer with a cross (x) in the provided spaces!
Double check your answers at the end of the exam!
SIT07 Version 1
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Use basic methods of cookery
THEORY TEST
UNIT:
SITHCCC005A
SUBJECT:
Use basic methods of cookery Test 1 Answers
Total Score 50 Marks
Futura Training SITHCCC005A Use basic methods of cookery Test 1
SIT07
Version: 1
Part A – Short Answer Questions
1. List ten major cookery methods including the appropriate equipment typically used in industry
for each method of cookery.
(5 marks)
D01 Chapter 5 /Moist Heat –Dry Heat based methods etc.
Method of Cookery
Equipment used
1)Boiling
1)Pot, Boiler etc.
2)Steaming
2)Pot with steamer inlays, Bamboo steamer,
Pressure steamer, Combi (oven) steamer
3)Poaching
3)Shallow pan, Sauteuse, Sautoir, Pot
4)Stewing
4)Pot, Casserole, Sautoir
5)Braising
5)Braisière/Braising pan, Cast Iron pot
6)Roasting or Poêler
6)Roasting Tray
7)Grilling
7)Grill plate, Salamander, BBQ, Char Grill
8)Baking (incl. En Papillote)
8)Baking dishes, trays, moulds etc.
9)Shallow frying (Sautéing, stir frying)
9)Frying pan, Sauteuse, Wog
10)Deep - frying
10)Deep-fryer
2. Provide one menu example for each method of cookery you have listed in Question 1:
(5 marks)
D01 Chapter 5 /Throughout Chapter use examples in text and on CD/Recipe section
Menu example for method of cookery listed in Question 1
1)Boiling – Corned Beef in Caper sauce, Boiled Potatoes in Parsley Butter, Vegetable pot au feu
2)Steaming – Beef Fillet steamed on Marrow Bones with Pernod and Fennel
3)Poaching – Poached Eggs ‘Benedictine’
4)Stewing – Hungarian Goulash
5)Braising – Fennel braised in jus with Parmesan Crust
6)Roasting or Poêler – Roast Leg of Lamb
7)Grilling – Grilled Spatchcock “Diable”
8)Baking (incl. En Papillote) – Beef Fillet ‘Wellington’
9)Shallow frying (Sautéing, stir frying) – Cordon Rouge, Saltimbocca alla Romagna
10)Deep – frying – Fish and Chips, Fritters
3. List the safety precautions you must take when using the following pieces of equipment:
(6 marks)
D01 Chapter 1 /Small and Large Equipment /Safety Hints +Teacher Input – Prac. Demo
Equipment
Safety precaution(s)
A) Steamer (pressure)
A)on Stove: Release pressure under cold water, remove valve >Hot Steam
Large: Release pressure and observe gauge, open door, standing on the
hinged side of the machine >Hot Steam > Caution Hot Steam Currents.
B) Steamer (atmospheric) B)open door, standing on the hinged side of the machine >Hot Steam >
Caution Hot Steam Currents.
C) Deep-fryer
C)Dry items can be placed into baskets and then immersed into hot fat;
Battered and fragile items shall be placed gently into the hot fat, avoiding
splashing; Remove items using a spider or tongs, where appropriate and
have the correct utensils, bowls, trays prepared; Avoid water near hot fat;
D) Gas range
Ensure drain valve is closed during cleaning and refilling of unit. Use a
torchon!
D)Ensure correct procedures for Main valve operation; open individual gas
ports as required and have a lighting source at hand; use a torchon when
handling utensils and equipment; switch off gas port once cooking process is
E) Oven
completed – remain alert for gas smell and take appropriate safety
precautions.
E)Preheat ovens intime; avoid unnecessary opening of oven door(s) to prevent
heat loss; Avoid hot air current which could burn your face; Use a Torchon
or insulated glove.
F) Pans and woks
F) Use a torchon; Face handles away from walkways to prevent accidents.
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Use basic methods of cookery
4. List three hygiene aspects that will apply to equipment before and during cooking processes in
order to avoid contamination of foods:
(3 marks)
D01 Chapter 1 /Types of Hygiene and General Tips
Hygiene Aspects
A)Correct washing and sanitation procedures of equipment and utensils before use (critical areas)
B)Correct drying and storage procedures (check for foreign objects in or on equipment)
C)Avoid contamination during storage for service and cooling periods/biological/chemical/physical
5. Briefly describe the method and the process of braising Osso bucco or lamb shanks: (6 marks)
D01 Chapter 5 /Braising/Recipe section
Procedural steps
A) season, flour lamb shanks
B) Cut mire-poix or Vegetable cut of choice
C) Heat oil, seal and brown shanks, remove from pan, add onions, sweat, add remaining vegetables and
sweat.
D)Add tomato paste and glaze, deglaze multiple times, then add stock
E)Add shanks, cover with tight fitting lid, and place in oven -skim
F)once cooked, remove from oven, remove shanks and keep warm, adjust seasoning and consistency,
strain if required, add shanks to sauce, serve
6. A menu for a large function includes menu items which are roasted, stewed and braised. What are
your considerations before you place your food order in order to obtain correct yields for all menu
items? – Please explain:
(2 marks)
D01 Chapter 5 /Stewing, Braising, Roasting +Teacher Input re. Reasons for different
Cookery Methods /Yield /Economic impacts see Toolbox
Points to be considered
Stews: Could use cheaper cuts due to the method of cookery
Braised: Could use whole joints or larger menu items which might be cheaper
Roasted: Establish capacity and features of equipment for roasting process – allow for cooking losses due
to temperature during cooking process. Etc.
7. Explain the methods and benefits of the following cookery processes:
(4 marks)
D01 Chapter 5 /Methods of Cookery + Teacher Input re. Methods, Advantages etc.
Cookery process /Description of method
Benefit/advantage
A) Sous-vide cookery
A)Reduced shrinkage/cooking loss
Food is pre-cooked and vacuum sealed – reCan be prepared ahead and reheated to exact
heated for service
requirements, hence minimal wastage
B) Slow roasting
Use of low temperature during cooking process.
Resulting in a tender product with minimal yield
losses.
B)Greatly reduced cooking loss due to minimal
shrinkage/loss of juices, superior tenderness
8. Explain the following methods of heat transfer:
D01 Chapter 5 /Methods of Heat Transfer
Convection
Conduction
Heat travels in another medium,
Heat is transferred from the
e.g. hot air in an oven, boiling
source to a cooking vessel, e.g. a
liquid, hot fat in deep-fryer and
gas burner to a pot, electric coils
steam.
to a pan.
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(3 marks)
Radiation
Heat travels from one source, e.g.
grill bars, salamander, open fire,
spit roast and blow torch.
Use basic methods of cookery
9. Provide two examples for foods where the following methods for boiling are used and explain the
reason why these are used:
(4 marks)
D01 Chapter 5 /Boiling/CD
Cold water start
Hot water start
A)Root vegetables,
A)Turned potatoes
B) Large cuts of meat
B)Green vegetables
Reasons
Reasons
A)To slowly break down fibres
A)To retain its shape
B)To prevent break up
B)To retain its colour and crispness
10. How can you ensure that menu items prepared during service in an à la carte situation will be
prepared in a timely manner for the plating of dishes?
(2 marks)
D01 Chapter 6 /Service procedures
Suggestions (How can this be achieved in a logical manner?)
Student input
Importance here is the coordination and preparation of multiple items under time constraints, hence
industry realistic conditions.
SIT07 Version 1
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Use basic methods of cookery
Assessment Sheet Master
Unit of Competence:SITHCCC005A
Use basic methods of cookery
Student Name:
Lecturer:
Group:
Date:
Multiple Choice
True/False
1
A
B
C
D
1
2
A
B
C
D
2
3
A
B
C
D
3
4
A
B
C
D
4
5
A
B
C
D
5
6
A
B
C
D
6
7
A
B
C
D
7
8
A
B
C
D
8
9
A
B
C
D
9
10
A
B
C
D
10
11
A
B
C
D
11
12
A
B
C
D
12
13
A
B
C
D
13
14
A
B
C
D
14
15
A
B
C
D
15
This is a generic template.
Only highlighted areas relate to actual questions in this exam.
SIT07 Version 1
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Use basic methods of cookery