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TOUR 213
FOOD PRODUCTION LEVEL ONE

HOME WORK QUESTIONS
Week 1
SAFETY
1) What are the three main causes of accidents in the kitchen?
DISTRACTION, EXCESSIVE HASTE, FAILURE TO OBSERVE SAFETY
RULES AND REGULATIONS
HYGIENE
2)Which essential practices need to be carried out to ensure a high standard of
personal hygiene?
Be always in equipment, washing hands frequently, daily shower is important
...

SALMONELLA, STAPHYLOCOCCUS AUREUS, CLOSTRIDIUM
PERFRINGENS
4)What condition do bacteria require to grow?
​FOOD-MOISTURE-TEMPERATURE(WARM)-TIME
5)What is the “Danger Zone”?
FROM 5C TO 65C
6)What is the core temperature and time required to safely reheating food?
74C AT THE CORE FOR AT LEAST 2 MIN
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​ rganisation, communicating, forecasting, administration, purchasing,
O
coordinating
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​EXECUTIVE SOUS CHEF(S),SOUS CHEF(S),CHEF DE PARTIE,
DEMIGHEF(S), COMMIS

11)Where is the most critical communication point in a professional kitchen?
HOT PLATE
12)What is the name of the kitchens communicator?
​ABYOUR
14)What are the four methods of heat transference?
​RADIATED, CONVECRED,CONDUCTED HEAT AND MICROWAVE
ENERGY
Week 2
BLANCHING
1)Define the term “Blanching”
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1
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BOILING WATER(FRENCH BEANS)(GRAPES AND TOMATOES)
3
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​1
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TO PREVENT DETERIORATION DURING STORAGE
3
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TO PLACE UNDER COLD RUNNINH WATER I ORDER TO COOL
COMPLETELY( TO ARREST THE COOKING PROCESS)
6
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Why is it necessary to well drain potatoes before blanching in hot oil?
TO REMOVE SKIN

STEAMING
8)At what temperature does a high compression steamer operate?
​10-15LB
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​2-5LB
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CAPABLE OF PRODUCING A LARGE VOLUME
OF FOOD VERY QUICKLY
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13)What safety procedure would you advise to someone opening any type of
steamer?
​ALWAYS STAND WELL BACK WHEN RELEASING STEAM PRESSURE
FROM ANY OF THE TYPES OF EQUIPMENT
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15)What is meant by the term “Poultry”?
Domestic fowls, such as chickens, turkeys, ducks, or geese, raised for meat or egg
s
16)What is meant by the term “Offal”?
INTERNAL EDIBLE ORGANS OF ANIMALS
Week 3
POACHING
1)What temperature range is used to “Poach” foods?
MAXIMUM 95,96C
2)Which method of heat transference is employed during poaching?
a
...
in an oven
3)Name three liquids in which foods can be poached
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poached eggs A
b
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DARNE,TRONCON
7)Explain the meaning of “Court Bouillon” and its uses
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Traditional uses include poaching fish and ​seafood​,
but it is also used for poaching ​vegetables​, eggs, ​sweetbreads​, cockscombs, and
delicate meats
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CHICKENS,EGGS,DARNES OF SALMON
9)What important factor should be considered regarding the quality of food to be
poached?
​1)PRIME QUALITY FOOD
2)ALWAYS KEEP BELOW BOILING POINT
3)MAY BE COVERED BUT NOT ALWAYS NECESSARY
BOILING
10)What temperature is appropriate for a rolling boiling?
100C
11)At what temperature would foods be simmered?
​ BELOW 100C 96C-98C
12)Name four liquids in which food can be boiled
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​COOKED BUT STILL FIRM(SPAGHETII, BEGETABLES)
16)Why is it necessary to skim the contents of a stockpot regularly?
​TO PREVENT IT BOILING BACK INTO THE FOOD

17)What is a “Bain Marie”?
​ A bain-marie (or water bath) is a piece of equipment used
in ​science​, ​industry​, and ​cooking​ to heat materials gently and gradually to fixed
temperatures, or to keep materials warm over a period of time
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What is a “Bouquet garni”?
GULDANA DOSTANOVA 127298 Week 4
STEWING
1
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on top of the stove​
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In the oven​(A) 175-185 degrees
2
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(A) Long
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gentle
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during which small
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3
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That is if the temperature is more than 90-95
degrees
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Name three main categories of stews and provide examples
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Should food be covered with a lid during stewing?
(A) Yes
6
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(A) Milk, Water, Stock Syrup
7
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What does the term “to singe” mean?
(A) To lightly brown flour
9
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Why should a sauce not be re-boiled after a liaison is added?

(A) Because the sauce will curdle
BRAISING
1
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Braised is mostly cooked with large joint of meat and small cuts meat but
stewing is small cut dice
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Identify the three principles of cookery, which combine together to provide us with
braising
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Why do we seal brown braised joints of meat?
(A) To give color, aroma, and flavor prior to braising
4
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5
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So that it can be presenter in the whole
piece
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What is meant by the term “to lard” and why is it done?
(A) To insert strips of fat into lean meat and game
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At what oven temperature should foods be braised?
(A) 175 TO 185 degrees
8
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9
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What important factor should be considered regarding the quality of food to be
roasted?
What temperature range is used while roasting?

What are the advantageous of the modern air convection oven over the traditional
oven?

Name three alternative methods of roasting
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To lard
b
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This principle is divided into 3 sections what are they and give examples?

What method of heat transference is used when sautéing?
What are the “important points” that need to be considered when sautéing?

What temperature range is used when sautéing?
Which cooking mediums are best used when sautéing?

What does the term to “reduce” mean when sautéing?
What is a Tournedos?
What is “stir frying”?

GRILLING
Define the term grilling
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Why do we begin grilling with a high heat?
What does the term “marbling” refer to in beef?

Week 7
SHALLOW FRYING
Define the term shallow frying
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DEEP FRYING
Define the term deep-frying
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What is the “cool zone”?
What is the smoking point of oils and fats?

What is the flash point of oils and fats?

Week8
BAKING
Define the term “baking”
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Why are baked items transferred to a cooling wire immediately after cooking?
Which type of pastry is used to make “PROFITEROLES”?
When is it appropriate to use high baking temperatures?
When is it appropriate to use low baking temperatures?
Explain the culinary term “baking au bain-marie”?
Explain the term “baking blind”

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