TEST I (ESSAY)

1. Set meal services- all customers eat one time. Often called quantity cooking because large
batches are prepared in advance. The traditional method of set meal preparation, still
widely used, is to prepare the entire quantity of each item in single large batch and to
keep it hot for the duration of the meal service. While extended meal services are
customer eat at different times. It is often called a la carte cooking because customers
usually select items from a written menu, which means “carte” in French. Items are
cooked to order rather than cooked ahead, but pre-preparation is extensive, down to the
final cooking stage.
2. Herbs are the leaves of certain plants that usually grow in temperature climates. Fresh
herbs should look fresh, not wilted, with good color and no yellowing, browning or rotting
and no insect’s damage. Spices are buds, fruits, bark, seeds and roots of plants and tree,
many of which grow in tropical climates.
3. A sharpening stone should never be used on serrated knives. Once you have the correct
angle, it’s time to start sharpening. Be sure that the stone is placed on damp towel, with
the coarse side facing up. With your knife at the correct angle, slowly draw the knife down
and across the stone in a smooth motion, starting at the heel and finishing at the tip. The
number of times this must be done will vary depending on the dullness of the knife. But
what’s most important is that for however many times this action is completed on one
side, it must be done an equal amount of times on the other. After five draws, flips the
knife to the other side and repeat the heel-to-tip motion. Repeat this 10-step process, but
instead push the knife from tip to heel. Knives are used to cut in both push and pull
motions, so it’s important to sharpen them in both directions as well. Flip the stone over
to the finer side, and complete steps 1 through 4 again. The steel is used not to sharpen
the edge but to perfect it or to smooth out irregularities and to keep it sharp as it sharp
as it is used. By using the steel hold the blade at a constant 20 degree angle to the steel,
just as when using the stone. Smaller angle will be ineffective; a larger will dull the edge.
Make light strokes. Do not grind the knife against the steel. Make even, regular strokes.
Alternative each stroke, first on one (1) side of the blade, then the other. Use no more
than five or six strokes on each side of the blade. Too much steeling can actually make the
blade dull. Use the steel often.

Test II (PICTURE TEST)

1. I 2. K 3. E 4. H 5. L

6. J 7. A 8. N 9. G 10. O

11. C 12. M 13. B 14. D 15. F