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Q1: You’re preparing ingredients for minestrone soup. What information about production
requirements can you obtain from the standard recipe?
• Equipment
• Ingredients
• Quantities
Q2: List five examples of mise en place tasks that relate to soups, stocks and sauces.
Q3: You are preparing ingredients for 40 serves of English custard. Each serving is 250 ml.
The following recipe yields 2 L. Calculate how much of each ingredient you need to
make enough servings of custard.
Q4: List two quality factors to look for when selecting bulb and tuber vegetables?
• The ‘best-before’ date should not exceed 28 days after the egg was laid.
• The eggshell should be undamaged
Q6: What are two signs of spoilage in berry, vine, stone and other soft fruits?
Q7: List four pieces of information you might find on stock date codes and rotation labels.
• Food type/contents
• Storage date
• Best-before or use-by dates
• Storage conditions
Q8: List five tools or pieces of equipment you might need for preparing stocks, sauces and
soups.
• Knives
• Peelers
• Whisks
• Wooden spoons
• Measuring spoons
Q10: What are three things you should check when assembling equipment?
Q11: How do you ensure safe assembly and cleanliness of mechanical equipment before you
use it?
Ensure safe assembly
• Assemble correctly according to manufacturer’s instructions.
• If you’re unsure, ask someone experienced to demonstrate or check it for you.
Ensure cleanliness
Check for visible signs of uncleanliness such as leftover food particles, chemical residue and
pieces of packaging or sponges.
Q12: Identify four safe operational practices to follow when using a food processor or other
electrical equipment.
Always ready the ingredients ready according to food production sequencing – the order in
which you will need to use them according to the recipe
Q14: How would you weigh and measure the following ingredients?
Q15: What are three basic precision cuts you might use when preparing vegetables?
• Mirepoix
• Julienne
• Brunoise
Q16: Your colleague has just finished preparing some meat for a soup. They ask you what
they should do with all the off-cuts. What would you suggest?
Q17: What are the health risks associated with raw eggs or sauces containing raw eggs?
They are a high-risk food and can cause food poisoning if not handled or stored correctly.
• Combine equal parts flour and butter in a pan over a low heat. When combined,
take off the heat and cool.
• Put 500 ml of milk with an onion clout in a separate pan and bring to the boil.
• Return the cooled roux to the heat and begin adding the milk slowly while stirring
vigorously. Make sure the sauce is quite smooth before adding each small
quantity of milk. If the milk is added too quickly, the sauce will become lumpy.
Sauce should be cooked for 15 to 20 minutes to cook out the starch taste.
• Pass the sauce through a chinois.
Q20: When might you use the roasting method of cookery to produce stocks, sauces and
soups?
You roast meats and use the sediment and juices to make jus de roti and jus lié. You also
roast vegetables for brown stock to give them colour.
Q21: Explain how each of these clarifying agents is important to clarifying consommé.
Egg whites
• Give additional strength to the proteins in the meat.
• Provide additional clarifying power.
Mirepoix of vegetables
• Gives additional flavour to the finished soup.
Q22: How do you use a ‘bouquet garni’ to flavour soups and stocks?
Like a tea bag. Put herbs and spices into the sachet. Tie it closed with a long piece of
butcher’s string. Tie the other end of the string to the pot handle so we can remove when we
obtain the desired flavour.
Q23: What happens to stock if you use too much tomato paste?
Q24: Which sauces have brown meat stock with red wine in them?
• Jus de roti
• Jus lié
Q25: Which stock is most likely to have lemon juice added to it?
Fish stock
Q26: Identify the base sauce and additional ingredients necessary to make the following
derivations.
Remoulade sauce
Mayonnaise is the base sauce. Add chopped capers, gherkin, fines herbs and anchovy
essence.
Mornay sauce
Béchamel is the base. Add white cheddar, butter, cream and egg.
Q27: Provide an appropriate thickening agent for each of the following sauces and soups.
Béchamel
White roux
Velouté
Blond roux
Espagnole
Brown roux
Bisque
Ground rice or rice flour
Pumpkin soup
Puréed pumpkin
Minestrone
Starchy vegetables or pasta
Q28: Describe two situations where it might be appropriate to use a convenience product.
Q30: Your sauce/soup is too thick. What food quality adjustments can you make?
Q31: Describe the steps involved in reheating 5 L of thick pea and ham soup which was stored
in the coolroom overnight.
• Start the pea soup on a low heat. Add a small amount of stock and stir frequently
with a wooden spoon.
• Heat the pea soup to a flowing consistency. Gradually increase the temperature until
it comes to the boil.
• At boiling point, turn the temperature down. Slowly simmer for four to five minutes.
• Once the liquid has simmered, adjust the consistency if necessary.
Q32: List three checks you should conduct to ensure you present sauces and soups
attractively on appropriate service ware.
• Check that the size of the service ware is not too big or small.
• Check that the type of service ware is appropriate for table or self-service.
• Check to ensure service ware doesn’t have cracks or chips.
The dish does not look visually appealing - Adjust the ingredients for more colour, change
the garnish or change the serviceware it is plated on.
There are drips or fingerprints on rims of soup bowls - Remove using a clean, wet service
cloth. Polish if necessary.
Q36: At what temperatures would you store the following dishes to ensure food safety?
Gazpacho - 4 °C or lower
Q37: For how long can you hold or store a warm emulsion sauce?
38
• All prepared items and leftover foods should be securely covered or placed in sealed
containers.
• There must be adequate ventilation in the refrigerator to ensure even circulation of
cold air.