Oral Question For Cookery NC II

Oral Question for Cookery NC II
PREPARE HOT MEALS

1. What are two common kitchen ingredients that can be used to put out a grease fire?
Answer: salt and baking soda
2. What is moist cooking method?

Answer: Moist-heat cooking methods are those using water or steam. They are
poaching, simmering, boiling and steaming. Moist-heat cooking methods are used
to tenderize and emphasize the natural flavors of food.
3. What is dry heat cooking method?

Answer: Dry-heat cooking methods are those using air or fat. They are broiling,
grilling, roasting and baking, sautéing, pan-frying and deep-frying. Foods cooked
using dry-heat cooking methods have a rich flavor caused by browning because
moisture on the surface of food evaporates.
4. \What part is the common type of menu with separate price and that fast-food
established offer?
Answer: A la carte is a multi-course or multi-category menu that comes with
appetizers, starters, sea-food, meats, side dishes, beverages, and alike. Each dish
is offered at a separate price. The guest can choose individual dishes to make
own meal package.
5. What is Mis-en-place?
Answer: Pre preparation, or the French term that means “to put in place”
6. In preparing a roux what is the fat flour ratio?

Answer: 1:1 ratio (Roux is a thickening agent made with equal weight of flour and
fat)
7. What is Hollandaise sauce made of?

Answer: Clarified butter and egg yolk
Hollandaise sauce is an emulsion of egg yolk and liquid butter, usually seasoned
with lemon juice, salt, and little white pepper or cayenne pepper.
8. What part of the poultry that is described as “white meat?”

Answer: Breast
9. How do you determine the freshness of the meat?

Answer: Check the temperature, color and texture
10. How do you check the doneness of your cooked meat?

Answer: Use a thermometer, however, in the absence of it, insert any object like a
carving fork, dripping of juice or redness indicates that a meat is still a raw.
11. When sanitizing an area, is it still necessary to rinse off the detergents?
Answer: Yes, the detergent must be thoroughly rinsed from the area in order to
remove odors
12. A type of service that guests get plates from the stack and goes to buffet counter where
food is kept in large casseroles and platters with burners?
Answer: Buffet Service
The guests get plates from the stack and goes to buffet counter where food is
kept in large casseroles and platters with burners. The guests can serve
themselves or can request the server behind the buffet table to serve. In sit-down
buffet restaurants, the tables are arranged with crockery and cutlery where guests
can sit and eat, and then replenish their plates.
PREPARE COLD MEATS

1. What is a kind of salad that has apples, walnuts, celery and mayonnaise- based
dressing?
Answer: Waldorf (a waldorf salad is salad generally made of fresh apples, celery
and walnuts, dressed in mayonnaise, and usually served on a bed of lettuce as an
appetizer a light meal)
2. What is sandwich has at least three slices of bread?

Answer: Clubhouse
3. What is the cooking method in making shirred eggs?

Answer: Baking
4. What is a soft ripened cheese?

Answer: Camembert is a soft, creamy, surface ripened cow’s milk cheese. It was
first made in late 18th century at camembert, Normandy in northern France.
5. What do you call the tiny bite- sized open- faced sandwich?
Answer: Canape
6. What ingredients are used to facilitate coagulation of the egg white on poached eggs?
Answer: Vinegar or any acetic ingredients
7. How do you prolong the shelf life of bread?

Answer: They must be wrapped with cling plastics and stored in a freezer
8. What is the right temperature for thawing food?

Answer: Room temperature
9. A liquid mixture containing oil, vinegar, herbs, and sometimes other types of food, that is
put on salads to give flavour to them
Answer: Vinaigrette
10. What are the types of Salad?

Answer: Green/Leafy Salad, Vegetable Salad, Fruit Salad, Composed Salad,
Tossed Salad and Bound Salad
PREPARE SWEETS
1. What conditions contribute to multiple increase of bacteria?
Answer: high protein, high moisture and low acidity / FATTOM
2. What are three (3) types of food contamination?

Answer: Physical, chemical, and Biological
3. Food that naturally contribute to confirm of bacteria is classified as:

Answer: PHF’s (Potentially Hazardous Foods: Food that require temperature
control for Safety like tomatoes, eggs, grains, meats and high in protein foods
4. Can we substitute the use of plastic gloves for hand washing? When do we change
them?
Answer: Gloves should not be used as a substitute for hand washing. They must
be changed at least four hours during continuous use, or as soon as they become
soiled or torn.
5. Which of the following is the first step in implementing FIFO rule?

Answer: First in- first out! Place the date of the receipt of food supplies as they
are received
6. Why are ingredients weighted instead of measuring them by volume?

Answer: Weighing is more accurate and so that the restaurant can gain more
profit if serving is exact.
7. What materials is used to make a cake tight into roll?

Answer: Parchment paper
It helps ensure baking sheets stay clean, prevents baked goods from over-
browning and sticking to the pan, keeps poaching liquids from evaporating, and
can be used as a sling around bread dough or cheesecake to help release them
from the pan. You can even use it to line the basket of your air fryer
8. What icing is made by creaming fat and confectioner’s sugar together?

Answer: Simple buttercream
9. What can we make out of an unleavened batter?

Answer: Crepes – is a type of very thin pancake, usually made from wheat flour or
buckwheat flour
10. Gluten strands are shortened by

Answer: Fat

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Oral Question for Cookery NC II

PREPARE HOT MEALS

2. What is moist cooking method?

3. What is dry heat cooking method?

6. In preparing a roux what is the fat flour ratio?

7. What is Hollandaise sauce made of?

8. What part of the poultry that is described as “white meat?”

9. How do you determine the freshness of the meat?

10. How do you check the doneness of your cooked meat?

PREPARE COLD MEATS

2. What is sandwich has at least three slices of bread?

3. What is the cooking method in making shirred eggs?

4. What is a soft ripened cheese?

7. How do you prolong the shelf life of bread?

8. What is the right temperature for thawing food?

10. What are the types of Salad?

2. What are three (3) types of food contamination?

3. Food that naturally contribute to confirm of bacteria is classified as:

5. Which of the following is the first step in implementing FIFO rule?

6. Why are ingredients weighted instead of measuring them by volume?

7. What materials is used to make a cake tight into roll?

8. What icing is made by creaming fat and confectioner’s sugar together?

9. What can we make out of an unleavened batter?

10. Gluten strands are shortened by

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