Possible Question During Cookery Assessment

1. What conditions contribute to multiple increase of bacteria?

2. What are the 3 types of food contamination?
3. Food that naturally contribute to formation of bacteria is classified as: PHFs
4. Can we substitute the use of plastic gloves for handwashing? When do we change
them?
5. Which of the following is the first step in implementing the FIFO rule?
6. Why are ingredients weighed instead of measuring them by volume
7. What material is used to make a cake tight into a 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
11. What are the 2 common kitchen ingredients that can be used to put out a top range
grease fire?
12. What is a moist cooking method?
13. What is the most common type of menu that fastfood establishment offer?
14. What do we mean by Mise-en-place?
15. What is the fat ratio when preparing a roux?
16. What is a hollandaise sauce made of?
17. Part of poultry that is described as “white meat”
18. How do you determine the freshness of meat?
19. How do you check the doneness of your cooked meat?
20. When sanitizing an area, it is still necessary to rinse off the detergent?
21. What sandwich has at least three slices of bread?
22. What is the cooking method in making shirred eggs?
23. What is a soft ripened cheese?
24. What do you call the bite sized decorative open faced sandwiches?
25. What ingredient is used to facilitate coagulation of the egg white in poached eggs?
26. How do you prolonged the shelf life of bread?
27. What is the right temperature for thawing food?
28. What is the kind of salad that has apples, walnut, celery and a mayonnaise based
dressing?
Cookery NCII
Basic Competencies

1. Participate in workplace communication

2. Work in a team environment
3. Solve/address general workplace problems
4. Develop career and life decisions
5. Contribute To Workplace Innovation
6. Present relevant information
7. Practice occupational safety and health policies and procedures
8. Exercise efficient and effective sustainable practices in the workplace
9. Practice entrepreneurial skills in the workplace

Common Competencies

1. Develop and update industry knowledge

2. Observe workplace hygiene procedures
3. Perform computer operations
4. Perform workplace and safety practices
5. Provide effective customer service

Core Competencies

1. Clean and Maintain Kitchen Premises

2. Prepare Stocks, Sauces and soups
3. Prepare Appetizers
4. Prepare Salad and Dressings
5. Prepare Sandwiches
6. Prepare Meat Dishes
7. Prepare Vegetable dishes
8. Prepare Egg dishes
9. Prepare Starch dishes
10. Prepare Poultry and game dishes
11. Prepare seafood dishes
12. Prepare Desserts

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Possible Question During Cookery Assessment
1. What conditions contribute to multiple increase of bacteria?
ATTOM – Acidity-Temperature-Time-Oxygen-Moisture

Conditions that contribute to the rapid or multiple increase of bacteria—often called the “danger zone” conditions
—include:

1. Temperature:
o Bacteria multiply fastest between 5°C and 60°C (41°F to 140°F). This range is called the danger
zone.
2. Moisture:
o Bacteria need moisture to grow. Foods with high water content support bacterial growth.
3. Nutrients:
o Foods rich in protein and carbohydrates provide excellent nutrients for bacteria.
4. Time:
o The longer food stays in the danger zone, the more bacteria can multiply.
5. pH: Acidity
o Neutral to slightly acidic environments (pH 4.6 to 7) favor bacterial growth.
6. Oxygen:
o Some bacteria need oxygen (aerobic), while others grow without it (anaerobic). Both can multiply
under the right conditions.

2. What are the 3 types of food contamination?

There are three main types of food contamination:

1. Biological Contamination
This occurs when food is contaminated by microorganisms such as:
o Bacteria (e.g., Salmonella, E. coli)
o Viruses (e.g., Norovirus, Hepatitis A)
o Parasites (e.g., Giardia, Trichinella)
o Fungi (e.g., molds, yeasts)

Biological contamination is the most common cause of foodborne illnesses.

2. Chemical Contamination
This involves harmful chemical substances entering food, such as:
o Cleaning agents and sanitizers
o Pesticides and herbicides
o Food additives used improperly
o Heavy metals (e.g., lead, mercury)

Chemical contamination can cause poisoning and long-term health issues.

3. Physical Contamination
This is caused by the presence of foreign objects in food, including:
o Hair, glass, metal fragments
o Plastic, wood splinters
o Jewelry or fingernails

Physical contamination can lead to injury or choking hazards.

Proper food handling, storage, and hygiene practices help prevent all three types.

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

Potentially Hazardous Foods (PHFs):

These are foods that:

 Contain moisture,
 Are high in protein,
 Have a neutral or slightly acidic pH,
making them ideal environments for bacterial growth if not properly handled.

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Examples of PHFs:

 Meat, poultry, and seafood

 Dairy products (milk, cheese, yogurt)
 Cooked rice, pasta, and vegetables
 Eggs
 Tofu and soy products
 Cut melons, tomatoes, and leafy greens

Why It Matters:

PHFs require time and temperature control to prevent the rapid growth of pathogens. This is why they must be
stored at:

 Cold: ≤ 41°F (5°C), or

 Hot: ≥ 135°F (57°C)

Failure to manage PHFs properly can lead to foodborne illnesses.

4. Can we substitute the use of plastic gloves for handwashing? When do we change
them?

No, we cannot substitute the use of plastic gloves for handwashing.

Here's why:

 Handwashing is essential before putting on gloves. Gloves can become contaminated just like hands.
 Dirty hands inside clean gloves still contaminate food.
 Gloves can give a false sense of cleanliness and lead to cross-contamination if not changed properly

You must change gloves:

1. Between handling raw and ready-to-eat foods

2. After touching your face, hair, body, or clothing
3. After handling garbage or cleaning chemicals
4. When gloves become torn, dirty, or damaged
5. After taking a break, sneezing, coughing, or using the restroom
6. At regular intervals during continuous food prep (typically every 4 hours)

Important: Always wash your hands before putting on a new pair of gloves.

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

The first step in implementing the FIFO (First In, First Out) rule is:

✅ Check the expiration or use-by dates on food items.

This allows you to:

 Identify which items should be used first,

 Arrange inventory so older stock is in front and newer stock goes to the back,
 Prevent spoilage and waste.

6. Why are ingredients weighed instead of measuring them by volume

Ingredients are weighed instead of measured by volume because weight provides greater accuracy and
consistency in food preparation. Here's why:

✅ 1. Accuracy
 Weight is consistent, while volume can vary based on ingredient density, how it's packed, or humidity.
 Example: 1 cup of flour can vary in weight depending on how it's scooped, but 100 grams of flour is always
100 grams.

✅ 2. Consistency
 Recipes turn out the same every time when ingredients are weighed.
 Especially important in baking, where small differences can affect texture, rise, and flavor.

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 ✅ 3. Professional Standard
 Professional kitchens and bakeries use scales to ensure precision.
 It's more efficient and reduces waste or error.

✅ 4. Easier for Scaling Recipes

 Scaling a recipe up or down is much easier using weight measurements than volume.

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

The material used to make a cake tight into a roll is typically:
✅ Parchment paper (also known as baking paper)

Why use parchment paper?

 Non-stick surface: Prevents the cake from sticking as you roll it.
 Flexibility: Helps shape the warm cake without cracking.
 Structure: Supports the cake while it cools in a rolled shape.

How it works:
1. After baking, the warm sponge cake is turned out onto parchment paper (often dusted with powdered
sugar or a towel to prevent sticking).
2. It is gently rolled up with the parchment paper inside and left to cool.
3. Once cool, it is unrolled, filled (e.g., with jam, whipped cream, or frosting), and then rolled up again — this
time without the parchment.

Optional alternative:
 A clean kitchen towel can also be used in place of parchment, but parchment is preferred in professional
settings for cleanliness and ease.

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

The icing made by creaming fat and confectioner's sugar (powdered sugar) together is called:
✅ Buttercream icing (or American buttercream)

Ingredients:
 Fat (usually unsalted butter or shortening)
 Confectioner’s sugar
 Optional: milk or cream, vanilla extract, or other flavorings

Characteristics:
 Smooth and creamy texture
 Sweet and rich flavor
 Easy to pipe, spread, and color
 Commonly used for cakes, cupcakes, and cookies

Variations:
 Chocolate buttercream – add cocoa powder or melted chocolate
 Flavored buttercream – add extracts like lemon, almond, or fruit purée
This is one of the easiest and most popular icings in both home and professional baking.

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

An unleavened batter is a mixture without any leavening agents (like baking powder, baking soda, or yeast), so it
doesn't rise or expand much when cooked.

✅ Common foods made from unleavened batter:

1. Crepes
o Thin, delicate pancakes made with flour, eggs, milk, and no leavening.
o Can be sweet or savory.
2. Flatbreads
o Such as tortillas or Indian chapati/roti, which are often made without leavening.
3. Pasta
o Fresh pasta dough is typically unleavened (made from flour and eggs).
4. Matzo (Matzah)
o A traditional Jewish flatbread made without leavening.
5. Crackers
o Some types are made from unleavened dough or batter for a crisp texture.

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 10. Gluten strands are shortened by what?

Gluten strands are shortened by fat.

Fat coats the gluten strands and interferes with their ability to link together, effectively "shortening" them. This is
why fat is called a "shortening" in baking — it shortens the gluten strands, resulting in a more tender and crumbly
texture, like in pie crusts or biscuits.

11. What are the 2 common kitchen ingredients that can be used to put out a top range
grease fire?

The two common kitchen ingredients you can use to put out a top-range grease fire are:

1. Baking soda
2. Salt

Both can help smother the fire by cutting off its oxygen supply.

Important: Never use water on a grease fire, as it can cause the fire to spread! Also, using a metal lid or a fire
extinguisher rated for grease fires (Class K or B) is safest if available.

12. What is a moist cooking method?

A moist cooking method is a way of cooking food using liquid or steam to transfer heat. This method helps keep
the food moist and tender because it involves water or other liquids.

Common examples include:

 Boiling — cooking food in rapidly boiling water

 Simmering — cooking food gently in hot liquid just below boiling
 Steaming — cooking food by exposing it to steam
 Poaching — cooking food gently in water or broth at a low temperature
 Braising — cooking food slowly in a small amount of liquid, often after browning

13. What is the most common type of menu that fastfood establishment offer?

The most common type of menu that fast food establishments offer is a “table d’hôte” or set menu style, but more
specifically, in fast food, it’s often called a fixed menu or limited menu.

Fast food menus typically feature:

 A limited number of items

 Set combinations or meal deals (like burger + fries + drink)
 Quick, easy-to-prepare items

This helps with speed, consistency, and simplicity.So in short: A fixed or limited menu with set meal options is
the most common type for fast food.

14. What do we mean by Mise-en-place?

Mise-en-place is a French term that means “everything in its place.”

In cooking, it refers to the practice of preparing and organizing all the ingredients and tools before you start
cooking. This includes washing, chopping, measuring, and arranging everything you’ll need so the cooking process
goes smoothly and efficiently.

15. What is the fat ratio when preparing a roux?

When preparing a roux, the fat-to-flour ratio is typically 1:1 by weight.

This means you use equal parts fat (such as butter, oil, or animal fat) and flour. For example, if you use 50 grams of
butter, you also use 50 grams of flour.

This ratio helps create a smooth paste that can thicken sauces, soups, and gravies effectively.

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 16. What is a hollandaise sauce made of?

Hollandaise sauce is made of three main ingredients:

1. Egg yolks
2. Clarified butter
3. Lemon juice (or sometimes vinegar)

It’s an emulsion sauce where the egg yolks are gently cooked and whisked with melted butter and acid (lemon juice)
to create a rich, creamy, and tangy sauce. It’s one of the classic French “mother sauces.”

17. Part of poultry that is described as “white meat”

The part of poultry described as “white meat” is the breast (and sometimes the wings).

White meat comes from muscles that are used less frequently, so they are lighter in color and have a milder flavor
compared to the darker meat found in the legs and thighs.

18. How do you determine the freshness of meat?

To determine the freshness of meat, you can check several key factors:

1. Color: Fresh meat typically has a bright, vibrant color — for example, beef should be bright red, pork pale
pink, and poultry light pink or cream-colored. Dull, brownish, or gray colors may indicate aging or
spoilage.
2. Smell: Fresh meat has a mild, clean odor. A sour, rancid, or strong unpleasant smell is a sign that the meat
is no longer fresh.
3. Texture: Fresh meat feels firm and slightly moist but not slimy or sticky. If the meat is sticky, tacky, or
slimy, it’s likely spoiled.
4. Packaging: Check for intact packaging without tears or excessive liquid. Excessive liquid or bloating can
be signs of spoilage.
5. Sell-by/use-by date: Always check the label dates for guidance.

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

To check the doneness of cooked meat, you can use several methods:

1. Using a Meat Thermometer:

The most accurate way. Insert the thermometer into the thickest part of the meat (avoiding bone or fat) and
check the internal temperature. Different meats have different safe temperature guidelines (e.g.,
145°F/63°C for beef steaks medium rare, 165°F/74°C for poultry).
2. Touch Test (Finger Test):
Comparing the firmness of the meat to different parts of your hand can give a rough idea of doneness:
o Rare = feels soft, like the fleshy part under your thumb when your hand is relaxed
o Medium = firmer, like when you touch your thumb and middle finger
o Well done = very firm, like when you touch your thumb and pinky finger
3. Visual Cues:
o Juices running clear (especially for poultry)
o Color of the meat inside (pink for medium, no pink for well done)
o Texture and firmness
4. Cut and Check:
Cut into the meat to check the color and texture inside (though this can cause juices to escape).

20. When sanitizing an area, it is still necessary to rinse off the detergent?

Yes, when sanitizing an area, it is necessary to rinse off the detergent first before applying the sanitizer.

Here’s why:

 Detergents are used to clean by removing dirt, grease, and food residues.
 Sanitizers are used to kill bacteria and germs on a clean surface.
 If detergent residue remains, it can reduce the effectiveness of the sanitizer.
 Therefore, the proper process is:
Clean with detergent → Rinse thoroughly → Apply sanitizer

So always rinse off detergent before sanitizing to ensure proper sanitation.

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 21. What sandwich has at least three slices of bread?

A sandwich that has at least three slices of bread is called a club sandwich.

It typically consists of:

 Three slices of toasted bread

 Layers of ingredients like turkey or chicken, bacon, lettuce, tomato, and mayonnaise
 Often cut into quarters and held together with toothpicks

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

The cooking method for making shirred eggs is baking.

Shirred eggs are eggs that are cracked into a shallow dish or ramekin and baked in the oven until the whites are set
but the yolks remain soft. Sometimes cream, butter, or cheese is added before baking for extra flavor.

23. What is a soft ripened cheese?

A soft-ripened cheese is a type of cheese that is aged for a short time and develops a soft, edible rind on the outside
while remaining creamy and soft inside.

Characteristics:

 Soft texture
 Edible white mold rind (often called a bloomy rind)
 Mild to strong flavor depending on the cheese and aging time

Common examples of soft-ripened cheeses include:

 Brie
 Camembert

24. What do you call the bite sized decorative open faced sandwiches?

The bite-sized decorative open-faced sandwiches are called canapés.

Canapés are small, often fancy appetizers typically made with a base like a small piece of bread, cracker, or pastry
topped with flavorful ingredients such as spreads, meats, cheeses, or vegetables .

25. What ingredient is used to facilitate coagulation of the egg white in poached eggs?

The ingredient commonly used to facilitate coagulation (setting) of the egg white in poached eggs is vinegar (or
sometimes lemon juice).

Adding a small amount of vinegar to the poaching water helps the egg whites coagulate faster and hold their shape
better during cooking.

26. How do you prolonged the shelf life of bread?

To prolong the shelf life of bread, you can:

1. Store it properly:
o Keep bread in a cool, dry place, ideally in a bread box or airtight container to prevent drying out.
o Avoid storing bread in the refrigerator, as it speeds up staling.
2. Freeze it:
o For longer storage, freeze bread in a sealed plastic bag or airtight container. Slice before freezing
so you can take out only what you need.
3. Use preservatives:
o Commercially, bread sometimes contains preservatives like calcium propionate to extend shelf
life.
4. Avoid moisture:
o Keep bread away from humid environments to prevent mold growth.

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 27. What is the right temperature for thawing food?

The right temperature for thawing food safely is at or below 4°C (40°F).

This is typically done by:

 Thawing food in the refrigerator (most recommended method)

 If thawing faster, using cold water (below 21°C or 70°F), changing the water every 30 minutes
 Avoid thawing food at room temperature to prevent bacterial growth

28. What is the kind of salad that has apples, walnut, celery and a mayonnaise based
dressing?

The kind of salad that has apples, walnuts, celery, and a mayonnaise-based dressing is called Waldorf
salad.

It’s a classic American salad known for its crisp, fresh flavors and creamy dressing.