Lesson 2.3.1
2.3.1 How to prepare and make dishes Quiz: WJEC Hospitality and Catering, Unit 2
20 questions
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Lesson 2.3.1, How to prepare and make dishes: 20 multiple choice questions for the WJEC Hospitality and Catering (5409), Unit 2: Hospitality and catering in action, written with Revision Ninja.
Host it live on the board and students join with a game code on their own devices, or revise alone with Free Play. The answers are revealed in the game.
The 20 questions
-
Which preparation method, done through a nozzle or bag, is classed complex (***)?
- Piping
- Proving
- Zesting
- Grating
-
Which preparation skill sits at the basic level for removing citrus rind?
- Creaming
- Zesting
- Kneading
- Folding
-
Which slow-cooking method, done in liquid, is classed medium (**)?
- Braising
- Grilling
- Deep fat frying
- Boiling
-
Which knife cut that makes tiny uniform cubes is classed complex (***)?
- Brunoise
- Peeling
- Trimming
- Chopping
-
Which knife task removes the outer skin of a vegetable at basic level?
- Spatchcocking
- Dicing
- Peeling
- Deseeding
-
Which cooking method, creating a stable blend of oil and water, is complex (***)?
- Emulsifying
- Roasting
- Baking
- Steaming
-
How does the spec classify ready-made or prepared components?
- As basic
- As complex
- As medium
- As advanced
-
Which complex pastry technique involves building alternate layers of dough and fat?
- Kneading
- Rubbing in
- Laminating
- Blending
-
A menu needs a dish that requires only a basic skill level. Which technique fits best?
- Grating cheese
- Filleting fish
- Tempering chocolate
- Piping choux
-
A chef tempers chocolate for a glossy finish. What skill level does this technique need?
- Ready-made
- Complex
- Medium
- Basic
-
A cook removes the bones from a chicken before stuffing. Which technique and level apply?
- Dicing, medium
- Trimming, basic
- Peeling, basic
- Deboning, complex
-
A kitchen uses ready-made pastry for a pie. What level does the spec give this component?
- Advanced
- Complex
- Medium
- Basic
-
Which cooking method that uses dry heat in an oven is classed as medium?
- Deep frying
- Baking
- Boiling
- Sous-vide
-
A cook poaches fish in a flavoured liquid. What level is this cooking technique?
- Complex
- Ready-made
- Medium
- Basic
-
A cook dices onions evenly for a sauce. What level is this knife cut?
- Medium
- Complex
- Basic
- Ready-made
-
A baker rubs butter into flour for a crumble. What level applies?
- Medium
- Basic
- Ready-made
- Complex
-
Which two techniques are both classified as complex (three stars)?
- Stirring and boiling
- Filleting and caramelising
- Beating and blending
- Folding and rolling
-
What does a higher proportion of complex techniques indicate about a dish?
- Basic preparation
- Lower food cost
- Higher skill level
- Shorter cooking time
-
What does including laminating, piping and sous-vide indicate about a menu?
- Requires high skill
- Low equipment needs
- Zero temperature checks
- Basic preparation only
-
Which two techniques are both marked with two stars for medium complexity?
- Folding and rolling
- Zesting and grating
- Braising and baking blind
- Piping and shaping
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