According their flesh colour and nutritional content

Q:6	What is best practise to defrost seafood for preparation and service?					NYS	S
A:	Where to store:
	How to store:
	What temperature:
	Expected shelf life:
Q:7						NYS	S
A:	1
	2
	3
Q:8	What is the recommended core temperature that should be reached when re-heating the pre fried fish? Please circle the correct answer					NYS	S
A:						NYS	S
Q:9	List 3 moist/wet cooking methods and describe their basic characteristics Provide 1 example dish for each method					NYS	S
A:	Cooking method	Characteristics			Example dish



Q:10						NYS	S
A:	Ingredients:		Food safety:	Storing practice:
A:
Q:11	What texture/viscosity should it appear?					NYS	S
A:	Ingredients used:
A:	Texture of batter:

Q:18	What service ware would you select to present the grilled prawn and socca bun sandwich as an entrée dish during a dinner service?			NYS	S
A:				NYS	S
Q:19	Name two varieties of tuber, bulb and root vegetables.			NYS	S
A:	Tuber vegetables	Bulb vegetables	Root vegetables


Q:20	Give two examples for each vegetables classification:			NYS	S
A:	Legumes/Pulses
	Flowering vegetables
	Leaf Vegetables
	Fruit vegetables
	Stem Vegetables
Q:21	List 5 mushroom varieties			NYS	S
A:	1.
	2.
	3.
	4.
	5.
Q:22	Give two examples of the following fruits classifications:			NYS	S
A:	Stone fruit
	Hard fruit
	Citrus fruit
	Soft fruit
	Tropical fruit
Q:23				NYS	S
A:				NYS	S
Q:24	How can you test the freshness of an egg without cracking it open?			NYS	S
A:				NYS	S
Q:25	How do stock date codes and rotation labels, such as use-by and best-before dates, help you select fresh ingredients?			NYS	S
				NYS	S
Q:26	What are signs of contamination or spoilage in fresh produced and packaged convenience pasta?			NYS	S
A:	Fresh produced pasta:
A:	Convenience product:

Q:34	How can you best minimise waste of reusable by-products when preparing vegetable, fruit, egg, farinaceous and seafood dishes?	NYS	S
A:		NYS	S
Q:35	Which cooking method is used, when preparing pears as a dessert accompaniment for “Poire Belle Helene”?	NYS	S
A:		NYS	S
Q:36	What is the appropriate cooking method to use when cooking pasta?	NYS	S
A:		NYS	S
Q:37	What fruits are suited best for roasting?	NYS	S
A:		NYS	S
Q:38	Which vegetables are suited best for deep frying? What coating would you use?	NYS	S
A:	Vegetables suited:
A:	Coating used:
Q:39		NYS	S
A:	Dessert option 1
A:	Dessert option 2
Q:40		NYS	S
A:		NYS	S
Q:41	What role do eggs play when added to minced meat when making meat loaf or meat balls?	NYS	S
A:		NYS	S
Q:42	You have finished kneading your pasta dough. The dough becomes white in colour and breaks apart and it seems, you have lightly over worked the dough. What should you do, before you start rolling the fresh pasta dough?	NYS	S
A:		NYS	S

Q:53	What storage and stock rotation techniques can you use to optimise freshness and the shelf life of seafood?	NYS	S
A:		NYS	S
Q:54	What equipment would you need to safely remove the fins and head of a whole salmon, poaching it and then transferring the fish to a service vessel to be presented at buffet?	NYS	S
A:	Preparation equipment:
	Poaching equipment:
	Service equipment:
Q:55	What safety procedures should you follow if using knives to shuck oysters or scallops, fillet fish or split lobsters?	NYS	S
A:		NYS	S
Q:56	How do you clean oyster and scallop flesh?	NYS	S
		NYS	S
Q:57	Why do you need to weigh larger pieces of fish when creating portions?	NYS	S
A:		NYS	S
Q:58	How many fillets are obtained from a flat fish and a round fish?	NYS	S
A:	Number of fillets from flat fish:
A:	Number of fillets from round fish:
Q:59	What is the meaning of ‘pin boning’ a fish fillets and what tool is used for this task?	NYS	S
A:		NYS	S
Q:60	What garnish you would serve with it if the squid was cooked by sautéing	NYS	S
		NYS	S
Q:61	What important point must you remember when choosing baking as a method of cookery for seafood?	NYS	S
A:		NYS	S