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VCE VET Cookery study materials
VCE VET Cookery study resources

VCE VET Cookery practice questions

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Question 1VCE VET Cookery (units of competency and scored assessment)

Which temperature range is the food safety 'temperature danger zone' in which bacteria multiply most rapidly?

  1. -18 °C to 0 °C
  2. 70 °C to 100 °C
  3. 5 °C to 60 °C Correct answer.
  4. 0 °C to 5 °C

Explanation

Bacteria that cause foodborne illness multiply fastest between about 5 °C and 60 °C, so high-risk foods should be kept outside this range. Cold storage below 5 °C slows growth, while thorough cooking above 75 °C kills most vegetative bacteria.

Question 2VCE VET Cookery (units of competency and scored assessment)

A cook must cool a large pot of hot stock quickly before refrigerating it. Which method best meets food safety requirements?

  1. Cover the pot tightly and leave it on the bench for several hours
  2. Divide the stock into shallow containers and cool it in an ice-water bath Correct answer.
  3. Add ice cubes to the pot and leave it uncovered on the bench
  4. Place the whole hot pot straight into the coolroom overnight

Explanation

Rapid cooling is achieved by increasing the surface area and using an ice-water bath so the stock passes through the danger zone quickly. Shallow containers cool faster than deep pots, which helps meet the requirement to cool food to 5 °C within a set time.

Question 3VCE VET Cookery (units of competency and scored assessment)

Which practice best prevents cross-contamination in a commercial kitchen?

  1. Rinsing raw-meat knives briefly under cold water before reuse
  2. Wiping a board with a dry cloth between preparing chicken and salad
  3. Storing raw chicken above uncovered salad in the coolroom
  4. Using separate colour-coded chopping boards for raw meat and ready-to-eat foods Correct answer.

Explanation

Separate colour-coded boards keep the juices of raw meat away from foods that will be eaten without further cooking. Cross-contamination is a major cause of foodborne illness, so equipment must be dedicated or thoroughly cleaned and sanitised between uses.

Question 4VCE VET Cookery (units of competency and scored assessment)

What is the main purpose of the HACCP-based food safety program used in food businesses?

  1. To record staff rostering and award wage entitlements
  2. To identify hazards and set controls at critical points in food handling Correct answer.
  3. To calculate the food cost percentage of each menu item
  4. To determine the nutritional analysis of standard recipes

Explanation

HACCP is a preventative system that identifies biological, chemical and physical hazards and sets control measures at critical control points. Monitoring and corrective actions keep food safe rather than relying on end-product testing.

Question 5VCE VET Cookery (units of competency and scored assessment)

Which knife is the most appropriate choice for finely chopping herbs and garlic on a board?

  1. A filleting knife
  2. A chef's knife used with a rocking action Correct answer.
  3. A serrated bread knife
  4. A palette knife

Explanation

A chef's knife has a broad curved blade that allows a rocking chop, making it efficient for herbs and garlic. The blade is deep enough to guide the food and the rocking action gives control and speed.

Question 6VCE VET Cookery (units of competency and scored assessment)

Which combination describes the correct mise en place for a basic vinaigrette?

  1. Measuring oil, vinegar and seasoning and arranging the whisk and bowl before mixing Correct answer.
  2. Blending the dressing hours ahead and storing it warm
  3. Cooking the vinegar and oil together before service
  4. Chilling all ingredients to freezing point before whisking

Explanation

Mise en place means having all ingredients measured and equipment ready before starting the task, which improves efficiency and consistency. For a vinaigrette the oil, vinegar and seasoning are assembled with a whisk and bowl so the emulsion can be made quickly at service.

Question 7VCE VET Cookery (units of competency and scored assessment)

Which cooking method uses a small amount of fat in a shallow pan over moderate heat?

  1. Deep frying
  2. Poaching
  3. Steaming
  4. Shallow frying Correct answer.

Explanation

Shallow frying cooks food in a small quantity of hot fat in a pan, with the food partly exposed. It differs from deep frying, where the food is fully submerged in oil.

Question 8VCE VET Cookery (units of competency and scored assessment)

Why is blanching vegetables in boiling water before refreshing them in iced water useful in a commercial kitchen?

  1. It makes the vegetables safe to store at room temperature indefinitely
  2. It sets colour and texture and allows vegetables to be finished quickly at service Correct answer.
  3. It removes all water-soluble vitamins from the vegetable
  4. It fully cooks the vegetables so no further heating is needed

Explanation

Blanching partially cooks vegetables, and refreshing in iced water stops the cooking process and sets bright colour and firm texture. The partly cooked vegetables can then be reheated or finished to order, improving service speed and consistency.

Question 9VCE VET Cookery (units of competency and scored assessment)

Which statement correctly describes the Maillard reaction?

  1. It is the breakdown of starch into sugar by dry heat
  2. It is browning caused by amino acids and sugars reacting at high heat Correct answer.
  3. It is the absorption of water by dried legumes
  4. It is the setting of egg proteins in a water bath

Explanation

The Maillard reaction occurs when amino acids and reducing sugars react under dry heat, producing brown colour and savoury flavours. It requires temperatures well above boiling and a relatively dry surface.

Question 10VCE VET Cookery (units of competency and scored assessment)

A sauce has split during service. Which action is the most appropriate corrective step?

  1. Discard the sauce without attempting any recovery
  2. Boil the sauce vigorously until the fat recombines
  3. Add more fat and continue heating rapidly
  4. Remove it from the heat and whisk in a little cold liquid to re-emulsify Correct answer.

Explanation

A split emulsion can often be rescued by taking it off the heat and whisking in a small amount of cold liquid to bring the emulsion back together. Vigorous heat drives the fat and liquid further apart, so it should be avoided.

Question 11VCE VET Cookery (units of competency and scored assessment)

Which storage condition best preserves fresh leafy salad greens?

  1. Wrapped and refrigerated at about 2–4 °C with high humidity Correct answer.
  2. Stored uncovered at room temperature near a heat source
  3. Placed in the freezer at -18 °C
  4. Sealed in an airtight container in direct sunlight

Explanation

Leafy greens lose quality quickly through wilting and chilling injury, so they are best kept cold and humid to slow moisture loss. Refrigeration at about 2–4 °C with wrapping maintains crispness and limits browning.

Question 12VCE VET Cookery (units of competency and scored assessment)

What does FIFO (first in, first out) mean when managing stock?

  1. Older stock is used before newer stock Correct answer.
  2. Newer stock is displayed at the front of the shelf
  3. Stock is rotated only when it reaches its use-by date
  4. Stock is ordered in the order the menu lists it

Explanation

FIFO is a stock rotation principle in which the oldest stock is used first so that it does not expire while newer deliveries remain on the shelf. It reduces waste and helps maintain food safety and quality.

Question 13VCE VET Cookery (units of competency and scored assessment)

Which is an example of a physical food hazard?

  1. A piece of broken glass in a salad Correct answer.
  2. Aflatoxin produced by mould on nuts
  3. Cleaning chemical residue on a bench
  4. Salmonella bacteria on raw chicken

Explanation

Physical hazards are foreign objects such as glass, metal, plastic or bone that can injure a consumer. They are controlled by careful inspection, equipment maintenance and covering food.

Question 14VCE VET Cookery (units of competency and scored assessment)

What is the primary purpose of a standard recipe card in a commercial kitchen?

  1. To document staff training attendance
  2. To ensure consistent yield, portion size and cost across all staff Correct answer.
  3. To record the personal preferences of individual chefs
  4. To list the cleaning schedule for the kitchen

Explanation

A standard recipe specifies exact quantities, method and yield so that every cook produces the same result and portion costs can be calculated. Consistency supports quality control and accurate pricing.

Question 15VCE VET Cookery (units of competency and scored assessment)

A recipe costs $2.40 in ingredients to make 6 portions. If the business applies a 30% food cost, what is the selling price per portion (to the nearest cent)?

  1. $1.33 Correct answer.
  2. $0.72
  3. $0.40
  4. $3.12

Explanation

The ingredient cost per portion is $2.40 divided by 6, which equals $0.40. Dividing this by the 0.30 food cost fraction gives a selling price of about $1.33 per portion.

Question 16VCE VET Cookery (units of competency and scored assessment)

Which statement about the safe use of a deep fryer is correct?

  1. Food should be dry and the basket lowered slowly to avoid oil surge Correct answer.
  2. The fryer should be moved while the oil is hot to free bench space
  3. Wet food should be added so the oil cools evenly
  4. The fryer should be filled to the top with oil for efficiency

Explanation

Moisture causes hot oil to foam and surge, so food is drained and dried before frying and lowered carefully. Overfilling and moving a hot fryer create serious burn and fire risks.

Question 17VCE VET Cookery (units of competency and scored assessment)

Which action best demonstrates correct manual handling when lifting a heavy box of produce?

  1. Lifting quickly with straight legs and a rounded back
  2. Bending at the waist and twisting to place the box on a high shelf
  3. Bending the knees, keeping the back straight and holding the load close Correct answer.
  4. Holding the box at arm's length to keep it away from the body

Explanation

Safe lifting uses the leg muscles, keeps the spine neutral and holds the load close to reduce strain on the lower back. Twisting while lifting and holding loads away from the body increase injury risk.

Question 18VCE VET Cookery (units of competency and scored assessment)

What is the purpose of a commercial kitchen's cleaning schedule?

  1. To specify what is cleaned, how often, by whom and with which chemicals Correct answer.
  2. To record the temperature of the coolroom only
  3. To show the layout of kitchen equipment
  4. To list the menu items prepared each day

Explanation

A cleaning schedule is a documented plan that assigns responsibility for cleaning tasks, their frequency and the chemicals and method used. It supports food safety by making sure cleaning is consistent and verifiable.

Question 19VCE VET Cookery (units of competency and scored assessment)

Which is the most sustainable practice for reducing kitchen waste?

  1. Separating organic waste for composting and planning portions to avoid overproduction Correct answer.
  2. Discarding food that reaches its best-before date without inspection
  3. Placing all waste in one general bin for convenience
  4. Buying oversized portions so plates always look full

Explanation

Waste reduction combines source reduction, such as accurate portion planning, with diverting unavoidable organic waste to composting. This lowers landfill volume and the associated methane emissions.

Question 20VCE VET Cookery (units of competency and scored assessment)

Which technique is used to sharpen a knife on a whetstone correctly?

  1. Honing the edge on a steel until metal is removed
  2. Pressing the blade flat on the stone and rubbing in circles
  3. Soaking the knife in water and drying it in direct sun
  4. Holding the blade at a consistent angle and drawing it across the stone Correct answer.

Explanation

Sharpening on a whetstone removes metal to form a new edge, which requires a consistent angle on both sides of the blade. A honing steel realigns an existing edge rather than removing metal.

Question 21VCE VET Cookery (units of competency and scored assessment)

Which of the following best describes the 'danger zone' control for hot-held food?

  1. Hot food should be held above 60 °C to limit bacterial growth Correct answer.
  2. Hot food should be held in the danger zone for no more than four hours
  3. Hot food should be held at about 40 °C to keep it palatable
  4. Hot food should be cooled to room temperature before service

Explanation

Hot holding above 60 °C keeps food out of the temperature danger zone where bacteria multiply rapidly. Food held below this temperature for extended periods is a food safety risk.

Question 22VCE VET Cookery (units of competency and scored assessment)

A cook notices that a batch of mayonnaise has separated after refrigeration. Which factor most likely caused this?

  1. The emulsion became too cold, causing the oil to solidify and separate Correct answer.
  2. Too little oil was added to the mixture
  3. The vinegar was added too slowly at the start
  4. The egg yolk was over-whisked at room temperature

Explanation

Mayonnaise is an emulsion of oil in an acidified egg yolk base, and chilling can cause the oil to solidify and the emulsion to break. Bringing the mixture back towards room temperature and re-whisking can restore it.

Question 23VCE VET Cookery (units of competency and scored assessment)

Which statement correctly describes the role of gluten in bread making?

  1. Gluten is a fat that shortens the crumb of bread
  2. Gluten is destroyed by kneading, making dough softer
  3. Kneading develops gluten, which gives dough elasticity and structure Correct answer.
  4. Gluten forms only when sugar is added to the dough

Explanation

Gluten forms when wheat flour proteins are hydrated and worked, creating an elastic network that traps gas and gives bread its structure. Kneading develops this network, while fats and excess sugar can inhibit it.

Question 24VCE VET Cookery (units of competency and scored assessment)

Which menu item would be most suitable for a customer with coeliac disease?

  1. Grilled chicken with rice and steamed vegetables Correct answer.
  2. Crumbed chicken schnitzel with chips
  3. Pasta with tomato sauce
  4. Beef and barley soup

Explanation

Coeliac disease requires strict avoidance of gluten, which is found in wheat, barley and rye. Plain grilled chicken with rice and vegetables contains no gluten-containing ingredients, provided cross-contact is avoided.

Question 25VCE VET Cookery (units of competency and scored assessment)

Which practice best supports effective teamwork during a busy service?

  1. Completing only your own tasks regardless of others
  2. Working silently to avoid distracting colleagues
  3. Using clear verbal call-backs and agreed communication signals Correct answer.
  4. Leaving the section without informing anyone when you need supplies

Explanation

Clear communication, including call-backs that confirm an instruction was heard, reduces errors and keeps the kitchen coordinated under pressure. Leaving a section without notice disrupts the flow of service and creates safety risks.

Question 26VCE VET Cookery (units of competency and scored assessment)

Which of the following is the most appropriate way to cool a large pot of hot stock quickly and safely?

  1. Pour it into shallow containers and refrigerate immediately.
  2. Cover it and place it in a cool storeroom overnight.
  3. Place the pot in an ice-water bath and stir occasionally. Correct answer.
  4. Leave it on the stove with the lid on until it reaches room temperature.

Explanation

Rapid cooling is essential to prevent food from spending too long in the temperature danger zone. An ice-water bath with stirring conducts heat away quickly and evenly. Shallow containers also help, but placing hot stock directly into a refrigerator can raise the fridge temperature and risk other foods.

Question 27VCE VET Cookery (units of competency and scored assessment)

Which of the following is the correct definition of 'mise en place' in a professional kitchen?

  1. Preparing and organising all ingredients and equipment before service. Correct answer.
  2. The final plating and garnishing of a dish.
  3. Cleaning the kitchen at the end of service.
  4. The process of ordering stock from suppliers.

Explanation

Mise en place means 'everything in its place' and refers to the preparation and organisation of ingredients, tools and equipment before cooking begins. It allows a kitchen to work efficiently during service. Cleaning at the end of service and ordering stock are separate tasks.

Question 28VCE VET Cookery (units of competency and scored assessment)

Which of the following is a critical control point (CCP) in a cook-chill production system?

  1. Labelling containers with the date.
  2. Wiping down benches after service.
  3. Checking the temperature of the blast chiller. Correct answer.
  4. Tasting the food before service.

Explanation

A critical control point is a step where control can be applied to prevent, eliminate or reduce a food safety hazard to an acceptable level. Monitoring the blast chiller temperature directly controls the cooling step. Cleaning and labelling are good practices but are not usually critical control points.

Question 29VCE VET Cookery (units of competency and scored assessment)

Which of the following is the correct internal temperature for cooked poultry to ensure it is safe to eat?

  1. 65°C
  2. 75°C Correct answer.
  3. 60°C
  4. 85°C

Explanation

Poultry must be cooked to a minimum internal temperature of 75°C to kill harmful bacteria such as Salmonella. This temperature should be checked with a probe thermometer in the thickest part of the meat. Lower temperatures may not ensure safety.

Question 30VCE VET Cookery (units of competency and scored assessment)

Which of the following is the best example of a chemical food hazard?

  1. A hair in a soup.
  2. Cleaning chemicals stored next to food. Correct answer.
  3. Mould growing on bread.
  4. A piece of glass in a salad.

Explanation

Chemical hazards include substances such as cleaning agents, pesticides or toxic metals that can contaminate food. Storing cleaning chemicals near food creates a risk of chemical contamination. Glass and hair are physical hazards, and mould is a biological hazard.

Question 31VCE VET Cookery (units of competency and scored assessment)

A kitchen is planning a menu for a customer with a nut allergy. Which action is most important?

  1. Check ingredient labels and avoid cross-contact with nuts. Correct answer.
  2. Offer a vegetarian option instead.
  3. Serve the dish with a warning.
  4. Ensure the customer carries medication.

Explanation

For a customer with a nut allergy, the kitchen must identify all ingredients that may contain nuts and prevent cross-contact during preparation and service. Checking labels and using separate equipment are essential. Carrying medication is the customer's responsibility, but the kitchen must still provide safe food.

Question 32VCE VET Cookery (units of competency and scored assessment)

Which of the following is the correct way to store raw meat in a refrigerator?

  1. On the bottom shelf in a covered container. Correct answer.
  2. Next to fresh produce.
  3. On the top shelf above ready-to-eat foods.
  4. In the door shelf.

Explanation

Raw meat should be stored on the bottom shelf in a covered container to prevent juices from dripping onto other foods. This reduces the risk of cross-contamination. The door shelf is not suitable for raw meat because of temperature fluctuations.

Question 33VCE VET Cookery (units of competency and scored assessment)

Which of the following is a suitable method for thawing frozen chicken safely?

  1. On the kitchen bench at room temperature.
  2. In the refrigerator on the bottom shelf. Correct answer.
  3. In the sun outside.
  4. In warm water in the sink.

Explanation

Thawing in the refrigerator is the safest method because the chicken remains at a controlled low temperature, limiting bacterial growth. The bottom shelf prevents drips from contaminating other foods. Thawing at room temperature or in warm water allows the outer layer to enter the danger zone while the inside is still frozen.

Question 34VCE VET Cookery (units of competency and scored assessment)

Which of the following is the correct technique for using a chef's knife safely?

  1. Cut towards your body for better control.
  2. Leave it in the sink to soak.
  3. Keep the fingers of the guiding hand curled and the thumb behind them. Correct answer.
  4. Carry it by the blade with the point forward.

Explanation

The claw grip protects the fingertips by curling them under and keeping the thumb behind. The knife should be carried by the handle with the blade down and pointing away. Cutting towards the body is dangerous, and leaving knives in the sink can cause injury.

Question 35VCE VET Cookery (units of competency and scored assessment)

Which of the following is the best way to prevent slips and falls in a kitchen?

  1. Run through the kitchen to save time.
  2. Leave boxes on the floor.
  3. Clean up spills immediately and use warning signs. Correct answer.
  4. Wear open-toed shoes for comfort.

Explanation

Immediate cleaning of spills and the use of warning signs are the most effective ways to prevent slips. Proper footwear with non-slip soles is also important. Running and leaving obstacles on the floor increase the risk of accidents.

Question 36VCE VET Cookery (units of competency and scored assessment)

What is the main purpose of a hazard analysis in a food business?

  1. To calculate the cost of ingredients.
  2. To train staff in customer service.
  3. To identify potential food safety hazards and determine controls. Correct answer.
  4. To design the menu.

Explanation

Hazard analysis is the first principle of HACCP and involves identifying biological, chemical and physical hazards and the steps needed to control them. It is not about costing, menu design or customer service. The analysis forms the basis of a food safety plan.

Question 37VCE VET Cookery (units of competency and scored assessment)

Which of the following is a characteristic of a good standard recipe?

  1. It omits cooking times to allow flexibility.
  2. It is written only in the head chef's memory.
  3. It lists ingredients in arbitrary order.
  4. It includes precise quantities, method and yield. Correct answer.

Explanation

A standard recipe provides consistent results by specifying exact quantities, a clear method, cooking times and the number of portions. This allows any trained cook to reproduce the dish. Omitting details or relying on memory leads to inconsistency.

Question 38VCE VET Cookery (units of competency and scored assessment)

A recipe uses 2 kg of flour at $1.50 per kg. What is the cost of the flour?

  1. $4.50
  2. $1.50
  3. $3.00 Correct answer.
  4. $2.00

Explanation

The cost is calculated by multiplying the quantity by the unit price: 2 kg × $1.50/kg = $3.00. This is a basic portion-costing calculation used in menu planning. The other options result from incorrect multiplication.

Question 39VCE VET Cookery (units of competency and scored assessment)

Which of the following is an example of a moist-heat cooking method?

  1. Sautéing
  2. Poaching Correct answer.
  3. Grilling
  4. Roasting

Explanation

Poaching is a moist-heat method because it cooks food in liquid at a relatively low temperature. Grilling, roasting and sautéing are dry-heat methods that use hot air, radiation or fat. Understanding the difference helps in selecting appropriate techniques for different foods.

Question 40VCE VET Cookery (units of competency and scored assessment)

Which of the following is the correct way to test if a knife is sharp?

  1. Run a finger along the blade.
  2. Cut a ripe tomato with minimal pressure. Correct answer.
  3. Tap the blade on the bench.
  4. Look at the blade under a light.

Explanation

A sharp knife should slice through a ripe tomato with very little pressure, indicating a keen edge. Running a finger along the blade is dangerous and can cause a cut. Visual inspection and tapping do not reliably test sharpness.

Question 41VCE VET Cookery (units of competency and scored assessment)

Which of the following is a suitable vegetarian substitute for gelatine in a dessert?

  1. Cornflour
  2. Yeast
  3. Baking powder
  4. Agar-agar Correct answer.

Explanation

Agar-agar is a plant-based setting agent derived from seaweed and can replace gelatine in many desserts. Cornflour is a thickener but does not set a jelly. Baking powder and yeast are leavening agents, not setting agents.

Question 42VCE VET Cookery (units of competency and scored assessment)

Which of the following is the best way to prevent cross-contamination between raw and cooked foods?

  1. Rinse the board with water only.
  2. Wash hands and use separate colour-coded boards. Correct answer.
  3. Use the same chopping board for both.
  4. Wipe the board with a dry cloth.

Explanation

Using separate colour-coded chopping boards and washing hands between tasks prevents the transfer of bacteria from raw to cooked foods. Rinsing with water or wiping with a dry cloth does not adequately clean or sanitise the board. Cross-contamination is a major cause of foodborne illness.

Question 43VCE VET Cookery (units of competency and scored assessment)

Which of the following is the correct temperature range for the 'danger zone'?

  1. 5°C to 60°C Correct answer.
  2. 0°C to 5°C
  3. 60°C to 100°C
  4. 100°C to 120°C

Explanation

The danger zone is between 5°C and 60°C, where bacteria can multiply rapidly. Food should be kept below 5°C or above 60°C to minimise bacterial growth. Temperatures outside this range are either too cold or too hot for rapid multiplication.

Question 44VCE VET Cookery (units of competency and scored assessment)

Which of the following is a sign that food may be unsafe to eat?

  1. It has been frozen and thawed once.
  2. It has been stored at 4°C.
  3. It is within its use-by date.
  4. It has an off smell and slimy texture. Correct answer.

Explanation

An off smell and slimy texture are signs of spoilage and indicate that the food may be unsafe. Being within the use-by date and stored at 4°C are positive indicators of safety. Properly thawed food can be safe if handled correctly.

Question 45VCE VET Cookery (units of competency and scored assessment)

Which of the following is the correct way to clean and sanitise a food preparation surface?

  1. Clean with detergent, rinse, then apply sanitiser. Correct answer.
  2. Use hot water only.
  3. Spray with sanitiser only.
  4. Wipe with a dry cloth.

Explanation

Cleaning removes grease and dirt with detergent, and sanitising kills bacteria. The correct sequence is to clean with detergent, rinse to remove residue, then apply a food-safe sanitiser. Using sanitiser alone may not remove dirt, and dry wiping or hot water alone is insufficient.

Question 46VCE VET Cookery (units of competency and scored assessment)

Which of the following is the best way to reduce energy use in a commercial kitchen?

  1. Turn off equipment when not in use and use lids on pots. Correct answer.
  2. Use the largest burner for every task.
  3. Keep refrigerator doors open for easy access.
  4. Leave equipment running during quiet periods.

Explanation

Turning off equipment when not in use and using lids on pots reduces energy consumption by retaining heat and avoiding unnecessary operation. Leaving equipment running, using oversized burners and keeping refrigerator doors open all waste energy.

Question 47VCE VET Cookery (units of competency and scored assessment)

Which of the following is a correct example of a critical limit in a food safety plan?

  1. Labelling containers with the date.
  2. Cooking poultry to an internal temperature of 75°C. Correct answer.
  3. Using a red chopping board for raw meat.
  4. Cleaning the floor every hour.

Explanation

A critical limit is a measurable value that must be met to control a hazard. Cooking poultry to 75°C is a measurable critical limit for eliminating bacteria. Colour-coded boards and labelling are control measures but not critical limits, and floor cleaning is a general hygiene practice.

Question 48VCE VET Cookery (units of competency and scored assessment)

Which of the following is the best way to retain the nutritional value of vegetables during cooking?

  1. Cook them at a very high temperature for a long time.
  2. Boil them for a long time in plenty of water.
  3. Steam them until just tender. Correct answer.
  4. Soak them in water for an hour before cooking.

Explanation

Steaming until just tender minimises the loss of water-soluble vitamins such as vitamin C and B-group vitamins. Boiling for a long time leaches nutrients into the cooking water. Soaking also leaches vitamins, and prolonged high-heat cooking can destroy heat-sensitive nutrients.

Question 49VCE VET Cookery (units of competency and scored assessment)

Which of the following is a correct step in the correct sequence for washing hands in a food handling area?

  1. Use sanitiser only, no soap.
  2. Wet hands, apply soap, rub, rinse, dry. Correct answer.
  3. Apply soap, then wet hands, then dry.
  4. Wash hands only after using the toilet.

Explanation

The correct handwashing procedure is to wet hands, apply soap, rub thoroughly (including between fingers and under nails), rinse and dry with a clean towel or hand dryer. Soap and water are essential; sanitiser alone is not a substitute for handwashing. Hands must be washed frequently, not only after toilet use.

Question 50VCE VET Cookery (units of competency and scored assessment)

Which of the following is the best example of a physical hazard in food?

  1. Bacteria in raw chicken.
  2. A metal fragment from a worn utensil. Correct answer.
  3. Cleaning chemical residue.
  4. Mould on cheese.

Explanation

Physical hazards are foreign objects such as metal, glass, hair or plastic that can cause injury. A metal fragment from a worn utensil is a physical hazard. Bacteria and mould are biological hazards, and chemical residue is a chemical hazard.