BTEB Food & Beverage Cooking study guide
BTEB Food & Beverage Cooking · Work through your exam, one topic at a time.
The BTEB Food & Beverage Cooking credential is a Bangladesh Technical Education Board trade qualification for people who want to work in professional kitchens and food service. It suits school leavers entering the trade, cooks already working without formal certification, and staff moving from home cooking or small eateries into hotels, restaurants, catering units and institutional kitchens. The BTEB Food & Beverage Cooking study guide has 9 sections and about 4,326 words.
01Food Safety: Hazards, Temperature Control and HACCP
Every food safety question starts by classifying the hazard. Biological hazards are bacteria, viruses, parasites and moulds; they cause most foodborne illness.
395 words, about 2 min02Hygiene and Sanitation in the Kitchen
Candidates must know the sequence and timing of handwashing: wet hands, apply soap, lather including backs, between fingers, thumbs and nails for at least 20 seconds , rinse, dry with a disposable towel, then use a towel to turn off the tap. Wash after toilet use, handling raw food, touching the face or hair, handling waste, and returning to the kitchen.
389 words, about 2 min03Kitchen Organization and the Brigade
Escoffier's brigade defines roles. The executive chef sets menus, budgets and standards; the head chef (chef de cuisine) runs the kitchen; the sous chef is second in command and manages service; the chef de partie runs a section; the commis chef is the junior.
376 words, about 2 min04Tools and Equipment: Selection, Use and Care
Know three groups: large fixed equipment (ranges, ovens, bratt pans, steamers, fryers, refrigerators), powered small equipment (mixers, food processors, blenders, slicers, vacuum packers) and hand tools (knives, whisks, spatulas, mandolines, scales, thermometers). Each question usually asks for the correct tool for a task or the correct safety practice.
361 words, about 2 min05Ingredients: Function, Quality and Storage
Questions test the function of ingredients. Proteins (meat, fish, eggs, dairy, pulses) coagulate with heat and give structure.
346 words, about 2 min06Weights and Measures: Accuracy and Conversion
Learn the core conversions. 1 kilogram = 1000 grams ; 1 litre = 1000 millilitres .
382 words, about 2 min07Basic Cooking Methods and Techniques
Moist heat : boiling, simmering, poaching, steaming, stewing, braising (with liquid). Dry heat : roasting, baking, grilling, griddling, frying (shallow, deep, stir), sautéing.
303 words, about 2 min08Food Preparation and Recipe Production
A professional recipe states yield, portion size, ingredients with exact weights, method, equipment, critical temperatures and a cost sheet. Standardised recipes guarantee consistency across shifts and cooks.
335 words, about 2 min09Beverage Preparation and Service
Coffee : arabica is aromatic and mild, robusta stronger and more bitter. Grind size matches the brew method - fine for espresso, medium for filter, coarse for cafetière.
1,439 words, about 7 min