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NSSCO Hospitality 6156 study materials
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NSSCO Hospitality 6156 practice questions

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Question 1Food Studies and Nutrition

Which nutrient is the body's main source of quick energy during short bursts of activity such as lifting a heavy pot?

  1. Dietary fibre
  2. Protein
  3. Carbohydrate Correct answer.
  4. Vitamin C

Explanation

Carbohydrates are broken down into glucose, which muscles use rapidly for short bursts of intense work. Protein is mainly for growth and repair, while vitamin C and fibre do not supply readily usable energy in this way.

Question 2Food Studies and Nutrition

A cook wants to prevent cut apples from turning brown before arranging them on a fruit platter. Which action best slows this browning?

  1. Rinsing the pieces in warm water
  2. Sprinkling the pieces with fine salt
  3. Wrapping the pieces in cling film and leaving them warm
  4. Tossing the pieces in lemon juice Correct answer.

Explanation

Browning is caused by the enzyme polyphenol oxidase acting on the fruit in the presence of oxygen. Lemon juice is acidic and lowers the surface pH, which slows the enzyme and limits the reaction.

Question 3Food Studies and Nutrition

Which practice best protects a customer with a nut allergy when preparing their meal in a busy kitchen?

  1. Removing visible nuts from the finished dish before serving
  2. Using a separate clean board, knife and pan and washing hands first Correct answer.
  3. Serving the dish with a written warning about possible traces
  4. Wiping the shared board quickly with a dry cloth before use

Explanation

Cross-contamination is avoided by using dedicated clean equipment and washing hands so that no nut residue reaches the allergen-free meal. A dry wipe does not remove protein residue, and removing visible nuts leaves traces behind.

Question 4Food Studies and Nutrition

Which cooking method uses dry heat in an enclosed oven and is suited to baking a batch of bread rolls?

  1. Poaching
  2. Steaming
  3. Braising
  4. Baking Correct answer.

Explanation

Baking is a dry-heat method in which food cooks in an enclosed oven by circulated hot air and radiant heat. Poaching and steaming use moist heat, and braising combines moist heat with long slow cooking.

Question 5Food Studies and Nutrition

Which food group should be eaten in the largest proportion in a balanced daily diet?

  1. Fats and oils
  2. Meat, fish and eggs
  3. Sugary snacks and sweetened drinks
  4. Starchy staple foods such as maize meal, rice and bread Correct answer.

Explanation

Starchy staples supply the bulk of the energy and carbohydrate the body needs and should form the base of most meals. Fats, sugary foods and protein-rich animal foods are needed in smaller amounts.

Question 6Food Studies and Nutrition

A kitchen assistant has a small burn from a hot tray. What is the correct immediate first-aid action?

  1. Burst any blisters that form
  2. Apply butter or oil to the burn
  3. Cool the burn under cool running water for at least ten minutes Correct answer.
  4. Cover the burn tightly with a dry cotton cloth

Explanation

Cool running water for at least ten minutes removes heat from the tissue and limits the depth of the burn. Greasy dressings, bursting blisters and tight coverings all risk infection or further damage.

Question 7Food Studies and Nutrition

Which piece of information must appear on a food label by law to help consumers compare energy value between products?

  1. The chef who prepared the product
  2. The energy content per 100 g or 100 ml Correct answer.
  3. The cooking temperature used in manufacture
  4. The name of the shop that sold the product

Explanation

Nutrition labelling must state energy per 100 g or 100 ml, which allows fair comparison between different pack sizes. Shop names, staff names and manufacturing temperatures are not nutritional facts.

Question 8Food Studies and Nutrition

Which store-cupboard practice best reduces the risk of weevils and mould developing in dry maize meal?

  1. Leaving it in the damp original sack on the floor
  2. Storing it in an open bowl near the stove
  3. Keeping it in an airtight container in a cool, dry place Correct answer.
  4. Placing it in a warm cupboard beside the oven

Explanation

Moisture and warmth encourage mould growth and insect infestation, so dry staples keep best sealed in a cool, dry place. Open or damp storage exposes the meal to humidity and pests.

Question 9Food Studies and Nutrition

A recipe for 4 people uses 300 g of rice. How much rice is needed to make the same dish for 10 people at the same portion size?

  1. 900 g
  2. 450 g
  3. 600 g
  4. 750 g Correct answer.

Explanation

The recipe is scaled by the ratio 10 ÷ 4 = 2.5, so 300 g × 2.5 = 750 g. This keeps the portion per person constant.

Question 10Food Studies and Nutrition

Why is vitamin C easily lost during vegetable preparation and cooking?

  1. It becomes toxic when boiled
  2. It is water-soluble and destroyed by heat and prolonged exposure to air Correct answer.
  3. It is only found in animal foods
  4. It is a fat-soluble vitamin stored in the liver

Explanation

Vitamin C dissolves in water and is sensitive to heat and oxidation, so long boiling and cutting vegetables early reduce its content. Fast cooking in minimal water and serving promptly help retain it.

Question 11Food Studies and Nutrition

A cook notices that a white sauce has become lumpy after the milk was added too quickly. What is the most reliable way to correct it?

  1. Add cold water and boil rapidly
  2. Whisk the sauce vigorously and strain it, or blend it smooth before serving Correct answer.
  3. Stir in extra flour directly to the hot sauce
  4. Set the sauce aside to cool completely and serve as it is

Explanation

Lumps form when flour particles clump before they hydrate; whisking breaks them up and straining or blending produces a smooth texture. Adding dry flour to hot liquid creates more lumps.

Question 12Food Studies and Nutrition

Which change is the most effective way to reduce the saturated fat content of a family's weekly menu?

  1. Serving fried chips with every evening meal
  2. Replacing some fatty meat with fish, beans and lentils Correct answer.
  3. Adding more butter to vegetables for flavour
  4. Increasing the amount of full-cream milk drunk daily

Explanation

Saturated fat is high in fatty meats, butter and full-cream dairy, so substituting fish and pulses lowers it while adding protein and fibre. The other choices increase saturated fat.

Question 13Food Studies and Nutrition

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

  1. -18 °C to 0 °C
  2. 63 °C to 70 °C
  3. 70 °C to 100 °C
  4. 5 °C to 63 °C Correct answer.

Explanation

Bacteria multiply fastest between about 5 °C and 63 °C, so food should be kept either well chilled or hot outside this range. Freezing stops growth and thorough cooking kills most bacteria.

Question 14Food Studies and Nutrition

Why is it important to rest a joint of roasted meat before carving it?

  1. The colour of the meat becomes darker and more attractive
  2. Juices redistribute through the meat so it stays moist when sliced Correct answer.
  3. Bacteria on the surface are destroyed during resting
  4. The meat continues to cook and toughens for easier slicing

Explanation

During roasting, juices are driven toward the centre; resting allows them to redistribute so less is lost when the meat is carved. Resting also makes carving neater and the meat juicier.

Question 15Food Studies and Nutrition

A vegetarian guest needs a meal with complete protein. Which combination best achieves this?

  1. Plain white bread alone
  2. A green salad with cucumber
  3. Rice served with beans Correct answer.
  4. A bowl of fruit salad

Explanation

Cereals such as rice are low in lysine while pulses such as beans are low in methionine, so combining them supplies all essential amino acids. Plant foods eaten alone are usually limiting in one amino acid.

Question 16Food Studies and Nutrition

Which factor most affects the energy needs of a person who does heavy manual work outdoors?

  1. The brand of their tools
  2. The level of physical activity Correct answer.
  3. Their preferred mealtime
  4. The colour of their clothing

Explanation

Energy requirement rises with physical activity because working muscles burn more fuel. Clothing colour, tool brand and mealtime do not materially change energy expenditure.

Question 17Food Studies and Nutrition

A caterer must keep a hot buffet above 63 °C during service. Which control is most appropriate?

  1. Using heated holding units and checking temperature with a probe regularly Correct answer.
  2. Relying on the food looking hot to the eye
  3. Reheating the food only at the end of service
  4. Leaving the food uncovered to release steam

Explanation

Hot food must be held above 63 °C and monitored with a calibrated probe to confirm it stays out of the danger zone. Appearance is not a reliable measure of temperature.

Question 18Food Studies and Nutrition

Which is the best reason for blanching vegetables before freezing them?

  1. It inactivates enzymes that cause loss of colour, texture and flavour during storage Correct answer.
  2. It makes the vegetables safe to eat without further cooking
  3. It increases the vitamin content of the vegetables
  4. It adds water so the vegetables freeze faster

Explanation

Blanching briefly in boiling water destroys enzymes that otherwise cause off-flavours, colour loss and toughening during frozen storage. It does not sterilise the food or add nutrients.

Question 19Food Studies and Nutrition

A baker wants a yeast dough to rise well. Which condition best supports fermentation?

  1. A warm place with the dough covered to retain moisture Correct answer.
  2. A hot oven set to 200 °C
  3. A dry, draughty windowsill
  4. A cold refrigerator with the dough uncovered

Explanation

Yeast ferments best in a warm, moist environment, producing carbon dioxide that makes the dough rise. Cold slows fermentation, excessive heat kills yeast, and draughts dry the dough surface.

Question 20Food Studies and Nutrition

Which comparison correctly describes the nutritional difference between wholemeal and white bread?

  1. Wholemeal bread provides more dietary fibre and B vitamins than white bread Correct answer.
  2. White bread provides more fibre because the bran is added back
  3. Wholemeal bread contains no carbohydrate
  4. White bread contains more iron than wholemeal bread

Explanation

Wholemeal flour retains the bran and germ, which carry fibre, B vitamins and minerals, so wholemeal bread is nutritionally richer in these than white bread. Both types still supply carbohydrate.

Question 21Food Studies and Nutrition

A recipe lists 250 g flour, 125 g butter, 50 g sugar and 1 egg. If a baker has only 100 g of butter, how much flour should be used to keep the same proportion?

  1. 250 g
  2. 160 g
  3. 200 g Correct answer.
  4. 125 g

Explanation

The flour-to-butter ratio is 250:125, or 2:1. With 100 g butter the flour needed is 100 g × 2 = 200 g, keeping the recipe in proportion.

Question 22Food Studies and Nutrition

A canteen serves a dish containing raw bean sprouts to a pregnant customer. Why should this be avoided?

  1. Sprouts are a common cause of nut allergies
  2. Sprouts lose all their vitamins when raw
  3. Raw sprouts may carry harmful bacteria such as Salmonella and are risky for vulnerable groups Correct answer.
  4. Sprouts contain too much saturated fat for pregnancy

Explanation

Raw sprouts are a recognised high-risk food because warm, humid sprouting conditions favour bacterial growth, and pregnant women are more vulnerable to foodborne illness. Cooking the sprouts reduces the risk.

Question 23Food Studies and Nutrition

Why does adding salt to vegetables during boiling raise the boiling point only slightly, while adding a large amount of sugar to a fruit mixture noticeably raises it?

  1. Sugar reacts chemically with water to form a new compound
  2. The effect depends on the number of dissolved particles, and sugar contributes far more particles per gram Correct answer.
  3. Salt is not soluble in water at boiling point
  4. Salt evaporates before the water boils

Explanation

Boiling-point elevation is a colligative property, meaning it depends on the concentration of dissolved particles. A given mass of sugar yields many more dissolved particles than the same mass of salt, so its effect is larger.

Question 24Food Studies and Nutrition

A restaurant wants to reduce food waste without compromising safety. Which approach best reflects sound stock-control practice?

  1. Keeping leftovers indefinitely in the refrigerator until they are used
  2. Using a first-in-first-out system with date labels and a weekly waste audit Correct answer.
  3. Removing date labels so staff use their judgement
  4. Buying larger quantities to get bulk discounts regardless of storage space

Explanation

First-in-first-out rotation with clear date labels ensures older stock is used first while it is still safe, and a waste audit identifies where losses occur. Bulk buying without storage capacity and removing labels increase spoilage risk.

Question 25Food Studies and Nutrition

During the maillard reaction, which change best explains the browned crust and savoury flavour of grilled meat?

  1. Starch gelatinises and absorbs water from the meat surface
  2. Amino acids and reducing sugars react under dry heat to form brown compounds and new flavours Correct answer.
  3. Fat melts and drains away, leaving a dry surface
  4. Water boils off and leaves a plain white residue

Explanation

The maillard reaction occurs when amino acids and reducing sugars react at high dry-heat temperatures, producing brown pigments and characteristic savoury aromas. It requires a relatively dry surface and temperatures well above boiling.

Question 26Food Studies and Nutrition

A learner is preparing a vegetable soup and wants to keep the water-soluble vitamins in the vegetables. Which preparation method best limits vitamin loss during cooking?

  1. Peel the vegetables thickly and leave them exposed to air for several hours before cooking.
  2. Cook vegetables in a large volume of water and discard the cooking liquid afterwards.
  3. Cut vegetables into small pieces and soak them in water overnight before cooking.
  4. Prepare vegetables just before cooking and steam them in a small amount of water. Correct answer.

Explanation

Water-soluble vitamins such as vitamin C and the B group dissolve into cooking water and are destroyed by heat, light and exposure to air. Cutting vegetables just before cooking, keeping pieces large and using steaming or minimal water reduces both leaching and heat damage. Soaking or boiling in excess water and discarding the liquid removes these vitamins.

Question 27Food Studies and Nutrition

A family wants to increase the amount of dietary fibre in their daily meals. Which single change would make the greatest contribution to fibre intake?

  1. Replacing white bread with wholemeal bread at breakfast and lunch. Correct answer.
  2. Adding an extra spoonful of sugar to porridge each morning.
  3. Swapping grilled chicken for fried chicken at the evening meal.
  4. Replacing full-cream milk with skimmed milk in tea and coffee.

Explanation

Dietary fibre comes from plant foods such as wholegrains, pulses, vegetables and fruit, and wholemeal bread retains the bran that white bread loses during milling. Replacing white bread with wholemeal bread at two meals adds a substantial amount of fibre across the day. The other changes alter fat, sugar or protein content but add little or no fibre.

Question 28Food Studies and Nutrition

A cook is preparing a chicken and vegetable stir-fry for a person following a low-salt (low-sodium) diet. Which substitution best reduces the sodium content of the finished dish while keeping it flavoursome?

  1. Doubling the amount of soy sauce to compensate for the missing salt.
  2. Flavouring with garlic, ginger, lemon juice and fresh herbs instead of salt or stock cubes. Correct answer.
  3. Adding extra stock cubes instead of salt.
  4. Adding salt at the start of cooking so it absorbs fully.

Explanation

Sodium in the diet comes mainly from salt and from processed seasonings such as soy sauce and stock cubes, which are themselves very high in sodium. Aromatics, citrus juice and fresh herbs add flavour without adding sodium. Therefore replacing salty seasonings with these ingredients is the most effective way to lower the sodium content.

Question 29Food Studies and Nutrition

A canteen cook is planning a menu and wants to include a good plant source of iron. Which food choice provides the most iron per typical serving?

  1. Lentils and other pulses Correct answer.
  2. Butter
  3. Lettuce
  4. Boiled white rice

Explanation

Pulses such as lentils are among the richest plant sources of iron, and they also supply protein and fibre. Plant (non-haem) iron is absorbed less efficiently than iron from meat, so it is often paired with a source of vitamin C to improve absorption. The other foods listed are very low in iron.

Question 30Food Studies and Nutrition

A learner is making a batch of shortcrust pastry and wants it to have a short, crumbly texture. Which technique best achieves this?

  1. Rubbing chilled fat into the flour until it resembles fine breadcrumbs and adding only enough cold water to bind. Correct answer.
  2. Adding extra water so the dough is soft and sticky before rolling.
  3. Kneading the dough firmly until it becomes smooth and elastic.
  4. Using warm butter and warm hands throughout preparation.

Explanation

A short, crumbly texture depends on limiting gluten development and keeping the fat in small, cold pieces that coat the flour. Rubbing in chilled fat and adding minimal cold water binds the dough without encouraging gluten formation. Overworking or warming the dough makes it tough and elastic instead.

Question 31Food Studies and Nutrition

A recipe for a fruit crumble uses 200 g of flour, 100 g of butter, 80 g of sugar and 500 g of fruit to serve 4 people. A cook needs to serve 10 people at the same portion size. How much butter is required?

  1. 250 g Correct answer.
  2. 150 g
  3. 500 g
  4. 200 g

Explanation

The recipe must be scaled by the factor 10 ÷ 4 = 2.5 to keep the same portion size. The butter quantity is therefore 100 g × 2.5 = 250 g. Applying the same factor to the other ingredients keeps the proportions of the dish unchanged.

Question 32Food Studies and Nutrition

A cook is making a roux-based white sauce and wants to avoid lumps forming when the milk is added. Which method is most reliable?

  1. Add the milk to the cold roux before any heat is applied.
  2. Add all the cold milk at once to the hot roux and stir vigorously.
  3. Add the milk a little at a time, stirring constantly, and blend each addition before adding more. Correct answer.
  4. Heat the milk to boiling and pour it quickly into the roux.

Explanation

Lumps form when the starch granules in the roux swell unevenly and trap dry flour or fat. Adding the liquid gradually while stirring allows the starch to hydrate and disperse evenly, producing a smooth sauce. Once all the milk is incorporated, the sauce is brought to the boil to complete thickening.

Question 33Food Studies and Nutrition

A caterer is preparing a large quantity of boiled potatoes to serve cold in a salad the next day. Which cooling and storage practice is safest?

  1. Leave the potatoes in a warm kitchen overnight to cool slowly.
  2. Cool the potatoes and store them uncovered at room temperature for 24 hours.
  3. Cool the potatoes quickly, refrigerate them promptly and store them covered below 5 °C. Correct answer.
  4. Store the warm potatoes in a sealed container in a warm cupboard.

Explanation

Cooked foods such as potatoes support bacterial growth if they remain in the danger zone between about 5 °C and 63 °C for too long. Rapid cooling followed by prompt refrigeration below 5 °C limits the time spent in this range. Covering the food also protects it from contamination.

Question 34Food Studies and Nutrition

A baker is making a sponge cake and wants a light, well-risen result. Which practice best supports this outcome?

  1. Add all the flour at once and beat for several minutes.
  2. Beat the eggs and sugar until pale and thick, then fold in the sifted flour gently. Correct answer.
  3. Grease the tin heavily so the mixture slides up the sides.
  4. Stir the flour into the mixture vigorously to ensure it is fully combined.

Explanation

A sponge relies on air trapped during whisking of eggs and sugar to provide lift in the oven. Folding in sifted flour gently preserves this air, whereas vigorous beating knocks it out and develops gluten, giving a heavy cake. Good aeration is therefore the key to a light texture.

Question 35Food Studies and Nutrition

A cook wants to make a clear, well-set fruit jelly using gelatine. Which practice is most likely to produce a successful set?

  1. Add fresh pineapple pieces to the jelly before it sets.
  2. Dissolve the gelatine fully in warm liquid and allow it to set in a cool place without boiling. Correct answer.
  3. Boil the gelatine mixture for several minutes to dissolve it fully.
  4. Use twice the recommended quantity of water in the mixture.

Explanation

Gelatine forms a gel when it is fully dissolved in warm liquid and then cooled, allowing the protein chains to set into a network. Boiling for long periods damages the gelatine and prevents setting, and certain fresh fruits contain enzymes that break it down. Correct proportions of liquid and gelatine are also needed for a firm set.

Question 36Food Studies and Nutrition

A restaurant manager wants to reduce food waste while maintaining food safety. Which approach best reflects sound stock-control practice?

  1. Remove date labels so staff are not confused about which items to use.
  2. Keep all stock in one store without labels so staff can find items easily.
  3. Buy large quantities at a discount whenever they are available.
  4. Use a first-in, first-out system with date labels and regular stock checks. Correct answer.

Explanation

First-in, first-out stock rotation ensures that older items are used before newer ones, reducing spoilage and waste. Date labels and regular stock checks allow staff to identify items approaching their use-by date so they can be used in time. This protects both food safety and profitability.

Question 37Food Studies and Nutrition

A cook grills a piece of meat and notices a brown crust with a savoury flavour developing. Which explanation best accounts for this change?

  1. Sugars and amino acids react together under dry heat to produce browning and new flavour compounds. Correct answer.
  2. Water in the meat is evaporating rapidly from the surface.
  3. Proteins are breaking down into simpler amino acids in the meat.
  4. Starch in the meat is being converted to sugar by heat.

Explanation

The Maillard reaction occurs when sugars and amino acids react under dry heat, producing brown pigments and a range of savoury flavour compounds. It requires a relatively dry surface and temperatures well above boiling point, which is why grilling and roasting brown food effectively. Moist cooking methods do not produce the same effect.

Question 38Food Studies and Nutrition

A cook is preparing a meal for a person with coeliac disease. Which ingredient must be avoided in the dish?

  1. Rice flour
  2. Wheat flour Correct answer.
  3. Potato flour
  4. Maize meal

Explanation

Coeliac disease is a reaction to gluten, a protein found in wheat, barley, rye and oats. Wheat flour therefore must be avoided entirely, including in thickened sauces, breads and batters. Maize, rice and potato flours are naturally gluten-free and can be used instead.

Question 39Food Studies and Nutrition

A learner compares the cost of two meals: meal A uses 400 g of chicken at N$60 per kg and meal B uses 250 g of beef at N$90 per kg. Which meal has the higher ingredient cost for the meat, and by how much?

  1. Meal B, by N$9.00
  2. Meal A, by N$9.00
  3. Meal B, by N$1.50
  4. Meal A, by N$1.50 Correct answer.

Explanation

Meal A costs 0.4 kg × N$60 = N$24.00, while meal B costs 0.25 kg × N$90 = N$22.50. Meal A is therefore more expensive by N$24.00 − N$22.50 = N$1.50. Comparing unit prices alone would be misleading because the quantities differ.

Question 40Food Studies and Nutrition

A cook is comparing two thickening agents for a fruit sauce: cornflour and arrowroot. Which statement correctly describes a key difference in their behaviour?

  1. Arrowroot must be boiled for several minutes to thicken, while cornflour thickens instantly in cold liquid.
  2. Both thicken only when the liquid is at freezing point.
  3. Cornflour gives an opaque sauce and can break down with long cooking, while arrowroot gives a clearer sauce and thickens at a lower temperature. Correct answer.
  4. Cornflour gives a glossy, clear sauce, while arrowroot gives an opaque sauce.

Explanation

Cornflour produces an opaque, slightly cloudy sauce and its thickening power can decrease if it is boiled for a long time or exposed to acid. Arrowroot thickens at a lower temperature and gives a clearer, glossier result, which makes it useful for fruit sauces. Understanding these differences helps a cook choose the right starch for the desired appearance and texture.

Question 41Food Preparation and Cooking Methods

Which cooking method uses dry heat in a closed oven to cook food evenly from all sides?

  1. Poaching
  2. Baking Correct answer.
  3. Steaming
  4. Boiling

Explanation

Baking relies on hot air circulating inside a closed oven, so food receives dry heat from all directions and cooks evenly. The other three methods all use water or steam as the heat-transfer medium rather than dry air.

Question 42Food Preparation and Cooking Methods

A cook wants a clear, flavoursome stock from beef bones. Which preliminary step best improves both colour and flavour of the finished stock?

  1. Soaking the bones in cold water overnight
  2. Freezing the bones before adding them to the pot
  3. Roasting the bones until well browned before simmering Correct answer.
  4. Blanching the bones briefly then discarding the water

Explanation

Roasting bones first browns the surface through the Maillard reaction, which develops deep colour and savoury flavour that pass into the stock. The stock is then simmered gently with aromatics.

Question 43Food Preparation and Cooking Methods

Which piece of equipment is designed to measure the internal temperature of a roast to confirm it is safely cooked?

  1. A sugar thermometer
  2. A probe thermometer Correct answer.
  3. A spring balance
  4. A hygrometer

Explanation

A probe thermometer has a metal shaft inserted into the thickest part of the meat to read its internal temperature. This confirms whether the core has reached a safe cooking temperature.

Question 44Food Preparation and Cooking Methods

When making a roux-based white sauce, why is the milk added gradually while stirring constantly?

  1. To prevent lumps forming as the starch hydrates Correct answer.
  2. To stop the flour from browning
  3. To make the sauce set firm when cold
  4. To keep the sauce from becoming too salty

Explanation

Adding liquid gradually lets the starch granules hydrate and swell evenly while stirring keeps them separated. Pouring all the milk in at once can trap dry flour and create lumps.

Question 45Food Preparation and Cooking Methods

Which change occurs to protein in meat during moist-heat cooking such as stewing?

  1. It coagulates and gradually becomes tender as collagen converts to gelatin Correct answer.
  2. It caramelises and forms a brown crust
  3. It evaporates and leaves the meat dry
  4. It turns into starch and thickens the cooking liquid

Explanation

Heat causes muscle protein to coagulate and shrink, while long slow moist cooking breaks down connective collagen into gelatin, which softens the meat. This is why stewing suits tougher cuts.

Question 46Food Preparation and Cooking Methods

A recipe asks for vegetables to be cut into a fine brunoise. Which description matches this cut?

  1. Long thin strips like matchsticks
  2. Rough chunks of about 3 cm
  3. Thin slices about 2 mm thick
  4. Small cubes of about 3 mm Correct answer.

Explanation

Brunoise is a very fine dice, typically cubes of around 3 mm made by first cutting julienne then turning and dicing. It is used where a neat, uniform fine texture is wanted.

Question 47Food Preparation and Cooking Methods

Why should a deep-fat fryer be filled only to the marked maximum line?

  1. To give the food a paler colour
  2. To make the oil heat up more slowly
  3. To reduce the cost of the oil used
  4. To keep the oil from overflowing and catching fire when food is added Correct answer.

Explanation

Adding food displaces oil and causes foaming, so overfilling can make hot oil spill or overflow onto the heat source and ignite. Filling to the marked line leaves a safety margin for this displacement.

Question 48Food Preparation and Cooking Methods

Which cooking method is best suited to a tough, mature cut of meat such as beef shin?

  1. Stir-frying in a hot wok
  2. Deep-frying in batter
  3. Braising slowly in liquid Correct answer.
  4. Grilling quickly over high heat

Explanation

Braising uses long, gentle moist heat, which breaks down the tough collagen in mature cuts and makes them tender and flavoursome. Quick dry-heat methods would leave such cuts tough.

Question 49Food Preparation and Cooking Methods

Which process gives bread its light, risen texture during proving?

  1. Fat melting in the dough
  2. Sugar caramelising on the crust
  3. Yeast producing carbon dioxide gas Correct answer.
  4. Salt dissolving in the water

Explanation

Yeast ferments sugars in the dough and releases carbon dioxide, which is trapped by the gluten network and stretches it. This trapped gas expands during baking to give a light, risen crumb.

Question 50Food Preparation and Cooking Methods

A cook is preparing a consommé and needs to clarify a cloudy stock. What is the standard technique?

  1. Adding a beaten egg white and minced meat raft and simmering gently Correct answer.
  2. Adding cold water and stirring vigorously
  3. Straining the stock through a fine sieve only
  4. Boiling the stock rapidly for ten minutes

Explanation

A raft of egg white and minced meat coagulates and rises, trapping particles and drawing them out of the stock. Gentle simmering keeps the raft intact so the consommé stays clear.