Exam Preparation - EN

• WK
• MBO
• Studiejaar 2-4

NAME THE FOLLOWING PRODUCT / INGREDIENTS / MATTERIALS

When cooking chicken breast, what is considered the safe core temperture?

1. 58
2. 67
3. 75
4. 88

What is the correct temperture for frying onion rings or fries?

1. 150-160
2. 175-180
3. 190-200
4. 220

Which oil is used when making a Mayonaise?

1. Sunflower oil
2. Extra virgin olive oil
3. Blended olive oil
4. Butter

What is the correct temperture for storing vulnerable raw products?

1. below 0
2. 0-2
3. 4-7
4. At room temperture

When cooking pasta, you don't have to add salt to the water. You can do that later when combining with the sauce.

1. True
2. False

When cutting a piece of bavette, you are meant to cut....

1. Againts the grain
2. With the grain

What is the name of this cutting technique?

1. Batonnet
2. Julianne
3. Chiffonade
4. Brunoise

What is the name of this cutting technique?

1. Batonnet
2. Julianne
3. Chiffonade
4. Brunoise

What is the name of this cutting technique?

1. Batonnet
2. Julianne
3. Chiffonade
4. Brunoise