1. Methods of cooking questions

2. Q. Complete the chart below to show how accidents could be prevented. EquipmentPossible DangerPrevention Deep Fat Fryer High temperature of frying oil. Catches alight. Spills causing slips. Scald. Avoid overfilling with oil. Do not add wet items as oil will sputter. Avoid overloading. Lower food items slowly into oil. Cover arms with sleeves. Do not leave unattended. Fit thermostatic control. Steamers Steam from door / lid when opened. Scald. Condensation causing slippery surface. Allow pressure to reduce before fully opening door. Always stand clear of door. Use thick dry cloth when removing hot food containers. Improve ventilation. Bain-marie Hot surfaces and objects.Check water levels regularly. Stack plates carefully. Check doors open easily.

3. Q. State three advantages of purchasing a microwave oven for use in a small catering establishment. Small amount of food can be cooked very quickly. Fuel costs are low. Food is heated but the oven remains cool, therefore preventing the kitchen from becoming hot. Frozen foods can be defrosted. Food cooked and served in same dish therefore less staff required. Less heat destruction of nutrients. Cuts down on wastage. Easy to operate. Takes up little space in a small food preparation area. Pre-cooked foods re-heated quickly.

4. Q. What points need to be considered when cooking food in a microwave? Different foods need different cooking times – check manufacture’s instructions. The greater the volume of food, the longer the microwave will take to penetrate the food. Cold food will take longer to cook. The greater the moisture content, the longer the cooking time. Foods may need browning off in a grill, ordinary oven or special browning plate. Thick portions of food take longer to cook as the microwaves lose their power to heat the deeper they penetrate the food.