1.Question - What is a Blue Steak ?
The steak is well cooked
The steak is served raw
The steak is served medium
The steak is warmed then cooked very underdone

2.Question - Prosciutto, Serrano, Iberico and Tasso are types of
Ducks
Coffee beans
Sausages
Hams

3.Question - Which pastry is used to make dumplings ?
Suet
Sweet Short
Choux
Noodle

4.Question - Which is not a pastry prepared from choux pastry ?
Profiteroles
Vol au vents
Éclairs
Cream puffs

5.Question - What is the traditional sauce to accompany roast turkey?
Apple Sauce
Raspberry Sauce
Cranberry Sauce
Bread Sauce

6.Question  - What variety of tripe is this?
Blanket Tripe
Blanched Tripe
Honeycomb Tripe
Cellular Tripe

7.Question - What is a Panna Cotta?
An Italian cooked cream with gelatin
A  cream with gelatin and berry fruit
A variety of berries cooked in a pan
A  sweet served in a cotta or clay pot

8.Question - Which is not a coulis ?
A purée of vegetable
A purée of meat
A purée of fruit
A purée of  potato

9.Question - In gastronomical rules a meal should include a number of elements, which one of the following is not applicable?
Colour
Flavour
Crunch
Thickness

10.Question - Couverture is ?
A syrup prepared from chocolate
A chocolate that contains a minimum of 32% cocoa butter
Another name for a chocolate ganache
A rich compound cooking chocolate

11.Question -  Feather, soft ball, hard ball and hard crack are all stages in
The stages in cooking meringue
The stages in cooking duck eggs
The stages in cooking sugar
The stages in cooking deep fried fish

12.Question - Which is technically not a convenience food ?
Butter
Chicken Booster
Frozen croissants
Fresh apricots

13.Question - What does pesto mean?
Blended
Pureed
Crushed
Whisked

14.Question What is the name of the yeast bread in this picture ?
Brioche
Croissant
Pretzel
Waffle

15.Question - At what successfully completed level of commercial cookery certificate does a trainee cook become fully qualified as a commercial cook ?
Certificate in commercial cookery Level 1
Certificate in commercial cookery Level 2
Certificate in commercial cookery Level 3
Certificate in commercial cookery Level 4

16.Question - What is a confit ?
Meat cooked and preserved in its own fat
Fish cooked in advance in a convection
Preserved soups - usually frozen in advance
Type of fruit puddings, boiled in cloth

17.Question - Which  ham is dry cured so that it can be sliced thinly and consumed raw ?
Parma
Danish
Polish
Virginia

18.Question - OH & S stands for ?
Occupation hazards and standards
Occupational health and safety
Occupational hazards and security
Occupied health and safety?

19.Question - Butterfly, Delice, Paupiette and Goujonettes are types of cuts of ?
Vegetables
Fish
Poultry
Beef

20.Question - What fruit is this ?
Durian
Persimmon
Strawberry
Rambutan