1.Question - Which is not a chef's award bestowed by Australian chefs associations to recognized past performance ?
Australian Culinary Federation - Life membership
Les Toques Blanches Victoria - Pioneer of the Industry
Australian Culinary Academy - Chefs Hall of Fame
Australian Culinary Federation Victoria - Black Hat

2.Question - To maintain kitchen brigade motivation you need to ?
Consistently inform staff when they have performed good work
Give an annual bonus for good work
Staff are immediately promoted for good work
Staff members names are pinned up on the kitchen notice board

3.Question - Halal refers to a food that is permissible according to Islamic law  - which is Halal ?
Crocodile steak
Slaughtering that meets Islamic standards.
Pork or any dish that may include a pork by- product such as some forms of gelatin
Any sweet that  contains alcohol

4.Question - Menu Engineering best describes the following ?
Methodical selecting, costing, pricing and evaluating of your menu items
Designing the kitchen equipment to suit the menu
Designing the menu to suit the kitchen equipment that is available
Providing the appropriate staff and equipment suitable to the menu

5.Question - Encouraging staff to enter professional cookery competitions is ?
A waste of time and money
Not good to do because they are old fashioned
Good because staff learn from the experience
A bad policy because, I never won anything when I entered

6.Question - Which is a common cause of food poisoning ?
Undercooked poultry
Properly and fully thawed frozen products
Cans of food that are older than a year
Fruit that has not been sprayed to kill insects

7.Question - What is your reaction to a complaint about the food from the restaurant ?
Usually uninformed and ill-conceived
Has no value to the kitchen
Improves the tips for service staff
Important to identify kitchen performance

8.Question - What is the concept of food safety mean ?
The monitoring of food from delivery to service to ensure that it will not cause foodborne illness
Not reheating food to a high enough temperature to destroy bacteria and toxins
Only preparing food at the last moment before service
Testing deliveries to ensure healthy products

9.Question - Where would you use a Mascarpone?
In a sweet requiring a very rich and thick cream
In a soup that calls for a crunchy product
Smeared on a roast to infuse a herb flavour
On a shallow fried fillet of fish, to add an acid flavour

10.Question - Now that you are the "chef" you ?
Believe it is not necessary to wear a uniform or a hat in the kitchen
Even more essential to wear a cooks uniform including a hat or cap as an example to your staff
Only need to wear a chefs torque to only identify your status
Only wear a cooks uniform when you meet clients

11.Question -Pancetta comes from ?
Rolled lamb flaps
Pork Belly
Veal back
Rolled duck breasts

12.Question  -  Portion control is important in any commercial kitchen, approximately what size soup is the commercial standard for a lunch service ?
100 ML
200 Ml
300 Ml
400 Ml

13.Question - Which is an alternative menu expression for Wagyu ?
Angus
Hereford
Devon
Kobe

14.Question  - What three ingredients are contained in a classic Caesar Salad ?
Parmesan cheese, sliced cucumber and Cos lettuce
Parmesan cheese, grape tomato and garlic croutons
Parmesan cheese, anchovies and coddled egg
Parmesan  cheese, anchovies and grilled chicken strips

15.Question - What is a Beurre blanc ?
A paste made from equal quantities of flour and butter to thicken a sauce
Browned butter made from vinegar lemon juice and parsley
A white sauce from a reduction of vinegar, butter, shallots and white wine
Butter mixed with chopped parsley and lemon juice molded and served in slices

16.Question - Which herb is used to prepare a Gravlax ?
Coriander
Dill
Basil
Continental Parsley

17.Question - Which is a Tepenade ?
A fruit cocktail prepared from lemonade, limejuice and segmented blood oranges
A Japanese cooking technique where foods are broiled or grilled in a sweet soy sauce
A paste  classically prepared from chopped olives, capers, anchovies, olive oil and lemon juice
A rich mayonnaise-based sauce containing anchovy paste, capers, herbs, and mustard

18.Question - If you were using caul or crêpinette in a recipe would you be ?
Wrapping a piece of meat prior to cooking
Filleting and crumbing  before deep frying
Sprinkling with caster sugar and serving with lemon wedges
Serving very small French pancakes with crème fraiche

19.Question - What is a chitarra used for  ?
Make pasta
Slice potatoes
Cut thin sheets of chocolate
Cut thin strips of strong flavored gelatin

20.Question - Cooking Sous vide is ?
Slow poaching in a in a vacuum-sealed bag
Sealing then covering the joint with a salt paste dough before slow roasting
Sealing in a bag and microwaving
Over night cooking in a slow oven