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    6100-030 530 l3 Sample Questions v1-1-PDF - Ashx

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    Galaletsang Braxeface
    Pastry

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    6100-030 530 l3 Sample Questions v1-1-PDF - Ashx

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    Galaletsang Braxeface
    7 views6 pages
    Pastry

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    6100-030 530 l3 Sample Questions v1-1-PDF.ashx

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    Pastry

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    7 views6 pages

    6100-030 530 l3 Sample Questions v1-1-PDF - Ashx

    Uploaded by

    Galaletsang Braxeface
    Pastry

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    6100-030/530 Level 3 Professional Cookery – Sample

    Questions
    Version 1.1 – September 2017

    Please note this is not a complete sample theory exam, this document consists of sample
    questions from across the test specification.

    Candidate Name Date DD/MM/YY

    1 Describe four ways to avoid the risk of contamination when reheating pre‐cooked foods.

    (4 marks)

    2 The head chef of a hotel has sourced a new fish supplier.

    Describe four necessary purchasing processes to the point of delivery.


    (4 marks)

    6100-030/530 Level 3 Professional Cookery – Sample Questions 1


    3 Explain three methods that can be used to prepare a whole chicken for grilling.
    (6 marks)

    4 Describe six techniques required to produce a crème caramel.


    (6 marks)

    2 6100-030/530 Level 3 Professional Cookery – Sample Questions


    5 Explain three correct storage requirements when storing a fresh cream strawberry
    gateau.
    (6 marks)

    6 Describe the roles of the four essential macro nutrients present in a balanced diet.

    (4 marks)

    7 Describe three impacts that the age of guinea fowl has on the choice of preparation and
    cooking method used.
    (6 marks)

    6100-030/530 Level 3 Professional Cookery – Sample Questions 3


    8 Tom purchases an unprepared whole chicken weighing 2 kg for £6.80. He prepares the
    chicken for sauté. The wastage (carcass and trimmings) weighs 760 g and the cuts for sauté
    weigh 1,240 g.

    After cooking, the cuts of chicken weigh 1 kg.

    Calculate the following:

    a) The cost of unprepared chicken per kg. (1 mark)

    b) The percentage of wastage after preparation. (1 mark)

    c) The percentage of weight loss after the preparation and cooking processes. (1 mark)

    d) The cost, per kg, of servable meat after preparation and cooking. (1 mark)

    9 Describe three characteristics of double cream.


    (3 marks)

    4 6100-030/530 Level 3 Professional Cookery – Sample Questions


    10 Explain why incorrect preparation may affect the rising quality of a soufflé.

    (6 marks)

    11 Tina is the head chef at a large hotel which is hosting chef’s convention. The topic of the
    convention is ‘Catering for Coeliac Customers’ and the organisers have requested that all
    food provided meets the convention theme. Tina is aware that the hotel has never
    previously catered for the dietary requirements of coeliac customers on such a large scale.

    Discuss the factors Tina should consider when planning catering for the convention.

    (15 marks)

    6100-030/530 Level 3 Professional Cookery – Sample Questions 5


    6 6100-030/530 Level 3 Professional Cookery – Sample Questions

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