Welcome to your Beginner Class Level 2 Quiz of Rent A Chef Academy. Please fill in your details below and get set for your test. Kindly note that you have just 3 minutes for the whole quiz, once you exceed the time the system will log you out. Full Name Email Phone 1. What is the main purpose of Baking To keep the oven in use To cook food using Dry heat To dehydrate your food None 2. What is the method of cooking food in boiling water or water base liquid Submerged Blanching Boiling None 3. What is the purpose of Braising To waste time in the kitchen To breakdown tough connective tissues To get more liquid from your protein None 4. What is a critical Control point A Hazzard with an easy solution An area of the premises where food safety is important The point in a process,where hazzard must be prevented,controlled or eliminated None 5. Which of these would be a critical limit ? Cleaning the food preparation area daily washing fruits before using Cooking to a core temperature of 70_degrees for 2minutes None 6. What does HACCP stand for? Hazard analysis and critical control point Hazzard and critical control points Hazard Analysis and cooking control point None 7. As a chef ,you are asked to make an Italian dish. What are the Italian ingredients you would reach out for from the pantry Oregano,seasme oil,olive, cinnamon,rice Vinegar Basil,cucumber,carrot,spinach,tomatoes, ketchup Garlic,Basil,tomatoes,cheese,rosemary ,lemon None 8. You have a Biiter dish at hand .How do you amend it Add a salty element Add a spicy element Add a sweet element None We will advise with the final results. Many thanks