ORAL RECITATION #1.pptx

EDUCATION

1. ORAL RECITATION 1.1

2. Define competency. How is it essential in job performance? What is cleaning? What are basic competencies, and why are they important in education?

3. What is sanitizing? What is the difference between cleaning and sanitizing in a kitchen environment? How do common competencies support core competencies in a workplace setting?

4. Explain the difference between core and common competencies. Situation: imagine you are a chef. Describe how your core competencies could give you an advantage over your competitors. What steps would you take to clean and maintain a kitchen premises effectively?

5. What steps would you take to clean and maintain A kitchen premises effectively? What core competencies are involved? Situation: you’re tasked with preparing A buffet for A large group. How would you utilize your core competencies in cookery NC II to ensure quality and efficiency?

6. What is the role of an entrepreneur in business? How does an entrepreneur identify and capitalize on business opportunities? Explain the responsibilities of an executive chef.

7. Describe the career path of a pastry chef. What skills and competencies are necessary? Situation: you are an entrepreneur starting a catering business. How would you use your competencies to manage risks and grow your business? Define opportunity seeking and explain its importance in entrepreneurship.

8. What is the significance of persistence in achieving business success? How does risk-taking differentiate successful entrepreneurs from others? Situation: you face a significant obstacle in your business. How would you apply persistence and risk-taking to overcome it?

9. How does systematic planning and monitoring contribute to business success? What is the difference between cleaning and sanitizing in a kitchen environment? Explain the importance of choosing the correct cleaning agent for food-contact surfaces.

10. Situation: you notice that the kitchen is not properly sanitized after use. What steps would you take to address this issue? Compare and contrast aluminum and stainless steel as materials for kitchen tools. What are the advantages and disadvantages of using glass in cooking?

11. What are the advantages and disadvantages of using glass in cooking? How should cast iron cookware be maintained to prevent rusting? Situation: you are given a new kitchen setup with only basic tools. How would you adapt to prepare a high-quality meal using limited equipment?

12. Describe the origin of appetizers and their evolution over time. What are the different classifications of appetizers? Provide examples for each. How do appetizers stimulate the appetite before a main course?

13. Situation: you need to prepare a variety of appetizers for a formal event. How would you decide on the selection and presentation? EXplain the function of a ball cutter and in what situations it would be used. What is the purpose of a channel knife, and how does it enhance food presentation?

14. What is the purpose of a channel knife, and how does it enhance food presentation? Describe how to properly use and maintain a french knife in the kitchen. Situation: you are preparing a complex dish that requires precise cutting and garnishing. Which kitchen tools would you use, and how would you ensure they are used effectively?

15. What is the primary purpose of serving appetizers before a meal? How do appetizers stimulate appetite? Illustrate the parts of the canape. Explain its function.

16. During a busy dinner service, a guest sends back an appetizer, claiming it is undercooked. As the kitchen manager, how would you handle the situation? Discuss how you would address the guest's concern, manage the kitchen staff, and ensure that the issue does not happen again. What is the difference between hors d'oeuvres and canapés? How does the preparation of a canapé differ from other types of appetizers?

17. What are the key considerations when selecting ingredients for appetizers? Why is presentation important when serving appetizers? A new trend in the culinary world emphasizes the use of sustainable and locally sourced ingredients. How would you incorporate this trend into your restaurant's appetizer offerings? Describe the steps you would take to source ingredients, develop recipes, and market these new appetizers to customers.

18. Why is presentation important when serving appetizers? What factors should be considered when pairing appetizers with drinks? A new competitor in town has started offering a popular appetizer that is drawing away some of your customers. How would you respond to this challenge? Discuss the strategies you would use to innovate your appetizer menu and attract customers back to your restaurant?

19. What is the primary purpose of serving appetizers before a meal? You are preparing appetizers for a large event. How would you ensure they stay fresh and appealing throughout the evening? If a guest at your event has a nut allergy, how would you modify your appetizer selection to accommodate them?

20. How does systematic planning and monitoring contribute to business success? What is the difference between cleaning and sanitizing in a kitchen environment? Explain the importance of choosing the correct cleaning agent for food-contact surfaces.

21. Why cleaning and sanitizing is important in our daily lives? You have a limited budget for preparing appetizers. What strategies would you use to create delicious and appealing appetizers without overspending? A customer requests an appetizer that pairs well with a specific type of wine. How would you approach selecting the right appetizer to complement the wine?