Recipes
What do we call a recipe that gives the same results every time it’s followed?
A standardized recipe.
What is the knife cut for 1/8‑inch matchsticks of vegetables?
Julienne
What hot‑holding unit keeps pans of food warm on a buffet line?
A steam table.
What temperature range is called the “danger zone” for food?
41°F to 135°F.
Which dry‑heat method is used more for meats and veggies: roasting or boiling?
Roasting.
What simple step stops peeled potatoes from turning brown?
Keep them in cold water.
When you cream butter and sugar, what are you adding to the mixture?
Air
Stocks are mainly made from bones, mirepoix, water, and what herb bundle?
A bouquet garni.
What is the minimum safe internal temperature for poultry?
165°F.
Fresh fish should have what kind of smell?
Mild, like the sea—not fishy.
Style of Fried egg with yolk exposed
Sunny-Side Up
What is heating milk to kill harmful bacteria called?
Pasteurization
Which nutrient is the body’s main energy source: carbs, protein, or fat?
Carbohydrates.
How many quarts are in 1 gallon?
4 quarts.
What do we call the habit of arriving to work on time?
Punctuality.
On a recipe, what word tells you how many portions it makes?
Yield.
What do we call a ½‑inch cube cut?
Medium dice.
What piece of equipment cools food very quickly?
A blast chiller.
How many days can ready‑to‑eat TCS food be kept at 41°F or below?
7 days.
Q: What cooking method uses a little hot fat in a pan for quick cooking?
Sautéing.
What texture should properly cooked green vegetables have?
Tender‑crisp.
What is the stretchy network in dough made from flour and water called?
Gluten
In which stock are bones and vegetables roasted first—white or brown?
Brown stock.
Why should roasted meat rest before slicing?
So the juices can redistribute.
How should the eyes of fresh fish look?
Clear and bulging, not cloudy or sunken.
What’s the main difference between scrambled eggs and an omelet?
Scrambled are stirred; an omelet is folded around fillings.
What is the process that keeps cream from separating in milk?
Homogenization.
Which nutrient’s main job is building and repairing tissues?
Protein.
How many ounces are in 1 pound?
16 ounces.
A clean uniform and hair restraint show what?
Professional appearance.
If a recipe makes 24 portions and you only need 12, what fraction of the recipe do you make?
One‑half (½).
Why do chefs want knife cuts to be the same size?
For even cooking and consistent appearance.
What tool measures small amounts like ½ teaspoon of vanilla?
Measuring spoons
How long should you scrub with soap when washing your hands?
10–15 seconds.
What does a marinade do for meat?
Adds flavor and can tenderize it.
What do we call quickly boiling veggies then shocking them in ice water?
Blanching and shocking.
Why is accurate measuring so important in baking?
Baking is like chemistry; small changes affect results.
What do you call equal parts fat and flour cooked together?
A roux.
What is the main difference between a marinade and a dry rub?
Marinade is liquid; dry rub is dry spices.
Most fish are safely cooked at what internal temperature?
145°F.
Should scrambled eggs be cooked on high or moderate heat?
Moderate (or low‑to‑medium) heat.
Name one cultured dairy product.
Yogurt, sour cream, buttermilk, or kefir.
What type of carbohydrate helps digestion and gives a feeling of fullness?
Fiber
Double ½ cup. What do you get?
1 cup.
Helping coworkers and sharing tasks shows what important skill?
Teamwork.
Which part of the recipe lists ingredients in the order they’re used?
The ingredient list.
How should you carry a knife in a busy kitchen?
Point down, by your side, saying “knife.”
Which stand mixer attachment is best for cookie dough?
The flat beater (paddle).
After handling raw chicken, what must you do before touching ready‑to‑eat food?
Wash hands and change gloves.
Which has small bubbles and gentle movement: simmering or boiling?
Simmering.
Which potatoes are best for potato salad: waxy or starchy?
Waxy potatoes.
What is the rising step after shaping yeast rolls or loaves called?
Proofing.
Should stock be boiled or gently simmered?
Gently simmered.
Cutting meat against what makes it easier to chew?
The grain
What happens to fish if you overcook it?
It becomes dry and tough.
Which is thinner: crepe batter or pancake batter?
Crepe batter.
Why keep milk away from foods like onions and fish?
It absorbs strong odors.
Give one way to lower fat in a meat dish.
Use lean cuts, trim fat, or use less added fat.
You go from 10 servings to 30 servings. What is the conversion factor?
3
Feedback meant to help you improve is called what?
Constructive criticism.
Which type of measurement uses cups and tablespoons?
Volume measurement.
What is safer: washing a knife by hand right away or dropping it in a sink of soapy water?
Washing it by hand right away.
What is the number‑one rule when using a slicer: use the guard or hand‑feed food?
Use the guard.
What is it called when germs move from one food or surface to another?
Cross‑contamination.
What does “reduce a sauce” mean?
Cook it to make it thicker and more flavorful.
Which potatoes are best for fluffy mashed potatoes: waxy or starchy?
Starchy (like russets).
What happens if yeast dough is under‑proofed when baked?
It’s dense and has poor volume.
Name one mother sauce.
Béchamel, velouté, espagnole, hollandaise, or tomato.
Whole cuts like steaks and chops are usually cooked to at least what temperature?
145°F.
Are shrimp considered fin fish or shellfish?
Shellfish.
Why preheat the griddle before cooking pancakes?
For even browning and proper cooking.
What happens if you overheat milk on the stove?
It can scorch.
Give one way to reduce sodium in a recipe.
Use herbs, reduce salt, or use low‑sodium ingredients.
How many tablespoons are in 1 cup?
16 tablespoons.
Following directions from a chef shows what trait?
Respect and reliability.
Which type of measurement uses ounces and pounds?
Weight measurement.
What do we call straightening the knife edge on a steel?
Honing.
What safety device on meat grinders and slicers must never be removed?
The guard.
Where should chemicals be stored in relation to food?
Below and away from food and food‑contact surfaces.
Why preheat a pan before searing meat?
To get good browning.
When should fresh herbs usually be added to a hot dish for best flavor?
Near the end of cooking.
Which leavening needs an acid to work—baking soda or baking powder?
Baking soda.
What is a slurry made from?
Starch (like cornstarch) mixed with cold liquid.
Ground beef must be cooked to at least what temperature?
155°F.
Name a gentle moist‑heat method for fish.
Poaching or steaming.
How should bacon be laid out on a sheet pan for baking?
In a single, non‑overlapping layer.
Which has more fat: whole milk or half‑and‑half?
Half‑and‑half
How does portion control help nutrition?
It helps prevent overeating.
A 10‑lb roast yields 7.5 lb cooked. What’s the yield percent?
75%.
What kind of attitude helps in a busy kitchen—negative or positive?
Positive
What instruction tells you to heat the oven before putting food in it?
Preheat the oven.
What do we call grinding metal off the blade to make it sharp again?
Sharpening.
What handheld tool lets you puree soup right in the pot?
An immersion (stick) blender.
What should happen if a food worker is vomiting or has diarrhea?
They must be sent home (excluded).
What does “season to taste” tell the cook to adjust?
Seasoning (usually salt and pepper).
Why should you wash fruits and vegetables before cutting them?
To remove dirt and bacteria.
Why shouldn’t muffin batter be overmixed?
It makes muffins tough with tunnels.
What type of soup is clear and broth‑based—cream soup or consommé‑style soup?
Clear soup (like broth or consommé).
Why is partially cooking meat and finishing it later unsafe?
Bacteria can survive and grow in between.
Where should you never thaw seafood—on the counter or in the refrigerator?
Never on the counter; thaw in the refrigerator.
Why is it risky to hold scrambled eggs too long on the hot line?
They can dry out and enter the danger zone.
Why stir dairy‑based sauces often while they cook?
To prevent scorching.
Give one example of a whole grain.
Brown rice, oatmeal, whole‑wheat bread, etc.
Twelve 6‑oz portions use how many total ounces?
72 ounces.
Why is good communication between servers and cooks important?
To avoid mistakes and delays.
What recipe detail tells you how much food goes on each plate?
Portion size.
What knife grip uses your thumb and index finger to pinch the blade?
The pinch grip.
What are hotel pans used for on a steam table?
Holding hot food
What tool checks that cooking and holding temperatures are safe?
A food thermometer.
How should a cook taste food to keep it sanitary?
Use a clean spoon each time.
What is a common stovetop ratio of long‑grain rice to water?
1 part rice to about 2 parts liquid.
Name one role of eggs in baked goods besides structure.
Tenderness, moisture, or color
What can happen if you pour cold cream into boiling soup?
It can curdle.
Which uses more liquid and smaller pieces: braising or stewing?
Stewing.
How should live clams and mussels be stored?
Refrigerated, in a breathable container, not in water.
What breakfast egg dish is baked and cut in wedges like a crustless quiche?
A frittata.
Name one non‑dairy milk alternative.
Soy milk, almond milk, oat milk, etc.
Why include fruits and vegetables on menus?
For vitamins, minerals, and fiber.
Food cost is $3.00 and target food‑cost percent is 30%. What menu price?
$10.00
How should you handle conflict with a coworker?
Calmly and professionally.
What sheet shows the cost of one portion of a recipe?
A recipe cost card.
What cutting motion keeps the tip on the board and rocks the blade up and down?
The rocking motion.
What should you do before cleaning any electric kitchen equipment?
Unplug it.
What is a safe way to cool a big pot of soup?
Put it in shallow pans and use an ice bath and stirring.
Cooking large batches ahead and reheating is called what?
Batch cooking.
What happens to pasta if you overcook it?
It becomes soft and mushy.
What is it called when you bake an empty pie crust before filling it?
Blind baking.
What is it called when you add liquid to a hot pan to dissolve browned bits?
Deglazing.
What is tying poultry with string before roasting called?
Trussing.
Why are shellstock tags kept on file?
For traceability if there’s an illness outbreak.
What color is ideal for toast in breakfast service?
Golden brown.
Why might non‑dairy milk change how baked goods turn out?
It can change texture, browning, or flavor.
Name one way to make a dessert lighter.
Smaller portions, use fruit, or use lower‑fat ingredients.
A recipe costs $40 and makes 20 portions. Cost per portion?
$2.00
Taking classes and learning new techniques shows what mindset?
A desire for growth/continuous learning.
If a recipe says “salt to taste,” what does that mean?
Add enough salt until the flavor is balanced.
What cut makes thin ribbons of basil or spinach?
Chiffonade.
What kind of pan should you not use metal utensils on?
A nonstick pan.
Why should hair be tied back or covered in the kitchen?
To keep hair out of food.
Why is it important to keep hot foods at 135°F or above on the line?
To keep them safe from bacterial growth.
Why shouldn’t you crowd vegetables on a roasting pan?
They steam instead of brown.
Why let baked products cool before wrapping them?
To prevent condensation and sogginess.
Why stir hot soup while it cools in shallow pans?
To cool it faster and evenly.
On which shelves should raw meats be stored in the cooler?
The lowest shelves.
If fish smells like ammonia, what should you do?
Reject or discard it.
Why portion breakfast meats like bacon consistently?
To control food cost and fairness.
At or below what temperature should dairy be stored?
41°F.
Why drain fried foods on paper or a rack?
To remove excess fat.
Why is careful rounding important when scaling recipes?
To keep yields and results accurate.
Doing jobs without being asked shows what?
Initiative.