Rules and Regulations
Name one rule about personal clothing or jewelry students must follow in the kitchen and explain why it matters.
Examples: Hair tied back, closed-toe shoes, no dangling jewelry. Reason: prevents contamination and injuries.
Describe the safety differences and handling precautions between a 10-inch chef’s knife and a serrated bread knife during both use and storage.
Chef’s knife: keep sharp, pinch grip, use cutting board, store in block/magnetic strip; serrated: use sawing motion, be careful with soft bread, store sheathed or in designated slot.
How long should you wash your hands with soap and water before beginning food prep?
At least 20 seconds of scrubbing; if visibly soiled, wash thoroughly until clean and then sanitize as required.
Define "mise en place" and give one short example of how a student practices it before class starts.
Mise en place: “everything in its place.” Example: measuring spices into small bowls before starting.
What is "mise en place" in practical classroom terms, and why is it an expectation at the start of lab time?
Mise en place: having ingredients measured, prepped, and tools ready before cooking begins. Example: peeled and diced onions in a bowl, pans preheated.
Being on time to class, using thee restroom before going to the kitchen, having your recipes and notes ready to go, grabbing anything from the classroom that may be needed in the kitchen
Describe the proper way to carry a knife when moving around the kitchen.
Carry knife pointed down, blade facing back, hold by spine or by handle with tip down; communicate “knife” when passing.
Daily Double:
Make a bet! Write down answers on scrap paper.
When lifting heavy pots or pans, what body mechanics should you use to protect your back? Name two specific techniques.
Define temperature danger zone for perishable foods and explain why keeping foods out of this range matters.
Temperature danger zone: 41f-135f
Bacteria multiply rapidly in this range.
Explain how proper mise en place can improve time management during a three-course practical exam. Give two concrete examples.
Prepped vegetables already measured speeds assembly of sauce; preheated pans and portioned proteins reduce waiting time between steps.
List three classroom behaviors that help a cooking station run efficiently during a timed lab?
Be on time, clean as you go, communicate with teammates, follow recipes and safety rules, prepare stations before lab.
What is the correct procedure for reporting a broken piece of equipment in the kitchen? List the steps a student should take.
Stop using equipment, unplug if safe, notify instructor, tag equipment out of service, fill out incident/equipment form if required.
What should you do immediately if a small grease fire starts in a pan on the stove?
DONT PANIC! Call for instructor. Turn off heat if safe, cover pan with lid or use a fire blanket, do not use water on grease fires, use a Class K extinguisher if needed.
Explain how to properly store cooked food in the refrigerator to cool safely and avoid bacterial growth. Include temperatures, container type, and portioning ideas.
Cool in shallow containers, portion into small amounts, refrigerate within two hours (or one hour if hot held above 135f and ambient is warm), keep fridge at or below 41f
A recipe calls for a fine dice of onion and a rough chop of carrot. Explain how these different cuts affect cooking time and texture in a finished dish.
Finer dice increases surface area so vegetables cook faster and break down more, resulting in a smoother texture; larger cuts hold texture longer and take more time to soften.
Describe how students should handle sharing recipes or corrections with the instructor—what information and format should be used?
Provide recipe name, yield, any changes with measurements, time stamps, and notify instructor in writing or digital form as per class protocol.
Explain why cross-traffic (many people crossing in small spaces) is restricted in a professional kitchen and give two strategies to reduce it.
Cross-traffic causes collisions, spills, injury and slows service. Strategies: establish one-way paths, station assignments, communicate verbally.
Explain why slipping hazards increase after mopping and describe how you should mark or manage the area to keep everyone safe.
Wet floors are slippery; place wet-floor signs, block area, dry promptly using absorbent materials, wear slip-resistant shoes.
A batch of prepared salad was accidentally left out at room temperature for 7 hours. Explain, using sanitation principles, whether it can be safely served and why.
Unsafe: discard. Food left at room temperature >2 hours (or >1 hour above 90f is in danger zone and must be thrown out.
Create a short mise en place checklist (5-7 items) for preparing a sautéed chicken breast with a mire poix-based pan sauce, detailing ingredient prep and equipment checks.
Protein trimmed, patted dry, seasoned.
Onion diced (fine), carrot diced (medium), celery diced (medium) — mise en place bowl labeled.
Pan and oil measured, pan preheated.
Salt/pepper and garnish prepared and portioned.
Thermometer calibrated and ready, clean cutting board and knives set.
Food safety check: fridge temperature verified.
Explain the policy you would follow if you’re absent on a practical exam day — include communication, makeup work, and safety considerations.
Contact instructor before or ASAP, provide documentation if required, arrange makeup practical per syllabus, abide by safety and supervision rules for makeup.
A student notices a posted recipe requires a specific piece of equipment that is currently unavailable. Explain the chain of actions the student should follow, including any documentation or approvals needed before proceeding.
Notify instructor/manager, check for alternatives, log equipment outage, get approval to substitute or reschedule, document any changes to the recipe/process.
Identify three signs of food-related chemical poisoning (from cleaning agents) and the immediate steps to take if you suspect it.
Signs: nausea, vomiting, difficulty breathing, burns on mouth or skin; steps: remove person from exposure, rinse affected area, call poison control/911, notify instructor.
Describe the correct method for cleaning and sanitizing a cutting board after cutting raw chicken, including timing and products used?
Scrape, wash with hot soapy water, rinse, sanitize with approved sanitizer (per label) for correct contact time, air dry or use clean towels; replace or thoroughly scrub if porous board used.
Daily Double:
Make a bet! Write down answers on scrap paper.
What are onions, carrots, and celery called when prepared for a recipe in the correct ratio?
Hint- French term
During a group lab, one person is not performing their assigned tasks and the dish will be late. Outline a respectful, teacher-ready plan to resolve the issue while keeping food safety, quality, and grading fairness in mind.
Options: politely reassign tasks, notify instructor for mediation, complete missing work outside class, document contributions for grading adjustments.