Utensils & Equipment
What is the function of a whisk?
To beat, whip, or mix ingredients smoothly
Who is responsible for supervising all kitchen operations?
Executive chef (Chef de Cuisine).
What are the three buckets used for in the 3-bucket system?
Washing, rinsing, sanitizing.
Which cutting method produces cube-shaped pieces?
Dice, brunoise, macedoine
What is sautéing?
Cooking food quickly in a small amount of fat over high heat.
Which utensil is used to measure small amounts of dry ingredients?
Measuring spoons, dry measuring cup
What is the main duty of a commis chef?
To assist senior chefs and learn basic kitchen skills.
Which chemical is used in the sanitizing bucket?
Sanitizer (e.g., chlorine solution).
What is the difference between julienne and brunoise cuts?
Julienne is thin matchstick strips, brunoise is small cubes.
What is the main difference between baking and roasting?
Baking is usually for bread/pastries, roasting is for meats/vegetables.
What is the purpose of a sieve?
To separate and break up clumps in dry ingredients or strain liquids.
Which position are you going to apply after finishing study and where is it?
Based on the person
Why is the rinse bucket important?
To remove soap/detergent before sanitizing.
What is the chiffonade cutting method used for?
Cutting leafy vegetables or herbs into thin strips.
What is stir-frying
Quickly cooking small pieces of food in a wok over high heat with little oil.
What is the difference between a saucepan and a frying pan?
A saucepan is deep with high sides for boiling/simmering meanwhile a frying pan is shallow for frying or sautéing.
Name and give short description of two positions in the cold kitchen section
Garde manger, salad chef, etc.
Explain the color in 3 bucket systems!
Washing (red): Wash items with hot water and detergent to remove dirt, grease, and food particles.
Rinsing (blue): Rinse off soap or detergent with clean water.
Sanitizing (green): Use sanitizing solution (e.g., chlorine or quaternary ammonium) to kill bacteria and pathogens.
What is the purpose of mincing?
to cut food into very small, fine pieces so it blends evenly into a dish, releases more flavor, release aroma, and cooks quickly
Which stock is made from bones and browned before simmering?
Brown Stock
Explain the function of strainer, spatula, and rolling pin
Strainer: To strain pasta and others
Spatula: To flip, spread, or mix food.
Rolling pin: To roll out dough to a desired thickness.
Tell me about your experience in the last project/training! (what your position and what you did)
Based on the personal experience
Tell me your experience about how did you clean the kitchen utensil using 3 bucket systems!
based on the personal experience
Tell me about one project you did and cutting method you applied.
based on the personal experinece
Share your experience of making stock (step)
based on personal experience