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Why is mise en place important in the kitchen?
It keeps the kitchen organized, efficient, and safe while cooking.
: What does “mise en place” mean in English?
“Everything in its place.”
What type of cheese is not aged and eaten fresh?
Fresh cheese (e.g., cream cheese, ricotta).
: What two parts form when milk curdles?
: Curds (solids) and whey (liquid).
Which cooking method uses water at a gentle simmer to cook a cracked egg without its shell?
poaching
Which foodborne illness is commonly linked to undercooked ground beef?
E coli
What temperature range is the “Danger Zone” for food?
41-135
A prep cook notices that the sanitizer bucket is cloudy and food debris is floating in it. What should they do, and why is this important?
Replace the sanitizer solution with fresh solution. Dirty sanitizer loses effectiveness, leaving surfaces contaminated and unsafe.
Why is it important to store raw chicken on the lowest shelf of the cooler, below ready-to-eat foods?
To prevent raw juices from dripping onto ready-to-eat foods, avoiding cross-contamination.
What is the correct minimum internal cooking temperature for ground beef?
155°F for at least 15 seconds
A brownie recipe makes 24 brownies using 3 eggs and 2 cups sugar. How many eggs and sugar are needed for 40 brownies?
5 eggs and 3 â…“ cups sugar
Why is it important to keep knives sharp instead of dull?
Sharp knives require less force, are more accurate, and are actually safer than dull knives which slip more easily
Name the French term for “matchstick” cut and give its dimensions.
Julienne = â…› inch Ă— â…› inch Ă— 2 inches
A soup recipe serves 8, but you need 24 portions. If it calls for 2 quarts of broth, how much will you need?
6 quarts
A soup starts by sautéing vegetables, then simmering in broth. Which two cooking methods are combined here, and why?
Dry heat (sautéing) for flavor, moist heat (simmering) for cooking and melding flavors.
Explain what “combination cooking” means and give an example.
Using both dry heat and moist heat; example: searing meat, then braising in liquid.
If a recipe calls for 2 cups of flour but you want to make 2 ½ batches, how much flour is needed?
Answer: 5 cups of flour
Why is mise en place important before starting a recipe?
Answer: Ensures organization, efficiency, and accuracy while cooking
What is the proper internal cooking temperature for poultry according to ServSafe?
Answer: 165°F for at least 15 seconds
Give two examples of dry-heat cooking methods.
Answer: Roasting, grilling, sautéing, baking, broiling
What are the three basic knife grips, and which is most commonly taught for beginners?
Answer: Handle grip, pointed finger grip, and pinch grip; pinch grip is most common
Name 2 breakfast beverages.
Answer: Coffee, orange juice
How are waffles different from pancakes?
Answer: Thicker batter, cooked in waffle iron
Why are pancakes a quick bread?
Answer: Leavened with baking powder/soda
Difference between rolled & steel-cut oats?
Answer: Rolled = steamed & flattened; steel-cut = chopped groats
What bread is often used for French toast?
Answer: Challah or brioche
Name 3 breakfast starches.
Answer: Toast, oatmeal, pancakes
Difference between poached & soft-boiled?
Answer: Poached = cracked into water; soft-boiled = cooked in shell
Which egg dish is baked in the oven?
Answer: Quiche or frittata
What does 'over easy' mean?
Answer: Fried egg flipped, runny yolk
Name 3 ways eggs can be cooked.
Answer: Scrambled, fried, poached
Role of protein in satiety?
Answer: Slows digestion, keeps you full
Safe cooking temp for eggs?
Answer: 155°F pooled, 145°F immediate service
Why is sausage often served with starch?
Answer: Balances fat, adds satiety
What’s the difference between Canadian bacon and regular bacon?
Answer: Canadian bacon is leaner, cut from the loin
Name 2 common breakfast meats.
ham, bacon
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