Preparing for food labs -CULINARY

Open Ended

What are my roles and expectations during food labs?

Multiple Choice

Why is it important to know how to efficiently halve ingredients and understand basic kitchen measurements before starting a food lab?

• It helps ensure accurate recipes and prevents mistakes.

• It makes the food taste better automatically.

• It is only necessary for professional chefs.

• It saves time but is not important for safety.

Match

Halve the following ingredients:

• 1/2 c milk

• 1/4 tsp salt

• 2/3 c water

• 1/4 c flour

• 1 Tbsp

1/4 c

1/8 tsp aka a pinch

1/3 c

2 Tbsp

1 1/2 tsp

• 1/4 c

• 1/8 tsp aka a pinch

• 1/3 c

• 2 Tbsp

• 1 1/2 tsp

Multiple Choice

What is the French term for "putting it in place"?

• mise en place

• chiffonade

• sous chef

• ratatouille

Multiple Choice

Who is responsible for the mise en place step in a group cooking lab?

• Sous chef

• Head chef

• Sanitation Manager

• Kitchen Porter

Open Ended

If a head chef is setting up a mise en place for muffins, what measurement tools should they bring to the supply table?

Multiple Choice

When using a liquid measuring cup, what is the correct way to check the measurement?

• Look from above the cup

• Check it at eye level

• hold the cup in your hand as you measure

Multiple Choice

How do you properly measure brown sugar?

• spoon in level off

• pour in

• spoon in; pack in; level off

Multiple Choice

How do you properly measure fine ingredients like flour, powdered sugar, or cocoa powder?

• pack in; level off

• spoon in; level off

• take a cupful

Multiple Choice

What is the correct way to level off excess ingredients when using measuring spoons?

• Use a knife or flat edge

• Use your finger

Multiple Choice

What is the FIRST step in washing dishes in FCS?

• wash dishes by category

• rinse dishes

• lightly rinse dishes

• scrape food in trash

Multiple Choice

Who is in charge of drying dishes and putting them away?

• sanitation manager

• head chef

• sous chef

• kitchen porter

Open Ended

Describe the steps you would take to clean your kitchen before and after a food lab.