Food Prep Quiz

Sarah is preparing vegetables for a stir-fry. Which knife technique should she use to ensure the vegetables are cut into uniform, bite-sized pieces?

• Chopping

• Dicing

• Mincing

• Julienne

John is making a chicken salad and needs to ensure the chicken is safe to eat. What is the minimum internal temperature the chicken should reach to be considered safe?

• 145°F (63°C)

• 155°F (68°C)

• 165°F (74°C)

• 175°F (79°C)

Emily is learning to sauté vegetables. Which of the following is the correct technique for sautéing?

• Cooking in a large amount of water

• Cooking in a small amount of oil over high heat

• Cooking in a large amount of oil over low heat

• Cooking in a small amount of water over medium heat

Michael is using a chef's knife to cut herbs. What is the safest way to hold the knife to prevent accidents?

• Holding the knife by the blade

• Holding the knife with a loose grip

• Holding the knife with a firm grip on the handle

• Holding the knife with both hands

Lisa is preparing to cook a beef stew. Which cooking technique should she use to ensure the meat becomes tender and flavorful?

• Boiling

• Steaming

• Braising

• Grilling