Food Preparation Revision Questions

What is a Grillardin in a professional kitchen?

• The chef responsible for making sauces and stocks.

• The chef in charge of grilling meats, seafood, and vegetables.

• The chef who handles all baked goods and pastries.

• The chef responsible for preparing cold appetizers and salads.

What is the chef responsible for preparing salads?

• Aboyeur.

• Patissier.

• Entremetier.

• Garde manger.

What is the first step you should take when treating a deep cut?

• Rinse the wound with clean water.

• Clean the wound with soap and water.

• Apply pressure to stop the bleeding.

• Cover the wound with a bandage.

The term FEFO stands for _______________________________.

• First Expired First Out

• Free Expired Free Offer

• First Experienced First Out

• Free Experienced Free Own

What is an effective way to prevent cross-contamination in the kitchen?

• Use the same cutting board for all foods

• Wash hands thoroughly before and after handling food

• Store raw meat above ready-to-eat foods in the refrigerator

• Use the same utensils for raw and cooked foods

What is the correct method to sanitize a surface?

• Wipe the surface with a dry cloth.

• Rinse the surface with cold water.

• Apply a sanitizing solution and let it air dry.

• Use soap and water without rinsing.

What is the correct method to defrost chicken?

• Put it in the oven.

• Thaw in the chiller.

• Soaked in cooked gravy.

• Put it in the freezer overnight.

Which ONE of the following food can be cooked from the frozen stage without thawing?

• Vegetables

• Hashbrowns

• French Fries

• Breaded Fish and Chips

Why is it important to constantly clean equipment in a kitchen?

• To make the equipment look shiny

• To prevent cross-contamination and foodborne illnesses

• To reduce noise in the kitchen

• To save time during cooking

What does the term "sous-vide" refer to in cooking?

• Cooking food quickly at high temperatures.

• Cooking food using a microwave.

• Cooking food over an open flame.

• Cooking food in a vacuum-sealed bag at a precise, low temperature in water.