He/She is the assistant to the head chef, aiding in kitchen administration and supervises food production.

Which of the following are essential skills and knowledge for a kitchen staff?

They act as trainees and help out in day-to-day operations in the kitchen.

Which of the following is NOT helpful in understanding your roles and responsibilities as a kitchen staff?

Identify which of the two statements is/are true.

I. The kitchen staff should observe practice of FIFO (Follow In, Follow Out) in the workplace.

II. Mise-en-place should be performed after taking food products out of the pantry.

Identify which of the two statements is/are true.

I. The kitchen staff should always use his/her own knife.

II. Excess ingredients should be thrown away immediately to keep the workplace clean.

These are set of instructions that indicate appropriate actions for any workplace situations that the staff may encounter.

Identify which of the two statements is/are true.

I. Recipes and information learned inside the kitchen can be shared with family and friends.

II. The kitchen staff should season food according to their individual preference.

Identify which of the two statements is/are true.

I. It is ideal to buy bulk products and store it in a freezer rather than preparing fresh products daily.

II. It is important to be familiar with the language and terms used inside the kitchen.

A 'pinch' in kitchen measurement is equivalent to _______.

Arrange the following to the CORRECT order of handwashing.

I. Vigorously rub hands together scrubbing between your fingers, under your fingernails, your forearms, and the back of your hands.

II. Moisten hands with hot water and apply hand soap.

III. Continue scrubbing for at least 20 seconds. IV. Rinse your hands under running water and dry them with a disposable paper towel.

In washing dishes, the three-compartment sink system is used to maintain efficiency and cleanliness in the kitchen. Arrange the following to the CORRECT order of the compartment sink.

I. Wash the dishes with detergent and hot water thoroughly.

II. The dishes must be sanitized in a solution of sanitizer and room temperature water, immersing the dishes in the solution for at least 30 seconds.

III. Rinse the dishes in clean hot water to remove the soap.

It means to put in place. In culinary jargon, it refers to advanced preparation of ingredients.

Which of the following are the Personal Protective Equipment (PPEs) used in the kitchen.