WorksheetsPreparing to Cook
Total questions: 25
Worksheet time: 13mins
What is one of the basic steps in the purchasing process?
Cooking the food
Creating a par-stock list
Cleaning the restaurant
Serving the customers
What does a par-stock list include?
A list of all the customers
A list of the employees
The quantity of supplies needed for a specific time
The daily menu
What does a production record help with?
Scheduling employees
Planning day-to-day operations and communicating plans to staff
Decorating the restaurant
Cleaning the kitchen
What is the most important product specification?
Color of the product
Price of the product
Intended use of the product
Brand name of the product
What term refers to the business selling products to a restaurant?
Customer
Supplier
Employee
Chef
What is a farm-to-table restaurant?
A restaurant that only serves vegetables
A restaurant that buys food directly from farms
A restaurant that only serves organic food
A restaurant that doesn't use suppliers
What is a market quote?
The number of customers visiting the restaurant
The statement of the product's selling price and its effective duration
The schedule of deliveries
The list of ingredients needed for a dish
What should you do before using a condiment?
Heat it up.
Taste and check it carefully.
Mix it with water.
Freeze it.
What does "mise en place" mean?
To cook quickly
To clean thoroughly
To put in place
To organize the kitchen
What is the first step in planning your work for mise en place?
Prepare an inventory.
Determine your assignment.
Break your assignment into tasks.
Clean your workstation.
What should you do after preparing an inventory?
Start cooking immediately.
Break your assignment into tasks.
Clean the kitchen.
Serve the food.
What is the purpose of a timeline in mise en place?
To list all ingredients
To schedule tasks to be completed
To measure cooking temperatures
To organize recipes
What is work sequencing?
Completing tasks in random order
Doing the right thing at the right time
Cleaning up after cooking
Writing recipes
What does work simplification involve?
Using the most complex method possible
Getting things done in the fewest steps
Adding extra steps to each task
Ignoring safety rules
What should you do when setting up a workstation?
Leave the area frequently to get tools.
Arrange tools and ingredients for easy access.
Ignore the mise en place lists.
Only gather ingredients.
What is a benefit of proper mise en place?
Increased cooking time
Disorganized work environment
Improved quality of work
Reduced preparation steps
What is the purpose of reviewing your lists in mise en place?
To find mistakes in recipes
To group tasks and ingredients efficiently
To avoid cooking
To determine the order of serving
What is a logical order of tools and ingredients in a workstation called?
Work flow
Task list
Recipe sequence
Cooking timeline
What are the three basic rules for plate presentation?
Hot foods hot, plates clean, food tasty
Plates neat, food tasty, hot foods hot
Hot foods hot, cold foods cold, plates neat
Food attractive, plates clean, food tasty
What should you gather for mise en place for service?
Only ingredients
Only tools
Ingredients, tools, and equipment
Only smallware
What should you use to clean the rims of plates?
A dry paper towel
A dripping wet towel
A moist paper towel
A sponge
Why is consistent portioning important?
To save time
To ensure guests feel they are paying a fair price
To use more ingredients
To serve food faster
What can you use to measure out portions of sliced meats or poultry?
Ladles
Spoons
Portion scale
Tongs
How can you keep hot food crisp?
By covering it with foil
By holding it in uncovered pans
By adding water
By cooling it quickly
What should you do to keep food looking attractive on the plate?
Use only edible garnishes.
Add non-edible decorations.
Overfill the plate.
Use large plates for small portions.
