Cook exam questions

You can create printable tests and worksheets from these Culinary Arts questions! Select one or more questions using the checkboxes above each question. Then click the add selected questions to a test button before moving to another page. Want to see correct answers?

cook exam questions

Login or join for free! Looking for printable worksheets? Check out our pre-made printable worksheets! Culinary Arts Questions - All Grades. Previous Page 1 of Next.

Continuing Education Kitchen Safety and Sanitation. What is the first thing you should do before you start working with food? Continuing Education Culinary Math. Identify the term that describes the amount of servings in a recipe. How long can food stay in the temperature danger zone before you should throw it away? Two hours One hour Four hours Three hours. If there are 8 ounces in a cup, how many ounces are in 2 cups? Identify the term used to describe harmful bacteria spreading from raw foods to other foods.

Continuing Education Kitchen Equipment and Tools. A convection oven. If a pound is equal to 16 ounces, how many cups are in a pound? Why do we need to wash our hands before we eat or handle food? To prevent illness To avoid cross-contamination To keep our food germ-free All of the above.

Cooking Test: Cooking Quiz

Why is it important to cut food into uniformly sized pieces?Make sure that you are interviewing the best Line cook candidates. Sign up for Workable's day free trial to hire better, faster. To hire Line Cooks, more and more restaurants are looking for candidates with two or four year culinary degrees. Graduates from these programs are equipped with knowledge about cooking techniques, restaurant management and health and safety procedures.

Your candidates should have the endurance to work in a noisy, stressful environment on their feet for several hours at a time. They should be excellent at time management and should be willing to pick up more work during their downtime or to help out any colleagues who are behind on time. The ability to work well with a team is critical for this role. The best candidates for this position are reliable and hospitable in addition to being knowledgeable and hardworking chefs.

They should be able to find substitutes for their shift if they are late or absent for any reason. If for any reason they find themselves with an upset customer, they should be able to respectfully resolve the situation.

Quiz: If You Can't Stand the Heat: Cooking Quiz: HowStuffWorks

Start a free Workable trial and get access to interview scheduling tools, interview kits and scorecards. Start hiring now with a day free trial. Or talk to us about your hiring plans and discover how Workable can help you find and hire great people. Skip to content. Jump to section: Introduction Operational and Situational questions. Download PDF. Get started. Let's grow together Start hiring now with a day free trial. Try for free Get a demo.As a cook seeking a new position, you may be tempted to rely solely on your food prep skills.

However, employers are likely looking for individuals with a wider range of capabilities, and the interview is your opportunity to show them that you are the best fit for the position. While specific questions may differ depending on the exact position, there are a few questions that you can anticipate.

Below are a few skills you will be expected to demonstrate and some potential cook interview questions and answers. Employers will want to know that you have the ability to handle an influx of customers along with unanticipated situations. You will likely be questioned on your ability to handle major rushes throughout the day.

Additionally, you will probably be asked about handling these situations in cases when it is short-staffed.

RPF and DP MTS Trade Test -- RPF Ancillary Cook Trade Test -‌- कैसे होगा - कैसे पास करें --

Below are a few expected potential questions and responses you may encounter during the cook interview. In response, I follow streamlined and efficient approaches to each dish to ensure that they can be completed during busy times. I have specifically developed strong multitasking skills to ensure that I can complete tasks efficiently even without available help. In the restaurant industry, you are expected to interact with a wide range of individuals.

Employers will likely ask how well you deal with both difficult customers and colleagues. No matter how strong your abilities as a cook, you can expect to encounter difficult people. Here are some of the cook interview questions you may encounter, and some potential answers. I would then work to resolve the issues, ensuring that the individual was satisfied.

I would talk to my coworker to work toward resolving any disagreement or miscommunication. More than likely a resolution could be reached.

Culinary Arts Questions - All Grades

Restaurants can pose a variety of health risks for both its customers and its employees. Much of the potential hazard arises in the kitchen, and as a cook, you are responsible for keeping people safe.

Therefore, it is important to employers that you clearly demonstrate you ability to mitigate potential hazards.

cook exam questions

If you have a safety certificate, you will want to provide it.There are questions for this Trade Package. Scroll down to view sample questions. Please note that by clicking on this "Buy Now" button to place an order, you are requesting the. Use PayPal for safe and secure method of payment. Just click on the "Buy Now" button to complete your order. Their major responsibilities are nutrition, food costs and sanitation.

While specific duties vary depending upon the type of establishment, it is the cook's responsibility to prepare meals that are both appealing and nutritious. Knowledge of safety, sanitation and food storage, with human and customer relations is highly expected. Experienced Cooks can advance through promotions with the same employer or by moving to more advanced positions with other employers.

They can become sous-chefs, chefs, executive chefs, banquet managers, food service administrators and coordinators, general managers or food editors. They can also become a Certified Chef de Cuisine C. Shift work and having to work weekends and holidays is common.

Burns and cuts are common occupational hazards. Some choose to complete a proper apprenticeship which consists of 5, hours of work experience over three years, in combination with three six-week blocks of technical training before writing the Red Seal exam. Others, who have been in the industry for over 8, hours, but have not served a proper apprenticeship, may challenge the exam.

Obtaining the Red Seal is a worthwhile endeavor. A Professional Cook 1 usually works in a supervised environment and performs basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods.

They must be able to follow recipes, measure and weigh food accurately, and have an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation. At this level, a professional cook should have a solid foundation of culinary skill. A Professional Cook 2 usually works under some supervision and performs a variety of cooking and food preparation tasks using multiple cooking methods.

In addition a professional cook should have a preliminary understanding of food costing, menu planning, and purchasing processes. The Red Seal is the highest government endorsed certification, and there are many ways for culinary industry professionals to advance their careers.

Those who hold this status are among an elite group who are considered to have achieved the highest level of expertise in the Canadian culinary industry. Over the next five years, the employment outlook is considered to be excellent.Put your culinary knowledge to the test by taking our expertly designed and free online quiz. These questions are very similar to the ones you are likely to be asked in a real-life test. Each of the below questions has four multiple choice answers that you can choose from.

Assessments like these are an excellent way for you to find out if you are ready to enrol on and take certified chef courses or tests. You do not need to sign up or register to take part in this test, so you can start straight away.

Speeds up the process of boiling water. It delays the process of water boiling. Softens the water. Stops the water from boiling at all. Covering it lightly in butter. Soaking it in cold water. Scalding or dipping it firstly in boiling water prior to freezing or putting it in cold water.

Massaging it with salt before cooking. Question 4 The sauce you are using has become too watery, what is the best way to thicken it? Add Flour or Corn-starch. Put it in the freezer. Add Sauce. Add butter and olive oil.

cook exam questions

If it sinks to the bottom in a bowl of water and lays flat on its side. If it floats to the surface in a bowl full of water. Shake it to see if it rattles. If it feels warm when you handle it. Microwaving B. Baking C. Cooking food in a small amount of liquid in a closed container. Question 9 For a chicken to be safe to east, what internal temperature should it be cooked at?

When smoke starts to rise from the food being cooked B. When smoke in the kitchen sets of the fire alarm. The point when oil starts to burn and smoke. When oil starts to boil.A bread recipe calls for instant yeast and you have a packet of rapid rise yeast. Can you use it? Created by Scott O'cconor. When boiling water, what does adding salt do? Makes the water boil at a higher temperature. Makes the water boil faster.

Makes the water boil at a lower temperature. What does the term braise mean? Grill quickly on both sides. Frying lightly and then stewing it slowly in a closed container. A quick heating on the pan. How can you fix an over-sweetened dish? Add flour. Add salt and lemon juice. Add some water.

Which type of wood is not good for smoking foods on an outdoor grill? Pesto sauce consists of basil, Parmesan, olive oil, salt and:.

cook exam questions

Pine Nuts. Which is the most sanitary type of cutting board? How to make sure your boiled eggs are peeled easily? Add salt to the water while boiling them. Boil them no longer than 5 minutes. Put them in cold water after boiling.

Tomato is:. A fruit. A vegetable. Filet mignon comes from the:. What is a Goulash? Smoked steak. Romanian chicken stew with vegetables.

Beef soup. Which of the following types of cheese is NOT considered a "fresh" cheese? Cream Cheese. Sure, it's the same.Previously you wrote about tests for chefs. What about line cooks? I stopped even looking at resumes because they are so full of [creative writing].

Cooking tests for cooks are a bit easier than tests for chefs because the scope of the job is significantly narrower. For a chef, she or he may be a great cook but a poor manager, organizer, cost-controller, team leader, or guest relations person. For a cook, the employment test or interview can be closely tied to the actual job requirements. Many chefs, famously Bobby Flay, swear by asking cooks to cook a simple thing like an omelet. There they look for proper cooking technique, seasoning, work habits and evidence of proper training.

My recommendation is to start with a simple exercise like the omelet one or giving the cook a mystery basket of a protein, starch and veg and asking her or him to make you lunch to give you a general idea of cooking aptitude. If she or he can cook, ask for a trail over a service shift by training on a couple of menu items and having her or him run a mini-station.

That is where you will see how quickly she or he can learn, monitor interactions with the other cooks, expeditor and servers and get their feedback as wellsee speed and sense of urgency, and see how the cook organizes and maintains her or his station. Kitchens should be meritocracies and doing a prep internship at a Michelin-starred restaurant may not produce the same talent as working the line at a diner.

Or the converse may be true. The proof is on the line. These emerging chains are the growth vehicles to watch—the ones poised to be major industry players in the coming years. Facebook Twitter LinkedIn. Question: Previously you wrote about tests for chefs. Email Address. Ask your question:.

Cooking tests for executive chefs. Red Robin closes stores, cuts staff. All of a sudden, there's talk of reopening. Lawsuit targets delivery apps over consumer prices. Essential Resources. Future 50 These emerging chains are the growth vehicles to watch—the ones poised to be major industry players in the coming years. Recipedia Food trends and recipes to keep menus fresh.

Concepts to Watch New restaurants and soon-to-open concepts worth monitoring.


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