Cooking Fundamentals Quiz

Q1: What is the correct internal cooking temperature for poultry?

65°C 70°C 75°C 80°C

Q2: Which method involves searing followed by slow cooking in liquid?

Braising Sautéing Grilling Steaming

Q3: Which sauce is made from milk and white roux?

Béchamel Velouté Hollandaise Espagnole

Q4: What does mise en place mean?

Clean as you go Everything in its place Cook to order Set menu

Q5: Which method uses dry heat and is ideal for tender cuts?

Braising Poaching Roasting Boiling

Q6: What liquid is traditionally used for poaching eggs?

Milk Oil Water with vinegar Stock

Q7: Which mother sauce is based on veal stock and brown roux?

Espagnole Demi-glace Velouté Tomato

Q8: Which is a garnish for a consommé?

Croutons Chiffonade herbs Julienne vegetables All of the above

Q9: How should vegetables be blanched?

Cold water start Boiling water, then shocked Steamed only Roasted lightly

Q10: What is the best pan for sautéing?

Deep pot Non-stick Cast iron Wide flat pan

Q11: What does velouté sauce consist of?

Milk and roux Stock and roux Butter and egg Tomato and stock

Q12: Which method is best for cooking delicate fish?

Roasting Poaching Grilling Sautéing

Q13: What is the ideal garnish for crème brûlée?

Fresh herbs Caramelized sugar top Chocolate sauce Cheese shavings

Q14: Which sauce is NOT a mother sauce?

Hollandaise Béchamel Mayonnaise Espagnole

Q15: Which of the following is a cold emulsified sauce?

Hollandaise Béarnaise Mayonnaise Demi-glace

Q16: What is the correct order of breading?

Flour → Egg → Breadcrumbs Egg → Flour → Breadcrumbs Breadcrumbs → Egg → Flour Flour → Breadcrumbs → Egg

Q17: What temperature is the 'danger zone' in food safety?

0–4°C 5–60°C 61–75°C Above 80°C

Q18: What is the purpose of resting meat after cooking?

To cool it down To allow juices to redistribute To continue cooking For slicing easily

Q19: What is a bouquet garni?

Garnish of vegetables Herb bundle for flavoring French pastry Type of stock

Q20: Which cut is most tender?

Chuck Brisket Tenderloin Shank

Q21: What is the main thickener in a roux?

Butter Milk Flour Cornstarch

Q22: Which tool is used for even plating?

Meat fork Slicer Offset spatula Mandoline

Q23: Which method preserves nutrients best?

Boiling Frying Steaming Roasting

Q24: What is the typical ratio for a stock?

1:1 water to bones 2:1 water to bones 3:1 water to bones 5:1 water to bones

Q25: What is clarified butter?

Butter with herbs Butter mixed with milk Butter with water removed Salted butter

Q26: What is the best use for a salamander broiler?

Poaching Gratinating Boiling Pan frying

Q27: Which oil is best for high-heat sautéing?

Butter Canola Olive oil Coconut oil

Q28: What does 'à la carte' mean?

Set menu Buffet style Order individually Family-style

Q29: How long should pasta be boiled al dente?

3 min 5 min 7–8 min 12+ min

Q30: Which vegetable cut is a long thin strip?

Dice Brunoise Julienne Chiffonade

Q31: What is the first step in making demi-glace?

Boiling bones Reducing sauce Making brown stock Searing meat

Q32: What is a quenelle in plating?

Soup Oval scoop Garnish Sauce

Q33: What ingredient is common to béchamel and velouté?

Cream Stock Roux Yolk

Q34: Which is a typical garnish for risotto?

Toasted bread Parsley Parmesan cheese Cilantro

Q35: What is the best way to check doneness of a steak?

Color Slicing Thermometer Touch

Q36: What is the name of a butter-based emulsified sauce?

Hollandaise Espagnole Velouté Mayonnaise

Q37: What is the main protein in egg yolk?

Albumin Lecithin Casein Globulin

Q38: Which tool is essential for grill station mise en place?

Whisk Grill brush Tongs Fish spatula

Q39: Which method is used for confit?

Deep fry Slow cook in fat Steam Grill

Q40: How should a plated dish be wiped before serving?

Paper towel Damp towel Cloth dipped in water Dry hand

Q41: What is the key principle of plating?

Height Portion Balance All of the above

Q42: Which station uses a salamander often?

Sauce Cold apps Grill Garde Manger

Q43: How many minutes to rest a steak?

1 min 3–5 min 10 min 15 min

Q44: What is the ideal storage temp for dairy?

0–4°C 5–8°C 10–15°C Room temp

Q45: What is beurre blanc?

White butter sauce Brown butter Garlic butter Clarified butter

Q46: Which of the following is a reduction sauce?

Velouté Demi-glace Béchamel Aioli

Q47: What is the final step in making a jus?

Strain Boil Add cream Bake

Q48: Which cut is ideal for grilling?

Shank Brisket Ribeye Neck

Q49: What does 'au gratin' mean?

Served cold Topped with breadcrumbs/cheese and browned Poached in wine Simmered with sauce

Q50: What is the term for knife prep station?

Butchery Pastry Hot line Cold prep

Cooking Fundamentals & Station Mastery Quiz