by Jephthah Santana
In the bustling world of food service, precision and knowledge are key ingredients for success. This quiz will challenge your expertise on a variety of topics crucial to food service preparation. From food safety protocols to culinary techniques, each question is crafted to test your readiness and sharpen your skills. Sharpen your knives and get ready to showcase your culinary knowledge!
We recommend that you do not leave the page that you are taking this quiz in. Stay honest 🙂
Food Service Prep Quiz Questions Overview
1. What is the minimum internal temperature for cooking poultry to ensure it is safe to eat?
145°F (63°C)
155°F (68°C)
165°F (74°C)
175°F (79°C)
2. Which of the following is a common foodborne pathogen that can be found in undercooked eggs?
Salmonella
E. coli
Listeria
Norovirus
3. What is the primary purpose of the HACCP system in food service?
To improve food taste
To ensure food safety
To reduce food costs
To enhance food presentation
4. Which knife is most commonly used for chopping vegetables?
Paring knife
Boning knife
Chef’s knife
Bread knife
5. What is the main ingredient in a traditional béchamel sauce?
Tomatoes
Butter
Cheese
Egg yolks
6. Which of the following is NOT a dry heat cooking method?
Grilling
Roasting
Boiling
Broiling
7. What is the term for the process of soaking dry ingredients in liquid to soften them?
Blanching
Marinating
Rehydrating
Sautéing
8. Which type of flour is best suited for making pasta?
All-purpose flour
Cake flour
Bread flour
Semolina flour
9. What is the ideal temperature range for storing refrigerated foods?
32°F to 40°F (0°C to 4°C)
41°F to 50°F (5°C to 10°C)
51°F to 60°F (11°C to 15°C)
61°F to 70°F (16°C to 21°C)
10. Which of the following is a key component of mise en place in a professional kitchen?
Cooking food to order
Cleaning the kitchen
Prepping ingredients in advance
Serving dishes to customers
11. What is the primary function of a salamander broiler in a kitchen?
Boiling water
Grilling meat
Baking bread
Browning or melting food
12. Which of the following herbs is commonly used in Italian cuisine?
Basil
Cilantro
Dill
Tarragon
13. What is the term for the French cooking method that involves cooking food slowly in fat at a low temperature?
Sautéing
Poaching
Braising
Confit
14. Which of the following is a leavening agent commonly used in baking?
Salt
Sugar
Baking powder
Cornstarch
15. What is the main purpose of blanching vegetables?
To add flavor
To soften them
To remove their skins
To preserve their color and texture
16. Which of the following is a common emulsifying agent used in making mayonnaise?
Vinegar
Mustard
Egg yolk
Olive oil
17. What is the term for the Japanese culinary technique of cooking food in a hot pot at the table?
Sukiyaki
Tempura
Shabu-shabu
Teriyaki
18. Which of the following is a common symptom of foodborne illness?
Headache
Nausea
Rash
Cough
19. What is the primary benefit of using a convection oven over a conventional oven?
Lower energy consumption
Faster and more even cooking
Better flavor retention
Easier to clean
We recommend that you do not leave the page that you are taking this quiz in. Stay honest 🙂
