Commis Chef L2 Quick Quiz

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Essentials for a commis chef

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Abigail

United Kingdom

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Commis Chef L2 Quick Quiz


Froggy Jumps Commis Chef L2 Quick QuizOnline version Essentials for a commis chef by Abigail 1 Which knife cut describes 1–2 mm cubes used for garnishes and sauces? a Chiffonade b Small dice c Brunoise 2 What is the recommended handwashing time to ensure sanitisation? a 5 seconds b 40 seconds c 20 seconds 3 What temperature range defines the food safety danger zone? a 5°C to 60°C b 0°C to 5°C c 60°C to 100°C 4 Which practice supports kitchen sustainability and waste reduction? a Overproduction b Ignoring trims c Waste segregation and portion control 5 In compliance and due diligence, what should a kitchen maintain with suppliers? a Only price lists b Approved supplier records and traceability c Random emails 6 Which vegetable is notably high in vitamin C and commonly used in stocks? a Potato b Bell pepper c Banana 7 How should a knife be carried safely in a kitchen? a Blade facing down, pointed away from the body b Carried with the tip forward c Blade up, across the shoulder 8 Which cooking method best preserves nutrients in vegetables like broccoli? a Steaming b Boiling c Frying 9 What is a key step in allergen management on a kitchen order? a Ignore minor risks b Assume no allergens c Check for allergens and inform staff 10 How would you describe mise en place? a Cook everything at once b Everything in its place before service c Store ingredients randomly 11 A delivery of chicken arrives at 9°C. What is the MOST appropriate action? a Reject the delivery b Accept and refrigerate c Accept and cook immediately 12 Why is cooling food quickly important? a To reduce bacterial growth b To enhance flavour c To improve colour 13 Which cut is MOST suitable for a mirepoix in stock preparation? a Large rough chunks b Fine brunoise c Julienne 14 What is the main risk of using a blunt knife? a It causes more accidents b It damages the board c It slows down service 15 Why is resting meat after cooking important? a It allows juices to redistribute b It makes slicing easier c It cools the meat 16 Which cooking method is BEST for tough cuts of meat? a Braising b Roasting c Grilling 17 What happens if you overcrowd a pan when frying? a Food steams instead of browns b Oil evaporates c Heat increases 18 What is the key principle of emulsification in sauces? a Combining fat and liquid so they stay together b Reducing liquid only c Mixing two dry ingredients 19 Why should potatoes be started in cold water when boiling? a To cook evenly b To keep them crunchy c To add flavour 20 What is the main function of acid (e.g., lemon juice) in cooking? a Tenderise and balance flavour b Reduce cooking time c Add sweetness 21 A sauce has split during service. What is the BEST corrective action? a Whisk in a small amount of cold water or fresh yolk b Add more fat c Throw it away immediately 22 A soup tastes flat. What is the MOST effective way to adjust it? a Add acid or seasoning b Add flour c Remove heat 23 What is ‘mise en place’? a Preparing and organising ingredients b Cooking food slowly c Cleaning the kitchen 24 What is sautéing? a Cooking food quickly in a small amount of fat b Deep frying c Cooking food in water 25 What is a ‘julienne’ cut? a Thin matchstick strips b Rough chopped pieces c Thick slices

Commis Chef L2 Quick Quiz

Froggy Jumps

About this activity

Created by

Download the paper version to play

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Commis Chef L2 Quick QuizOnline version

by Abigail

Which knife cut describes 1–2 mm cubes used for garnishes and sauces?

What is the recommended handwashing time to ensure sanitisation?

What temperature range defines the food safety danger zone?

Which practice supports kitchen sustainability and waste reduction?

In compliance and due diligence, what should a kitchen maintain with suppliers?

Which vegetable is notably high in vitamin C and commonly used in stocks?

How should a knife be carried safely in a kitchen?

Which cooking method best preserves nutrients in vegetables like broccoli?

What is a key step in allergen management on a kitchen order?

How would you describe mise en place?

A delivery of chicken arrives at 9°C. What is the MOST appropriate action?

Why is cooling food quickly important?

Which cut is MOST suitable for a mirepoix in stock preparation?

What is the main risk of using a blunt knife?

Why is resting meat after cooking important?

Which cooking method is BEST for tough cuts of meat?

What happens if you overcrowd a pan when frying?

What is the key principle of emulsification in sauces?

Why should potatoes be started in cold water when boiling?

What is the main function of acid (e.g., lemon juice) in cooking?

A sauce has split during service. What is the BEST corrective action?

A soup tastes flat. What is the MOST effective way to adjust it?

What is ‘mise en place’?

What is sautéing?

What is a ‘julienne’ cut?