1. Identify the role of the Saucier.

• junior cook, works under one of the Chefs de Partie

• soup cook

• sauce chef

• grill cooks

2. What do you do when you have finished using a knife?

• put it away immediately

• wash it individually in the sink, rinse it, dry it and put it away

• place it behind the taps and wash it with your other dishes

• put it in the sink to soak

3. Which option is the safest place to store knives?

• wood block

• drawer with other utensils

• counter canister with wooden spoons

• on kitchen window ledge for easy access

Identify the large rectangular cookware with low sides that often is used with a rack on the bottom, and is ideal for cooking in dry heat at a high temperature.

• Dutch oven

• Griddle

• sauté pan

• roaster

Why is it important to cut food into uniformly sized pieces?

• aesthetic appeal

• even cooking

• distribution flavor

• easier stir

When during the cooking process is it best to add dairy, such as sour cream, milk or yogurt?

• the first 15 minutes

• with all the other ingredients

• the last 15 minutes

• only when the ingredients have cooled

Used to zest citrus fruits, such as orange or lemon, to add flavouring to baked goods

• grater

• peeler

• paring knife

• kitchen shears

How should you safely thaw frozen meat?

• in the refrigerator

• on a clean plate on a kitchen counter

• in a sink of warm water

• in a sealed plastic bag in the sink

What is a safety advantage to wearing an apron?

• provides an extra layer of protection

• it won't catch on fire

• your coat won't get as dirty

• knives cannot cut through them

Which is not a concern for food safety and sanitation?

• buying local

• controlling bacterial growth

• proper handling of knives

• washing hands often