Class 7: Q3 2025 Spring Fry Station

Quizzes taken at 6/4/2025

Quiz 1

85 of 100, 3 answer is wrong. 5 pt per answer.

1. Which of the following is a crucial safety practice when working with hot oil?

1. Pouring water on an oil fire.
2. Lowering food gently into the oil to prevent splashing.  (+)
3. Adding ice to cool down the oil quickly.
4. Leaving the fryer unattended for short periods.
5. Wearing open-toed shoes for better ventilation.

2. What type of heat transfer is primarily responsible for cooking food in a deep fryer?

1. Radiation
2. Conduction (+)
3. Evaporation
4. Convection
5. Induction

3. What is the primary purpose of a wire skimmer in a fry station?

1. To remove food from the hot oil and skim debris. (+)
2. To drain excess oil from fried items.
3. To stir the food while frying.
4. To add salt and pepper to the fried food.
5. To measure the oil temperature.

4. How often should fryer oil be filtered to maintain quality and extend its lifespan?

1. Once a week
2. Daily or after each significant use (+)
3. Never, if the temperature is maintained correctly.
4. Every few days
5. Only when it appears visibly dirty

5. Which of the following is a common thickening agent used in sauces served with fried foods?

1. Vinegar
2. Olive oil
3. Lemon juice
4. Water
5. Cornstarch (+)

6. What is the smoke point of an oil?

1. The temperature at which the oil becomes solid.
2. The temperature at which the oil starts to break down and produce visible smoke. (+)
3. The temperature at which the oil catches fire.
4. The ideal frying temperature for that oil.
5. The temperature at which the oil thickens.

7. What is “mise en place” and why is it important for the fry station?

1. “Everything in its place”; it ensures efficiency and organization during service. (+)
2. A method of costing ingredients; it helps in determining menu prices.
3. A French term for the final plating of a dish; it focuses on presentation.
4. The process of cleaning the fry station; it is important for hygiene.
5. The technique of pre-cooking food; it reduces cooking time during service.

8. When costing a fried menu item, which of the following should be included?

1. Only the labor cost involved in frying.
2. Only the cost of the oil.
3. Only the cost of the garnish.
4. Only the cost of the main ingredient.
5. The cost of the main ingredient, coating, oil, and any accompanying sauces or garnishes. (+)

9. Which of the following foods is often blanched before being fried?

1. French fries (+)
2. Onion rings
3. Doughnuts
4. Chicken wings
5. Fish fillets

10. What is the term for a thick, creamy sauce made from mayonnaise, relish, and often herbs?

1. Vinaigrette
2. Romesco sauce
3. Beurre blanc
4. Tartar sauce (+)
5. Hollandaise sauce

11. What is the potential consequence of using old or degraded frying oil?

1. The food will have an off-flavor and may be greasy.(+)
2. The food will absorb less oil.
3. There will be no noticeable difference.
4. The food will be crispier.
5. The food will cook faster.

12. What type of fryer is typically used for high-volume production in restaurants?

1. A deep pot on a stovetop.
2. A slow cooker with oil.
3. An air fryer.
4. A large, floor-standing fryer with multiple baskets. (+)
5. A small countertop fryer.

13.Why is it important to use the correct type and amount of oil in a fryer?

1. To ensure proper cooking, prevent overflow or low oil levels, and maintain oil quality. (+)
2. To reduce the cooking time.
3. To make the fryer easier to clean.
4. To enhance the flavor of the fried food.
5. To comply with health regulations.

14. When frying foods with different cooking times, what is the best practice?

1. Fry the most delicate items first.  (+)
2. Fry the largest items last.
3. Fry items with similar cooking times together.
4. Fry everything together to save time.
5. Increase the oil temperature to cook everything faster.

15. What is the potential hazard of mixing water and hot oil?

1. It will lower the oil temperature gradually.
2. It will make the oil cook faster.
3. It can cause the water to instantly vaporize and violently splatter hot oil.
4. It will improve the flavor of the fried food.
5. It will clean the fryer.

16. What is the purpose of a fryer thermometer?

1. To stir the food in the fryer.
2. To accurately measure the temperature of the frying oil.
3. To skim debris from the oil.
4. To time the cooking process.
5. To check the internal temperature of the food. (+)

17. How can a chef ensure timeliness when working the fry station during a busy service?

1. By relying solely on memory for cooking times.
2. By only preparing one order at a time.
3. By having all ingredients prepped, the fryer at the correct temperature, and working efficiently. (+)
4. By taking long breaks between orders.
5. By prioritizing the most complicated orders first.

18. What is an example of a fried dessert item?

1. Baked Alaska
2. Beignets (+)
3. Fruit salad
4. Chocolate mousse
5. Crème brûlée

Why is it important to select the appropriate ingredients for frying?

1. To make the food easier to handle.
2. To ensure they can withstand the high heat and achieve the desired texture and flavor. (+)
3. To minimize oil absorption.
4. To make the dish more visually appealing.
5. To reduce the cooking time.

20. What is the importance of organization at the fry station?

1. It allows for more creative plating.
2. It reduces the amount of cleaning required.
3. It prevents errors, ensures efficiency, and promotes safety. (+)
4. It reduces the need for mise en place.
5. It makes the food taste better.

Quiz 2

95 of 100, one answer is wrong.

1. What is the ideal temperature range for most deep-frying applications?

1. 300-325°F (149-163°C)
2. 350-375°F (177-191°C) (+)
3. 400-425°F (204-218°C)
4. 250-275°F (121-135°C)
5. 450-475°F (232-246°C)

2. What is the purpose of a batter when frying certain foods

1. To make the food cook faster.
2. To create a protective coating that seals in moisture and provides texture. (+)
3. To make the food easier to handle.
4. To reduce the amount of oil absorbed.
5. To add nutritional value.

3. What is the term for the small food particles that break off during frying and settle at the bottom of the fryer?

1. Roux
2. Emulsion
3. Crumb debris
4. Sedimentation (+)
5. Slurry

4. What is the process of coating food with dry ingredients like flour or breadcrumbs before frying called?

1. Blanching
2. Breading  (+)
3. Tempering
4. Dredging
5. Marinating

5. What is the purpose of a “hold box” or heat lamp in a professional kitchen?

1. To cool down fried foods before plating.
2. To proof breaded items before frying.
3. To sanitize fried foods after cooking.
4. To keep cooked fried foods warm and crispy before serving. (+)
5. To quickly reheat fried foods.

6. What is an example of a simple emulsion sauce commonly served with fried seafood?

1. Barbecue sauce
2. Teriyaki sauce
3. Pesto
4. Tartar sauce (+)
5. Tomato sauce

7. What is “mise en place” and why is it important for the fry station?

1. “Everything in its place”; it ensures efficiency and organization during service. (+)
2. A method of costing ingredients; it helps in determining menu prices.
3. The technique of pre-cooking food; it reduces cooking time during service.
4. A French term for the final plating of a dish; it focuses on presentation.
5. The process of cleaning the fry station; it is important for hygiene.

8. Which of the following factors significantly affects the crispiness of fried food?

1. The size of the fryer.
2. The type of garnish used.
3. The oil temperature and the amount of moisture in the food.(+)
4. The color of the fryer.
5. The brand of the fryer.

9. What is the term for a thick, creamy sauce made from mayonnaise, relish, and often herbs?

1. Tartar sauce (+)
2. Vinaigrette
3. Romesco sauce
4. Hollandaise sauce
5. Beurre blanc

10. What is the purpose of a “resting” period after frying some foods like chicken?

1. To reduce the amount of oil on the surface.
2. To allow the internal temperature to equalize and the juices to redistribute. (+)
3. To cool the food down for easier handling.
4. To prepare the food for garnishing.
5. To make the breading crispier.

11.In terms of kitchen ergonomics at the fry station, what is important to consider?

1. Bending frequently to access supplies.
2. Standing in one place without moving for long periods.
3. Having to reach far for equipment.
4. Arranging tools and ingredients within easy reach to minimize strain. (+)
5. Using dull knives to prevent accidents.

12.What is the potential consequence of using old or degraded frying oil?

1. The food will absorb less oil.
2. The food will cook faster.
3. There will be no noticeable difference.
4. The food will be crispier.
5. The food will have an off-flavor and may be greasy. (+)

13. Which of the following is a key element of attractive plating for fried foods?

1. Creating visual appeal with color, texture, and arrangement.(+)
2. Covering the entire plate with sauce.
3. Using oversized plates to make the portion look smaller.
4. Piling the food high on the plate.
5. Serving the food directly from the fryer basket.

14. What is a common ingredient in a tempura batter?

1. Cream cheese
2. Eggs and breadcrumbs
3. Milk
4. Cold water and flour (+)
5. Butter

15. What is the potential hazard of mixing water and hot oil?

1. It can cause the water to instantly vaporize and violently splatter hot oil. (+)
2. It will make the oil cook faster.
3. It will improve the flavor of the fried food.
4. It will clean the fryer.
5. It will lower the oil temperature gradually.

16. Which of the following is an example of a fried food that is often served with a sweet and sour sauce?

1. Onion rings
2. Egg rolls (+)
3. Fried calamari
4. French fried potatoes
5. Fried chicken

17. How can a chef ensure timeliness when working the fry station during a busy service?

1. By prioritizing the most complicated orders first.
2. By only preparing one order at a time.
3. By having all ingredients prepped, the fryer at the correct temperature, and working efficiently. (+)
4. By taking long breaks between orders.
5. By relying solely on memory for cooking times.

18. Why is it important to select the appropriate ingredients for frying?

1. To minimize oil absorption.
2. To make the food easier to handle.
3. To reduce the cooking time.
4. To make the dish more visually appealing.
5. To ensure they can withstand the high heat and achieve the desired texture and flavor. (+)

19. What is a common flavor profile for sauces served with fried chicken?

1. Sweet and fruity
2. Savory and sometimes spicy or creamy  (+)
3. Bitter and herbaceous
4. Tangy and acidic
5. Light and refreshing

20. What does “monitor food quality” entail at the fry station?

1. Only tasting the food before serving.
2. Observing the color, texture, and ensuring the food is cooked to the correct internal temperature. (+)
3. Only checking if the plating is attractive.
4. Only ensuring the food is cooked for the correct time.
5. Only checking the internal temperature.