Class 8: Q3 2025 Spring broil Station

Quiz 1 95 out of 100, one answer is wrong. 5 pts per question. 
1. Which of the following is a common acid used in marinades?

1. Butter
2. Milk
3. Cream
4. Flour
5. Vinegar (+)

2.What is the primary goal of grilling?

1. To boil food over direct heat
2. To steam food with aromatic herbs
3. To cook food quickly using radiant heat from a heat source below (+)
4. To braise food in a smoky environment
5. To bake food with added smoky flavor

3.What is mise en place in the context of grilling?

1. Calculating the food cost for grilled items
2. The final plating and presentation of the grilled dish
3. Having all ingredients prepped, measured, and ready to use before grilling (+)
4. The process of cleaning and maintaining the grill
5. Writing the menu for the grilling station

4.What is the role of oil in a marinade?

1. To help distribute flavor and prevent sticking on the grill (+) 
2. To thicken the marinade
3. To add sweetness to the meat
4. To tenderize the protein
5. To draw out moisture from the meat

5. What is the term for cooking food over direct heat until the exterior is browned and slightly charred?

1. Sautéing
2. Roasting
3. Steaming
4. Baking
5. Grilling  (+)

6. What is the minimum internal cooking temperature for ground beef to ensure safety?

1. 160°F (71°C)  (+)
2. 165°F (74°C)
3. 135°F (57°C)
4. 155°F (68°C)
5. 130°F (54°C)

7. How can you achieve attractive crosshatch grill marks?

1. By using very high heat for a short period
2. By pressing down hard on the food while grilling
3. By moving the food constantly over the grill
4. By placing the food at an angle to the grates and then rotating it  (+)
5. By using a grill press

8. What is the danger zone temperature range where bacteria multiply rapidly?

1. 0°F - 32°F (-18°C - 0°C)
2. 165°F - 212°F (74°C - 100°C)
3. 32°F - 40°F (0°C - 4°C)
4. 41°F - 135°F (5°C - 57°C)  (+)
5. 135°F - 165°F (57°C - 74°C)

9. What is the base of a classical Bordelaise sauce?

1. Chicken stock
2. Red wine reduction and demi-glace  (+)
3. Tomato sauce
4. Cream
5. Vegetable broth

10. What is the formula for basic food cost percentage?

1. (Food Cost - Selling Price) / Food Cost x 100
2. (Food Cost / Selling Price) x 100  (+)
3. (Selling Price - Food Cost) / Selling Price x 100
4. (Selling Price + Food Cost) / Selling Price x 100
5. (Selling Price / Food Cost) x 100

11. Why is costing important for à la carte menu items?

1. To track inventory levels
2. To ensure the dish is visually appealing
3. To calculate the profitability of each item  (+)
4. To standardize cooking procedures
5. To determine the nutritional value of the dish

12.What are some key elements of professional presentation of grilled dishes?

1. Sloppy plating and uneven portions
2. Using mismatched plates and cutlery
3. Clean plate, thoughtful arrangement, appropriate garnishes, and visual appeal (+)
4. Overcrowding the plate with garnishes
5. Hiding the main grilled item under sauces

13. What is “ergonomics” in the context of a commercial kitchen?

1. The principles of sanitation and hygiene in food handling
2. The management of food costs and inventory
3. The study of food science and its application to cooking
4. Designing and arranging the workspace to fit the worker, reducing strain and injury  (+)
5. The art of plating and presenting food attractively

14. What is a common method for cleaning grill grates?

1. Scraping them with a grill brush while the grill is still warm (+)
2. Soaking them in soapy water overnight
3. Leaving food debris to carbonize
4. Sanding them down to remove buildup
5. Using harsh chemical cleaners while the grill is hot

15. Why is proper maintenance of grilling equipment important?

1. To reduce the need for cleaning
2. To ensure safety, sanitation, and optimal performance  (+)
3. To make the grill look aesthetically pleasing
4. To make the grill easier to move
5. To increase the cooking temperature

16. What should you do to prevent food from sticking to the grill grates?

1. Use very high heat
2. Only grill fatty foods
3. Ensure the grates are clean and lightly oiled  (+)
4. Use non-stick cooking spray excessively
5. Marinate all food with a lot of sugar

17. What is an advantage of using a gas grill?

1. Low fuel cost
2. Easy temperature control and quick heating  (+)
3. Very high maximum temperature
4. Intense smoky flavor
5. Minimal cleanup

18. What is an advantage of using a charcoal grill?

1. Quick heating time
2. Precise temperature control
3. Consistent heat distribution
4. Distinct smoky flavor  (+)
5. Ease of cleaning

19. What does indirect heat grilling involve?

1. Using a combination of charcoal and wood chips directly under the food
2. Cooking food next to the heat source with the lid closed  (+)
3. Cooking food in a pan on the grill
4. Cooking food directly over the heat source
5. Using a very low flame for a long time

20. Which type of grill typically uses charcoal as its heat source?

1. Infrared grill
2. Flat-top grill
3. Kettle grill  (+)
4. Electric grill
5. Salamander grill

Quiz 2 90 out of 100, one answer is wrong. 5 pts per question. 

1. What is a dry rub?

1. A mixture of herbs and spices applied to the surface of food before grilling
2. A method of tenderizing meat with salt
3. A liquid mixture applied before grilling
4. A sauce applied after grilling
5. A coating of breadcrumbs before grilling

2. Why is proper ingredient selection important for grilling?

1. To ensure even cooking and prevent burning
2. To control food costs effectively
3. All of the above  (+)
4. To maximize flavor and texture
5. To ensure compatibility with marinades and rubs

3.What is the role of oil in a marinade?

1. To draw out moisture from the meat
2. To add sweetness to the meat
3. To thicken the marinade
4. To tenderize the protein
5. To help distribute flavor and prevent sticking on the grill (+)

4.What is mise en place in the context of grilling?

1. Writing the menu for the grilling station
2. Calculating the food cost for grilled items
3. The final plating and presentation of the grilled dish
4. The process of cleaning and maintaining the grill
5. Having all ingredients prepped, measured, and ready to use before grilling (+)

5.What are the characteristic markings created by the grill grates called?

1. Grill marks  (+)
2. Barbecue lines
3. Char lines
4. Hatch marks
5. Sear marks

6. What is the minimum internal cooking temperature for poultry to ensure safety?

1. 155°F (68°C)
2. 145°F (63°C)
3. 135°F (57°C)
4. 175°F (79°C)
5. 165°F (74°C)  (+)

7.How can you achieve attractive crosshatch grill marks?

1. By placing the food at an angle to the grates and then rotating it  (+)
2. By using very high heat for a short period
3. By pressing down hard on the food while grilling
4. By using a grill press
5. By moving the food constantly over the grill

8.What is the minimum internal cooking temperature for pork to ensure safety?

1. 165°F (74°C)
2. 160°F (71°C)
3. 135°F (57°C)
4. 145°F (63°C) with a 3-minute rest  (+)
5. 150°F (66°C)

9.Which of the following is a contemporary sauce that pairs well with grilled fish?

1. Mornay
2. Allemande
3. Salsa verde  (+)
4. Espagnole
5. Demi-glace

10. What is the formula for basic food cost percentage?

1. (Food Cost / Selling Price) x 100   (+)
2. (Selling Price / Food Cost) x 100
3. (Selling Price + Food Cost) / Selling Price x 100
4. (Selling Price - Food Cost) / Selling Price x 100
5. (Food Cost - Selling Price) / Food Cost x 100

11. What is the main flavor component of a Béarnaise sauce?

1. Onions
2. Tarragon  (+)
3. Mushrooms
4. Tomatoes
5. Garlic

12. What does “à la carte” mean in menu terminology?

1. A dessert selection
2. A complete meal offered at a set price
3. Items are priced and ordered separately (+)
4. A small, introductory dish
5. A beverage list

13.What does “consistency” refer to in food preparation?

1. Using the same brand of ingredients every time
2. Producing the same quality, flavor, and appearance every time a dish is made (+)
3. Serving the same menu items daily
4. Cooking every dish for the exact same amount of time
5. Maintaining the same kitchen temperature

14.Why is proper maintenance of grilling equipment important?

1. To ensure safety, sanitation, and optimal performance  (+)
2. To make the grill look aesthetically pleasing
3. To increase the cooking temperature
4. To reduce the need for cleaning
5. To make the grill easier to move

15.What is the purpose of seasoning a cast iron grill grate?

1. To make it easier to clean
2. To increase the heat conductivity
3. To create a natural non-stick surface and protect it from rust (+)
4. To make it rust faster
5. To change the flavor of grilled food

16.What does “coordination” refer to in a commercial kitchen?

1. The scheduling of kitchen staff
2. The process of training new employees
3. The ability of one cook to handle multiple tasks simultaneously
4. The ability of the kitchen team to work together effectively to complete orders (+)
5. The process of aligning menu items with seasonal ingredients

17.When grilling fruit, what often happens to its natural sugars?

1. They evaporate completely
2. They make the fruit more acidic
3. They become bitter
4. They turn into starch
5. They caramelize, enhancing sweetness and flavor (+)

18.When grilling vegetables, what is important to consider to prevent them from drying out or burning?

1. Marinating them in a heavy oil-based marinade
2. Piercing them repeatedly before grilling
3. Blanching them after grilling
4. Cooking them over very high heat for a long time
5. Using moderate heat, oiling them lightly, and monitoring them closely (+)

19.What type of starch is commonly grilled?

1. Mashed potatoes
2. Pasta salad
3. Cooked rice
4. Potato salad
5. Corn on the cob  (+)

20. What is an advantage of using a charcoal grill?

1. Ease of cleaning
2. Quick heating time
3. Distinct smoky flavor (+)
4. Consistent heat distribution
5. Precise temperature control