Class 9: Q3 2025 Spring Saute Station

Quiz 1  90 of 100, 2 answers are wrong.  5 pts per answer.

1. What is the ideal material for a sauté pan due to its heat conductivity?

1. Plastic
2. Ceramic
3. Glass
4. Stainless steel with an aluminum core (+)
5. Wood

2.What is the appropriate amount of oil to use when sautéing?

1. Enough to completely submerge the food.
2. Just a few drops to lightly coat the pan.
3. Just enough to coat the bottom of the pan thinly.(+)
4. No oil is needed for sautéing.
5. A large amount to create a shallow fry.

3. What does the French term “mise en place” refer to?

1. The cleaning of the workstation
2. Everything in its place (+)
3. The final plating of a dish
4. The act of seasoning food
5. The process of deglazing a pan

4. What is the danger of overcrowding a sauté pan?

1. It will make the food cook faster.
2. It will lower the pan temperature and cause steaming instead of browning.
3. It will increase the oil temperature.
4. It will prevent the oil from splattering.
5. It will make the food more flavorful.

5. What is the role of an acid, such as lemon juice or vinegar, in a pan sauce?

1. To add sweetness.
2. To make the sauce thicker.
3. To help the food stick to the pan.
4. To increase the cooking time.
5. To balance flavors and add brightness.(+)

6. Which of the following is a common thickening agent for pan sauces?

1. Vinegar
2. Lemon juice
3. Water
4. Butter, cream, or a roux (+)
5. Oil

7. What is an emulsion sauce?

1. A sauce that is always served cold.
2. A sauce made with only one ingredient.
3. A sauce made by combining two liquids that normally don’t mix, such as oil and vinegar. (+)
4. A sauce that is always thickened with flour.
5. A sauce that is cooked for a very long time.

8. Which of the following is an example of a classic emulsion sauce?

1. Espagnole
2. Tomato sauce
3. Demi-glace
4. Velouté
5. Beurre blanc (+)

9. Which of the following is essential equipment for a sauté station?

1. A baking oven
2. A steam table
3. A deep fryer
4. A grill
5. Sauté pans, spatulas, and tongs (+)

10. What does “julienne” mean in culinary terms?

1. To chop coarsely.
2. To remove the skin.
3. To cut into long, thin strips. (+)
4. To tie with kitchen twine.
5. To crush with the side of a knife.

11. What is the correct way to hold a chef’s knife?

1. With the thumb and forefinger gripping the bolster, and the other fingers wrapped around the handle. (+)
2. With the palm resting on the blade.
3. With all fingers wrapped tightly around the handle.
4. Holding it by the tip.
5. With the index finger extended along the spine.

12. What is the “claw grip” used for when cutting vegetables?

1. To chop herbs finely.
2. To dice onions quickly.
3. To hold the food securely and protect the fingers.(+)
4. To peel round vegetables.
5. To julienne carrots evenly.

13. What is the purpose of dredging food in flour before sautéing?

1. To make the food more tender.
2. To promote browning and create a slight crust, and can aid in sauce thickening. (+)
3. To prevent the food from sticking to the pan.
4. To add flavor.
5. To make it cook faster.

14. How can you tell when a piece of sautéed chicken breast is cooked through?

1. By its firm texture when pressed.
2. By the amount of time it has been cooking.
3. By its internal temperature reaching 145°F (63°C).
4. By the color of the juices running clear when pierced. (+)

15. What does “deglaze” literally mean?

1. To remove the fat from a pan.
2. To scrape up the browned bits from the bottom of a pan with liquid. (+)
3. To clean a pan thoroughly.
4. To cool down a hot pan quickly.
5. To add glaze to a dish.

16. Which of the following is a common mistake when making a pan sauce?

1. Not scraping up the fond properly. (+)
2. Using a flavorful deglazing liquid.
3. Adding aromatics like shallots or garlic.
4. Finishing the sauce with butter or cream.
5. Reducing the liquid to concentrate flavors.

17. What is the best way to maintain a clean and organized sauté station throughout service?

1. Clean as you go, wiping spills and putting away unused items immediately. (+)
2. Ignore minor messes as long as the food is being prepared correctly.
3. Let spills and messes accumulate until there is time to clean.
4. Delegate all cleaning tasks to the least experienced staff.
5. Only clean at the end of the shift.

18. Why is communication important between the sauté station and other stations in the kitchen?

1. To confuse the customers.
2. To share gossip.
3. To compete for resources.
4. To avoid eye contact.
5. To ensure smooth workflow and coordination of dishes. (+)

19. What is the ideal heat level for sautéing most foods?

1. Medium-high heat that allows for browning without burning. (+)
2. Very high heat to sear quickly.
3. Variable heat, constantly adjusting.
4. Low heat to cook gently.
5. Indirect heat.

20. When should fresh herbs typically be added to a sautéed dish or pan sauce?

1. Before the oil is added to the pan.
2. Towards the end of cooking to preserve their flavor and color. (+)
3. At the beginning of cooking.
4. During the deglazing process.
5. Only as a garnish after plating.

Quiz 2  95 of 100, 1 answers are wrong.  5 pts per answer.

1. What is the danger of overcrowding a sauté pan?

1. It will make the food more flavorful.
2. It will increase the oil temperature.
3. It will lower the pan temperature and cause steaming instead of browning. (+)
4. It will prevent the oil from splattering.
5. It will make the food cook faster.

 

2. What is the purpose of preheating a sauté pan before adding oil?

1. To make the oil hotter faster.
2. To ensure even cooking and prevent sticking. (+)
3. To sterilize the pan.
4. To reduce the amount of oil needed.
5. To make the pan easier to clean later.

 

3. What is the appropriate amount of oil to use when sautéing?

1. Just a few drops to lightly coat the pan. (+)
2. Enough to completely submerge the food.
3. Just enough to coat the bottom of the pan thinly.
4. No oil is needed for sautéing.
5. A large amount to create a shallow fry.

4. What is the primary cooking method utilized at the sauté station?

1. Sautéing (+)
2. Braising
3. Deep-frying
4. Roasting
5. Grilling

5. Which of the following is an example of a classic emulsion sauce?

1. Velouté
2. Espagnole
3. Demi-glace
4. Beurre blanc (+)
5. Tomato sauce

 

6. What is the purpose of deglazing a sauté pan?

1. To dissolve the flavorful fond and create a pan sauce. (+)
2. To remove burnt food particles.
3. To sterilize the pan between uses.
4. To cool down the pan after cooking.
5. To add more oil to the pan.

7. What is the role of an acid, such as lemon juice or vinegar, in a pan sauce?

1. To add sweetness.
2. To make the sauce thicker.
3. To increase the cooking time.
4. To help the food stick to the pan.
5. To balance flavors and add brightness. (+)

 

8. What liquid is commonly used for deglazing a pan?

1. Dish soap
2. Wine, stock, or juice (+)
3. Vegetable oil
4. Milk
5. Cold water

 

9. What is the first step in organizing a sauté station?

1. Plating the finished dishes.
2. Turning on the heat under the pans.
3. Gathering all necessary ingredients and equipment. (+)
4. Beginning to cook the food.
5. Cleaning the station.

 

10. Which of the following is essential equipment for a sauté station?

1. A deep fryer
2. A grill
3. A baking oven
4. A steam table
5. Sauté pans, spatulas, and tongs (+)

 

11. Why is it important to have clean cloths and towels readily available at a sauté station?

1. To cover food.
2. To keep the floor clean.
3. For decoration.
4. For wiping spills, cleaning hands, and handling hot equipment. (+)
5. To use as pot holders.

 

12. What is the “claw grip” used for when cutting vegetables?

1. To chop herbs finely.
2. To julienne carrots evenly.
3. To dice onions quickly.
4. To hold the food securely and protect the fingers. (+)
5. To peel round vegetables.

13. What is the role of herbs and spices in sautéed dishes and pan sauces?

1. To make the food cook faster.
2. To preserve the food.
3. To enhance the flavor profile. (+)
4. To thicken the sauce.
5. To only add visual appeal.

 

14. What does “deglaze” literally mean?

1. To clean a pan thoroughly.
2. To remove the fat from a pan.
3. To cool down a hot pan quickly.
4. To add glaze to a dish.
5. To scrape up the browned bits from the bottom of a pan with liquid. +

 

15. How should delicate items like fish fillets be sautéed?

1. Over very high heat for a long time.
2. After being heavily breaded.
3. In a very deep pan with a lot of oil.
4. Directly on the burner without a pan.
5. Over medium-high heat with careful attention to prevent overcooking. (+)

 

16. What is the best way to ensure even cooking of irregularly shaped items?

1. Use very high heat.
2. Ignore the shape and cook for a set time.
3. Cook thicker parts longer and thinner parts for a shorter time, or consider butterflying. (+)
4. Overcrowd the pan to distribute heat evenly.
5. Continuously flip the item.

 

17. When should fresh herbs typically be added to a sautéed dish or pan sauce?

1. Only as a garnish after plating.
2. Before the oil is added to the pan.
3. Towards the end of cooking to preserve their flavor and color. (+)
4. At the beginning of cooking.
5. During the deglazing process.

 

18. What is the difference between sautéing and pan-frying?

1. There is no significant difference between the two.
2. Sautéing is only for vegetables, while pan-frying is for proteins.
3. Sautéing uses more oil than pan-frying.
4. Sautéing uses a small amount of fat over relatively high heat, while pan-frying uses more fat and often lower heat.  (+)
5. Pan-frying always involves breading.

 

19. What is the first step in cleaning a sauté pan after use?

1. Deglazing the pan while it is still warm to remove stuck-on food. (+)
2. Letting it sit overnight to cool down.
3. Immediately placing it in the dishwasher.
4. Soaking it in cold water.
5. Scrubbing it vigorously with steel wool.

 

20. Why is communication important between the sauté station and other stations in the kitchen?

1. To avoid eye contact.
2. To share gossip.
3. To confuse the customers.
4. To ensure smooth workflow and coordination of dishes. (+)