NAME_______________________________________DATE_______________________BLOCK________
INTRO TO CULINARY ARTS – LAB PLANNING AND PROCEDURES SUMMATIVE QUIZ
1. Why do you have to prepare lab plans before cooking?
2. What will happen if you or your group don’t complete the lab plans before lab day?
3. What does mise-en-place mean?
4. What does PRE-PREP mean?
5. What two things must be worn AT ALL TIMES in the kitchen?
6. What is the executive chef’s primary job?
7. What is the mise en place for the executive chef?
8. What is the chef’s primary job?
9. What is the mise en place for the chef?
10. What is the sous chef’s primary job?
11. What is the mise en place for the sous chef?
12. What is the wait staff’s primary job?
13. What is the mise en place for the wait staff?
14. Explain how to set up the sinks.
15. Explain how to prepare the green sanitizer bucket.
16. In order, what do you always do before beginning your mise en place?
17. When must all clean up begin with NO EXCEPTION?
18. Explain the difference between cleaning and sanitizing.
19. What will happen if you are not dressed appropriately for a lab?
20. Refrain from using the restroom during labs. But in an emergency situation, what must you do
before you leave the classroom AND when you get back?
21. What position will your group assign you if you are absent on lab planning day?
22. How will you make up a lab if you are absent?
23. Who cleans up at the end of the day?
24. You will receive a group grade for each lab. What are three ways you can individually lose points
on the individually graded Employability Skill section of the evaluation?
25. NO CELL PHONES ARE ALLOWED IN THE KITCHENS and DO NOT USE YOUR CELL PHONES AS A
TIMER.
However, if you wish to take a picture of your finished dish what must you
do?