Kitchen skills test
Discussion
Years ago I was subjected to a really thorough written/multiple choice type test used to gauge your knowledge and to a degree kitchen skills. Things like identifying types of knife by picture, matching cooking methods to ingredients etc
At the time I thought it was pretty insulting but having gone full circle I need something similar for job applicants. So far I've pretty much got the above, ie. match veg type to cooking method, identify meat from pictures, lots of food safety questions etc.
Obviously anyone getting past this and a first interview moves onto a practical test.
Anyone think of any good questions or similar to add?
Things like
"Should rice always be washed before use? Yes/No Explain your answer ........................"
"To what temperature must previously cooked food be reheated before consumption? 63/75/85"
"After cooking, how quickly should you cool food for refrigeration? within 30/60/90 minutes"
Or something really clever but not ambiguous, not trying to catch people out.
At the time I thought it was pretty insulting but having gone full circle I need something similar for job applicants. So far I've pretty much got the above, ie. match veg type to cooking method, identify meat from pictures, lots of food safety questions etc.
Obviously anyone getting past this and a first interview moves onto a practical test.
Anyone think of any good questions or similar to add?
Things like
"Should rice always be washed before use? Yes/No Explain your answer ........................"
"To what temperature must previously cooked food be reheated before consumption? 63/75/85"
"After cooking, how quickly should you cool food for refrigeration? within 30/60/90 minutes"
Or something really clever but not ambiguous, not trying to catch people out.
FurtiveFreddy said:
Are these any good?
Give an example of a raw ingredient you would boil in salted water and one you would boil in unsalted water and explain why in each case.
Give an example of a raw ingredient you would cook in milk instead of water and explain why.
Is it better to cook a piece of meat directly from the fridge or allow it to reach room temperature first (explain)?
Explain your method for boiling an egg to a) soft boil b)hard boil
What is tempered chocolate and how is it made?
Name two types of meringue and how to make them
What is meant by the term 'splitting' or 'separating' in relation to sauces?
Name a sauce who's main ingredients are butter and egg yolks and describe how it's made
What is 'freezer burn' and how can it be prevented?
How would you shuck an oyster?
How would you dress a crab?
How would you french trim a rack of lamb?
What does a pressure cooker do and why would you use one?
What is 'brown butter' and give an example of a recipe using it
All good, I'll pinch a few if I may. Some are a bit too "advanced" for the role, it's a fairly junior position, but the first few, plus the freezer burn and pressure cooker one are ideal.Give an example of a raw ingredient you would boil in salted water and one you would boil in unsalted water and explain why in each case.
Give an example of a raw ingredient you would cook in milk instead of water and explain why.
Is it better to cook a piece of meat directly from the fridge or allow it to reach room temperature first (explain)?
Explain your method for boiling an egg to a) soft boil b)hard boil
What is tempered chocolate and how is it made?
Name two types of meringue and how to make them
What is meant by the term 'splitting' or 'separating' in relation to sauces?
Name a sauce who's main ingredients are butter and egg yolks and describe how it's made
What is 'freezer burn' and how can it be prevented?
How would you shuck an oyster?
How would you dress a crab?
How would you french trim a rack of lamb?
What does a pressure cooker do and why would you use one?
What is 'brown butter' and give an example of a recipe using it
Potentially they are going to be leading a kitchen as a deputy. Kind of sous chef but not quite. They don't have influence over menus but do need to have the knowledge to put things right when they go wrong.
The role is actually going to be in a school/college but don't think typical school dinners.
The role is actually going to be in a school/college but don't think typical school dinners.
I've put the tricky ones in there. I'm assuming (hopeing) the successful applicant will have at least a year or twos experience in a similar role, so in theory would hold a level two food hygiene cert as a minimum.
The paper test is really to weed out the ones who have been working in a kitchen but only doing the same things day-in day-out. Typical old style cook.
The paper test is really to weed out the ones who have been working in a kitchen but only doing the same things day-in day-out. Typical old style cook.
bomb said:
Have you had any candidates in yet ??
Not for a while yet, probably a few months until it would be used. I'm just planning ahead as come the time I will be so snowed with other stuff there wouldn't be time to do it.Keep the ideas coming, bearing in mind the level it's aimed at, they are not going to be anything above what would be in commercial terms "a junior sous chef".
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