Preview Questions Line Cook | Role Specific Skill

Question 1: What is the ideal placement of proteins, such as meat, on the plate?

Which action should you take?

Choose only one option

On the edge of the plate for a more casual presentation

At the back of the plate to lead the eye toward the front

In the center of the plate, as the focal point

To the side of the plate to allow for a balance of elements

Question 2: How should a Line Cook ensure portion control when dealing with bulk ingredients, like bulk meats or grains?

Which action should you take?

Choose only one option

By weighing and dividing bulk ingredients into pre-portioned containers before cooking

By estimating the amount of bulk ingredients needed and serving as much as possible

By guessing portions based on experience and adjusting as needed

By taking from the bulk supply without measuring, serving directly from the container

Question 3: How should pasta be portioned for each serving in a restaurant setting?

Which action should you take?

Choose only one option

Use a food scoop for measuring cooked portions

Estimate based on visual appearance

Measure the dry pasta by weight and then cook

Measure the cooked pasta using a ladle

Question 4: How do you maintain portion consistency when preparing different cooking methods, such as grilling, saut?ing, or roasting?

Which action should you take?

Choose only one option

By estimating portion sizes based on cooking time

By focusing on cooking methods and ignoring portioning

By adjusting portion sizes based on cooking method, not recipe

By measuring ingredients before cooking and using standardized recipes to ensure consistent portions for each method

Question 5: How should a Line Cook handle grill marks for a perfect presentation while grilling proteins?

Which action should you take?

Choose only one option

By placing the meat on the grill without turning it to maintain a single set of grill marks

By using a cold grill to create slow, less pronounced grill marks

By flipping the meat frequently to avoid burning and ensure the marks are even

By using a diagonal crisscross pattern, flipping the meat halfway through to create even grill marks

Question 6: What is the most accurate method to portion out a serving of rice in a commercial kitchen?

Which action should you take?

Choose only one option

Weigh the portion using a scale

Estimate by visually dividing the pot

Use a standard measuring cup

Use a portion scoop designed for rice