Restaurant Cook Test and Answer Key

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Test your cook’s knowledge with the restaurant cook test and answer key. Your kitchen staff’s knowledge makes the difference between terrible food and great food.

In many restaurants, when cooks are hired, the managers think the cook already knows their job. Also, a lot of restaurant cooks claim that they know everything, however, in reality, they have very little knowledge.

Restaurant Cook Test

Unfortunately, when restaurant managers are desperate to hire to fill in an empty position, they hire on the fly. It pays to be careful and make sure the people you hire are the right fit for your business.

Then, even worse is when a restaurant throws this new employee into the kitchen, with very little or no training. Do not assume they know the right temperatures and proper food sanitation. Of course, take the time to train them, and you will know that you taught them the right way to do things.

What do your cooks need to know?

The Temperature Danger Zone
Food Safety
Sanitation Procedures
Menu Knowledge
Cooking Skills
Timing of Foods
Position Training: Fry Station, Grill Station, Charbroil Position, Hot Station Position, Cold Station Position, Expediter Position, Prep Position, Front Wheel Station, Salad Station, Dish Washer Position, Sandwich Station, Appetizer Station.
Communication Skills
Knowledgeable in Policies and Procedures
Hand Washing

WOW, that is a lot for a cook to know. Also, what happens if a cook calls out? Of course, someone needs to fill in. In addition, cross-train your cooks need in every kitchen position. Also, cross-train your prep cooks and dishwasher employees. Train your managers in every position in the kitchen in addition to other restaurant positions.

In addition, if there is a call out in the kitchen without cross-training, then who is going to cook? I doubt you would close down your restaurant for the day or night and risk losing all that revenue. Always be prepared, and train your cooks.

The Temperature Danger Zone – 41ºF TO 140ºF (5ºC TO 60ºC)

The potential issues of food danger rise significantly for the time when temperatures fall into the danger zone. Holding food too long in the danger zone poses a health risk to your customers. If you leave food sitting in the danger zone, it’s possible the food could contain dangerous levels a bacteria.

Serve cold food at 41ºF (5ºC) or below and serve hot food at 140ºF (60ºC) or above. If you have a hot station you should check the temperatures every 2 hours. If the temperature falls below 140ºF (60ºC), then you reheat the product to 165ºF for at least 15 seconds. Maintain a minimum temperature of 140ºF (60ºC) or above for all hot foods holding in pots or steam tables. The cooks should be educated heavily in food safety and sanitation policies and procedures.

It is also important for management training in every position in the kitchen (back up cook). If for no other reason, then managers need to conduct frequent walk-through’s of the kitchen to ensure everything is going well and ticket times are being met. If the check times are out of sync, then management needs to jump in and bail out the kitchen until the tickets are back under control.

In conclusion, use the restaurant cook test to ensure all cooks know their jobs. This creates great food which is part of great customer service. Knowledge leads to a smooth running kitchen that you restaurant deserves.