Free practice test

Chef Practice Test

Check what you know about the chef job with 15 free questions and instant explanations.

Updated By the Career Education Institute Curriculum Team
About this practice test

15 multiple-choice questions on chef knowledge, safety and vocabulary. Submit to see your score and explanations, or open any question’s answer as you go. Nothing is saved or shared.

Question 1 of 15Mise en place means:
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Answer: Everything prepared and in place. It means everything in its place.

Question 2 of 15Food cost percentage equals:
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Answer: Food cost ÷ food sales. Divide food cost by food sales.

Question 3 of 15FIFO stands for:
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Answer: First in, first out. Use older stock first.

Question 4 of 15The person who coordinates orders during service is the:
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Answer: Expediter. Expediting connects kitchen and servers.

Question 5 of 15An item that is “86” is:
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Answer: Sold out. 86 means unavailable.

Question 6 of 15Which term matches this definition: “Allergen transfer between foods.”
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Answer: Cross-contact. Cross-contact: Allergen transfer between foods.

Question 7 of 15What does “Brigade system” mean?
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Answer: The kitchen hierarchy of chef, sous chef and station cooks.. Brigade system: The kitchen hierarchy of chef, sous chef and station cooks.

Question 8 of 15Which term matches this definition: “Coordinating orders between kitchen and servers.”
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Answer: Expediting. Expediting: Coordinating orders between kitchen and servers.

Question 9 of 15What does “Plate cost” mean?
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Answer: The cost of ingredients in one dish.. Plate cost: The cost of ingredients in one dish.

Question 10 of 15Which term matches this definition: “Kitchen slang for an item that’s sold out.”
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Answer: 86. 86: Kitchen slang for an item that’s sold out.

Question 11 of 15What does “Par level” mean?
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Answer: The amount of an item to keep on hand.. Par level: The amount of an item to keep on hand.

Question 12 of 15Which term matches this definition: “A staff meal before service.”
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Answer: Family meal. Family meal: A staff meal before service.

Question 13 of 15What does “Mother sauces” mean?
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Answer: Five classic French base sauces.. Mother sauces: Five classic French base sauces.

Question 14 of 15Which term matches this definition: “A system for controlling food safety hazards.”
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Answer: HACCP. HACCP: A system for controlling food safety hazards.

Question 15 of 15What does “Mise en place” mean?
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Answer: Having everything prepared and in place before cooking.. Mise en place: Having everything prepared and in place before cooking.

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