Assistant Cook Interview Questions and Answers

The danger zone in food safety refers to temperatures between 40°F and 140°F where bacteria can grow rapidly.

• The danger zone is between 40°F and 140°F.

• Bacteria can multiply quickly in this temperature range.

• Food should not be left in the danger zone for more than 2 hours (or 1 hour if the temperature is above 90°F).

Ratatouille is a traditional French vegetable stew made with eggplant, zucchini, bell peppers, tomatoes, onions, and herbs.

• Start by sautéing onions and garlic in olive oil until softened.

• Add diced eggplant, zucchini, and bell peppers, and cook until slightly tender.

• Mix in chopped tomatoes, herbs like thyme and basil, and season with salt and pepper.

• Simmer the mixture until all the vegetables are cooked through but still retain their shape.

• Serve hot as a side dish or over past...read more

Salad is a dish consisting of a mixture of small pieces of food, typically vegetables. Dressing is a sauce or seasoning used to flavor salads.

• Salad is a dish made up of a variety of ingredients such as vegetables, fruits, nuts, and proteins.

• Dressing is a sauce or seasoning that is added to salads to enhance flavor.

• Common salad dressings include vinaigrette, ranch, Caesar, and balsamic.

• Salads can be served as a side dish or as a main course.

• Dressings can be creamy, oil-based, ...read more