09/09/2026
Kitchen Hacks, I hope someone finds this helpeful
1. What are the three types of cooking?
The three main types of cooking are:
1. Dry heat cooking cooking with little or no added liquid, e.g. roasting, grilling, baking, frying and sautéing.
2. Moist-heat cooking cooking with water, steam or other liquids, e.g. boiling, poaching and steaming.
3. Combination cooking – using both dry and moist heat, e.g. braising and stewing.
1. What are the various methods of cooking?
The major cooking methods include:
Dry-heat methods:
* Baking
* Roasting
* Grilling
* Broiling
* Frying
* Sautéing
* Stir-frying
Moist-heat methods:
* Boiling
* Simmering
* Poaching
* Steaming
* Blanching
Combination methods:
* Braising
* Stewing
“Cooking methods are generally classified into dry heat, moist heat and combination methods.”
1. Mention the mother sauces.
The five classical French mother sauces are:
1. Béchamel – milk-based sauce thickened with a white roux.
2. Velouté – light stock thickened with a blond roux.
3. Espagnole – brown stock-based sauce made with brown roux and other aromatics.
4. Tomato sauce – primarily made from tomatoes and aromatics.
5. Hollandaise – an emulsion of egg yolks and clarified butter, usually flavoured with lemon juice.
Easy way to remember:
Béchamel – Velouté – Espagnole – Tomato – Hollandaise.
1. What does your bone need if they are weak?
If they ask “What do your bones need to stay strong?”, the main answer is:
Calcium and vitamin D.
Calcium helps build and maintain strong bones, while vitamin D helps the body absorb calcium. Other nutrients such as protein, magnesium and vitamin K also contribute to bone health.
For an interview, keep it simple:
“Bones need adequate calcium and vitamin D, together with a balanced diet and regular weight-bearing physical activity.”
1. What do you know about HACCP?
HACCP means Hazard Analysis and Critical Control Points.
It is a food safety management system used to identify, evaluate and control hazards that could make food unsafe.
The three main types of hazards are:
* Biological hazards – bacteria, viruses, parasites, etc.
* Chemical hazards – cleaning chemicals, pesticides, allergens, etc.
* Physical hazards – glass, metal, plastic, hair, stones, etc.
HACCP has seven principles:
1. Conduct a hazard analysis.
2. Identify critical control points (CCPs).
3. Establish critical limits.
4. Establish monitoring procedures.
5. Establish corrective actions.
6. Establish verification procedures.
7. Establish record-keeping and documentation.
Good interview answer:
“HACCP is a preventive food-safety system. It helps us identify potential biological, chemical and physical hazards and control them at critical points in the food-production process to ensure food is safe for consumption.”
1. What approach would you use for “Clean as You Go” in the kitchen?
A strong interview answer would be:
My approach to clean as you go is to maintain cleanliness and organization throughout the cooking process rather than waiting until the end of service. I would clean and sanitize my workstation regularly, return ingredients and equipment to their proper places, remove food waste immediately, clean spills as soon as they occur, and wash or place used utensils and equipment in the appropriate area. I would also prevent cross-contamination by keeping raw and cooked foods separate and following proper handwashing procedures. Before leaving my station, I would make sure it is clean, sanitized and properly organized.”
A shorter version to memorize
Clean as you go means:
Use → Clean → Sanitize → Return → Dispose → Continue.
