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20 Interview Questions to Ask in the Kitchen

1. What is a KOT?
Kitchen Order Ticket – tells the kitchen what dish to prepare.

2. What is a BOT?
Bar Order Ticket – used to order drinks from the bar.

3. What is the temperature of a walk-in fridge?
Between 1°C to 4°C (to keep food fresh but not frozen).

4. What is the temperature of a deep freezer?
Below -18°C (to keep food frozen).

5. What is FIFO?
First In, First Out – use older stock first to avoid spoilage.

6. What does mise en place mean?
It means “everything in its place” – keep ingredients ready before cooking.

7. What is cross-contamination?
When raw food touches cooked food, it can spread germs.

8. Why do we wear a chef cap?
To avoid hair falling into food and keep hygiene.

9. What is the minimum temperature for reheating food?
At least 75°C.

10. Why is hand washing important in the kitchen?
To avoid spreading bacteria and keep food safe.

11. What is a food label?
It shows expiry date, ingredients, and storage info.

12. What is the danger zone in food safety?
Between 5°C to 63°C – bacteria grow fast in this range.

13. Why do we keep raw and cooked food separate?
To prevent contamination and maintain hygiene.

14. What is HACCP?
A food safety system to check all steps of cooking safely.

15. What is blanching?
Boiling food briefly and then cooling in ice water.

16. What is portion control?
Serving the right quantity to avoid waste.

17. What is a wok used for?
Used for stir-frying, mostly in Chinese cooking.

18. Why do chefs use gloves?
To protect food from germs on hands.

19. What is a ladle?
A big spoon used for serving soups or curries.

20. What is sautéing?
Cooking food quickly in a little oil on high heat.