im always curious as to what drives certain people or establishments to ask certain questions. sometimes ive gotten basic questions like time and temp, mother sauces, the basics, etc. and sometimes i get people who ask me things i have no clue about, and that feel way above my experience level. my only true experience is prep and a little bit of ovens and flat top grill work. currently applying at finer dining prep cook positions. what kind of culinary questions do you normally ask for a entry level prep cook position.