Quiz 1 : FOOD PREPARATION & PRODUCTIONS
Authored by Liyana Shahimin
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28 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the name of the first ever restaurant in food service history?
Plunge Restaurant
Boulanger's Restaurant
Parisian Restaurant
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Escoffier introduces Kitchen Brigade System in the Culinary world. What is the task of a Poissonnier?
Cook soups
Cook seafood and fish dishes
Does all roasting dishes
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
International influence have created this type of cuisine.
Fusion Cuisine
Exotic Cuisine
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Sous Vide means ________ _________ in French.
On Vacuum
Under Vacuum
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A saucier is ...
prepares fish dishes
responsible for sauces, stews, stocks, hot hors d’oeuvres, and sautéed items
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A garde manger chef is responsible for ....
cold foods, including salads, dressings, pâté, cold hors d’oeuvres, and buffet items
takes orders from waiters and passes them on to cooks
7.
MULTIPLE SELECT QUESTION
30 sec • 5 pts
These are the qualities of a professional chefs. (Pick the correct answers)
A positive attitude on the job
Ability to work with people
Eagerness to learn
Dedication to quality
Experience
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