Stocks, Eggs and Kitchen ware test

Stocks, Eggs and Kitchen ware test

11th Grade

50 Qs

quiz-placeholder

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Stocks, Eggs and Kitchen ware test

Stocks, Eggs and Kitchen ware test

Assessment

Quiz

Hospitality and Catering

11th Grade

Medium

Created by

Jamie Whittle

Used 10+ times

FREE Resource

50 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the purpose of the mise en place?

To set up ingredients for a recipe

To cook food faster

To serve food attractively

To measure cooking times

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following knives is used for chopping vegetables?

Paring knife

Chef's knife

Bread knife

Utility knife

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which material is considered best for pots and pans due to its heat conduction?

Cast iron

Aluminum

Copper

Stainless steel

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What does the term “julienne” refer to in knife cuts?

Large dice

Thin matchstick slices

Small cubes

) Rough chop

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the proper method for holding a knife?

Holding the handle firmly with all fingers

Gripping the blade and handle

Balancing it on the index finger

Using one hand for the knife and one for the food

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why is it important to use standardized recipes in a professional kitchen?

To minimize ingredient costs

To ensure consistency and quality

To reduce preparation time

To create unique dishes

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following tools is used to measure small quantities of liquid or dry ingredients?

Liquid measuring cup

Dry measuring cup

Measuring spoon

Scale

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