
Stocks, Eggs and Kitchen ware test
Quiz
•
Hospitality and Catering
•
11th Grade
•
Medium
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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