Cookery Revision Quizs

What is mise en place?

• Preparing ingredients/equipment before service.

• A type of French cuisine.

• A cooking technique involving high heat.

• A method of plating food.

What is the brigade system?

• A system of food storage

• A hierarchy of roles in the kitchen.

• A cooking technique

• A type of kitchen appliance

What does chef de cuisine mean?

• Head chef.

• Sous chef.

• Pastry chef.

• Line cook.

What is a POS system?

• Point of Sale system for orders/payment.

• Personal Operating System for computers.

• Public Online Service for internet access.

• Private Offline Storage for data.

What is pâté?

• A type of pastry

• A meat paste spread.

• A vegetable dish

• A dessert made with fruit

What is sanitising?

• Reducing bacteria to safe levels.

• Completely eliminating all microorganisms.

• Increasing the number of bacteria present.

• Using chemicals to enhance flavor.

What is dégustation?

• A type of wine tasting event.

• A multi-course tasting menu.

• A traditional French dessert.

• A cooking technique involving sous-vide.

What is the first principle of HACCP?

• Conduct a hazard analysis.

• Establish critical limits.

• Monitor critical control points.

• Verify that the system works.

What is FIFO?

• First In, First Out stock rotation.

• First In, Last Out stock rotation.

• Last In, First Out stock rotation.

• First In, First Out inventory management.

What is *concassé*?

• Peeled, deseeded, and diced tomato.

• A type of pasta dish.

• A method of cooking meat.

• A style of French pastry.