Stocks, Eggs and Kitchen ware test

Front

What is the purpose of the mise en place?

Back

To set up ingredients for a recipe

Front

Which of the following knives is used for chopping vegetables? Paring knife, Chef's knife, Bread knife, Utility knife

Back

Chef's knife

Front

Which material is considered best for pots and pans due to its heat conduction? Options: Cast iron, Aluminum, Copper, Stainless steel

Back

Copper

Front

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

Back

Thin matchstick slices

Front

What is the proper method for holding a knife?

Back

Gripping the blade and handle.

Front

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

Back

To ensure consistency and quality

Front

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

Back

Measuring spoon

Front

Learning how to read a nutrition facts label is helpful because

Back

it lists the ingredients in the food.

Front

The leaves, stems or flowers of an aromatic plant are

Back

herbs

Front

Which is not considered a basic type of seasoning ingredients: Salts, peppers, sugar, herbs?

Back

sugar