

COOKERY
Presentation
•
Other
•
10th Grade
•
Practice Problem
•
Easy
Emmanuel Santos
Used 2+ times
FREE Resource
1 Slide • 17 Questions
1
By Emmanuel Santos
2
Multiple Choice
What is the English name for Chef de Cuisine?
Sous Chef
Chef de Partie
Chef de Cuisine
Head Chef
3
Multiple Choice
What is the French name for Deputy Chef?
Garde Manger
Saucier
Sous Chef
Tournant
4
Multiple Choice
What is the English title for Chef de Partie?
Station Chef
Relief Cook
Pantry Chef
Deputy Chef
5
Multiple Choice
What is the French name for Vegetable Cook?
Saucier
Entremetier
Poissonier
Pâtissier
6
Multiple Choice
What is the English name for Saucier?
Fish Cook
Roast Cook
Sauce Chef
Pantry Chef
7
Multiple Choice
What is the French name for Fish Cook?
Poissonier
Garde Manger
Rôtisseur
Aboyeur
8
Multiple Choice
What is the English term for Garde Manger?
Pastry Chef
Pantry Chef
Sauce Chef
Roast Cook
9
Multiple Choice
What is the French name for Roast Cook?
Rôtisseur
Pâtissier
Aboyeur
Tournant
10
Multiple Choice
What is the English name for Pâtissier?
Sauce Chef
Vegetable Cook
Pastry Chef
Pantry Chef
11
Multiple Choice
What is the French name for Relief Cook?
Saucier
Tournant
Aboyeur
Entremetier
12
Multiple Choice
What part of the egg is the hard, outer covering?
Yolk
Albumen
Shell
Chalaza
13
Multiple Choice
Which part of the egg is made of thin layers just inside the shell?
Shell Membrane
Air Cell
Chalaza
Germinal Disc
14
Multiple Choice
What do we call the small air pocket at the wide end of the egg?
Yolk
Shell
Air Cell
Germinal Disc
15
Multiple Choice
Which part of the egg is the clear, jelly-like part that turns white when cooked?
Yolk
Shell
Chalaza
Albumen
16
Multiple Choice
What part of the egg holds the yolk in the center?
Air Cell
Chalaza
Shell Membrane
Yolk
17
Multiple Choice
Which part of the egg is yellow and found in the center?
Yolk
Albumen
Shell
Germinal Disc
18
Multiple Choice
What is the tiny white spot on the yolk where a chick would start to grow?
Albumen
Air-cell
Germinal Disc
Shell Membrane
By Emmanuel Santos
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