FOOD PREP EQUIP + SIMPLE DISHES QUIZ 2

Mise en place is :

• An Italian term meaning "to get the vegetables ready"

• A French term meaning "to prepare the vegetables"

• A French term meaning "everything in its place"

• How you plate and present food for service

Relatively large volumes of dry ingredients are measured using a:

• Measuring cup

• Measuring jug

• Measuring spoon

• Scales

Tags

CCSS.3.MD.A.2

A standard recipe card ensures that dishes are prepared and presented:

• Consistently

• Hygienically

• Neatly

• Quickly

Which of the following are components of a standard recipe?

• Portion size, portion yield, ingredients, supplier

• Portion size, portion yield, hygiene rules, supplier

• Ingredients, method, hygiene rules, service time

• Portion size, portion yield, ingredients, method

Workflow plans are needed to save time & energy and to ensure customers receive their meal on time.

• True

• False

Workflow planning involves:

• Logical Sequence, Time Wasting, No Planning and Time Constraints

• Logical sequencing, Time Efficiency, Planning and Time Constraints

• Logical Sequencing, No Organisation, Time Efficiency

• Disorganised Staff

If 1 Kilogram (Kg) of pasta costs $4.00. How much does 250 Gram cost?

• $2.50

• $1.00

• $2.00

• $3.00

Careful and exact measuring of ingredients is necessary to ensure that the product is the same every time you make it (standardised).

• True

• False

Scales are used to achieve an accurate measurement of weight..

• True

• False

What is the metric abbreviation for Milliliter?

• mls

• Mills

• Ltr

Tags

CCSS.3.MD.A.2