Culinary Terms

Culinary Terms

10th - 12th Grade

•

25 Qs

quiz-placeholder

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Culinary Terms

Culinary Terms

Assessment

Quiz

•

Other

•

10th - 12th Grade

•

Practice Problem

•

Medium

Created by

D Fisher

Used 14+ times

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25 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The purpose of mise en place is

the chef's mission

being able to understand and follow the recipe

the place where the food will be prepared

gathering your supplies and prepping to prepare the recipe

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Cutting a thin layer of the outer coating of a fruit or vegetable is called

peeling

paring

grating

slicing

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

You are preparing vegetables for a soup. Put the cuts in order, from largest to smallest.

dice, mince, chop, slice

slice, dice, mince, chop

slice, mince, chop, dice

slice, chop, dice, mince

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Cutting food into large, thin pieces is called

pare

chop

grate

slice

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

To score means to

cutting food into small squared pieces

rubbing food against the rough surface of a grater

make shallow, straight cuts in the surface of a food item

rocking the knife handle up and down to cut a food item

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A saw-tooth patterned knife that is used to slice bread or tomatoes is called

serrated

chef's

paring

utility

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Beating ingredients together, like shortening and sugar, until soft and creamy is called

stir

whip

cream

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