EOPA Culinary arts prep

EOPA Culinary arts prep

9th - 12th Grade

12 Qs

quiz-placeholder

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EOPA Culinary arts prep

EOPA Culinary arts prep

Assessment

Quiz

Other

9th - 12th Grade

Practice Problem

Easy

Created by

Keniyah Weston

Used 8+ times

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12 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

this cut is thicker than a julienne and measures 2" x 1/ x 1/4.

batonnet

chiffonade

fine julienne

rondelle

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

a very small dice made from a julienne cut is known as a

batonnet

brunoise

chiffonade

rondelle

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

To roll and cut green leafy vegetables or herbs is known as

chiffonade

paysanne

mincing

brunoise

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

the spice that is used the most is

cinnamon

basil

salt

pepper

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

the bark, roots, seeds, annd stems of a plant are known as

seasonings

herbs

spices

blends

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

the green leaves of plants used to flavor foods are known as

herbs

extracts

seasonings

spices

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

a layered dessert usually made of angel food cake, fruit, pudding , and whipped topping is called

a tripe

turmpet

a trifle

a trivet

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