Quiz CU01 : KP WA 01 & 02

What is crucial for a good food-service worker besides skills?

• Positive attitude

• Fast reflexes

• Physical strength

• Creativity

What is a key quality of a professional cook?

• Humility

• Aggressiveness

• Stubbornness

• Ignorance

What quality is needed to overcome the monotony of large-scale cooking tasks?

• Excitement

• Responsibility

• Competition

• Laziness

What is essential for teamwork in food service?

• Jealousy

• Cooperation

• Ego

• Rivalry

Which is a necessary skill for cooks in a rapidly changing industry?

• Eagerness to learn

• Disinterest in learning

• Resistance to change

• Arrogance

What truly defines high-quality food?

• Price

• Expensive ingredients

• Commitment to doing the job well

• Popularity of the restaurant

Who introduced the systematic approach to recipes and cooking principles?

• Georges-Auguste Escoffier

• Marie-Antoine Carême

• Julia Child

• Gordon Ramsay

What major contribution did Escoffier make to the culinary world?

• Inventing the stove

• Simplifying classical cuisine

• Creating overly complex menus

• Ignoring kitchen organization

What technological advancement significantly improved kitchen operations?

• Open fire cooking

• The invention of the stove

• The discovery of spices

• Microwave ovens

What is an example of modern kitchen equipment?

• Gas range

• Steam-jacketed kettles

• Open fire pits

• Iron pots