
Introduction to Culinary Arts
Authored by Nur'Hidayah Che Ahmat
Business
University
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9 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Georges Augustus Escoffier (1846-1935) simplified the excessive kitchen to an efficient kitchen organisation system is still used in large upscale restaurants today.
True
False
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The following command after the Chef is Chef de Partie
True
False
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Poissonier, a fish station chef, prepares all fish items and sauces.
True
False
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Asian cuisine encompasses a variety of flavours and ingredients coming from diverse ethnicity and cultures in Asian countries.
True
False
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following best describes Asian cuisine?
Cuisine with a base in rice and grain products.
Based on spices and flavourings imported from all over the globe.
Asia cuisine encompasses a variety of flavours and ingredients infused from diverse ethnicities and cultures in Asian countries.
Cuisine evolved through family recipies.
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What best describes the foundational principles of the kitchen brigade system?
A system based on free-flowing ideas and recipes.
The kitchen staff is divided into specialised departments with defined tasks and responsibilities.
A process that has built-in flexibility.
An organisation process with a bottom-up approach
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is one of the essential elements in selecting equipment to match the concept?
Customer preference for comfort
The latest technology
A process that has built-in flexibility
Lowest cost option
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