Culinary Knowledge Quiz

What does the French term "Mise en place" mean?

• Cooking technique

• Gathering raw ingredients

• Serving food

• Cleaning the kitchen

What is the thickness of a Brunoise cut?

• 1/4 x 1/4 x 1/4 inch

• 1/8 x 1/8 x 1/8 inch

• 1/2 x 1/2 x 1/2 inch

• 3/4 x 3/4 x 3/4 inch

What is the size of a Large Dice cut?

• 1/4 x 1/4 x 1/4 inch

• 1/8 x 1/8 x 1/8 inch

• 1/2 x 1/2 x 1/2 inch

• 3/4 x 3/4 x 3/4 inch

What is the size of a Paysanne cut?

• 1/4 x 1/4 x 1/4 inch

• 1/2 x 1/2 x 1/8 inch

• 1/2 x 1/2 x 1/2 inch

• 3/4 x 3/4 x 3/4 inch

What is the purpose of homogenization in milk processing?

• To add vitamins

• To prevent separation of milk fat

• To increase shelf life

• To reduce calories

What is the primary ingredient in meringue?

• Flour

• Egg whites

• Butter

• Milk

What is a common use for meringue?

• As a salad dressing

• As a topping for desserts

• As a sandwich spread

• As a soup base

What does UHT stand for in milk processing?

• Ultra-high temperature

• Ultra-low temperature

• Ultra-fast temperature

• Ultra-slow temperature

How long can UHT milk last if unopened and unrefrigerated?

• 1-2 months

• 3-4 months

• 6-9 months

• 10-12 months

What is the difference between baking soda and baking powder?

• Baking soda is acidic, baking powder is not

• Baking powder contains an additional acidic component

• Baking soda is sweet, baking powder is salty

• Baking powder is liquid, baking soda is solid