Quiz on Fruit and Vegetables prep and cooking

Quiz on Fruit and Vegetables prep and cooking

12th Grade

19 Qs

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Quiz on Fruit and Vegetables prep and cooking

Quiz on Fruit and Vegetables prep and cooking

Assessment

Quiz

Hospitality and Catering

12th Grade

Practice Problem

Hard

Created by

Alan Wright

Used 2+ times

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19 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How should the stalks of fresh asparagus be?

Curved and soft

Straight and firm

Bent and droopy

Twisted and flexible

2.

MULTIPLE SELECT QUESTION

45 sec • 2 pts

Which 2 of the following is a sign of freshness in asparagus?

Dry and shriveled appearance

Fresh, not dry and shriveled

Free from dirt and sand

Soft stalks

3.

MULTIPLE SELECT QUESTION

45 sec • 2 pts

What is an indicator of good quality in asparagus tips?

Loosely furled

Tightly furled

Slightly open

Check they're in date

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is an important practice for stock rotation?

Use the oldest stock first

Label for stock rotation

Store all stock together

Ignore expiration dates

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the recommended stock level for fresh berries?

Maximum stock

Minimum stock

No stock

Double stock

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How does pickling affect vegetables?

Hardens the vegetables

Tenderises the vegetables

Dries the vegetables

Freezes the vegetables

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why is deep frying considered an appropriate cooking method for tofu?

It is a slow method of cookery.

It adds moisture.

It is a quick method of cookery.

It reduces flavor.

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