
Mastering Culinary Principles

Quiz
•
Professional Development
•
12th Grade
•
Hard
Sulav Khadgi
FREE Resource
25 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the primary difference between sautéing and frying?
Sautéing uses less fat and higher heat compared to frying.
Sautéing requires more oil than frying.
Frying is done at a lower temperature than sautéing.
Sautéing involves deep immersion in oil unlike frying.
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What temperature should poultry be cooked to ensure safety?
145°F (63°C)
150°F (65°C)
165°F (74°C)
180°F (82°C)
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of mise en place in meal preparation?
To determine the cooking time for each ingredient
To create a visual presentation of the meal
To prepare ingredients for storage
The purpose of mise en place in meal preparation is to enhance efficiency and organization.
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which nutrient is essential for muscle repair and growth?
Vitamins
Carbohydrates
Fats
Protein
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What kitchen tool is best for measuring dry ingredients accurately?
Dry measuring cup
Teaspoon
Liquid measuring cup
Kitchen scale
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How can you enhance the flavor of a dish using herbs and spices?
Use only salt for seasoning
Add herbs and spices after cooking
Avoid tasting while cooking
Use complementary herbs and spices, add at appropriate cooking stages, and adjust to taste.
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the recommended internal temperature for ground beef?
150°F (65°C)
160°F (71°C)
180°F (82°C)
145°F (63°C)
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