Culinary Terms and Concepts

Culinary Terms and Concepts

9th - 12th Grade

10 Qs

quiz-placeholder

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Culinary Terms and Concepts

Culinary Terms and Concepts

Assessment

Quiz

Other

9th - 12th Grade

Easy

Created by

Wayground Content

Used 71+ times

FREE Resource

10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Station

A designated work area in the kitchen set up for specific tasks (e.g., grill station, garde manger).

A type of cooking equipment used for frying foods.

A location where food is stored before preparation.

A method of plating food for presentation.

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Sanitize

The process of completely sterilizing surfaces and tools.

The process of reducing harmful microorganisms to safe levels on surfaces and tools.

The process of cleaning surfaces with soap and water.

The process of applying chemicals to surfaces to enhance their appearance.

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Brigade System

A modern cooking technique that emphasizes speed and efficiency.

The traditional French kitchen hierarchy, assigning specific roles to chefs and cooks for efficiency.

A system of cooking that focuses on vegetarian dishes.

A method of food presentation that prioritizes aesthetics.

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Portion Control

Measuring and serving consistent amounts of food to maintain cost, quality, and presentation.

A method of cooking that emphasizes speed and efficiency.

A technique for reducing food waste by reusing leftovers.

A strategy for increasing portion sizes to enhance customer satisfaction.

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Mise en Place

A method of cooking without any preparation.

A French term meaning 'everything in its place'; organizing and preparing all ingredients, tools, and equipment before cooking begins.

A technique for serving food in a decorative manner.

A style of cooking that emphasizes speed and efficiency.

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Danger Zone

The temperature range (32°F–40°F) where bacteria grow slowly.

The temperature range (41°F–135°F) where bacteria grow most quickly.

The temperature range (140°F–165°F) where food is safe to eat.

The temperature range (165°F–212°F) where food is boiled.

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Prep List

A written list of all ingredients and tasks that need to be completed before service.

A list of all dishes served during a meal.

A schedule for when each dish should be prepared.

A menu of items available for customers to order.

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