Fundamentals Of Culinary

. The word _________is defined as something related to or connected with cooking or kitchens.

                                                                                  

• A) Literary 

• B) Culinary
• C) Military       

• D) Voluntary

. A culinarian is a person working in the_______.

• Financial industry  

• Medical field  

•            Culinary arts

•                              Legal profession

_________ is known as a great chef and the father of 20th-century cookery.

• Auguste Escoffier  

• Gordon Ramsay  

• Jamie Oliver     

• Wolfgang Puck

. While the chef is the head of an establishment, the cooks are the backbone. These workers carry out the actual food ________.

• delivery   

• decoration 

• preparation    

• purchase

Which of the following best reflects a standard of professionalism in the culinary industry?

• Arriving late to work but cooking well

• Using personal recipes instead of following the menu

• Maintaining proper hygiene, punctuality, and teamwork

• ignoring kitchen rules if the chef is not around

6. What are institutional or residential kitchens also known as?

• Commercial kitchens

• Fast food kitchens  

• Home kitchens

• Non-commercial kitchens

Which of the following is an example of a commercial kitchen setting?

• Hospital cafeteria   

• School canteen   

• Restaurant kitchen  

• Office break room

What does the French term “mise en place” mean in cooking?

• Cooking food quickly at high heat

• Cleaning the kitchen after cooking

• Preparing and organizing all ingredients and equipment before cooking

• Serving food to customers

Which part of the knife should you hold for better control and safety?

• The tip    

• The handle near the blade (the bolster)

• The middle of the blade 

• The back edge

Which technique involves cutting food into small, irregular pieces, often used for garlic or herbs?

• Mince 

• Dice    

• Julienne

• Brunoise