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WorksheetsFCA - Quiz 1
Total questions: 30
Worksheet time: 15mins
Name
Class
Date
1.
Person under training to become a cook is
a)
Apperentice
b)
Apprenrice
c)
Apprentice
d)
Trainee
2.
French word for chief
a)
CDP
b)
DCDP
c)
Cook
d)
CHEF
3.
Presence of harmful microorganisms in food is called
a)
spoiled food
b)
contamination
c)
chemical contamination
d)
poison
4.
Whole animal roasted from head to tail is
a)
barbeque
b)
barbecue
c)
roasted animal
d)
baking
5.
French word for cooks on the bottom of the organizational structure
a)
common chef
b)
commis
c)
cook
d)
chef
6.
Sickness caused by food infected with microorganisms is
a)
food poisoning
b)
diarrhoea
c)
stomach ache
d)
vomiting
7.
HACCP stands for
a)
Hazard Analysis & Critical Control Point
b)
Hazardous Analytical & Critical Control Point
c)
Hazard Analyzing & Critical Control Point
d)
Hazard Analysis & Critical Control Perfectly
8.
Organizational structure of kitchen is
a)
hierchy
b)
hierarchy
c)
heirchey
d)
organisational structure
9.
Science that deals with cleanliness and sanitation
a)
hygiene
b)
saniytation
c)
sanitation
d)
food safety
10.
Food rich in protein and which does not need further cooking
a)
risk food
b)
moderately risky foods
c)
risky food
d)
high risk food
11.
Students who are studying hotel management & go to hotel for their training
a)
trainees
b)
management trainees
c)
industrial trainees
d)
hotel operational trainees
12.
One who heads the kitchen & overall incharge
a)
Executive chef
b)
Executive sous chef
c)
Sous chef
d)
Chef
13.
French word for things related to food
a)
Cuisin
b)
Cousin
c)
cuisine
d)
kitchen
14.
Arranging things prior to cooking putting up things in place
a)
Mise en palce
b)
Mise en secene
c)
mise en place
d)
misse en secene
15.
When variety of skills are learnt by cooks they termed as ________________________ chef
a)
various skilled
b)
highly qualified skill
c)
organised
d)
multi skilling
16.
Food grown without of the addition of pesticides and chemicals
a)
organic food
b)
chemical free foods
c)
modified genetic crops
d)
hybrid crops
17.
A cylindrical clay oven for baking Indian breads is termed as
a)
oven
b)
tandoor
c)
BBQ
d)
mud pots
18.
Toque blanc
a)
apron
b)
duster cloth
c)
chefs hat
d)
chefs coat
19.
Veste blanc refers to
a)
chefs apron
b)
chefs coat
c)
chefs hat
d)
chef scarf
20.
Large fridges where one can walk into
a)
walk in
b)
walk inside
c)
walk inside and outside
d)
fridge
21.
A famous French chef, believed to be the father of classical cuisine
a)
Augustus
b)
Escoffier
c)
Augustus Escoffier
d)
Augustie Escoffier
22.
A list of food items available to the guest in printed fromat
a)
Menu
b)
food recipt
c)
food bill
d)
food order
23.
USP stands for
a)
Unique selling point
b)
Unique selling perfect
c)
Unique selling product
d)
Unique selling piece
24.
An equipment with hot water used to hold hot food
a)
bain marry
b)
bain marie
c)
bain mari
d)
ban marie
25.
A place that offers food and beverage service on service charges
a)
restaurant
b)
restaurent
c)
resturant
d)
resttaurant
26.
Assistant to the kitchen supervisor
a)
Demi chef
b)
chef de partie
c)
Chef
d)
Demi chef de partie
27.
CDP stands for
a)
a simple kitchen term
b)
a chef
c)
staff in kitchen
d)
supervisor in kitchen
28.
SOP stands for
a)
standard operation procedure
b)
standard operating procedure
c)
standard operational procedures
d)
standard operation procurements
29.
A written document for a dish which lists ingredients, quantities, costs, and method of preparation.
a)
Recipe
b)
Recipie
c)
Recpie
d)
Recepie
30.
Usually referred to old French food
a)
Classical food
b)
Modern food
c)
Classical cuisine
d)
Modern cuisine
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