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WorksheetsCh. 13 Kitchen Basics
Total questions: 10
Worksheet time: 5mins
What is the meaning of the French term mise en place?
to work smart
to put in place
to listen carefully
to place on a dish or plate
The leaves, stems, or flowers of an aromatic plant are...
spices.
herbs.
flavors.
seasonings.
Spices are...
the stems of an aromatic plant.
the seeds or berries of an aromatic plant.
another work for herbs.
an aromatic seasoning.
Flavor refers to...
the addition of seasonings to a dish.
adding in salt and pepper to finish a dish.
a description of a dish to a guest.
how food tastes.
Learning how to read a nutrition facts label is important because...
it lists the ingredients in the food.
it shows what you are eating in each food.
it can help you plan for special diets and for food allergies.
it is hard to determine how many servings are in the product.
A sous chef is...
in charge of the entire operation of the kitchen.
second in command of the kitchen.
responsible for running a station in the kitchen.
the French term for station chef.
A pastry chef is...
responsible for candy production.
responsible for all baked goods.
responsible for creating buffet presentation.
responsible for the garde-manager station.
Nutritional Daily Values (DVs) are based upon...
a 2,000 calorie diet.
a 2.200 calorie diet.
a 2.500 calorie diet.
a 1,500 calorie diet.
Spices should be stored...
near stove in airtight containers for easy access.
away from stoves on the counter in air tight containers.
in a cupboard in an air tight container.
in a cooler away from the stove.
Which item is NOT considered a basic type of seasoning ingredient?
Salts
Peppers
Sugars
Herbs
