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Culinary One EOC Kitchen Basics

Total questions: 45

Worksheet time: 30mins

Name
Class
Date
1.

What is the name of the system that Chef Escoffier designed to organize the kitchen?

a)

Mise en Place

b)

Brigade

c)

De Cuisine

d)

Garde Manger

2.

1.What is this?

a)

Star Annise

b)

Cinnamon

c)

Clove

d)

Nutmeg

3.

2.What is this?

a)

Dill

b)

Parsley

c)

Rosemary

d)

Sage

4.

3.What is this?

a)

Star Annise

b)

Cinnamon

c)

Clove

d)

Nutmeg

5.

4.What is this?

a)

Dill

b)

Basil

c)

Bay Leaves

d)

Sage

6.

5.What is this?

a)

Dill

b)

Basil

c)

Bay Leaves

d)

Sage

7.

6.What is this?

a)

Star Annise

b)

Cinnamon

c)

Clove

d)

Nutmeg

8.

7.What is this?

a)

Chili Pepper

b)

Dill

c)

Saffron

d)

Annise

9.

8.What is this?

a)

Dill

b)

Basil

c)

Parsley

d)

Tarragon

10.

9.What is this?

a)

Oregano

b)

Dill

c)

Basil

d)

Sage

11.

10.What is this?

a)

Dill

b)

Rosemary

c)

Pine Tree

d)

Tarragon

12.

11.What is this?

a)

Dill

b)

Parsley

c)

Tarragon

d)

Sage

13.

12.What is this?

a)

Star Annise

b)

Cinnamon

c)

Clove

d)

Nutmeg

14.

13.What is this?

a)

Black Bean

b)

Vanilla Bean

c)

Pole Bean

d)

Saffron

15.

14.This is an herb

a)

True

b)

False

16.

15.This is an herb

a)

True

b)

False

17.

16.This is an Spice.

a)

True

b)

False

18.

17.This is an Spice.

a)

True

b)

False

19.

What does the Poissonnier do?

a)

Make sauces

b)

Cook vegetarian meals

c)

Cook Fish

d)

Does the sauté

20.

What does the Garde Manger do?

a)

Head of the kitchen

b)

Makes soup

c)

Junior Chef/cook

d)

Make cold food dishes

21.

What does the Chef de Partie do?

a)

2nd in command below the Chef

b)

Manages a station of the kitchen

c)

Junior Chef/cook

d)

Head of the kitchen

22.

What does the Plongeur do?

a)

Cut meat, fish, and poultry

b)

Makes sauces

c)

Makes Soup

d)

Dishwashing and cleans

23.

what does the Aboyeur (expeditor) do?

a)

Dishwasher

b)

communicates orders between the kitchen and servers

c)

Gets things done fast

d)

Takes the food to the table

24.

What does the Chef de Cuisine do?

a)

Executive chef over all the kitchen

b)

2nd in command of the kitchen

c)

Makes the cuisine

d)

Makes the cold food

25.

What does the Saucier do?

a)

Makes the soup

b)

Makes the grilled items

c)

Does the seasoning of the food

d)

Makes the sauces

26.

what doe the Apprenti(e) do?

a)

Makes the appetizers

b)

Runs a specific station of the kitchen

c)

Is a cook that is learning and gaining experience

d)

Fixes the equipment

27.

What does the Boucher do?

a)

Cuts the meats, fish, and poultry

b)

Grilles the meat

c)

Maintains the kitchen

d)

Makes the bruschetta

28.

What does the Commis do?

a)

Runs a specific section of the kitchen

b)

Head of the kitchen below the sous chef

c)

Junior chef / cook

d)

Makes the soup

29.

What does the Sous-chef de Cuisine do?

a)

Executive chef over all the kitchen

b)

Makes the cold food

c)

Makes the cuisine

d)

2nd in command of the kitchen

30.

What does a Potager do?

a)

Cooks potatoes

b)

Dishwashing & garbage

c)

Cooks Fish

d)

Makes soup

31.
What is the name of the chef that created the Brigade System?
a)
Nillson
b)
Escoffier
c)
Oliver
d)
Redzepi
32.
What does Mise en Place mean?
a)
Time to cook
b)
My work space
c)
Everything put in place
d)
Keep it clean
33.
What is the Danger Zone?
a)
35 - 120 degrees
b)
50-200 degrees
c)
41-135 degrees
d)
36-125 degrees
34.

This enhances the flavor of an item without changing the primary flavor of the dish

a)

Flavoring

b)

Seasoning

c)

Dill

d)

Herb

35.

This enhances the base ingredient while also bring another flavor to the product.

a)

Seasoning

b)

Spice

c)

Herb

d)

Flavoring

36.

Salt, Pepper, Sugar, and Acids are examples of what?

a)

Seasonings

b)

Herbs

c)

Commis

d)

Flavorings

37.

Herbs are?

a)

Cardamom

b)

Bark, roots, seeds, or flowers of an aromatic plant

c)

Black Pepper

d)

Leaves, stems, or flowers of an aromatic plant.

38.

Spices are?

a)

Basil

b)

Bark, roots, seeds, or flowers of an aromatic plant

c)

Leaves, stems, or flowers of an aromatic plant.

d)

Rosemary

39.

On an ingredients label ingredients are listed

a)

from highest amount used to lowest

b)

from lowest amount used to highest

c)

from best to worst

d)

alphabetical order

40.

Which of the 2 following items contains the most fiber?

a)
b)
41.

You are hungry and need a snack. You are trying to choose a lower fat foods. Which yogurt do you choose?

a)
b)
42.

Which of the following snacks has the least amount of sodium for a 50 g portion?

a)
b)
c)
43.

18.What is the third most used item?

a)

Corn Syrup

b)

Water

c)

Milk

d)

Sugar

44.

19.How many servings are in this?

a)

1

b)

5

c)

8

d)

10

45.

20.What is the servings size?

a)

2 each

b)

1/2 cup

c)

1 cup

d)

2/3 cup

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