NEW
Font size
WorksheetsFOOD PREP EQUIP + SIMPLE DISHES QUIZ 2
Total questions: 15
Worksheet time: 8mins
Mise en place is :
An Italian term meaning "to get the vegetables ready"
A French term meaning "to prepare the vegetables"
A French term meaning "everything in its place"
How you plate and present food for service
Relatively large volumes of dry ingredients are measured using a:
Measuring cup
Measuring jug
Measuring spoon
Scales
A standard recipe card ensures that dishes are prepared and presented:
Consistently
Hygienically
Neatly
Quickly
Which of the following are components of a standard recipe?
Portion size, portion yield, ingredients, supplier
Portion size, portion yield, hygiene rules, supplier
Ingredients, method, hygiene rules, service time
Portion size, portion yield, ingredients, method
Workflow plans are needed to save time & energy and to ensure customers receive their meal on time.
True
False
Workflow planning involves:
Logical Sequence, Time Wasting, No Planning and Time Constraints
Logical sequencing, Time Efficiency, Planning and Time Constraints
Logical Sequencing, No Organisation, Time Efficiency
Disorganised Staff
If 1 Kilogram (Kg) of pasta costs $4.00. How much does 250 Gram cost?
$2.50
$1.00
$2.00
$3.00
Careful and exact measuring of ingredients is necessary to ensure that the product is the same every time you make it (standardised).
True
False
Scales are used to achieve an accurate measurement of weight..
True
False
What is the metric abbreviation for Milliliter?
mls
Mills
Ltr
Measure spoons are used to measure LARGE quantities of both wet and dry ingredients
False
True
Measuring cups are used for measuring dry ingredients only
True
False
A measure jug is used to measure liquid ingredients only
True
False
Which is NOT a requirement for achieving Portion Control
Correct utensils, measures and equipment
Use of a standard recipe
Specific meal /component sizes (vege, meat, garnish)
Customer food preferences, likes and dislikes
How many teaspoons are in a tablespoon
1
2
3
4
