WorksheetsHPKITCHEN Quiz No.1
Total questions: 35
Worksheet time: 28mins
It refers to art, practice or work of cooking
(a)
Those in which the heat is conducted to the food product by water or water based liquids.
Dry Heat Cooking Method
Conduction
Moist Heat Cooking Method
Convection
It refers to an ingredients or preparation methods associated with one ethnic or regional cuisine are combined with those of another.
(a)
The father of modern French pastry
Monsieur Boulanger
Auguste Escoffier
Marie – Antoine Carême
Gaston Lenôtre
It refers to a well define organizational principles in the kitchen
(a)
To cook anything at a high temperature in a pan with no extra fat.
Sautéing
Pan Frying
Pan Broiling
Deep Frying
When proteins are heated, they become tough, and excessive heat causes them to dry up.
Gelatinization
Evaporation
Coagualtion
Caramelization
It's the process of transporting heat from a heat source to food, and it's the transfer of heat in a liquid or gas.
Convection
Conduction
Radiation
Evaporation
“Emperor of the World’s Kitchen”
Marie – Antoine Carême
Fernand Point
Charles Ranhofer
Auguste Escoffier
It occurs when heat energy is transferred by waves from a source to the food
Conduction
Convection
Radiation
Evaporation
It is the process when starch granules are heated in a liquid, causing them to swell and burst
Caramelization
Coagualtion
Gelatinization
Evaporation
These are special proteins that are present in meats
(a)
Those in which the heat is conducted without moisture
Moist Heat Cooking
Conduction
Dry Heat Cooking
Convection
Means to cook in a moderate amount of fat over a moderate heat.
Pan Broil
Pan Frying
Stir Frying
Deep Frying
Means to cook in a small amount of liquid that is hot but not actually bubbling.
Blanching
Poaching
Steaming
Simmering
It is the most popular type of chef's hat worn around the world.
(a)
The Cook of Kings and the King of Cooks
Alice Waters
Auguste Escoffier
Marie – Antoine Carême
Charles Ranhofer
Means to cook food by heating using radiation heat generated by a special oven to penetrate the food.
Baking
Roasting
Microwave Cooking
Broiling
Fish Chef
Friturier
Poissonier
Saucier
Garde Manger
He is also called station chefs or line chefs; in charge of a particular area of production in a restaurant.
Commis
Sous Chef
Executive Chef
Chef de Partie
Pantry Chef
Patissier
Garde Manger
Potager
Saucier
Vegetable Chef
Legumier
Grillardin
Rôtisseur
Friturier
Means to cut food into bite size pieces, brown it and then cook it covered, with moisture added
Steaming
Braising
Stewing
Simmering
It's a piece of cooking equipment that's typically used for toasting, browning, or keeping food warm at a specific temperature.
(a)
It occurs on the surface of a liquid as it changes into the gas phase
(a)
It is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color.
Gelatinization
Caramelization
Evaporation
Coagulation
It consists cooking traditions and practices from France developed throughout the centuries influenced by the many surrounding cultures
(a)
TRUE or FALSE: Sugar makes fiber firmer
True
False
Means to cook food using steam under a locked lid to produce high temperatures and achieve a faster cooking time.
Microwave Cooking
Baking
Broiling
Pressure Cooking
Means to cook in a liquid that is bubbling very gently
Steaming
Stewing
Simmering
Poaching
Front Waiter
Chef de Rang
Chef D’étage
Chef de salle
Demi Chef de Rang
Head Waiter
Maître D’hótel
Chef D’étage
Chef de Rang
Chef de salle
Means to cook food over radiant heat, either on a grill over live coals or below a gas burner or electric coil
Baking
Grilling
Roasting
Braising
In what year did the first free-standing restaurant in Paris establish?
1865
1765
1965
1769
He/she is the second in command in a kitchen; the person ranking next after the executive chef.
(a)
