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WorksheetsSkills of a Chef
Total questions: 25
Worksheet time: 25mins
What is the term for the unused part of a plate?
Blank space
Negative space
White space
Leftover space
The 5 principles of plating include temperature, texture, sauce, and... (check both remaining answers):
Height
Number
Color
Shape
What is the term for a knife cut that produces thin, matchstick-like strips?
Bias
Brunoise
Chiffonade
Julienne
What is the term for a knife cut that produces cubes with approximately 1/8" sides?
Bias
Brunoise
Chiffonade
Julienne
What is the term for a knife cut that produces thin diagonal slices?
Bias
Brunoise
Chiffonade
Julienne
What is the term for a knife cut that produces thinly sliced ribbons of a leafy vegetable or herb?
Bias
Brunoise
Chiffonade
Julienne
This knife is the most common in the kitchen, and can be slicing, chopping, dicing, etc.
Chef's knife
Paring knife
Santoku knife
Serrated knife
This knife, which can also be used like a Chef's knife, has ridges along the blade to prevent foods from sticking to it.
Chef's knife
Paring knife
Santoku knife
Serrated knife
This knife is commonly used in peeling the skin off of fruits or vegetables, and for other intricate knife cuts needing precision.
Chef's knife
Paring knife
Santoku knife
Serrated knife
This knife is used in a sawing motion, meant to help cut through soft foods that can be easily crushed by other knives.
Chef's knife
Paring knife
Santoku knife
Serrated knife
A method of cooking food with a dry heat source directly underneath it.
(a)
A method of cooking food with dry heat in an enclosed environment (usually an oven).
(a)
A method of cooking food with a dry heat source directly above it.
(a)
A method of cooking small pieces of food in a pan on high heat in a relatively small amount of oil or fat.
(a)
A method of cooking food by completely submerging it into hot fat or oil.
Sauté
Pan Fry
Deep Fry
Air Fry
A method of cooking food by submerging it into a water-based liquid that has reached 212 degrees.
(a)
A method of gently cooking food in a water-based liquid that is well below its boiling point.
(a)
These two ingredients are combined to create a roux.
(Check both answers)
Flour
Water
Fat
Milk
These two ingredients are combined to create a slurry.
(Check both answers)
Flour
Water
Cornstarch
Fat
Which of the following is NOT one of the five basic tastes?
Salty
Spicy
Sweet
Bitter
Sour
Which of the following words best describes the taste "umami"?
Salty
Sour
Savory
Spicy
What does the term mise en place mean?
Maintaining safety in the kitchen
Arranging a plate of food
Reading a recipe
Getting everything in order before you begin cooking
What is the purpose of salt in a recipe?
To provide salty flavor
To enhance other flavors
To balance out pepper
What is the term for cooking the sugars on the outer surface of a food, resulting in changes to color, texture, and flavor?
Browning
Searing
Caramelizing
Charring
What is the purpose of a sauce on a plate?
Provides color
Provides flavor
Provides moisture
All of the above
