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Worksheets

Mid-term review

Total questions: 30

Worksheet time: 2hrs 30mins

Name
Class
Date
1.

Who is responsible for preparing meat?

a)

Butcher Chef

b)

Fry Chef

c)

Vegetable Chef

d)

Grill Chef

2.

Are Executive Chef and Head Chef the same?

a)

No

b)

Yes

3.

Which answer is NOT different (other) name for Chef de Partie?

a)

Sous Chef

b)

Station Chef

c)

Line Cook

d)

Line Chef

4.

Which one is correct?

a)

Where does you work?

b)

Who is you?

c)

When time do you starts?

d)

Whom do you work for?

5.

Who wash dirty dishes and cutlery?

a)

Kitchen Porter

b)

Kitchen Washer

c)

Kitchen Commis

d)

Kitchen Helper

6.

When do you get off work?

a)

I work as a sous chef.

b)

I make salad at a Western restaurant.

c)

I finish at 5.30 p.m.

d)

I start at 6.00 a.m.

7.

Which piece of kitchen equipment is used to measure dry ingredients?

a)

Measuring spoons

b)

Scale

c)

Dry measuring cups

d)

All of these are correct

8.

If I need to measure a small amount of baking powder for my cookie recipe, which measuring equipment should I use?

a)

Measuring spoons

b)

Liquid measuring cup

c)

Dry measuring cups

d)

None of these are correct

9.

I am a mixing tool and I remove solid foods from a liquid

a)

Metal Spoon

b)

Wooden spoon

c)

Slotted spoon

d)

Tablespoon

10.

We use ……. to prepare for cooking.

a)

Whisk

b)

Egg Beater

c)

Prep bowl

d)

Strainer

11.

We use the …….. to pick up the food.

a)

Fridge

b)

Pan

c)

Cookie cutter

d)

Tongs

12.

You can wash vegetable in the ………….

a)

Stock pot

b)

Kitchen sink

c)

Double boiler

d)

Steamer

13.

Which kitchen equipment is used to boil water?

a)

Slotted  spoon

b)

Bowl

c)

Pressure cooker

d)

Kettle

14.

What is this?

a)

Bowl

b)

Cookie sheet

c)

Whisk

d)

Metal steamer

15.

What is this?

a)

Microwave

b)

Box grater

c)

Peeler

d)

Knife

16.

What is this?

a)

Hand mixer

b)

Stove

c)

Blender

d)

Toaster

17.

Is this a hand mixer?

a)

Yes, this is

b)

No, this isn't

18.

What is the best tool to use for removing the skin of food by hand?

a)

Pare

b)

Peeler

c)

Shell

d)

Grater

19.

 Is Brunoise bigger than Small Dice?

a)

Yes

b)

No

20.

To cut food into small cubes.

a)

Cube

b)

Dice

c)

Mince

d)

Grind

21.

To cut food into long strips using a knife.

a)

Julienne

b)

Grate

c)

Grind

d)

Chop

22.

You should use ……….. to remove the bone of the chicken  

a)

Clever knife

b)

Paring knife

c)

Boning knife

d)

Santoku knife

23.

What is this?

a)

Spatula

b)

Grater

c)

Slotted  spoon

d)

Carving fork

24.

Which cooking method that you cook food in the oven with very little or no fat?

a)

Bake

b)

Roast

c)

Boil

d)

Poach

25.

To cook food in much hot oil, which cooking method is suitable?

a)

Sauté

b)

Deep-fry

c)

Poach

d)

Stuff

26.

Which baking method you should use to make "Chocolate muffin, crepes, Banana bread"?

a)

Creaming method

b)

Muffin method

c)

Straight dough

d)

None of these are correct

27.

What's the name of this cooking method?

a)

Stir-fry

b)

Poach

c)

Roast

d)

Steam

28.

What's the name of this cooking method?

a)

None of these are correct

b)

Grill

c)

Smoke

d)

Roast

29.

Choose tropical fruit(s)

1- Mango 2 - Tomato 3 - Tangerin 4 - Apple 5 - Kale 6 - Biscuit 7 - Sour sop 8 - Star fruit 9 - Jackfruit 10 - Broccoli

a)

1 - 4 - 7 - 8 - 9

b)

1 - 2 - 3 - 4 - 7 - 8 - 9

c)

4 - 5 - 6 - 7 - 10

d)

1 - 2 - 4 - 7 - 8 

30.

Which fruit do you see in the image?

(a)