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WorksheetsFRMCA Level 1 Chapter 13 2nd edition
Total questions: 10
Worksheet time: 5mins
What is the meaning of the French term mise en place?
To work smart
To put in place
To listen carefully
To place on a dish or plate
The leaves, stems, or flowers of an aromatic plant are
spices.
herbs.
flavors.
seasonings.
Spices are
the stems of an aromatic plant.
the seeds or berries of an aromatic plant.
another word for herbs.
an aromatic seasoning.
Flavor refers to
the addition of seasonings to a dish.
adding in salt and pepper to finish a dish.
a description of a dish to a guest.
how a food tastes.
Learning how to read a nutrition facts label is helpful because
it lists the ingredients in the food.
it shows what you are eating in each food.
it can help you plan for special diets and for food allergies.
it is hard to determine how many servings are in the product.
A sous chef is
in charge of the entire operation of the kitchen.
second in command of the kitchen.
responsible for running a station in a kitchen.
the French term for station chef.
A pastry chef is
responsible for candy production.
responsible for all baked goods.
responsible for creating buffet prensentations.
responsible for the garde-manger station.
Nutritional daily values (DVs) are based upon
a 2,000 calorie diet
a 2,200 calorie diet
a 2,500 calorie diet
a 1,500 calorie diet
Spices should be stored
near stoves in airtight containers for easy access.
away from stoves on the counter in an airtight container.
in a cupboard in an airtight container.
in a cooler away from the stove.
Which item is NOT considered a basic type of seasoning ingredient?
Salts
Peppers
Sugars
Herbs
