NEW
Font size
S
M
L
XL
WorksheetsCH7 Culinary Review
Total questions: 60
Worksheet time: 30mins
Name
Class
Date
1.
Mise en place is the section of the kitchen where food preparation takes place.
a)
true
b)
false
2.
A benefit of good mise en place is that it allows you to work on more than one task at a time.
a)
true
b)
false
3.
The first step in good mise en place is planning a timeline.
a)
true
b)
false
4.
The order in which ingredients, tools, and equipment are arranged for easy reach as you work is known as work sequencing.
a)
true
b)
false
5.
Work flow means doing the right thing at the right time.
a)
true
b)
false
6.
One of the basic strategies of a good mise en place is having a written plan.
a)
true
b)
false
7.
One of the most important ways you can simplify your work in the kitchen is to know which tool can do a specific task most easily.
a)
true
b)
false
8.
Deciding which tasks are the most important is known as setting deadlines.
a)
true
b)
false
9.
The first thing you need to know when creating a timeline is the completion time of the item being cooked—its deadline.
a)
true
b)
false
10.
When you create a timeline, you work backward from the deadline to decide when other tasks need to be finished.
a)
true
b)
false
11.
The literal translation of the French phrase mise en place is
a)
to set a place
b)
to put in place
c)
the place to work
d)
to create a plan
e)
a written plan
12.
A schedule that tells you when certain tasks have to be completed is a
a)
work sequencing
b)
work flow
c)
deadline
d)
work line
e)
timeline
13.
Deciding which tasks are most important is known as
a)
simplifying your work
b)
making a timeline
c)
assigning a deadline
d)
setting priorities
e)
problem solving
14.
The place in the kitchen where you gather together the tools and ingredients you need is called the
a)
mise en place
b)
work section
c)
workstation
d)
work line
e)
workplace
15.
The order in which ingredients, tools, and equipment are arranged for easy reach as you work is known as
a)
work flow
b)
work style
c)
work sequencing
d)
work simplification
e)
mise en place
16.
Organizing your work so you get things done in the fewest steps, the shortest amount of time, and with the least amount of waste is known as
a)
work flow
b)
work sequencing
c)
work simplification
d)
creating a strategy
e)
setting priorities
17.
Organizing your work so the right thing is done at the right time is known as
a)
work sequencing
b)
work flow
c)
work simplification
d)
problem-solving
e)
strategizing
18.
The first step in organizing your work in good mise en place is
a)
making a timeline
b)
prioritizing the work
c)
reviewing the recipe
d)
preparing an inventory
e)
determining your assignment
19.
To create a timeline, the first thing you need to know is the
a)
food items needed
b)
equipment needed
c)
cooking time
d)
deadline
e)
preparation time
20.
You are preparing a dish that takes 2 hours to cook and 1 hour to prepare and it needs 15 minutes to sit before serving. It must be served at 7 p.m. What time should you begin preparing the dish?
a)
1:45 p.m.
b)
2:45 p.m.
c)
3:45 p.m.
d)
4:45 p.m.
e)
5:00 p.m.
21.
The first rule of effective communication is to ask questions immediately.
a)
true
b)
false
22.
For effective, efficient communication when listening to someone, you should start to think of what you are going to say next.
a)
true
b)
false
23.
Part of effective listening skills is repeating or echoing what you heard.
a)
true
b)
false
24.
Nonverbal feedback is not as important as feedback that is spoken.
a)
true
b)
false
25.
Full plates that come back from the dining room might be an indication of negative nonverbal feedback.
a)
true
b)
false
26.
Receiving a compliment should be treated similarly to receiving a complaint.
a)
true
b)
false
27.
Feedback on your work will come only from the head chef.
a)
true
b)
false
28.
Taking notes during a critique is considered rude.
a)
true
b)
false
29.
A compliment can always be used to improve your work in the future.
a)
true
b)
false
30.
Courteous behavior in the kitchen is one way to make your work easier and more efficient.
a)
true
b)
false
31.
Which of these is not true about proper listening skills?
a)
looking directly at the person speaking
b)
giving the person speaking your full attention
c)
thinking of what you would say next
d)
acknowledging an order
e)
repeating what you heard
32.
Which of these do not contribute to effective communication?
a)
listening skills
b)
responding immediately
c)
using the language of the kitchen
d)
taking notes
e)
asking questions
33.
Which of these is not useful in receiving criticism?
a)
listening carefully
b)
asking questions
c)
taking notes
d)
responding immediately
e)
remembering the purpose of criticism
34.
Which of these is not useful in giving criticism?
a)
staying calm
b)
avoiding negative terms
c)
focusing on specifics
d)
identifying improvements needed
e)
offering criticism as soon as a problem occurs
35.
Criticism that points out what went wrong or where things could be better and also indicates how you can improve is known as
a)
effective criticism
b)
work sequencing
c)
echoing
d)
the language of the kitchen
e)
taking action
36.
An example of nonverbal feedback is
a)
looking away from the person speaking
b)
smiling at the person speaking
c)
taking notes while the person is speaking
d)
listening with your arms crossed
e)
all of the above
37.
A review of your work is called
a)
echoing
b)
feedback
c)
a complaint
d)
taking action
e)
language of the kitchen
38.
Showing respect for others is called
a)
language of the kitchen
b)
communicating effectively
c)
courteous behavior
d)
echoing
e)
feedback
39.
Maintaining standards for your work and for your behavior is called
a)
professionalism
b)
language of the kitchen
c)
effective communication
d)
taking action
e)
effective criticism
40.
Staying calm, avoiding negative terms, focusing on specifics, and clearly stating what improvements are required are examples of
a)
proper listening skills
b)
receiving criticism
c)
taking action
d)
giving criticism
e)
language of the kitchen
41.
The only rule in plate presentation is to make the food look appealing and appetizing.
a)
true
b)
false
42.
To prepare your mise en place for service, you must think about how the food will arrive at the table.
a)
true
b)
false
43.
Portioning foods means to divide the food that has been prepared evenly amongst those being served.
a)
true
b)
false
44.
Consistent portioning is important in making guests feel they are being treated fairly.
a)
true
b)
false
45.
Hot foods should be kept at least at 135°F.
a)
true
b)
false
46.
Cold foods should be kept below 32°F.
a)
true
b)
false
47.
Keeping plates at room temperature will ensure that they are warm enough to serve hot foods.
a)
true
b)
false
48.
To keep plates cold enough for cold foods stack them in the refrigerator or other cool place before serving.
a)
true
b)
false
49.
To prevent a skin from forming on soups, sauces, or stews when storing in the refrigerator keep the food covered or topped with a little butter or oil.
a)
true
b)
false
50.
The presentation side of a dish is the side of the dish facing toward the customer when the waiter places the dish before them.
a)
true
b)
false
51.
The way you put food into a dish or on a plate is referred to as
a)
mise en place
b)
plate presentation
c)
portioning foods
d)
symmetrical
e)
asymmetrical
52.
Which of these is part of the basic guidelines for plate presentation?
a)
hot foods hot, cold foods cold
b)
coordinating plates and utensils to match
c)
serving with the proper utensils
d)
preparing the dish in front of the guest
e)
using colorful serving plates
53.
Serving the correct amount of a particular food is called
a)
presentation
b)
asymmetrical
c)
symmetrical
d)
portioning
e)
none of the above
54.
Which of the following is not an example of a portioning tool?
a)
ladle
b)
scale
c)
fork
d)
knife
e)
cup
55.
Hot foods should be kept at least at what temperature?
a)
105°F
b)
125°F
c)
135°F
d)
140°F
e)
145°F
56.
Cold food should be kept below what temperature?
a)
21°F
b)
32°F
c)
35°F
d)
41°F
e)
55°F
57.
Frozen foods should be kept below what temperature?
a)
19°F
b)
22°F
c)
25°F
d)
30°F
e)
32°F
58.
To make sure the temperature of foods held at a steam table is safe, you should
a)
use an instant-read thermometer periodically
b)
rotate the food under the steam table periodically
c)
replace the food with hot food often
d)
change the heat lamps often
e)
keep the food in hot trays on the steam table
59.
Food arranged on a plate that has an equal number of items on each side is called
a)
good presentation
b)
symmetrical
c)
asymmetrical
d)
portioning
e)
French presentation
60.
Food arranged on a plate that has an unequal number of items on each side is called
a)
unequal presentation
b)
symmetrical
c)
uneven portioning
d)
asymmetrical
e)
English presentation
Reset
