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Worksheets

Cooking Trivia

Total questions: 20

Worksheet time: 11mins

Name
Class
Date
1.
Name this cooking technique.
a)
sifting
b)
cutting in
c)
grating
d)
sauteing 
2.
Name this cooking technique.
a)
frying
b)
peeling
c)
measuring a liquid
d)
basting
3.
Name this cooking technique.
a)
sauteing
b)
grating
c)
rolling
d)
whisking
4.
What does it mean to combine mixtures by gently cutting down through the mixture and turning over near the surface using a rubber spatula or spoon?
a)
fold
b)
whip
c)
cut in
d)
beat
5.

To cut or chop into very small pieces, usually garlic,.

a)

chop

b)

cube

c)

mince

d)

cut

6.

Meaning "firm to the bite"... used when making pasta

a)

Al Dente

b)

Well Done

c)

Almost Done

d)

Firm

7.

To make the outer crust of the pie pretty by pressing in a decorative pattern.

a)

pinch

b)

flute

c)

press

d)

pound

8.
8 tablespoons= _____________ cup
a)
1
b)
3/4
c)
1/2
9.
What is the name of this kitchen tool?
a)
Turner
b)
Sifter
c)
Measuring equipment
10.

Which of the cooking methods below are "Wet methods"

a)

Steam

b)

Sous Vide

c)

Fry

d)

Braise

e)

Stew

11.

Removing the extra fat, bones, and connective tissues that gives a wholesale and retail cuts neat and clean finish.

a)

trimming

b)

larding

c)

cutting

12.

Which one of the following is an example of a baked meat dish?

a)

Navarin of lamb

b)

Beef wellington

c)

Osso Bucco

d)

Tournedos Rossini

13.

To coat fully with breadcrumbs, seasonings, and flour:

a)

Bread

b)

Shake

c)

Dredge

14.

Which tool is a straight edge spatula used for icing baked goods or leveling off dry ingredients?

a)
b)
c)
15.
What is the name of this utensil?
a)
Garlic Press
b)
Potato Masher
c)
Kitchen Shears
d)
None of the Above
16.

As of 2024, Gordon Ramsay Restaurants, have been awarded 17 Michelin Stars. How many do they currently hold?

a)

20

b)

10

c)

7

d)

3

17.

What protein is required for you to cook to at least 165 degrees to avoid potential health risk?

a)

Bacon

b)

Eggs

c)

Poultry

d)

Ground meat

18.
What provides the base for cream soups?
a)
Beef Stock
b)
Broth
c)
Milk
d)
Poultry Stock
19.
Which are the five mother sauces?
a)
Bechamel,Veloute,Tomato,Espannole, and coulis
b)
Bechamel,Veloute,Tomato,Espagnole, and hollandaise
c)
Salsa,Relish,Gravy,Coulis and Roux
d)
Bechamel,Veloute,Tomato,Gravy and Coulis
20.

Manages a staff of assistant chefs, cooks and kitchen workers, as well as creating dishes for the menu.

a)

Cook

b)

Sous Chef

c)

Executive Chef

d)

Senior Chef