WorksheetsCHEF TALENT
Total questions: 20
Worksheet time: 10mins
1. Minestrone is correctly offered for service with
a) Grated parmesan cheese & croutons
a) Grated parmesan cheese & sippets
a) Worcestershire sauce and roundels of toasted French bread
a) Worcestershire sauce & croutons
2. Which of the following sauces should be offered with boiled leg of mutton?
a) Mint sauce
a) Caper sauce
a) Red currant jelly
a) Onion sauce
3. Melba sauce is prepared from
a) Black berries
a) Logan berries
a) Raspberries
a) Strawberries
4. The basic ingredient of Tobasco sauce is
a) Chives
a) Chicory
a) Chillies
a) Chervil
5. A cauliflower soup is classified as a
a) Broth
a) Pulse soup
a) Puree
a) Veloute
6. The time required to hard boil an egg from immersion in boiling water is
a) 4 mins.
8 mins
a) 12 mins.
a) 15 mins.
7. The type of deep fried potato which can be prepared on a mandolin cutter is pommes
a) Au four
a) Mignonette
a) Lorette
a) Gaufrette
8. The emission of microwaves into a microwave oven cavity originates from
a) Dynatron
a) Micrometer
a) Emitron
a) Magnetron
9. Which of the following is a key ingredient in a classic Caesar salad dressing?
a) Anchovies
a) Capers
a) Dijon Mustard
a) Worcestershire Sauce
10. Which type of pasta is traditionally used in the dish 'Spaghetti Carbonara'?
a) Penne
a) Linguine
a) Fettuccine
a) Spaghetti
11. What is the primary ingredient in the dish 'Beef Wellington'?
a) Pork
a) Chicken
a) Beef
a) Lamb
12. What is the main ingredient in the traditional French dish 'Coq au Vin'?
a) Beef
a) Chicken
a) Pork
a) Lamb
13. Which herb is a key ingredient in the classic Italian sauce 'Pesto'?
a) Basil
a) Parsley
a) Cilantro
a) Dill
14. Which type of rice is typically used in the Spanish dish 'Paella'?
a) Basmati
a) Jasmine
a) Arborio
a) Long Grain
15. Which type of pasta is traditionally used in the dish 'Fettuccine Alfredo'?
a) Penne
a) Linguine
a) Fettuccine
a) Spaghetti
16. Which type of rice is typically used in the Indian dish 'Biryani'?
a) Basmati
a) Jasmine
a) Arborio
a) Long Grain
17. Which herb is a key ingredient in the classic French sauce 'Béarnaise'?
a) Tarragon
a) Basil
a) Oregano
a) Rosemary
18. Which type of pasta is traditionally used in the dish 'Linguine alle Vongole'?
a) Penne
a) Linguine
a) Fettuccine
a) Spaghetti
19. Which herb is a key ingredient in the classic French sauce 'Hollandaise'?
a) Tarragon
a) Basil
a) Oregano
a) Rosemary
20. Which type of rice is typically used in the Japanese dish 'Sushi'?
a) Basmati
a) Jasmine
a) Arborio
a) Sushi
