WorksheetsFood Prep Quiz
Total questions: 5
Worksheet time: 3mins
Sarah is preparing vegetables for a stir-fry. Which knife technique should she use to ensure the vegetables are cut into uniform, bite-sized pieces?
Chopping
Dicing
Mincing
Julienne
John is making a chicken salad and needs to ensure the chicken is safe to eat. What is the minimum internal temperature the chicken should reach to be considered safe?
145°F (63°C)
155°F (68°C)
165°F (74°C)
175°F (79°C)
Emily is learning to sauté vegetables. Which of the following is the correct technique for sautéing?
Cooking in a large amount of water
Cooking in a small amount of oil over high heat
Cooking in a large amount of oil over low heat
Cooking in a small amount of water over medium heat
Michael is using a chef's knife to cut herbs. What is the safest way to hold the knife to prevent accidents?
Holding the knife by the blade
Holding the knife with a loose grip
Holding the knife with a firm grip on the handle
Holding the knife with both hands
Lisa is preparing to cook a beef stew. Which cooking technique should she use to ensure the meat becomes tender and flavorful?
Boiling
Steaming
Braising
Grilling
