WorksheetsOn Cooking: Before Cooking Begins
Total questions: 41
Worksheet time: 21mins
What is the role of mise en place in the professional kitchen?
It helps in organizing and preparing ingredients before cooking.
It is a type of knife used in the kitchen.
It refers to the final presentation of a dish.
It is a method of cleaning kitchen equipment.
What should be prepared for knife work in a kitchen?
A workstation
A dining table
A refrigerator
A pantry
Which tool is used for making uniform slices of vegetables?
Mandoline
Blender
Whisk
Grater
What is important to use when cutting with a chef’s knife?
Proper technique
A dull blade
A plastic cutting board
A wooden spoon
What does "Mise en Place" mean in cooking?
Cooking food thoroughly
Having all foods and equipment ready before cooking
Cleaning the kitchen after cooking
Serving the food
Which of the following is NOT a step to take before starting to cook according to the concept of "Mise en Place"?
Read the recipe
Write a prep list
Gather and prepare ingredients and equipment
Serve the food
What should you use to ensure the cutting board is safe for food preparation?
A dirty cutting board
A clean and sanitized cutting board
A wooden cutting board
A plastic cutting board
What should be placed under the cutting board to prevent slipping?
A dry towel
A damp towel
A paper towel
A plastic mat
At what height should you work to ensure comfort while preparing food?
At a low table
At a station that is a comfortable height
On the floor
At a high counter
How should you stand to maintain balance while working at a workstation?
With feet together
With feet shoulder-width apart
On one foot
With feet crossed
What is the first step in gripping a chef's knife?
Wrap all fingers around the handle
Grasp the blade with the thumb and index finger
Hold the knife by the tip
Use only the index finger to hold the knife
How should the remaining fingers be positioned when gripping a chef's knife?
Spread out away from the handle
Tightly clenched into a fist
Comfortably wrapped around the handle
Pointing towards the blade
What is the purpose of curling your fingertips under slightly while cutting?
To improve grip on the knife
To protect the fingertips from being cut
To increase cutting speed
To make the knife sharper
Where should the thumb and little finger be positioned while cutting?
In front of the other fingers
On top of the knife
Behind the other fingers
Next to the knife blade
What type of motion should be used for cutting?
Sawing motion
Circular motion
Downward and forward motions
Upward motion
What should the guiding hand do while cutting?
Hold the knife tightly
Steer the knife
Push the knife
Pull the knife
Which motion should be avoided while cutting?
Sawing motion
Downward motion
Forward motion
Circular motion
What is the first step in cutting with a chef's knife?
Place the flat side of the knife against the guiding hand.
Position the guiding hand and securely hold the object.
Start slicing the object immediately.
Use the tip of the knife to pierce the object.
Where should the flat side of the knife be placed when cutting with a chef's knife?
Against the guiding hand.
On the cutting board.
Away from the object.
On the handle of the knife.
What is the correct motion to use when gliding the knife according to the technique?
Forward and upward
Backward and down
Forward and down
Side to side
What should you do after lifting the back end of the knife?
Slide the guiding hand forward
Slide the guiding hand back to the location of the next cut
Rotate the knife
Press down harder
What is important to learn when producing knife cuts?
To use a sharp knife
To produce shapes that are the same size
To cut quickly
To use a cutting board
What is necessary to improve knife cutting skills?
Buying expensive knives
Watching cooking shows
Practicing regularly
Reading cookbooks
What is a rondelle?
A round slice cut from a food such as a carrot
A type of cooking pot
A method of boiling vegetables
A type of seasoning
What is the typical thickness of a rondelle slice?
1/4-inch (6 mm)
1/2-inch (12 mm)
1/8-inch (3 mm)
1-inch (25 mm)
What are the dimensions of a Batonnet cut?
2 × ¼ × ¼ inches (50 × 6 × 6 mm)
2 × 1/8 × 1/8 inches (50 × 3 × 3 mm)
3 × ½ × ½ inches (75 × 12 × 12 mm)
1 × 1 × 1 inches (25 × 25 × 25 mm)
What are the dimensions of a Julienne cut?
2 × ¼ × ¼ inches (50 × 6 × 6 mm)
2 × 1/8 × 1/8 inches (50 × 3 × 3 mm)
3 × ½ × ½ inches (75 × 12 × 12 mm)
1 × 1 × 1 inches (25 × 25 × 25 mm)
What are the dimensions of a Parmentier?
¾ × ¾ × ¾ inches (2 × 2 × 2 cm)
½ × ½ × ½ inches (13 × 13 × 13 mm)
¼ × ¼ × ¼ inches (6 × 6 × 6 mm)
1 × 1 × 1 inches (25 × 25 × 25 mm)
What are the dimensions of a macedoine?
¾ × ¾ × ¾ inches (2 × 2 × 2 cm)
½ × ½ × ½ inches (13 × 13 × 13 mm)
¼ × ¼ × ¼ inches (6 × 6 × 6 mm)
1 × 1 × 1 inches (25 × 25 × 25 mm)
What are the dimensions of a brunoise?
¾ × ¾ × ¾ inches (2 × 2 × 2 cm)
½ × ½ × ½ inches (13 × 13 × 13 mm)
¼ × ¼ × ¼ inches (6 × 6 × 6 mm)
1/8 × 1/8 × 1/8 inches (25 × 25 × 25 mm)
What are the dimensions of a Brunoise cut?
1/8 × 1/8 × 1/8 inches (3 × 3 × 3 mm)
1/4 × 1/4 × 1/4 inches (6 × 6 × 6 mm)
1/2 × 1/2 × 1/2 inches (13 × 13 × 13 mm)
1 × 1 × 1 inches (25 × 25 × 25 mm)
What are the dimensions of a Paysanne cut?
1/8 × 1/8 × 1/8 inches (3 × 3 × 3 mm)
1/4 × 1/4 × 1/4 inches (6 × 6 × 6 mm)
1/2 × 1/2 × 1/4 inches (13 × 13 × 6 mm)
1 × 1 × 1 inches (25 × 25 × 25 mm)
What is the first step in preparing stick and dice cuts?
Cut lengthwise slices according to the thickness required.
Trim the other sides to create a rectangular box.
Trim the food so it is flat on one side.
Dice the food into small cubes.
What shape should the food be trimmed into after the initial cut?
Circular
Triangular
Rectangular box
Oval
What is the final step in preparing stick and dice cuts?
Trim the food so it is flat on one side.
Cut lengthwise slices according to the thickness required.
Trim the other sides to create a rectangular box.
Shape the food into a sphere.
What is the first step in preparing stick cuts from slices?
Cut sticks into cubes
Cut each slice lengthwise into uniform sticks
Cut slices into circles
Cut slices into triangles
What is the final step in creating dice cuts?
Cut slices into circles
Cut each slice lengthwise into uniform sticks
Cut sticks into cubes
Cut slices into triangles
What is the process of chopping food into very fine pieces called?
Slicing
Dicing
Mincing
Grating
When mincing, what should you do with the food on the blade?
Leave it on the blade
Push it off with your finger
Shake it off
Use a spoon to remove it
After mincing, how should the food be arranged?
In a scattered pile
In a neat pile
In a random heap
In a straight line
What is the ratio for mirepoix?
2p onion, 2p celery, 1p carrot
2p onion, 1p celery, 1p carrot
1p onion, 2p celery, 1p carrot
1p onion, 1p celery, 2p carrot
