Wayground logo

Free Printable Worksheets

Font size

S
M
L
XL
Worksheets

Junior Unit 3 quiz

Total questions: 18

Worksheet time: 9mins

Name
Class
Date
1.

An example of cookware with 2 handles used for boiling and simmering foods is

a)

sauté pan

b)

themocouple

c)

stock pot

d)

fish poacher

2.

A hotel pan is best used to

a)

hold scrambled eggs on a buffet.

b)

hold sauce bottles.

c)

hold cheese sauce.

d)

cook vegetables.

3.

What is the formula for increasing and decreasing recipe yield?

a)

original/desired

b)

desired/original

c)

original + desired

d)

desired - original

4.

Rondelle is the name of

a)

a pan.

b)

a knife.

c)

a formal dining plate.

d)

a knife cut.

5.

Mise en place means

a)

to put in place

b)

firm to bite

6.

The garde-manger station includes what prep?

a)

Dessert

b)

Meat

c)

Sauce

d)

Salad

7.

What piece of equipment is used to inspect ingredients?

a)

Speed rack

b)

Receiving table

c)

Pots and pans

d)

Knives

8.

Braising vegetables is best done in what type of pan?

a)

Perforated pan

b)

Sheet pan

c)

Rondeau

d)

Cake pan

9.

What is the decimal equivalent of 1/8?

a)

.115

b)

.125

c)

.135

d)

.145

10.

Deck, rotary and convection are all examples of

a)

Ovens

b)

Broilers

c)

Steamers

d)

Warmers

11.

A recipe calls for 10 lbs of trimmed cauliflower. If the yield is 55%, how many pounds of cauliflower should be ordered?

a)

5.5

b)

10

c)

15

d)

18.2

12.

Chiffonade is a knife cut should be used on what food?

a)

hard vegetable

b)

fruit vegetables

c)

leafy vegetables

d)

soft vegetables

13.

The primary reason for using herbs and spices is to

a)

add vitamins and minerals to food.

b)

shorten cooking time.

c)

add flavor to food.

d)

preserve flavor.

14.

Which of the following grips is designed to protect a user's thumb when using a chef's knife?

a)

Claw

b)

blade

c)

Handle

d)

Guilding hand

15.

What is the best way to ensure that portion sizes are the same from day to day for a given dish?

a)

Make sure the same person cooks the dish each day

b)

Conduct cooking loss tests

c)

Use standardized recipes

d)

Perform mise en place

16.

Which conversion factor is needed to convert a recipe from 75 portions to 400 portions?

a)

1.875

b)

4.5

c)

5.33

d)

7.5

17.

What piece of equipment is typically used to cook pizza?

a)

Braizer

b)

Tilt skillet

c)

Range

d)

Wood fired kiln

18.

When preparing a recipe designed for a conventional oven in a convection oven, the temperature should be

a)

decreased by 75F

b)

Decreased by 25F

c)

Increased by 75F

d)

Increased by 25