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Culinary Skills and Knowledge Quiz

Total questions: 20

Worksheet time: 10mins

Name
Class
Date
1.

Which napkin fold did you practice in class?

a)

The flaming flower

b)

The swan

c)

The pocket

d)

The fan

2.

Which type of lines are best for plating?

a)

Curved lines

b)

Zigzag lines

c)

Straight lines

d)

Crossed lines

3.

Where should the drinking glass be placed in a table setting?

a)

Above the fork

b)

Above the knife

c)

To the left of the plate

d)

Below the plate

4.

What type of foods does the garde manger work with?

a)

Hot foods only

b)

Cold foods only

c)

Both hot and cold foods

d)

Baked goods

5.

What is the best way to store fresh herbs?

a)

Leave them out on the counter

b)

Store them in the refrigerator

c)

Keep them in a warm oven

d)

Place them in direct sunlight

6.

Dry cooking techniques use which of the following?

a)

Water

b)

Steam

c)

Hot air, oil, or fat

d)

Ice

7.

Which sauce is used for eggs benedict?

a)

Bechamel

b)

Espagnole

c)

Hollandaise

d)

Veloute

8.

From which side should the entrée be served to the customer?

a)

Left

b)

Right

9.

From which side should the beverage be served to the customer?

a)

Left

b)

Right

10.

Which is not a component of plating?

a)

Garnish

b)

Main item

c)

Sauce

d)

Seasoning

11.

On which side of the plate are forks placed?

a)

Left

b)

Right

12.

Which way does the cutting edge of the knife face when setting the table?

a)

Away from the plate

b)

Towards the plate

13.

Which herb is described as "feathery, pickles"?

a)

Bay leaf

b)

Cilantro

c)

Dill

d)

Parsley

14.

Which herb is used in salsa?

a)

Bay leaf

b)

Cilantro

c)

Dill

d)

Parsley

15.

Which spice is most used in baking?

a)

Anise

b)

Cinnamon

c)

Ginger

d)

Paprika

16.

Why is it important to remove bay leaves before serving soup?

a)

They taste bad

b)

They are tough and can be a choking hazard

c)

They dissolve in soup

d)

They change the color of the soup

17.

If you want to make your dish look more appealing, which plating component should you focus on adding or improving?

a)

Garnish

b)

Seasoning

c)

Temperature

d)

Cooking time

18.

You are planning a cold appetizer platter. Which kitchen station should you ask for help?

a)

Pastry

b)

Garde manger

c)

Grill

d)

Saucier

19.

If you want to keep fresh herbs for a week, what steps should you take to store them properly?

a)

Leave them on the counter in sunlight

b)

Wrap them in a damp paper towel and refrigerate

c)

Freeze them immediately

d)

Store them in a dry, warm place

20.

Which of the following is not an example of a centerpiece?

a)

balloons

b)

candles

c)

flowers

d)

melon ball