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Chicken Lollipop with Szechuan Glaze

Total questions: 63

Worksheet time: 32mins

Name
Class
Date
1.

What is the main ingredient in the recipe 'Chicken Lollipop with Szechuan Glaze'?

a)

Chicken lollipops (wing drumettes)

b)

Paneer cubes

c)

Tofu slices

d)

Fish fillets

2.

How many portions does the recipe 'Chicken Lollipop with Szechuan Glaze' yield?

a)

10-12 portions

b)

2-3 portions

c)

20-25 portions

d)

5-6 portions

3.

What is the total preparation and cooking time for 'Chicken Lollipop with Szechuan Glaze'?

a)

20 min (prep) + 30 min (marinate) + 25 min (cook)

b)

15 min (prep) + 20 min (marinate) + 20 min (cook)

c)

30 min (prep) + 15 min (marinate) + 30 min (cook)

d)

10 min (prep) + 10 min (marinate) + 15 min (cook)

4.

Which of the following is NOT an ingredient for the chicken in 'Chicken Lollipop with Szechuan Glaze'?

a)

Ginger-garlic paste

b)

Red chili powder

c)

Szechuan sauce

d)

Corn starch

5.

Fill in the blank: The recipe for 'Chicken Lollipop with Szechuan Glaze' requires ___ tbsp of ginger-garlic paste for the chicken.

a)

1 tbsp

b)

2 tbsp

c)

3 tbsp

d)

0.5 tbsp

6.

Fill in the blank: The recipe for 'Chicken Lollipop with Szechuan Glaze' requires ___ tsp of red chili powder for the chicken.

a)

1 tsp

b)

2 tsp

c)

1/2 tsp

d)

3 tsp

7.

Fill in the blank: The recipe for 'Chicken Lollipop with Szechuan Glaze' requires ___ tbsp of soy sauce for the chicken.

a)

1 tbsp

b)

2 tbsp

c)

3 tbsp

d)

4 tbsp

8.

Fill in the blank: The recipe for 'Chicken Lollipop with Szechuan Glaze' requires ___ tsp of vinegar or lemon juice for the chicken.

a)

1 tsp

b)

2 tsp

c)

1/2 tsp

d)

3 tsp

9.

Fill in the blank: The recipe for 'Chicken Lollipop with Szechuan Glaze' requires ___ tsp of black pepper for the chicken.

a)

1/2 tsp

b)

1 tsp

c)

1/4 tsp

d)

2 tsp

10.

Fill in the blank: The recipe for 'Chicken Lollipop with Szechuan Glaze' requires ___ tbsp of corn starch for the chicken.

a)

2 tbsp

b)

1 tbsp

c)

3 tbsp

d)

4 tbsp

11.

Fill in the blank: The recipe for 'Chicken Lollipop with Szechuan Glaze' requires ___ tbsp of all-purpose flour for the chicken.

a)

2 tbsp

b)

4 tbsp

c)

1 tbsp

d)

3 tbsp

12.

Fill in the blank: The recipe for 'Chicken Lollipop with Szechuan Glaze' requires ___ egg for the chicken.

a)

1 pc

b)

2 pcs

c)

3 pcs

d)

No

13.

Which of the following is NOT an ingredient for the Szechuan sauce in 'Chicken Lollipop with Szechuan Glaze'?

a)

Oil

b)

Mince garlic

c)

Tomato ketchup

d)

Black pepper

14.

Fill in the blank: The recipe for Szechuan sauce requires ___ tbsp of oil.

a)

1 tbsp

b)

2 tbsp

c)

3 tbsp

d)

4 tbsp

15.

Fill in the blank: The recipe for Szechuan sauce requires ___ tbsp of Szechuan sauce.

a)

2 tbsp

b)

1 tbsp

c)

3 tbsp

d)

4 tbsp

16.

Fill in the blank: The recipe for Szechuan sauce requires ___ tbsp of tomato ketchup.

a)

1 tbsp

b)

2 tbsp

c)

3 tbsp

d)

4 tbsp

17.

Fill in the blank: The recipe for Szechuan sauce requires ___ tsp of soy sauce.

a)

1 tsp

b)

2 tsp

c)

3 tsp

d)

4 tsp

18.

Fill in the blank: The recipe for Szechuan sauce requires ___ tsp of sugar (to balance the heat).

a)

1-2 tsp

b)

4-5 tsp

c)

0.25 tsp

d)

10 tsp

19.

Fill in the blank: The recipe for Szechuan sauce requires ___ tbsp of water (to loosen the sauce if needed).

a)

2-3 tbsp

b)

5-6 tbsp

c)

1 tbsp

d)

10 tbsp

20.

What is the name of the dish shown?

a)

Chicken Lollipop with Szechuan Glaze

b)

Paneer Tikka

c)

Fish Amritsari

d)

Veg Spring Roll

21.

Which of the following is NOT part of the mise-en-place for this recipe?

a)

Read the recipe and make an action plan.

b)

Wash and sanitize all equipment needed.

c)

Prepare dessert ingredients.

d)

Gather all ingredients needed.

e)

Prepare yourself (Wear PPE).

22.

Fill in the blank: In the preparation for chicken, you marinate the chicken lollipops with ginger-garlic paste, chili powder, soy sauce, vinegar, pepper, and _____

a)

salt

b)

sugar

c)

turmeric

d)

cinnamon

23.

The first step in making the Szechuan glaze is:

a)

Mixing all the ingredients together

b)

Heating oil in a pan

c)

Adding cornstarch to water

d)

Chopping vegetables

24.

The lollipops are fried until they are crispy and golden brown.

a)

True

b)

False

25.

Which ingredient is NOT added to the Szechuan glaze?

a)

Szechuan sauce

b)

Ketchup

c)

Soy sauce

d)

Mayonnaise

e)

Vinegar

26.

Fill in the blank: After frying, the lollipops are drained on _____

a)

paper towels

b)

plates

c)

foil

d)

plastic sheets

27.

The final step before serving the chicken lollipops with Szechuan glaze is:

a)

Garnishing with chopped spring onions

b)

Adding extra salt

c)

Serving with plain ketchup

d)

Sprinkling with grated cheese

28.

What is the yield for the Simple Crudités recipe?

a)

8 Servings

b)

2 Servings

c)

12 Servings

d)

4 Servings

29.

Which of the following is NOT an ingredient for the Crudités?

a)

A. Carrots

b)

B. Red bell

c)

C. Chicken

d)

D. Cucumber

30.

What is the specification for Carrots in the Simple Crudités recipe?

a)

Batonnet

b)

Julienne

c)

Chiffonade

d)

Brunoise

31.

Which ingredient is used in the Tahini Dip?

a)

Mayonnaise

b)

Ketchup

c)

Vinegar

d)

Sugar

32.

How much tahini is required for the Tahini Dip?

a)

1/4 cup

b)

1/2 cup

c)

2 tablespoons

d)

1 cup

33.

List one step from the Mise-en-Place instructions for Simple Crudités.

a)

Read the recipe and make an action plan. (Other correct answers: Wash and sanitize all equipment needed. Gather all ingredients needed. Prepare yourself (Ware PPE).)

b)

Start cooking the vegetables immediately without preparation.

c)

Serve the crudités before washing your hands.

d)

Ignore the recipe and use random ingredients.

34.

What is the first step in preparing Crudités according to the instructions?

a)

Wash vegetables.

b)

Peel the vegetables.

c)

Slice the vegetables.

d)

Arrange vegetables on a platter.

35.

True or False: The vegetables for Crudités should be cut into strips like French fries cut.

a)

True

b)

False

36.

Which of the following is NOT a step in preparing Crudités?

a)

Wash vegetables

b)

Cut vegetables into strips

c)

Fry the vegetables

d)

Arrange vegetables into platter

37.

What is the first step in making the Tahini Dip?

a)

In a small bowl, whisk together mayonnaise, tahini, lemon juice, garlic, salt, and warm water.

b)

Chop fresh parsley and sprinkle it on top of the dip.

c)

Refrigerate the dip for at least 2 hours before serving.

d)

Add olive oil and paprika as a garnish before serving.

38.

Identify the dish shown in the image.

a)

Simple Crudités

b)

Caesar Salad

c)

Bruschetta

d)

Caprese Salad

39.

Fill in the blank: The quantity of Cheese required for Cheese Croquettes is _______.

a)

225 grams

b)

100 grams

c)

500 grams

d)

350 grams

40.

Fill in the blank: The quantity of Onion springs required for Cheese Croquettes is _______.

a)

½ cup

b)

1 cup

c)

2 tablespoons

d)

¼ cup

41.

What is the main ingredient required for making Chicken Lollipop with Szechuan Glaze?

a)

Chicken lollipops (Wing drumettes)

b)

Paneer cubes

c)

Tofu slices

d)

Fish fillets

42.

Which of the following is NOT an ingredient for the dip?

a)

Mayonnaise

b)

Mince garlic

c)

Lemon juice

d)

Sugar

43.

Fill in the blank: To prepare the coating, you need ½ cup of ______ and ½ cup of bread crumbs.

a)

Flour

b)

Sugar

c)

Milk

d)

Butter

44.

What is the first step in the instruction for making the dish?

a)

Grate cheese

b)

Boil pasta

c)

Chop onions

d)

Fry chicken

45.

Which of the following is NOT part of the Mise-en Place instructions?

a)

Read the recipe and make an action plan.

b)

Wash and sanitize all equipment needed.

c)

Preheat the oven to 350°F.

d)

Gather all ingredients needed.

46.

What is the purpose of mincing garlic and mixing it with salt and lemon juice in the dip preparation?

a)

To create a smooth paste that gives aioli its intense garlic flavor.

b)

To reduce the acidity of the lemon juice.

c)

To make the dip sweeter and less pungent.

d)

To thicken the dip by absorbing excess moisture.

47.

How long should the dip be refrigerated to allow the flavors to develop?

a)

30 minutes

b)

5 minutes

c)

2 hours

d)

Overnight

48.

What is the yield of the Chicken Lollipop with Szechuan Glaze recipe?

a)

10-12 portions

b)

2-4 portions

c)

20-25 portions

d)

5-6 portions

49.

What is served alongside the chicken lollipops in the picture?

a)

A dip (likely the prepared aioli/mayonnaise dip)

b)

Steamed rice

c)

French fries

d)

Sautéed vegetables

50.

What is the quantity of ginger-garlic paste required for the chicken lollipop recipe?

a)

1 tbsp

b)

2 tbsp

c)

1 tsp

d)

3 tbsp

51.

Which of the following is NOT an ingredient for the chicken lollipop marinade?

a)

Red chili powder

b)

Soy sauce

c)

Tomato ketchup

d)

Vinegar or lemon juice

52.

How much corn starch is needed for the chicken lollipop recipe?

a)

2 tbsp

b)

1 cup

c)

1 tsp

d)

5 tbsp

53.

Which ingredient is used to balance the heat in the Szechuan sauce?

a)

Sugar

b)

Vinegar

c)

Soy Sauce

d)

Chili Oil

54.

What is the first step in the Mise-en Place for this recipe?

a)

Read the recipe and make an action plan.

b)

Start cooking immediately.

c)

Gather all the ingredients without reading the recipe.

d)

Clean the kitchen after cooking.

55.

The recipe requires both corn starch and all-purpose flour for coating the chicken lollipops.

a)

True

b)

False

56.

Which of the following is used to loosen the Szechuan sauce if needed?

a)

Oil

b)

Water

c)

Soy sauce

d)

Vinegar

57.

How many eggs are required for the chicken lollipop recipe?

a)

1 pc

b)

2 pcs

c)

3 pcs

d)

4 pcs

58.

What is the purpose of marinating the chicken lollipops for 30 minutes?

a)

To allow the flavors to infuse and the coating to set evenly.

b)

To make the chicken lollipops cook faster.

c)

To change the color of the chicken lollipops.

d)

To make the chicken lollipops larger in size.

59.

Which of the following is NOT listed as a step in the Mise-en Place?

a)

Gather all ingredients needed.

b)

Prepare yourself (Ware PPE).

c)

Preheat the oven.

d)

Wash and sanitize all equipment needed.

60.

What is the first step in making the Szechuan glaze?

a)

Add Szechuan sauce and ketchup

b)

Heat 1 tbsp oil in a pan/wok

c)

Add fried lollipops into the glaze

d)

Toss until glossy

61.

Which of the following ingredients is NOT added to the Szechuan glaze?

a)

Garlic

b)

Green chilies

c)

Onions

d)

Butter

62.

Fill in the blank: After frying the lollipops, you should drain them on _________.

a)

paper towels

b)

plastic sheets

c)

aluminum foil

d)

wooden boards

63.

What should you do after adding the fried lollipops into the hot glaze?

a)

Toss well until each piece is coated evenly and glossy.

b)

Let them sit in the glaze without stirring.

c)

Remove them immediately from the glaze.

d)

Add cold water to the glaze.

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