WorksheetsReview Culinary Knowledge Quiz
Total questions: 25
Worksheet time: 13mins
Hot foods should be held at least what temperature?
115°F
125°F
135°F
145°F
Work sequencing means:
Doing all cooking at one time
Arranging tools in a logical order
Getting things done in as few steps as possible
Doing the right thing at the right time
What is umami?
An herb
A flavor
A nut
A spice
Which statement is NOT true about mise en place?
It can be thought of as a to-do list
It represents getting ready to cook
It helps determine what to do and when
It means “to work quickly”
Which ingredient is NOT part of a standard mirepoix?
Onion
Carrots
Celery
Green peppers
How much dried herb replaces 1 tablespoon of fresh herbs?
2 tablespoons
2 teaspoons
1 teaspoon
½ teaspoon
What is a standardized recipe?
A recipe that makes one portion
A recipe that is the same in every cookbook
A recipe that makes four portions
A recipe tailored to a specific kitchen
PRN stands for:
Print, Read, Notice
Produce, Review, Note
Preview, Read, Note
Preview, Review, Note
Which material is the poorest conductor of heat?
Aluminum
Copper
Cast iron
Stainless steel
Which is NOT used for stovetop cooking?
Wok
Double boiler
Soufflé dish
Skillet
An organized arrangement of tools and equipment is called a:
Work line
Workstation
Work flow
Worksection
A salamander is primarily used for:
Baking bread
Blending food
Braising meat
Browning and melting foods
The most used all-purpose knife is the:
Utility knife
Slicer
Chef’s knife
Paring knife
Which tool maintains a knife’s edge between sharpenings?
Steel
Whetstone
Fermiere
Scimitar
The second most frequently used knife is the:
Utility knife
Slicer
Chef’s knife
Paring knife
A chiffonade is a knife storage rack.
False
True
A cleaver can be used for many of the same tasks as a chef’s knife.
False
True
Chopping and mincing are the same type of cut.
False
True
The heel of a knife is used to rest the knife when not in use.
False
True
The spine of the blade can be used to crush garlic.
False
True
Eggs, wheat, and fish are part of the Big Eight allergens.
False
True
The third sink in a three-compartment sink is plain water.
False
True
Cross-contact occurs when allergen proteins mix between foods.
False
True
Poultry must reach 145°F for 15 seconds.
False
True
Pathogens grow well between 41°F and 135°F.
False
True
