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Worksheets

Understand Basic Food Preparation 2

Total questions: 25

Worksheet time: 13mins

Name
Class
Date
1.

A bâtonnet cut is most similar in shape to a:

a)

barrel.

b)

ribbon.

c)

french fry.

d)

matchstick.

2.

A julienne cut is most similar in shape to a:

a)

barrel.

b)

ribbon.

c)

french fry.

d)

matchstick.

3.

A vegetable cut best identified as an extra-small dice with even sides is:

a)

brunoise.

b)

julienne.

c)

rondelle.

d)

tourné.

4.

What is the least safe place to store knives?

a)

in racks

b)

loose in drawers

c)

on magnetic bars

d)

in slots in drawers

5.

A salamander is best used to:

a)

bake a pizza.

b)

fry dumplings.

c)

steam pieces of broccoli.

d)

brown the top of french onion soup.

6.

Cooked foods in a steam table are held in what type of pan?

a)

Bundt

b)

hotel

c)

roasting

d)

sheet

7.

What type of container can be used when cooking in the microwave?

a)

ceramic bowl

b)

aluminum pie pan

c)

stainless hotel pan

d)

Styrofoam container

8.

What is the best pan for baking a cheesecake?

a)

tube pan

b)

hotel pan

c)

muffin pan

d)

springform pan

9.

The tool used for folding is a/an:

a)

whisk.

b)

offset spatula.

c)

rubber spatula.

d)

perforated spoon.

10.

Which oven is best for cooking food quickly at a very high temperature?

a)

conventional oven

b)

convection oven

c)

carousel oven

d)

pizza oven

11.

What knife has a thin, curved blade with a straight edge used for removing meat from the carcass?

a)

boning knife

b)

paring knife

c)

steak knife

d)

cleaver

12.

What knife cut should be used to prepare garlic for spaghetti sauce?

a)

bâtonnet

b)

chiffonade

c)

mince

d)

rondelle

13.

Which vegetable cut is a bias-cut?

a)

cube

b)

diagonal

c)

mince

d)

tourné

14.

Sharp knives should be washed and dried by:

a)

hand.

b)

dishwasher.

c)

the chef only.

d)

sanitizing only.

15.

What type of knife is used for slicing tomatoes, lettuce wedges, and cutting cakes or sandwiches?

a)

slicer knife

b)

bread knife

c)

chef’s knife

d)

paring knife

16.

What is the least safe practice when using a knife?

a)

using the correct knife for a particular job

b)

washing and wiping a knife from the back of the blade

c)

using any type of surface when performing cutting tasks

d)

placing a knife on the countertop to be washed instead of in the water

17.

Which food is usually cut into rondelle shapes?

a)

carrot

b)

lettuce

c)

onion

d)

parsley

18.

Which knife is used to chop vegetables?

a)

chef’s

b)

paring

c)

slicing

d)

utility

19.

What is a cooking pot that may have a long handle or a handle on each side and a close-fitting lid, used especially for stewing and simmering?

a)

brazier

b)

saucepan

c)

frying pan

d)

bain-marie

20.

Which food is best prepared in the commercial steamer?

a)

broccoli

b)

croutons

c)

pizza

d)

salmon

21.

What attachment do cooks use to mix heavy, thick dough?

a)

flat beater paddle

b)

dough hook

c)

wing whip

d)

wire whip

22.

To mix batter for a full sheet cake, it is best to use a:

a)

bench mixer

b)

hand mixer

c)

spoon

d)

whisk.

23.

What is a thick, durable tool that comes in a variety of colors, widths, and sizes, and is used as a place for material to be separated with a knife?

a)

griddle

b)

chopping mat

c)

kitchen press

d)

cutting board

24.

The cylindrical stainless steel pot used to sit in a steam table is called a:

a)

tandoor.

b)

bain-marie.

c)

salamander.

d)

chafing dish.

25.

Which piece of equipment has a flat cooktop and can be part of the range or a separate unit; and foods like eggs, hamburger patties, and pancakes may be cooked directly on its surface?

a)

open-burner range

b)

deep-fat fryer

c)

salamander

d)

griddle