15 Questions
Standardized recipes help to control costs, quality, and consistency of a product. True or False.
True
1 pint = 2 c. True or False.
True
To accurately measure 8 oz. of butter for baking cookies, you should use a Scale or use the package measurements. True or False.
True
When is the ideal time to clean during a cooking lab. As you go. True or False.
True
False
What are the 3 main categories of cooking methods?
Dry Heat, Moist Heat, Combination
What term refers to assembling all the necessary ingredients, equipment, tools and serving pieces needed to prepare food in the order in which they will be used?
Mise en place
What is the name of the formula used to increase or decrease the yield of a standardized recipe?
Conversion Factor
In what direction should you cut when using a chef’s knife?
Away from you
What temperature must chicken reach to kill Salmonella bacteria?
165 degrees F
What are the 4 moist heat cooking methods?
Boiling, Simmering, Steaming, and Poaching
What is the name of the formula used to increase or decrease the yield of a standardized recipe?
Conversion Factor
In what direction should you cut when using a chef’s knife?
Away from you
What temperature must chicken reach to kill Salmonella bacteria?
165 degrees F
What term refers to assembling all the necessary ingredients, equipment, tools and serving pieces needed to prepare food in the order in which they will be used?
Mise en place
Test your knowledge of cooking methods, standardized recipes, and kitchen terminology with this quiz. From dry heat to moist heat and mise en place, challenge yourself with questions related to the culinary arts.
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