HACCP, Mother sauces, Butchery, Freezing and Thawing, Utensils, and culinary terms.
Culinary Knowledge Quiz
Test your culinary skills and knowledge with our comprehensive quiz! From HACCP to mother sauces, and everything in between, this quiz covers essential aspects of culinary arts that every chef should know.
- 31 engaging questions
- Multiple choice and open-ended formats
- Great for culinary students and professionals alike
A mayonnaise is a cold emulsion.
True
False
Australian wagu and Japanese wagu have no difference.
True
False
Food can be thawed in a chiller for a week.
True
False
A spider is used for portioning soup.
True
False
A demi-glace is a rich, cream based sauce.
True
False
Sauce Bearnaise is derived from sauce Velouté.
True
False
Auguste Escoffier is credited with inventing the mother sauces.
True
False
Thawing food under cold running water should only be done incase of emergency.
True
False
Browning food from top is called gratinating.
True
False
Velouté is made with milk.
True
False
Cream should be brought to room tempereture before whipping.
True
False
Gluten is a rising agent.
True
False
Margarine is a vegetable fat.
True
False
Tongs are used to handle delicate foods.
True
False
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