Module 10 Quiz Culinary I
Pantry and Garde Manger
First Name *
Last Name *
Teacher *
1. What is the name of the area of the kitchen and/or the chef who is responsible for the preparation of cold foods, including salads and salad dressings, cold appetizers, charcuterie items, and similar dishes? *
1 point
2. Which of the following ingredients would be considered the "base" of a salad? *
1 point
3. Which of the following ingredients would be considered the "body" of a salad? *
1 point
4. Which of the following ingredients would be considered the "garnish" of a salad? *
1 point
5. Which of the following ingredients would be considered the "dressing" of a salad? *
1 point
6. Which of the following is an example of a bound salad? *
1 point
7. What ratio makes the perfect vinaigrette? *
1 point
8. Which of the following is an example of a semi-soft cheese? *
1 point
9. What is the process of stacking and folding cheese to form proteins and allow the cheese to acidify? *
1 point
10. What is a common base ingredient in cold dips? *
1 point
11. Which process preserves perishable foods for months because of the low pH? *
1 point
12. Vegetables and fish are usually pickled ______ while meats are pickled ______. *
1 point
13. According to Alton's recipe, how much pickling salt should be dissolved into a gallon of filtered water to create a brine for making pickles through fermentation? *
1 point
14. Garnishes should enhance the _______ of a dish as well its eye appeal. *
1 point
15. What is a plating composition tip to consider when thinking, "How many should I put on the plate?" *
1 point
16. What should you consider when making decisions about the shape of ingredients going on the same plate? *
1 point
17. When thinking about the balance of colors on a plate, how many colors should we aim for? *
1 point
18. *
2 points
Spice
Herb
Leaves and green stems of plants
Seeds, nuts, roots, and bark of plants
19. According to the Cooksmarts Guide to Flavoring, which herb pairs well with beef? *
1 point
*
5 points
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