Module 10 Quiz Culinary I

JavaScript isn't enabled in your browser, so this file can't be opened. Enable and reload.

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

garde manger

pantry

Both A & B

Salad chef

2. Which of the following ingredients would be considered the "base" of a salad? *

1 point

Vinaigrette

Chicken

Lettuce

Cheese

3. Which of the following ingredients would be considered the "body" of a salad? *

1 point

Vinaigrette

Chicken

Lettuce

Cheese

4. Which of the following ingredients would be considered the "garnish" of a salad? *

1 point

Vinaigrette

Chicken

Lettuce

Cheese

5. Which of the following ingredients would be considered the "dressing" of a salad? *

1 point

Vinaigrette

Chicken

Lettuce

Cheese

6. Which of the following is an example of a bound salad? *

1 point

Spinach salad

Coleslaw

Potato salad

Grape salad

7. What ratio makes the perfect vinaigrette? *

1 point

3 parts vinegar to 1 part oil

3 parts oil to 1 part vinegar

3 parts oil to 1 part herbs

3 parts mayo to 1 part vinegar

8. Which of the following is an example of a semi-soft cheese? *

1 point

Cheddar

Cream cheese

Mozzarella

American

9. What is the process of stacking and folding cheese to form proteins and allow the cheese to acidify? *

1 point

Ripening

Cheddaring

Aging

Veining

10. What is a common base ingredient in cold dips? *

1 point

Mayonnaise

Sour cream

Cream cheese

All of the above

11. Which process preserves perishable foods for months because of the low pH? *

1 point

Marinating

Ripening

Pickling

Processing

12. Vegetables and fish are usually pickled ______ while meats are pickled ______. *

1 point

together, separately

raw, fully cooked

in vinegar, in wine

fully cooked, raw

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

1 teaspoon

2 oz

1 tablespoon

5 1/2 oz

14. Garnishes should enhance the _______ of a dish as well its eye appeal. *

1 point

flavor

smell

height

acidity

15. What is a plating composition tip to consider when thinking, "How many should I put on the plate?" *

1 point

Put an even number of items.

Always put 2 items.

Put an odd number of items.

Always put 1 item.

16. What should you consider when making decisions about the shape of ingredients going on the same plate? *

1 point

Use a different shape for each item.

Use similar shapes for all items.

Always use circles.

Always use squares & cubes.

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

Basil

Oregano

Rosemary

Thyme

5 points

I understand that I must submit a screenshot of my quiz score in Educator for grading.

Required

Submit

Clear form

Never submit passwords through Google Forms.

Forms

This form was created inside of Florida Virtual School.