Kitchen Management, Chef Knowledge - Test 1

This is a test to determine your proficiency in kitchen management. If you have the knowledge to correctly answer these questions, you may be interested in a career as a restaurant manager or head chef.

How prepared are you to jump into a professional kitchen environment? Would you be in over your head, or ready for the job? Take the test below to find out.

Created by: Maggie Fraser
  1. When heat is applied to proteins, they become
  2. Connective tissues in meat are
  3. Gelatinization occurs when starches
  4. Starches and sugars are both
  5. A convection oven cooks faster than a conventional oven because
  6. Caramelization refers to
  7. What is the effect of acids on protein?
  8. In true roasting, the product is cooked
  9. A broiler is preheated in order to
  10. The term saute means to cook quickly in
  11. Steam is a better conductor of heat than air
  12. When you "bake" potatoes wrapped tightly in foil, the cooking method is
  13. When you deep-fry food, you should never
  14. The term "en papillote" refers to food that is cooked
  15. The main function of spices, herbs and seasonings is to
  16. In the cooking process, final seasoning is usually done
  17. Flavouring ingredients are seldom added
  18. Red pepper belongs to the
  19. Herbs tend to be the
  20. When seasoning if you are in doubt about the amount to use
  21. Dry goods sold in ____________ should be checked carefully for breakage as they are particularly difficult to return for credit if a problem is discovered after the shipment has been accepted.
  22. The date shown on cartons of whipping cream and homogenized milk indicate the
  23. The date shown on boxes or bags of individual creamers indicates the
  24. The date shown on cheese and similar dairy products indicates the
  25. Canned goods with a slight bulge in their tops are
  26. The ideal temperature of the dry food storage room should be
  27. Yeast can be described as an organism that
  28. Bacteria can be described as an organism that
  29. Mould can be described as an organism that
  30. It is most difficult to practice the FIFO rule of stock rotation in the
  31. Properly packaged and refrigerated, individual cut portions of fresh meat can be kept up to
  32. Soft fruits have a
  33. Finding ways to limit the use of packaging and other materials in the food service industry is called
  34. Reducing, re-using and recycling procedures in the food-service industry should always be checked to see that they comply with
  35. To make reducing, re-using and recycling effective in the workplace every staff member should
  36. Using absorbent cardboard egg trays to drain fat from cooked bacon makes good food-preparation sense.
  37. You can help reduce the amount of packaging used in the food-service industry by
  38. As a way of reducing the demand for material for smaller containers, some Canadian cooking wine is supplied in
  39. Using paper products made from recycled paper, and requiring staff members to use non-disposable cups for their own drinking are both examples of
  40. To be sure that you know exactly what is accepted for recycling in your particular geographical location you should check iwth
  41. To reduce the number of pickups required by your local recyclers you should where possible, first

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