Chapter 1 - introduction to culinary

Chapter 1 - introduction to culinary

Assessment

Assessment

Created by

Syasyaima Afandi

Arts

University

41 plays

Hard

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10 questions

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1.

MULTIPLE CHOICE

30 sec • 1 pt

kitchen brigade also known as brigade de cuisine

2.

MULTIPLE CHOICE

20 sec • 1 pt

the kitchen brigade concept was developed by Marie-Antoine Careme

3.

MULTIPLE CHOICE

30 sec • 1 pt

friturier is responsible for grilled foods

4.

MULTIPLE CHOICE

30 sec • 1 pt

chef de cuisine is the highest level in the kitchen brigade

5.

MULTIPLE CHOICE

30 sec • 1 pt

commis is an assistant to the chefs de partie. usually a journeyman cooks

6.

MULTIPLE CHOICE

30 sec • 1 pt

patissier is a chef that responsible for prepares bread, cakes and breakfast pastries

7.

MULTIPLE CHOICE

30 sec • 1 pt

desiccation is one of method used in food preservation

8.

MULTIPLE CHOICE

30 sec • 1 pt

fermentation is one of food preservation that heat can increase shelf life by temporarily sterilizing food

9.

MULTIPLE CHOICE

30 sec • 1 pt

duty chef also known as de nuit

10.

MULTIPLE CHOICE

30 sec • 1 pt

sous chef is second command in kitchen brigade. responsible for the physical operation of kitchen, including supervision as well as preparation

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