6 Quizzes by Victoriaamodeo


Classic
Quiz General knowledge
General knowledge
 20 QUESTIONS
Q1. There are 5 forms of eggs
A) T
B) F
Q2. Marbling is the fat inside of meat
A) T
B) F
Q3. A hinged sea creature is called a mollusk
A) T
B) F

Rice, pasta, eggs, poultry, seafood

20 played - 13 yrs ago

Rice

Hard QUIZ 20 QUESTIONS
Victoriaamodeo
Victoriaamodeo
hard
Classic
Quiz General knowledge
General knowledge
 15 QUESTIONS
Q1. To keep your hands hygienic
A) Wash hands with soap & warm water for 20 sec
B) Only use tongs, spoons and knives
C) Use gloves so that you dont have to wash hands
D) Use hand sanitizer at the beginning of your shift
Q2. The danger zone is
A) 60-160 degrees F
B) The only time when bacteria can multiply
C) 4-60 degrees C
D) The ideal temp for cooked foods
Q3. If leftovers are left on the counter overnight, you should
A) Cook it to 74 degrees C immediately
B) Refrigerate imediatley
C) Throw it away
D) Smell it and if it smells okay, taste it

Safety and sanitation

4.1 k played - 13 yrs ago

Safety and sanitation

Medium QUIZ 15 QUESTIONS
Victoriaamodeo
Victoriaamodeo
medium
Classic
Quiz General knowledge
General knowledge
 15 QUESTIONS
Q1. All chilled soups are cooked first than chilled for service
A) T
B) F
Q2. Garnishes should be added to hot soups last min to prevent over cooking
A) T
B) F
Q3. One advantage of soup is that it can be made in advance
A) T
B) F

Stocks soups sauces true or false

1.3 k played - 13 yrs ago

True or false

Hard QUIZ 15 QUESTIONS
Victoriaamodeo
Victoriaamodeo
hard
Classic
Quiz General knowledge
General knowledge
 8 QUESTIONS
Q1. What is court bouillion generally used for
A) Fish fumet
B) Poaching
C) Blanching
D) Sauce making
Q2. For a good quality stock, how long should beef bones simmer
A) 5-6 hrs
B) 6-8 hrs
C) 2-3 hrs
D) No more than 8hrs
Q3. Which of the following would assist in producing a clear stock?
A) Do not stir
B) Start with cold water
C) Do not boil
D) All of the above

Stocks soups sauces

882 played - 13 yrs ago

Stocks

Hard QUIZ 8 QUESTIONS
Victoriaamodeo
Victoriaamodeo
hard
Classic
Quiz General knowledge
General knowledge
 17 QUESTIONS
Q1. To use both moist and dry cooking techniques is called combo cooking
A) T
B) F
Q2. Caramelization is the process of cooking sugar to high temps
A) T
B) F
Q3. To use metal, and the radiation of hot air, oil or fat to transfer heat is considered moist cooking
A) T
B) F

Cooking methods

241 played - 13 yrs ago

Cooking method

Medium QUIZ 17 QUESTIONS
Victoriaamodeo
Victoriaamodeo
medium
Classic
Quiz General knowledge
General knowledge
 8 QUESTIONS
Q1. Braise
A) Moist cooking
B) Dry cooking
C) Combo cooking
Q2. Stir fry
A) Mosit
B) Dry
C) Combo
Q3. Poach
A) Moist
B) Dry
C) Combo

Cooking methods

68 played - 13 yrs ago

Cooking method

Medium QUIZ 8 QUESTIONS
Victoriaamodeo
Victoriaamodeo
medium