CULINARY ARTS QUIZ QUESTIONS
WITH CORRECT ANSWERS
A Bimetallic stemmed thermometer measures temperature in thick or thin foods
instantly and stays in food as it cooks. - Answer-False.
Heat, light and air all slow the loss of flavor and color in herbs and spices. - Answer-
False.
Recovery time is the amount of time it takes oil to reheat to the correct cooking
temperature after food is added. - Answer-True.
A Utility cart is an example of which type of foodservice equipment? - Answer-
Receiving.
Which type of knife is used to cut fish? - Answer-Fillet.
Which type of knife is used to slice bread and cake? - Answer-Serrated.
A light, fine, mesh, gauze for straining liquids, bundling herds, or thickening yogurt is
called a ...... - Answer-Cheesecloth.
A China cap and a chinois are each type of ...... - Answer-strainer.
What piece of equipment removes foam from stock or soup and removes solid
ingredients from liquids? - Answer-Skimmer.
Which hand tool shreds small pieces of the outer peel of citrus fruits? - Answer-Zester.
Which hand tool cuts a thick layer from layer from vegetables and fruits more efferently
than a paring knife? - Answer-Peeler.
Which type of pan is a shallow skillet with very short, slightly sloping sides? - Answer-
Crepe Pan.
To the clean inside of a(n) _______ pan without damaging it, use a plastic mesh
scrubber. - Answer-Nonstick coating.
A manually operated slicer made of stainless steel with adjustable blades that slice and
julienne is a ..... - Answer-Mandolin.
A flat beater paddle is used to ....... - Answer-Mix, mash, and cream soft foods.
A rotisserie is a type of ...... - Answer-broiler.
WITH CORRECT ANSWERS
A Bimetallic stemmed thermometer measures temperature in thick or thin foods
instantly and stays in food as it cooks. - Answer-False.
Heat, light and air all slow the loss of flavor and color in herbs and spices. - Answer-
False.
Recovery time is the amount of time it takes oil to reheat to the correct cooking
temperature after food is added. - Answer-True.
A Utility cart is an example of which type of foodservice equipment? - Answer-
Receiving.
Which type of knife is used to cut fish? - Answer-Fillet.
Which type of knife is used to slice bread and cake? - Answer-Serrated.
A light, fine, mesh, gauze for straining liquids, bundling herds, or thickening yogurt is
called a ...... - Answer-Cheesecloth.
A China cap and a chinois are each type of ...... - Answer-strainer.
What piece of equipment removes foam from stock or soup and removes solid
ingredients from liquids? - Answer-Skimmer.
Which hand tool shreds small pieces of the outer peel of citrus fruits? - Answer-Zester.
Which hand tool cuts a thick layer from layer from vegetables and fruits more efferently
than a paring knife? - Answer-Peeler.
Which type of pan is a shallow skillet with very short, slightly sloping sides? - Answer-
Crepe Pan.
To the clean inside of a(n) _______ pan without damaging it, use a plastic mesh
scrubber. - Answer-Nonstick coating.
A manually operated slicer made of stainless steel with adjustable blades that slice and
julienne is a ..... - Answer-Mandolin.
A flat beater paddle is used to ....... - Answer-Mix, mash, and cream soft foods.
A rotisserie is a type of ...... - Answer-broiler.
