CHEF Quiz Multiple Choice Questions

Regional Achievement Test
Cookery
Direction: Encircle the letter of the correct answer
1. How does adding salt to boiling water affect it?

A. Speeds up the process of boiling water.
B. It delays the process of water boiling.
C. Softens the water.
D. Stops the water from boiling at all.
2. Which of these cutting boards is the most sanitary?
A. Wood
B. Bamboo
C. Plastic
D. All three are the same.
3. What is meant by blanching a vegetable?
A. Covering it lightly in butter.
B. Soaking it in cold water.
C. Scalding or dipping it firstly in boiling water prior to freezing or putting it in cold water.
D. Massaging it with salt before cooking.
4. The sauce you are using has become too watery, what is the best way to thicken it?
A. Add Flour or Corn-starch.
B. Put it in the freezer.
C. Add Sauce.
D. Add butter and olive oil
5. Which oil is the healthiest to cook with?
A. Coconut
B. Olive
C. Mushroom
D. Soybean
6. What is another name for a culinarian?
A. Knife Sharpener
B. Fashionista
C. Chef
D. Artist
7. How can you determine if an egg is fresh?
A. If it sinks to the bottom in a bowl of water and lays flat on its side.
B. If it floats to the surface in a bowl full of water.
C. Shake it to see if it rattles.
D. If it feels warm when you handle it.
8. What does it mean to ‘braise’?
A. Microwaving
B. Baking
C. Cooking food in a small amount of liquid in a closed container.
D. Roasting
9. Cooking food is unique to what group?
A. Humans
B. Cavemen
C. Primates
D. Vertebrates
10. What type of cooking is referred to as a “wet heat” cooking method?
A. Frying
B. Scorching
C. Braising
D. Grilling
11. What does the term “Smoke point” mean?
A. When smoke starts to rise from the food being cooked
B. When smoke in the kitchen sets of the fire alarm.
C. The point when oil starts to burn and smoke.
D. When oil starts to boil.
12. What is baking soda used for in baked goods?
A. To make dough sweeter.
B. To make the dough bake faster.
C. Used as a leavening agent in baked goods.
D. To make the dough look more edible.
13. Smoking is the process of flavoring, cooking, or preserving food by exposing it to what?
A. Freezing
B. High temperatures
C. Smoke
D. Tobacco
14. What is bouillon?
A. Egg whites
B. Broth
C. Butter
D. Gold bars
15. Which of the below describes gently heating food in a little oil or butter, with frequent stirring and
turning to ensure that it is tender?
A. Grilling
B. Boiling
C. Sweltering
D. Sweating
16. What is the main difference between a conventional and convection oven?
A. A conventional oven uses radioactivity.
B. A convection oven has to be heated by wood.
C. A conventional oven uses vacuum.
D. Conventional ovens cook food by surrounding it with hot air, while convection ovens circulate the air.
17.By definition, cooking is the process of preparing food by applying what?
A. Salt and pepper
B. Heat
C. Flavors
D. Herbs
18. What does the term ‘hand test’ mean in relation to grilling?
A. To test the tenderness of the meat being cooked.
B. Used to check the temperature of a grill.
C. Used to see how long you can keep your hand by a hot grill.
D. It’s a test to determine the metal strengths of a grill.
19. How can you fix a dish that has been over-sweetened?
A. Add honey and tomatoes.
B. Add a squeeze of lemon or lime juice or a spoon of apple cider vinegar.
C. Add more water.
D. Add olive oil.
20. What does it mean to ‘mince’ meat?
A. To mash the meat into a paste.
B. To boil the meat until it melts.
C. To cut the meat into small pieces.
D. To slice the meat into thin strips using a knife.
21. The process of removing food and other type of soil from surface as a dish and cutting board is?
A. Cleaning
B. Rinsing
C. Sanitizing
D. Soaking
22. Which of the fundamentals of plating you observe least in presenting appetizer?
A. Arrange of the plate
B. Balance
C. Color harmony
D. Portion of the size
23. Mixture of foods that are held together or bound with a dressing usually a thick dressing like
mayonnaise is called?
A. Bound salad
B. Composed salad
C. Fruit salad
D. Green salad
24. An edible decorative item that is added to salad that gives eye appeal and adds flavor is?
A. Base
B. Body
C. Dressing
D. Garnish
25. What is the market form of eggs that can be purchased individually by dozens or in trays?
A. Dried
B. Fresh
C. Frozen
D. Whole
26. The yellow to yellow orange portion of eggs makes up about 33% of the liquid weight of the egg is
called?
A. Chalaza
B. Egg white
C. Egg yolk
D. Egg shell
27. What method of food packaging shall you use if you wish go package dried fruits, cooked foods and
baked goods?
A. Canned goods
B. Foil packaging
C. Freezing and chilling
D. Home canned foods
28. What is the importance of food packaging?
A. It makes the product attractive and saleable
B. It keeps the food in good condition until it is sold and consumed
C. It protects food against vermin
D. It sells product at maximum price
29. The flavor liquid blend of ingredients that adds flavor and enhances the appearance of the food is
called?
A. Chocolate
B. Fruit puree
C. Fudge
D. Sauce
30. Which of the following types of dessert is nutritious, appetizing and easy to prepare and serve?
A. Cheese
B. Fruits
C. Gelatin
D. Pudding
31. Which of the following statements is the reason for eating desserts?
A. Dessert are sweet and nutritious
B. Give an opportunity to be creative and signals “ closure “to the meal
C. It makes you feel like an adult
D. It will make you feel healthy
32. A type of sandwich made of three slices of toast and filled with sliced chicken, mayonnaise, lettuce,
tomatoes and bacon cut into four triangles is called?
A. Muliti-decker
B. Open- faced
C. Pinwheel
D. Rolled
33. What is do the called the knife used to slice through food that is hard on the outside and soft on the
inside?
A. Butcher
B. Deli
C. Sandwhich
D. Serrated
34. What do you call the food item made with two or more slices of bread with fillings between them?
A. Biscuits
B. Cookies
C. Pies
D. Sandwhich
35. In making green salad make sure that the green are dry when combining with the dressing because wet
greens will?
A. Gives eye appeal to diner
B. Makes the greens crispy
C. Prevent the dressing from coating the leaves
D. Produces an appetizing salad
36. A thick creamy and emulsified salad dressing served as the base for wide variety of other dressing is?
A. Commercial
B. Cooked
C. French
D. Mayonnaise
37. Used to hold just washed salad leaves in a slotted basket that is made to spin by hand and thus fling all
the water off leaves into the outer container is?
A. Colander
B. Mixing bowl
C. Salad server
D. Salad spinner
38. Which of the following should you consider least in choosing the type of packaging material in term of
transport cost?
A. Earthenware
B. Metal
C. Paper
D. Plastic
39.Which of the following are best used as ingredients for sandwiches?
A. Cassava, camote, banana
B. Lettuce, cabbage, tomatoes
C. Malunggay, pechay, kangkong
D. Squash, upo, patola
40. Which of the following guidelines should you observe in arranging salad?
A. Chop the ingredients
B. Height helps make salad attractive
C. Keep the salad up to the rim of the plate
D. Use one color of the ingredients
41. A food worker has just finished cutting raw meat on a cutting board and is about to cut lettuce for a
salad. What must the food worker do to prevent cross-contamination?
A. Wipe the board with a paper towel and use a new knife
B. Rinse the board and knife off with water and wash hands
C. Wipe the board and knife with a cloth and rinsed in bleach water
D. Wash, rinse, sanitize the board and knife and wash hands
42. To cut foods into small square pieces that are uniform in size
A. Cube
B. Dice
C. Julienne
D. Mince
43. What does FIFO stand for, and what does it represent?
A. First in first over- Stock rotation
B. First in first out- Sellers quote
C. First in first out- Method of restocking
D. First in first out- Method of stock rotation
44. What is the temperature danger zone?
A. Temps in which harmful bacteria thrives
B. A dangerous zone you should not run into
C. Temps that your food should be in
D. Temps you should cook your food in
45. What is the abbreviation for Tablespoon?
A. Tbsp.
B. Tb
C. TT
D. T
46. To tumble ingredients using tongs or large spoon and fork, usually for salads with dressing.
A. Toss
B. Beat
C. Stir
D. Whip
47. To cook food for a short period of time over high heat at the beginning or end of cooking. It is done to
enhance flavor and texture, and to create a nice cooked look. Can be done on stove top or with broiler.
A. Core
B. Brown
C. Mold
D. Drain
48. To lightly sprinkle a food with flour or confectioners' sugar (powdered sugar). Example: Powdered
doughnut
A. Dust
B. Coat
C. Baste
D. Bread
49. To heat sugar until it liquefies and darkens in color. Other foods may be caramelized to release their
sugar content.
A. Core
B. Marinate
C. Drain
D. Caramelize
50. To cook by dry heat surrounding food, usually in an oven.
A. Boiling
B. Stir-frying
C. Roasting/Baking
D. Steaming

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CHEF Quiz Multiple Choice Questions

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Regional Achievement Test

1. How does adding salt to boiling water affect it?

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