HACCP, Kitchen SOP’s, Mother sauces and Butchery.
Culinary Knowledge Quiz: Mastering HACCP and Kitchen Essentials
Test your culinary expertise with our comprehensive quiz focusing on HACCP principles, Kitchen SOPs, and classic culinary techniques. Whether you're a chef, student, or culinary enthusiast, this quiz is designed to challenge your knowledge and boost your skills.
- 25 questions covering essential kitchen practices
- Topics include butchery, mother sauces, and food safety
- Ideal for professional chefs and culinary students
What does HACCP stand for?
Harvard Analysis Critical Condition Procedure.
Hazard Analysis Critical Control Point.
Hazard Activating Conditional Critical Procedure.
Habitable Acclimated Climate Condition Point.
What is the Danger Zone?
A hazardous kitchen environment.
A climate unsuitable for humans.
The temperature at which bacteria is most likely to multiply.
A Kenny Loggins song.
At what temperature does bacteria begin to die?
65 Degrees C
60 Degrees C
58 Degrees C
62 Degrees C
What happens to bacteria below 5 degrees C?
They die.
They fall asleep.
They multiply very quickly.
They continue to multiply, but very slowly.
You have a crate of raw eggs that need to be stored in the chiller and the only item in your chiller is a cooked Quiche Lorraine. Which shelf do you store it on?
The very top, far above the quiche.
Anywhere
The very bottom below the Quiche.
Keep the eggs outside, they don’t need to be in the chiller.
What does LPO stand for?
Low Price Outcome.
Local Purchase Order.
Local Purchase Operations.
Label package onset.
What is a roux?
A cold emulsion
A preparation of cooked flour and butter.
A type of French pastry.
A vegetable.
What is an emulsion?
The combining of fats and watery liquids.
A type of kitchen equipment.
A way to cool down food items.
A plating technique.
What do you do after preparing a hollandaise for breakfast service?
Cool it down below 5 degrees as quickly as possible?
Store it with the rest of your mise en place at room temperature.
Place it over a warm Bain Marie for a maximum of 2 hours.
Store it in the chiller until ready for service.
The the ingredients for a basic mayonnaise are…
Whole eggs, mustard, garlic, Olive oil.
Egg yolks, mustard, lemon juice, neutral oil.
Egg whites, yogurt, mustard, neutral oil
Egg yolks, anchovies, capers, sunflower oil.
The variety of pure bred Japanese cattle are referred to as:
Wakame
Wagu
Wasabi
Black Angus
The best grade of American beef is referred to as:
USDA Best
USDA Gold
USDA Prime
USDA Choice
You are done with dinner service and are now closing down your kitchen for the night. What steps would you follow?
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