<div>HACCP, Kitchen SOP’s, Mother sauces and Butchery.</div>

HACCP, Kitchen SOP’s, Mother sauces and Butchery.

An engaging image depicting various kitchen elements like butcher knives, pots, sauces, and HACCP guidelines in a vibrant and organized kitchen setting.

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

25 Questions6 MinutesCreated by ChoppingChef42

What is your full name

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

Which cutting board do you use for Pastry products?

How do you prepare an ice bath if a blast chiller is unavailable.

List the steps required when cooling food down using an ice bath.

List the steps required to prepare a Mayonnaise.

List two examples of a physical hazard in the kitchen.

You are done with dinner service and are now closing down your kitchen for the night. What steps would you follow?

You have just received a fresh lamb shoulder that is required for a banquet tonight. However, the the temperature of the lamb is 7 degrees C, what do you do?

Your chef has asked you to clean the walk in freezer. What steps do you follow?

What are the three different types of roux?

Who is Auguste Escoffier? List three of his contributions to the culinary world.

Name three major cuts of Beef.

Name three popular cuts of fish.

HACCP, Kitchen SOP’s, Mother sauces and Butchery.

Culinary Knowledge Quiz: Mastering HACCP and Kitchen Essentials

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