1. Cauliflower comes under the category of
a. Brassica
b. Root Vegetables
c. Tubers
d. Shoot Vegetables
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2. Rosemary is an example of
a. Flower
b. Herb
c. Fungi
d. Brassica
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3. Parsley is an example of
a. Herb
b. Flower
c. Fungi
d. Lettuce
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4. Who is responsible for announcing the orders in the kitchen
a. Aboyer
b. Commis
c. Apprentice
d. Communar
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5. Fond de cuisine refers to
a. Stock
b. Soup
c. Sauce
d. Griller
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6. Chef de cuisine is the head of the kitchen
a. True
b. False
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7. Inter-departmental co-ordination is important
a. True
b. False
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8. Macédoine is vegetable fabricated into small roundels
a. True
b. False
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9. Chiffonade is a type of
a. Fabrication
b. Lettuce
c. Fruit
d. Sauce
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10. Tartare sauce is a derivative of Veloute sauce
a. True
b. False
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11. Espagnole sauce is
a. White sauce
b. Brown sauce
c. Emulisified sauce
d. Cold sauce
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12. Chef coat should be
a. Clean
b. Comfortable
c. Well Ironed
d. All of the above
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13. Brunoise is a classical cut of vegetable
a. True
b. False
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14. Sous Chef is junior to
a. Executive Chef
b. CDP
c. Commis
d. Apprentice
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15. CDP stands for
a. Chef de partie
b. Chef de poisson
c. Chef de pomme
d. Chef de patisserie
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16. A stock should be seasoned at all times
a. True
b. False
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17. Sachet d'epices is
a. Mirepoix
b. Bouqet garni
c. Stock
d. Sauce
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18. Rocket is a type of
a. Space Ship
b. Lettuce
c. Fruit
d. Fungi
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19. Mint leaves comes under
a. Herbs
b. Roots
c. Fruits
d. Flowers
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20. Iceberg is an example of
a. Lettuce
b. Root Vegetables
c. Fungi
d. Fruit Vegetables