Cuisine
Careers
Fruits/Vegetables
Safety & Sanitation
Cooking Techniques
200

This dish includes rice, green onions, and eggs, it is popularized in Asia.

Fried Rice


200

What is the highest-ranking member in the kitchen?

Executive Chef/Chef Exécutif


200

What’s green and has a head, even though it's a vegetable?

Lettuce (or cabbage)


200

What is the difference between clean and sanitation?

Clean is to remove things from an area while sanitation kills bacteria

200

What is it called when using liquid instead of oil to create the heat energy that is needed to cook the food ?

Moist Heat Cooking Method

400

French, tomate, mother.

Tomato Sauce 


400

Which staff member is in charge of constructing recipes and preparing meals?

Sous Chef


400

What part of celery do you eat?

The stalk


400

 How long should you scrub your hands when washing them?

20 seconds?

400

What is the technique for removing the browned bits from a pan to flavor sauces, soups and gravies?

Deglazing

600

What is the meaning of "cucina regionale"

 Regional Cuisine


600

What members are between front-of-house positions and back-of-house positions?

Front-of-house positions: servers,hosts/hostesses, bartender, busser, food runner, barback   back-of-house positions: Executive Chef / Head Chef,Sous Chef,Line Cook,Dishwasher,Expeditor, Food Prep Cook

600

What fruit is known as the "king of fruits"

Durian

600

What is it called when bacteria spreads from one food or surface to another?

 cross-contamination?

600

Which cooking methods do not involve hot oil or fat?

Boiling 


800

This technique is pioneered by Chef Ferren Adrià at ElBulli, it involves transforming liquid state objects into spheres that burst in your mouth, what is this technique called?

(Hint, boba tea)

Sphereification


800

What are all 4 types of restaurant establishments?

Corporate restaurant groups, chains, franchisees/franchisors, and independents/entrepreneurs

800

is a tomato a fruit or vegetable in culinary

 Vegetable


800

What is the proper internal cooking temperature for ground meats like hamburgers?

155°F (68°C)?


800

What is the technique called when you plunge food into ice water as soon as you remove it from cooking liquid?

Shocking

1000

his modern culinary technique developed by Jozef Youssef and Professor Charles Spense, it utilizes sound frequencies to alter the perceived taste of food, it is known also as

“Sonic Seasoning”, what is it formally called?


Gastronomy


1000

What criteria does the Michelin Guide Consider?


Quality of product,Mastery of flavors,Cooking mastery,Personality of the Cuisine,Value for the price,Consistency


1000

What fruit is affected by Panama Disease?

Bananas 

1000

What type of shoes should you wear when cooking in the kitchen?

closed-toe shoes non-slip

1000

In what cooking method do you first brown food (usually meat or vegetables) in fat, then cook it in a small amount of liquid over low heat for a long time?

Braising

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