18 January 2017
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Chef quiz

Put your culinary knowledge to the test by taking our expertly designed and free online quiz. These questions are very similar to the ones you are likely to be asked in a real-life test. Each of the below questions has four multiple choice answers that you can choose from.

Assessments like these are an excellent way for you to find out if you are ready to enrol on and take certified chef courses or tests.

You do not need to sign up or register to take part in this test, so you can start straight away.

Chef quiz multiple choice questions (ANSWERS AT THE BOTTOM OF THE PAGE)


Question 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.



Question 2
Which of these cutting boards is the most sanitary?

A.    Wood
B.    Bamboo
C.    Plastic
D.    All three are the same.



Question 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.



Question 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.



Question 5
Which oil is the healthiest to cook with?

A.    Coconut
B.    Olive
C.    Mushroom
D.    Soybean



Question 6
What type of vegetable is a Mesclun?

A.    Pumpkin
B.    Root
C.    Green Salad
D.    Spicey type



Question 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.



Question 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



Question 9
For a chicken to be safe to east, what internal temperature should it be cooked at?

A.    300 degrees Fahrenheit
B.    180 degrees Fahrenheit
C.    100 degrees Fahrenheit
D.    290 degrees Fahrenheit



Question 10
What type of cooking is referred to as a “wet heat” cooking method?

A.    Frying
B.    Scorching
C.    Braising
D.    Grilling



Question 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.



Question 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.



Question 13
Which of the following wood is not usually used to smoke food?

A.    Cypress
B.    Pine
C.    Mahogany
D.    Walnut



Question 14
When chocolate has been tempered, what does it mean?

A.    It has been frozen solid and is not safe to eat.
B.    It has been gift wrapped.
C.    It is only suitable for cooking and not eating.
D.    It is the process that re-establishing the cocoa butters crystals, resulting in much better-quality chocolate that is shiny and ‘snapable'.



Question 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



Question 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.



Question 17
For best results when smoking foods on an outdoor grill, what types of wood should you NOT use?

A.    Hardwoods
B.    Okawood
C.    Softwoods
D.    Chipwood



Question 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.
 


Question 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.



Question 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.

 

ANSWERS


Question 1
B.    It delays the process of water boiling - by increasing the boiling point of water.

Question 2
C.    Plastic – most often recommended by professional chefs.

Question 3
C.    Scalding or dipping it firstly in boiling water prior to freezing or putting it in cold water - Blanching stops enzyme actions which can cause loss of flavour, colour and texture. 

Question 4
A.    Add Flour or Corn-starch. 

Question 5
B.    Olive

Question 6
C.    Green Salad

Question 7
A.    If it sinks to the bottom in a bowl of water and lays flat on its side. 

Question 8
C.    Cooking food in a small amount of liquid in a closed container.

Question 9
B.    180 degrees Fahrenheit

Question 10
C.    Braising

Question 11
C.    The point when oil starts to burn and smoke.  

Question 12
C.    Used as a leavening agent in baked goods. 

Question 13
A.    Cypress

Question 14
D.    It is the process that re-establishing the cocoa butters crystals, resulting in much better-quality chocolate that is shiny and ‘snapable.

Question 15
D.    Sweating

Question 16
D.    Conventional ovens cook food by surrounding it with hot air, while convection ovens circulate the air.

Question 17
C.    Softwoods

Question 18
B.    Used to check the temperature of a grill.  

Question 19
B.    Add a squeeze of lemon or lime juice or a spoon of apple cider vinegar.

Question 20
C.    To cut the meat into small pieces.  



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