Quizalize logo
placeholder image to represent content

AZ CTE Assessment

Quiz by Sherry Carbajal

Feel free to use or edit a copy

includes Teacher and Student dashboards

Measure skills
from any curriculum

Tag the questions with any skills you have. Your dashboard will track each student's mastery of each skill.

With a free account, teachers can
  • edit the questions
  • save a copy for later
  • start a class game
  • view complete results in the Gradebook and Mastery Dashboards
  • automatically assign follow-up activities based on students’ scores
  • assign as homework
  • share a link with colleagues
  • print as a bubble sheet

Our brand new solo games combine with your quiz, on the same screen

Correct quiz answers unlock more play!

New Quizalize solo game modes
20 questions
Show answers
  • Q1
    The rim of a plate should be:
    empty
    a positive space
    colorful according to the theme
    decorated with sauce
    30s
  • Q2
    Plate-ups should include
    A huge amount of food
    A very small amount of food
    A positive and negative space
    The use of blue food
    30s
  • Q3
    A chef's knife:
    is serrated
    has a short blade
    is the most used knife in a kitchen
    has a bird beak
    30s
  • Q4
    When sharpening a knife the proper sharpening angle is:
    90-100 degrees
    10-15 degrees
    70-80 degrees
    20-25 degrees
    30s
  • Q5
    Where is the best place to store knives?
    in a knife drawer
    near the pots and pans for convenience
    in a woodblock
    on a wire rack
    30s
  • Q6
    Which of the following is a good example of an anchor?
    a rubber glove
    a dry towel
    a stove top
    a damp towel
    30s
  • Q7
    What is a Pont Neuf?
    squaring off a potato to make it easier to handle
    a type of potato
    1/4 X 1/4 X 1/4 cut
    a diagnonal cut of varying thicknesses
    30s
  • Q8
    A mince (fine) chop is what size?
    1/2" or less
    3/4" or less
    1/4" or less
    1/8" or less
    30s
  • Q9
    You are asked to cut medium dice, what size should the pieces be?
    1" X 1" X 1"
    1/4" X 1/4" X 1/4"
    3/4" X 3/4" X 3/4"
    1/2" X 1/2" X 1/2"
    30s
  • Q10
    You are asked to use the brunoise dice to cute a potato, what shape are the pieces?
    diamond
    oblong
    round shape
    square
    30s
  • Q11
    A Rondelle cut produces:
    disk-shaped slices
    match-stick slices
    square-shaped cut
    oval-shaped cut
    30s
  • Q12
    What is the proper angle to make a diagonal (bias) cut?
    20 degrees
    45 degrees
    70 degrees
    35 degress
    30s
  • Q13
    Which vegetable would you use to demonstrate your knowledge of the chiffonade cut?
    potato
    basil
    tomato
    carrot
    30s
  • Q14
    How wide is a julienne cut?
    1/16"
    1/8"
    1/2"
    3/4"
    30s
  • Q15
    What are the correct measurement dimensions for brunoise cut?
    3/4" X 3/4" X 3/4"
    1" X 1" X 1"
    1/8" X 1/8" X 1/8"
    1/2" X 1/2" X 1/2"
    30s

Teachers give this quiz to your class