Quizalize logo
placeholder image to represent content

Chapter 13 - Kitchen Basics

Quiz by Brandi Fausett

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
  • 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
10 questions
Show answers
  • Q1
    What is the meaning of the French term mise en place?
    to work smart
    to put in place
    to place on a dish or plate
    to listen carefully
    30s
  • Q2
    The leaves, stems, or flowers of an aromatic plant are...
    spices
    herbs
    seasoning
    flavors
    30s
  • Q3
    Spices are
    the stems of an aromatic plant
    another word for herbs
    the seeds or berries of an aromatic plant
    an aromatic seasoning
    30s
  • Q4
    Flavor refers to
    a description of a dish to a guest
    adding in salt and pepper to finish a dish
    the addition of seasonings to a dish
    how a food tastes
    30s
  • Q5
    Learning how to read a nutrition facts label is helpful because...
    it is hard to determine how many servings are in the product
    it can help you plan for special diets and for food allergies
    it shows what you are eating in each food
    it lists the ingredients in the food
    30s
  • Q6
    A sous chef is...
    responsible for running a station in a kitchen
    second in command of the kitchen
    the French term for station chef.
    in charge of the entire operation of the kitchen
    30s
  • Q7
    A pastry chef is..
    responsible for the garde-manger station
    responsible for candy production
    responsible for creating buffet presentations
    responsible for all baked goods.
    30s
  • Q8
    Nutritional daily values (dvs) are based upon
    a 2,000 calorie diet
    a 2,500 calorie diet
    a 1,500 calorie diet
    a 2,200 calorie diet
    30s
  • Q9
    Spices should be stored
    near stoves in airtight containers for easy access
    in a cooler away from the stove
    away from stoves on the counter in an airtight container
    in a cupboard in an airtight container
    30s
  • Q10
    Which item is NOT considered a basic type of seasoning ingredient?
    salts
    peppers
    sugars
    herbs
    30s

Teachers give this quiz to your class