1. Cauliflower comes under the category of 

a. Brassica
b. Root Vegetables
c. Tubers
d. Shoot Vegetables

​

2. Rosemary is an example of 

a. Flower 
b. Herb 
c. Fungi
d. Brassica

​

3. Parsley is an example of

a. Herb 
b. Flower
c. Fungi 
d. Lettuce

​

4. Who is responsible for announcing the orders in the kitchen

a. Aboyer 
b. Commis
c. Apprentice
d. Communar

​

5. Fond de cuisine refers to

a. Stock 
b. Soup
c. Sauce
d. Griller

​

6. Chef de cuisine is the head of the kitchen

a. True 
b. False

​

7. Inter-departmental co-ordination is important

a. True 
b. False 

​

8. Macédoine is vegetable fabricated into small roundels

a. True 
b. False

​

9. Chiffonade is a type of

a. Fabrication 
b. Lettuce
c. Fruit
d. Sauce

​

10. Tartare sauce is a derivative of Veloute sauce

a. True
b. False 

​

11. Espagnole sauce is

a. White sauce
b. Brown sauce 
c. Emulisified sauce
d. Cold sauce

​

12. Chef coat should be

a. Clean
b. Comfortable
c. Well Ironed
d. All of the above 

​

13. Brunoise is a classical cut of vegetable

a. True 
b. False

​

14. Sous Chef is junior to

a. Executive Chef 
b. CDP
c. Commis
d. Apprentice

​

15. CDP stands for

a. Chef de partie 
b. Chef de poisson
c. Chef de pomme
d. Chef de patisserie

​

16. A stock should be seasoned at all times

a. True
b. False 

​

17. Sachet d'epices is 

a. Mirepoix
b. Bouqet garni 
c. Stock
d. Sauce

​

18. Rocket is a type of

a. Space Ship
b. Lettuce 
c. Fruit
d. Fungi

​

19. Mint leaves comes under

a. Herbs 
b. Roots
c. Fruits
d. Flowers

​

20. Iceberg is an example of

a. Lettuce 
b. Root Vegetables
c. Fungi
d. Fruit Vegetables