Scribd
Upload
15 views2 pages

aşçılık İÖ Vize

This document is a midterm exam for students at Nevşehir Hacı Bektaş Veli University, focusing on culinary terminology and kitchen operations. It includes multiple-choice questions, fill-in-the-blank exercises, and definitions related to kitchen utensils and staff roles. The exam assesses students' understanding of kitchen equipment, cooking techniques, and food preparation processes.

Uploaded by

Selda
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
15 views2 pages

aşçılık İÖ Vize

This document is a midterm exam for students at Nevşehir Hacı Bektaş Veli University, focusing on culinary terminology and kitchen operations. It includes multiple-choice questions, fill-in-the-blank exercises, and definitions related to kitchen utensils and staff roles. The exam assesses students' understanding of kitchen equipment, cooking techniques, and food preparation processes.

Uploaded by

Selda
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 2

Name & Surname: 22.11.

2023
Student Number:

NEVŞEHİR HACI BEKTAŞ VELİ UNIVERSITY


ÜRGÜP SEBAHAT VE EROL TOKSÖZ TURİZM MESLEK YÜKSEKOKULU
2023-2024 ACADEMIC YEAR FALL TERM MIDTERM

A. Choose the correct word from the box to complete the sentences. (10x2 points=20 points)

Utensils stock pot sink bus ladle

Waitsatff colander promoted whisk cleaver

1. The dirty dishes are piled up in the (1) ___________________.

2. Paolo Jensen was (2)____________________ from first cook to chef de cuisine.

3. Food runners will support the (3)____________________ and (4) ____________________ tables when needed.

4. Only a (5) ____________________ will slice all the way through bone.

5. Please use (6) ____________________ only for their intended purposes.

6. Hand me that (7) ____________________ so I can drain the water from this lettuce.

7. The chef used a (8) ____________________ to scoop the sauce into the bowl.

8. We need a (9) ____________________ to beat these eggs.

9. Large batches of soup are best cooked in a/an (10) ____________________.

B. Write a word that is similar in meaning to the underlined part. Be careful with the clues. (5x2 points= 10 points)

1. The appliance that heats food in an enclosed area needs repair. _v__

2. The kitchen supply company sells many different machines that perform particular functions. a _ _ l _ a_ _ _ s

3. We need a wide rectangular blade for dividing and scraping. b_ n _ _ _ _ _ f e

4. Serve the salad with a U-shaped tool that clamps around the vegetables. _ o _ _ _

5. Use a utensil with a deep bowl for measuring flour. s _ _ _ _


Name & Surname: 22.11.2023
Student Number:

C. Choose the right sentences to complete the dialogue. (4x1 point=4 points)

And don’t let this happen again. You’re supposed to use a stock pot

It’s not cooking hot enough. I’ll increase the heat right away.

A: Is this your chicken soup in the double boiler?


B: Yes, why?
A: (1) _______________________________________. You’re supposed to boil it.
B: I set the stove to the temperature in the directions.
A: Yes, but (2) ____________________________________________ so the soup gets direct heat.
B: Oh no! (3) _____________________________________________.
A: Yes, you’d better.(4) _____________________________________________.

D. Write the word for the defitinitons. Use the clues given. (6x1 point=6 points)
1. A person who clears tables. B_____
2. A person who greets customers. H___
3. A public part of a restaurant. F_ _ _ _ -of-_ _ _ _ _
4. A person who prepares drinks. B________
5. A heavy iron pan to fry with shallow walls. S______
6. Used for small baked goods like cookies. S_ _ _ _ P_ _

E. Choose the right word from the box to complete the texts. (10x2 points=20 points)

tidy freezer appliances countertops stove


prepare oven quickly staff countertops

A typical kitchen has various (1) ________________ . Food that needs to stay below room temperature is kept
cool in the (2) _________________. Food that needs to be even colder is stored in the (3) ___________________.
The (4) ___________________ cooks food in an open surface, while the (5) ____________________ cooks it in an
enclosed area.
Restaurant kitchens must (6) __________________ large amounts of food (7) ____________________. The
kitchen should be (8) __________________ so that the food is clean and the kitchen (9) ___________________
can work smoothly. (10) ____________________ should be cleared often to keep old food away from fresh food.

You might also like