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Matlagning 1 – Frihet i köket

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Matlagning 1 – Frihet i köket

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About this activity

Frågesport om grundkunskap

Created by

Aron Arefaine
Aron Arefaine
Sweden

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Matlagning 1 – Frihet i köket
 

Matlagning 1 – Frihet i köketOnline version

Frågesport om grundkunskap

by Aron Arefaine
1

Vad är mise en place?

2

Vilken information ska en märkning av råvaror inkludera?

3

En av de absolut viktigaste sakerna för god hygien?

4

Fyra svinn-kategorier i köket?

5

Fyra strategier för att minska svinn och förbättra ekonomi?

6

Nämn metoder och verktyg för att skatta vikt och volym?

7

Nämn två exempel på köksredskap

8

Vilken maxtemperatur bör det vara i kylskåp respektive frys?

9

Beskriv batonnet, julienne och brunoise

10

Nämn fyra olika sopptyper

11

Vilken regel betyder "först in, först ut" (FIFO) och är viktig när man tar hand om varor i ett restaurangkök?

12

Vad kallas det när mat som har lagats inte blir såld utan måste slängas?

13

Hur planerar man en meny så att maten blir både billig och färsk?

14

Hur jobbar man bra ihop i köket så att allt blir klart i tid?

15

Varför är det avgörande att märka allergener?

 
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