Culinary Fall Semester Exam

Culinary Fall Semester Exam

Assessment

Flashcard

Hospitality and Catering

9th - 12th Grade

Practice Problem

Hard

Created by

Wayground Content

FREE Resource

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100 questions

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1.

FLASHCARD QUESTION

Front

Proper mise en place requires a good sense of timing, knowing how far in advance to begin a task.

Back

True

2.

FLASHCARD QUESTION

Front

Jeni is baking cookies and needs to measure small quantities of ingredients like baking powder and vanilla extract. What is the best tool for her to use?

Back

measuring spoons

3.

FLASHCARD QUESTION

Front

When Genesis and Ryan are preparing for a cooking class, they ensure good mise en place by considering not only cooking preparation but also food safety issues, such as time and temperature controls.

Back

True

4.

FLASHCARD QUESTION

Front

Andrew says that volume refers to the mass or heaviness of an item being measured. Is Andrew correct?

Back

False

5.

FLASHCARD QUESTION

Front

During a cooking class, Jenasis and Chris were discussing different cooking methods. Which of the following is NOT a dry-heat method? steaming, deep-frying, sauteing, grilling

Back

steaming

6.

FLASHCARD QUESTION

Front

Is the statement true or false? "Sautéing is a dry-heat cooking method that uses stock for moisture and tenderness."

Back

False

7.

FLASHCARD QUESTION

Front

While cooking a soup, Caleigha noticed that it was heating faster and more evenly when she stirred it. Is this observation correct?

Back

true

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