What does "creaming" mean whaen mixing quick breads?

Mixing the recipe's fats and sugars throughly .

Mixing the recipes wet ingredients all at once.

Mixing all the recipes ingredients together at once.

Mixing the recipes dry ingredients first.

What is one of the main differences between quick breads and yeast breads?

Yeast breads must be allowed to ferment before baking.

Quick breads must be allowed to ferment before baking.

Yeast breads must be baked at a higher heat.

Quick breads are baked at a higher heat.

Where should you place the internal thermometer to get a true reading?

in the end or the thinest part of the food

What does HACCP stand for?

Healthy, Adults, Can, Cook, Protien

Hazardous, Administration of Consumer, Condition Project

Health and Cautionary Capitol Presumption

When using the PASS method for extinguishing a fire, where should you point the extinguisher?

In the direction of the wind blowing.

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How should you carry a knife?

Slightly behind you and pointed out

Where should the thermometer be placed to get a true reading?

In the center of or the thickest part

What is the flow of food?

Farm to distributor to oven to customer

Culinary Test

Quiz

•

Other

•

9th - 12th Grade

•

Practice Problem

•

Medium

Used 414+ times

FREE Resource

About this resource

This comprehensive culinary arts assessment covers food safety principles, basic cooking techniques, and fundamental kitchen skills essential for high school students in grades 9-12. The quiz addresses critical food safety concepts including HACCP (Hazard Analysis Critical Control Points), temperature danger zones, minimum internal cooking temperatures, proper food storage heights, cross-contamination prevention, and safe thawing methods. Students must demonstrate knowledge of color-coded cutting board systems, knife cuts like julienne and brunoise, cooking methods categorized as dry heat versus moist heat, and various mixing techniques including the creaming and biscuit methods. Mathematical skills are integrated through recipe scaling, measurement conversions, and yield calculations. The assessment also covers leavening agents in baking, proper food handling procedures, fire safety using the PASS method, and inventory management systems like FIFO (First In, First Out). This quiz was created by a classroom teacher who designed it for students studying culinary arts in grades 9-12. The assessment serves multiple instructional purposes, functioning effectively as a comprehensive review tool before certification exams, formative assessment during food safety units, or homework reinforcement following hands-on kitchen laboratories. Teachers can utilize individual sections for targeted practice sessions, such as focusing solely on knife cuts during practical skills development or emphasizing food safety protocols before students enter the kitchen. The quiz structure supports both independent study and guided review sessions, allowing educators to identify knowledge gaps in essential culinary competencies. This assessment aligns with Career and Technical Education standards for culinary arts programs, particularly addressing CTE.HS.FACS.6 (Food Production and Services) and relevant food safety certification requirements that prepare students for industry credentials and post-secondary culinary education.

Thaw under cold running water

leave it on the counter, fully wrapped

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