Culinary 1 Final Review

What is the name of the food-borne illness caused by cutting raw vegetables with the same knife that was used to cut raw meat, without washing in-between.

• Parasitic Toxins

• Direct Contamination

• Harmless Bacteria

• Cross Contamination

Where should perishable foods be thawed?

• In the refrigerator; on the kitchen counter

• In the microwave; in the refrigerator

• Under your bed; in the freezer

• On the kitchen counter; in the microwave

What is the danger zone temperature?

• 50 - 150 degrees

• 41 - 135 degrees

• 35 - 135 degrees

• 40 - 140 degrees

One tablespoon is equivalent to ___ teaspoons

• 2

• 3

• 4

• 5

A pastry blender:

• Chops food

• Beats, blends, and incorporates air

• Cuts in solid fat into flour

• Removes the outer skin from foods

Mise en Place translates to:

• Work dough by hand

• To get everything into its place

• To cut a solid fat into butter

• To cook liquid until small bubbles appear

Roux translates to:

• Work dough by hand

• To cut a solid fat into butter

• A mixture of melted fat and flour

• A thin mixture that can be poured or dropped

Which nutrient serves as the body's main source of energy?

• Protein

• Carbohydrates

• Fats

• Water

How many nutrients are there?

• 3

• 4

• 5

• 6

How many categories are there on ChooseMyPlate?

• 3

• 4

• 5

• 6