Advanced Foods Final Exam Review

Which of the following is a correct equivalent?

• 1 tablespoon = 2 teaspoons

• 1 cup = 8 tablespoons

• 1 pint = 1 cup

• 1 quart = 2 pints

Which of the following is a pathogen?

• bacteria

• fungi

• viruses

• all of the above

What term describes what happens when harmful bacteria is spread from one food to another?

• sanitation

• cross-contamination

• spores

• hygiene

What is the correct process of dishwashing in the professional kitchen?

• Wash, Rinse, Sanitize, Hand-Dry

• Rinse/Scrape, Wash, Rinse, Sanitize, Air-Dry

• Rinse/Scrape, Sanitize, Wash, Air-Dry, Rinse

• Wash, Rinse, Scrape, Sanitize, Air-Dry

What is the most commonly used knife in the kitchen?

• paring knife

• Chef knife

• serrated knife

• boning knife

Which of the following cuts most resembles a French fry and has the dimensions of ¼ x ¼ x 2”

• small dice

• batonnet

• julienne

• mince

What cut means to chop as finely as possible?

• chop

• dice

• mince

• chiffonade

Which tool is used to keep the knife’s blade straight and to smooth out irregularities?

• steel

• whetstone

• bolster

• grinding stone

What tool sharpens knives?

• whetstone

• steel

• grinding stone

• bolster

Which stick cut that has the dimensions of 1/8 x 1/8 x 2?

• julienne

• batonnet

• small dice

• brunoise