AAFCS Culinary Quiz

What is the proper way to hold a chef's knife?

• Grip the handle firmly with your dominant hand and place your other hand on the blade to guide and support the cutting motion.

• Use the knife with only one hand and keep the other hand free

• Keep your fingers close to the blade while cutting

• Hold the knife by the blade and use the handle to cut

What is the ideal temperature for cooking poultry?

• 100°F (38°C)

• 200°F (93°C)

• 120°F (49°C)

• 165°F (74°C)

What is the purpose of blanching vegetables?

• To make the vegetables more colorful

• To make the vegetables taste bland

• To preserve color, texture, and flavor

• To speed up the cooking process

What is the difference between baking soda and baking powder?

• Baking soda is pure sodium bicarbonate, while baking powder contains sodium bicarbonate and an acidifying agent.

• Baking soda is made from cornstarch, while baking powder is made from flour.

• Baking soda is used for sweet recipes, while baking powder is used for savory recipes.

• Baking soda and baking powder are the same thing, just with different names.

What is the best way to store fresh herbs?

• Placing them in a glass of water, covering them with a plastic bag, and storing them in the refrigerator

• Storing them in a warm, humid area

• Freezing them in a plastic bag

• Leaving them on the counter in direct sunlight

What is the role of a roux in cooking?

• Thickening agent in cooking

• Flavor enhancer in cooking

• Emulsifier in cooking

• Coloring agent in cooking

What is the recommended internal temperature for beef to be considered safe to eat?

• 100°F (38°C)

• 200°F (93°C)

• 120°F (49°C)

• 145°F (63°C)

What is the Maillard reaction and how does it affect the flavor of food?

• The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

• The Maillard reaction is a type of food poisoning caused by bacteria

• The Maillard reaction is a cooking method that involves deep frying food

• The Maillard reaction is a type of food preservation technique using salt and vinegar

What are the key differences between sautéing and frying?

• Sautéing and frying both use the same amount of oil and heat.

• Sautéing uses more oil and lower heat, while frying uses less oil and higher heat.

• Sautéing uses less oil and higher heat, while frying uses more oil and lower heat.

• Sautéing and frying are the same cooking method with different names.

What are the main ingredients in a classic vinaigrette dressing?

• Olive oil, vinegar, Dijon mustard, salt, and pepper

• Honey, garlic, and Worcestershire sauce

• Butter, sugar, and lemon juice

• Mayonnaise, ketchup, and soy sauce