UNIT 1 Topic 1 Quiz 1.1.6.

Correctly arrange the Evolution of Cooking in proper chronological order.

• When humans began to travel, inns and taverns appeared, giving rise to the need for professionals who could cook regularly and in large quantities.

• The discovery of farming increased the availability of different food items that humans could cook.

• The aristocracy and monarchy increased the gap between foods and eating habits of the rich and the poor

• More recently, the Industrial Revolution and the French Revolution led to the rise of different kinds of restaurants and cooking methods.

• Today, cooking is the result of all these factors coming together. With supermarkets and on-call food services, you can eat the most exotic cuisine while watching TV in the comfort of your living room.

Which two people influenced Culinary Arts in the 20th Century.

• Julia Child

• Georges Auguste Escoffier

• Fred Flintstone

• Carl Ritz

Read the following scenario, identify one food safety error in each, and determine which step to food safety (clean, separate, cook, and chill) as not followed in your identified food safety error. Scenario: Lisa is making caribou stew for a community dinner. She forgot to take the caribou out of the freezer, but needs to thaw it by 3:00 pm. When she takes it out of the freezer, she leaves it on the counter to thaw. When it is thawed she washes her hands. To prepare the stew she first cuts the meat into bite-sized chunks and then cuts the carrots, onions, and celery uses the same cutting board as the meat. She places in meat in her pan, once the meat is browned, she adds her vegetables and beef broth. The stew simmers for 2 hours.

Identify at least three (3) concerns that you have regarding the physical safety and space in the kitchen.

Use the image to determine the recipe part identified.

Cooking time

ingredients

ingredients

Cooking temperature

yield

Identify the appropriate abbreviations for the following measurements:

• c.

• Cup

• Tsp. and t.

• Tablespoon

• Tbsp. and T.

• Quart

• Pt.

• Teaspoon

• Qt.

• Pint

Identify the appropriate abbreviations for the following measurements:

• Lb. and #

• Pound

• Gal.

• Gallon

• Oz.

• Dozen

• Doz.

• Ounce

Identify the appropriate measuring procedure for each type of ingredient/measuring tool.

• Oil (liquid Measuring cup)

• 1. Spoon into measuring cup

  2. Fill to the top or overflowing 3. Level with a flat edge

• Flour (Dry Measuring Cup)

• 1. Put bowl on top

  2. Zero out

  3. Select weight (grams or ounces)

  4. Measure until correct weight is measured

• Brown Sugar (Dry Measuring Cup/Measuring

• 1. Pack

  2. Level with a flat edge

• ALL Dry Ingredients (Kitchen Scale)

• 1. Scoop into

  2. Level with a flat edge

• ALL Dry Ingredients (Measuring Spoons)

• 1. Spoon into measuring cup

  2. Fill to the top or overflowing

  3. Level with a flat edge

Match the following equivalent equations.​ ​

• 1 Gallon

• 4 Quarts

• I Cup

• 2 Cups

• 1 Pint

• ½ Pint

• 1 Quart

• 4 Cups

Match the following equivalent equations

• 1 c.

• 4 Tbsp.

• ¼ c.

• 16 Tbsp.

• 1 Tbsp.

• 3 Tsp.