Culinary 1 Mid-year Assessment

“Mise en place” means…

• Clean your kitchen

• Things in place

• Sharpen your knives

• Place down gently

TRUE or FALSE: To wash your hands properly, you should use hot water with soap and scrub for 60 seconds.

• True

• False

TRUE or FALSE: You should never use water to put out a grease fire because it will make is spread further.

• True

• False

Which of the following IS a kitchen safety basic?

• Dress for safety

• Multitask as often as possible

• Keep drawers & doors open

• Store heavy items on high shelves

What are the four steps to maintain food safety to prevent food-borne illness?

• Clean, separate, cook, chill

• Shop, refrigerate, cook, eat

• Freeze, refrigerate, heat, eat

• Wash, organize, separate, chill

What is the Temperature Danger Zone range?

• 0°F - 100°F

• 25°F - 125°F

• 40°F - 140°F

• 100°F - 212°F

TRUE or FALSE: The yield is the number of servings or portions a recipe will make.

• True

• False

Match the cutting term with the correct definition:

• to make straight, shallow cuts on the su

• Score

• to cut food into irregular pieces

• Dice

• to cut food into ⅛” to ¼” square pieces

• Chop

• to chop finely

• Slice

• to cut into a thin piece

• Mince

TRUE or FALSE: You should never soak a sharp-edged tool because it can get hidden under other dishes and cause an injury if you don't know it's there.

• True

• False

Albumen refers to which portion of the egg?

• Shell

• Yolk

• Egg white

• Germinal disc