
Culinary Arts II Assessment: Kitchen Safety and Food Preparation

Quiz
•
Hospitality and Catering
•
10th Grade
•
Easy

Kaysey Sanford
Used 1+ times
FREE Resource
19 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the most effective way to prevent cross-contamination in the kitchen?
Using the same cutting board for all foods
Washing hands and changing gloves between handling different foods
Storing all foods together in the refrigerator
Using the same knife for multiple ingredients
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
When preparing stocks, which ingredient contributes to a darker color and richer flavor in brown stock?
Raw vegetables
Fish bones
Roasted bones and vegetables
White mirepoix
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the primary purpose of a mince cut in culinary preparation?
To create long, thin strips
To cut ingredients into the smallest possible pieces
To create uniform cubes
To create diagonal slices
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the primary thickening agent used in making a roux?
Cornstarch and water
Equal parts flour and fat
Egg yolks
Cream
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which mother sauce is made with a brown stock base?
Béchamel
Velouté
Espagnole
Hollandaise
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the proper technique for sautéing vegetables?
Cooking in a large amount of liquid
Using high heat with minimal oil and constant movement
Slow cooking with no oil
Deep frying in oil
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
When making yeast bread, what indicates that the dough has properly fermented?
It becomes very sticky
It doubles in size
It turns yellow
It becomes very firm
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