Culinary Arts II Assessment: Kitchen Safety and Food Preparation

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

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

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

What is the primary thickening agent used in making a roux?

• Cornstarch and water

• Equal parts flour and fat

• Egg yolks

• Cream

Which mother sauce is made with a brown stock base?

• Béchamel

• Velouté

• Espagnole

• Hollandaise

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

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

What is the proper storage temperature for most fresh fruits?

• 32-40°F (0-4°C)

• 45-50°F (7-10°C)

What is the first step in preparing a proper brunoise cut?

• Slice into strips

• Create a julienne cut first

• Dice randomly

• Mince finely

What is the key to preventing cupcakes from becoming dense?

• Overmixing the batter

• Using cold ingredients

• Not overmixing the batter

• Adding extra flour