Culinary YouScience Review Questions

How many cups are in 1 gallon?

• 8 cups

• 12 cups

• 16 cups

• 20 cups

To swiftly cook in a small amount of oil, butter, or margarine

• sear

• fry

• saute

• blanch

What would you use to measure 1 cup of oil?

• Dry measuring cup

• A ladle

• Liquid measuring cup

• Measuring spoons

How many teaspoons are equivalent to 1 tablespoon?

• 2

• 3

• 4

• 5

What is the main ingredient in a béchamel sauce?

• Egg yolks

• Butter and flour

• Tomatoes

• Vinegar

How do you measure solid butter?

• With a Tablespoon

• You need to melt it first then use a liquid measuring cup

• Look at the markings on the wrapper

• Butter is always measuring in sticks EX: 1 stick, 2 sticks etc.

What is the process of mise en place?

• Cooking the dish

• Organizing equipment and preparing ingredients

• Serving the meal

• Cleaning the kitchen

What is the most important reason for using a sharp knife in the kitchen?

• It makes cutting faster.

• It reduces the risk of injury.

• It makes the knife last longer.

• It impresses others in the kitchen.

To turn on an appliance ahead of time so that it will be the right temperature when you cook the food.

• saute

• roast

• bake

• preheat

To prevent cross-contamination when prepping raw meat and ready to eat food you should

• wear gloves with meat but not ready to eat food.

• prep them at the same time on same prep table.

• hold both at correct temps

• clean and sanitize work surfaces between each product.