Intro to Culinary Pre-Test

Which is the safest way to carry a knife in the kitchen?

• Pointing straight ahead

• Pointing down at your side, blade facing behind you

• On a cutting board

• Wrapped in a towel

If a small appliance has a frayed cord, you should:

• Tape it with electrical tape and use it

• Use it only on low settings

• Report it and stop using it

• Continue using it until it sparks

The “danger zone” for bacterial growth is:

• 32°F – 100°F

• 40°F – 140°F

• 50°F – 150°F

• 0°F – 40°F

Which is an example of cross-contamination?

• Washing hands after touching raw chicken

• Using one knife for raw meat and vegetables without washing it

• Storing raw meat on the bottom shelf

• Using separate cutting boards

What is the purpose of blanching vegetables before freezing?

• To season them

• To preserve color, flavor, and texture

• To partially cook for eating

• To remove bitterness

Which attachment is used for kneading dough in a stand mixer?

• Paddle

• Dough hook

• Whisk

• Spatula

Which piece of equipment is best for blending hot soup quickly?

• Stand mixer

• Blender

• Immersion blender

• Food processor

Which knife is best for chopping vegetables?

• Paring knife

• Chef’s knife

• Bread knife

• Fillet knife

Which career focuses on planning menus, managing staff, and overseeing restaurant operations?

• Line cook

• Pastry chef

• Executive chef

• Garde manger

How many teaspoons are in one tablespoon?

• 2

• 3

• 4

• 6