WorksheetsNW-Final Exam Review 2
Total questions: 23
Worksheet time: 14mins
Name
Class
Date
1.
What would you use to measure 1 t. salt?
a)
Dry Measuring Cups
b)
Liquid Measuring Cups
c)
Measuring Spoons
2.
What would you use to measure 3 T. vinegar?
a)
Dry Measuring Cups
b)
Liquid Measuring Cups
c)
Measuring Spoons
3.
What would you use to measure 3/4 c. apple juice?
a)
Dry Measuring Cups
b)
Liquid Measuring Cups
c)
Measuring Spoons
4.
Beginning lab with mise en place means:
a)
having all of the ingredients ready that I need to prepare a recipe
b)
having all tools ready to prepare a recipe
c)
having my cleaning station ready to prepare a recipe
d)
all of these things are necessary for proper mise en place
5.
What piece of equipment would you use to cut shortening into flour?
a)
Strainer
b)
Grater
c)
Chef's knife
d)
Pastry blender
6.
What piece of equipment could be used to ‘beat an egg’?
a)
Fork
b)
Paring knife
c)
Pastry blender
7.
If you are preparing vegetables to go into your omelet, the best knife to chop them up would be___________.
a)
Chef's knife
b)
Paring knife
c)
Butter knife
d)
Serrated knife
8.
When measuring 1/2 c. of flour, a _____________ would be used to level it off.
a)
Rubber scrapper
b)
Straight edge spatula
c)
Fork
d)
Chef's knife
9.
A saucepan might be used to:
a)
prepare an omelet
b)
sauté vegetables
c)
roast a cut of meat
d)
cook frozen or fresh green beans
10.
When cooking pasta, it occasionally needs stirred. The best piece of equipment to stir with would be:
a)
A small spoon you would eat with
b)
Anything
c)
Wooden spoon
d)
Large metal slotted spoon
11.
A ______ knife is a multi-purpose knife that can be used to core fruits and vegetables, peel vegetables, and to do simple small cuts on all types of foods.
a)
paring
b)
butcher's
c)
chef's
d)
boning
12.
To cook vegetables in a small amount of fat until they are tender is called:
a)
Sear
b)
Al dente
c)
Blend
d)
Sauté
13.
To mix ingredients by gently turning one part over another is _____.
a)
knead
b)
whip
c)
fold in
d)
cut in
14.
Baking soda and baking powder are added to baked goods because
a)
They help bind the ingredients together
b)
They add a pleasing flavor to the product
c)
They act as a leavening agent
d)
They add color
15.
A roux is:
a)
used to prepare a white sauce
b)
the first step in cookie preparation
c)
Another name for blend
d)
A way to mise en place
16.
Brown sugar is ______ and leveled in dry measuring cups.
a)
spooned
b)
sifted
c)
scooped
d)
packed
17.
_____have smooth skin and an enlarged fleshy area surrounding a core. Examples include apples and pears.
a)
Berries
b)
Citrus
c)
Melons
d)
Pomes
18.
____have a hard outer skin called a rind, and juicy flesh. Examples include cantaloupe and honeydew.
a)
Drupes or Stone Fruit
b)
Melons
c)
Pomes
d)
Tropical
19.
____grow on trees in warm climates. They have a firm rind and pulpy flesh. Examples include grapefruit & lemons.
a)
Berries
b)
Citrus
c)
Drupes or Stone Fruit
d)
Melons
20.
____ have a hard pit covering a central seed or kernel. Examples include cherries & peaches.
a)
Berries
b)
Citrus
c)
Drupes or Stone Fruit
d)
Tropical
21.
____ grow on bushes and are fragile, with lots of pulp and juice. Examples include blackberries and currants.
a)
Berries
b)
Melons
c)
Pomes
d)
Tropical
22.
____ are grown in warm climates. Examples include bananas and pineapples.
a)
Citrus fruits
b)
Melons
c)
Pomes
d)
Tropical fruits
23.
Which fruits are high in vitamin C?
a)
Dates and avocados
b)
Bananas and watermelon
c)
Raisins and grapes
d)
Citrus, cantaloupe, & strawberries
100 %
