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Worksheets

NOCTI

Total questions: 130

Worksheet time: 1hrs 19mins

Name
Class
Date
1.
a)
Barrel Grater 
b)
Ricer
c)
Sieve
2.
a)
Paring knife
b)
Boning Knife
c)
Butcher's knife
3.
a)
Roast beef slice
b)
Paring Knife
c)
Bread Knife
4.
a)
jelly roll pan
b)
Broil Pan
c)
Steamer
5.
a)
Butcher's Knife
b)
Paring knife
c)
French knife
6.
a)
Roast beef slicer
b)
Oyster knife
c)
Butcher's steel
7.
a)
Clam knife
b)
Peeler
c)
Cherry Pitter 
8.
a)
Clam/ Oyster knife
b)
Peeler
c)
Dutch Oven 
9.
a)
French Knife
b)
Butcher's Knife
c)
Cleaver
10.
a)
Steamer
b)
Ricer 
c)
Colander 
11.
a)
Saucepan
b)
Dutch Ovan 
c)
Double Boiler 
12.
a)
Butcher's Knife
b)
French Knife
c)
Paring Knife 
13.
a)
Skillet
b)
Broil Pan
c)
Dutch Oven 
14.
a)
Cleaver
b)
Cherry Pitter 
c)
Meat handsaw 
15.
a)
Skillet 
b)
Saucepan
c)
Griddle 
16.
a)
food processor 
b)
Immersion blender
c)
Paring knife
17.
a)
Butcher's steel
b)
Meat mallet
c)
Immersion blender
18.
a)
Butcher's knife
b)
French knife
c)
Paring knife
19.
a)
Pizza cutter
b)
Peeler
c)
Pastry wheel
20.
a)
Oyster/ clam knife
b)
Butcher's steel
c)
Peeler 
21.
a)
Pie/ cake knife
b)
Oyster knife
c)
Barrel grater 
22.
a)
Ricer 
b)
Barrel grater 
c)
Immersion blender
23.
a)
bread knife
b)
Cleaver
c)
Roast beef slicer
24.
a)
Broil pan
b)
Roast Pan
c)
Stock Pot
25.
a)
Double boiler
b)
Stock pot
c)
Saucepan
26.
a)
Sifter
b)
Sieve
c)
Ricer
27.
a)
Griddle 
b)
Skillet
c)
Saucepan
28.
a)
Sieve
b)
Grater
c)
Splatter screen 
29.
a)
Saucepan
b)
Double Boiler 
c)
Stock pot
30.
a)
Steamer
b)
Colander 
c)
Sieve 
31.
One cup contains  ___tablespoons
a)
8
b)
12
c)
16
d)
18
32.
How do you measure liquid ingredients?
a)
Set liquid measuring cup on a flat surface. Pour liquids in then read the  measurement at eye level. 
b)
Pour the liquid into the measuring cup until its at the correct line
c)
Pour liquids into the dry measuring up, making sure its on a flat surface
33.
What is the process used to measure dry ingredients?
a)
Scoop into a dry measuring cup and then pour into the mixing bowl
b)
First, scoop it into the correct dry measuring cup, then level it off with a straight edge
c)
Pour into a liquid measuring cup and then read it at eye level
34.
3 teaspoons equals _________ Tablespoons
a)
3
b)
2
c)
1
35.
What is this item?
a)
Measuring spoons
b)
Measuring cups
c)
Dry measuring cups
36.
In what sizes are dry measuring cups commonly found?
a)
1/4 c, 1/3 c, 1/2 c, 1 c
b)
1/8 c, 1/2 c, 3/4 c, 1c
c)
1/4 c, 2/3 c, 3/4 c, 1 c
d)
1 c, 2 c, 3 c, 4 c
37.
What equipment should you use to measure the following:
1 cup peanutbutter
a)
A
b)
B
c)
C
38.
How many pints in a quart
a)
2
b)
4
c)
8
d)
16
39.
How many cups in a pint?
a)
1
b)
2
c)
4
d)
8
40.
How many cups in a gallon?
a)
4
b)
8
c)
16
d)
32
41.
What equipment should you use to measure the following:
1 cup flour
a)
A
b)
B
c)
C
42.
What equipment should you use to measure the following:
1/4 cup vegetable oil
a)
A
b)
B
c)
C
43.
What equipment should you use to measure the following:
2 T salt
a)
A
b)
B
c)
C
44.
What is the correct name for this item?
a)
Spoons
b)
Measuring Spoons
c)
Dry measuring spoons
d)
Liquid measuring spoons
45.
What measuring tool is used for leveling off excess dry ingredients?
a)
Chef knife
b)
Round spatula
c)
Straight edge spatula
d)
Leveling knife 
46.
What are the standard sizes of measuring spoons?
a)
1/4 tsp, 1/2 tsp, 1 tsp, 1 T
b)
1T, 2T, 3T, 4T
c)
1tsp, 2tsp, 3tsp, 4tsp
d)
1/2 c, 3/4c, 1c, 2c
47.
When you half a recipe to reduce the yield, what happens to the required baking temperature?
a)
It gets cut in half
b)
no change
c)
it is doubled
d)
it is reduced
48.
What means the same as "yield"?
a)
cooking time
b)
serving size 
c)
ingredients
d)
cooking temperature
49.
A recipe yields 20 cookies, but I want to increase the yield to 40 cookies. The original amount of sugar needed is 1/2 c. What is the new amount needed for the yield of 40 cookies?
a)
1/4 c
b)
3/4 c
c)
1 c
d)
2 c
50.
Foods native or traditional to a particular geographic region or ethnic population
a)
indigenous foods
b)
nouvelle cuisine
c)
fusion cuisine
d)
classic cuisine
51.
An elaborate and time-consuming style of cooking popular in the early 1800's
a)
Classic Cuisine
b)
Eclectic Cuisine
c)
Grande Cuisine
d)
Haute Cuisine
52.
A style of cuisine highlighting individual ingredients simply prepared and served in small portions on artistic plates
a)
Classic cuisine
b)
Eclectic cusine
c)
haute cuisine
d)
nouvelle cuisine
53.
The highest level of the culinary arts in which the most challenging dishes are prepared 
a)
Classic cuisine
b)
Fusion cuisine
c)
Grade cuisine
d)
Haute cuisine
54.
The merging of two or more ethnic cuisines into one cooking style
a)
Grade Cuisine
b)
Eclectic Cuisine
c)
Fusion Cuisine
d)
Nouvelle Cuisine
55.
Ancient cultures did NOT have major culinary breakthroughs because they had such limited resources
a)
True
b)
False
56.
The typical cuisine of present-day Greece shows little resemblance to the mainstays of the diet of ancient Greece 
a)
True 
b)
False
57.
Ancient Roman cuisine incorporated spices from Asia and Africa and hams from France
a)
True
b)
False
58.
Although cooking for the aristocracy changed during the Renaissance, cooking for the masses stayed the same
a)
True
b)
False
59.
The French Revolution influenced cooking by forcing chefs out of restaurants and into the homes of the wealthy elite
a)
True
b)
False
60.
Nouvelle Cuisine was a reaction against Grande Cuisine
a)
True
b)
False
61.
Which of the following was significant in easing the struggle to find food in ancient times?
a)
The development of agriculture
b)
the invention of money
c)
the invention of the wheel
d)
the development of regional cuisine
62.
Which of the following was NOT a result of culinary practice in ancient Egypt. 
a)
Yeast breads
b)
flat breads
c)
domestic honey
d)
Spit roasting
63.
Food products, rather than elaborate cooking techniques, were the focus of cuisine in ancient____
a)
Egypt
b)
Greece
c)
Rome
d)
Africa
64.
In ancient Rome, the social elite ate____
a)
The same porridge from ground grains 
b)
Simple foods simply cooked
c)
A refined cuisine of excess
d)
only ancient Greek recipes
65.
Almonds, eggplant, citrus fruits, assorted spices, sugar, and rice were new ingredients that came with the invasion of the ___ during the Middle Ages
a)
Arabs
b)
Chinese
c)
Romans
d)
Greeks
66.
Which is true of Antonin Careme?
a)
He streamlined and simplified the grade cuisine and was a famous baker
b)
He refined the systemized the grade cuisine and was a famous pastry chef
c)
He worked as a chef in a restaurant and was a famous pastry chef
d)
He refined and systematized classic cuisine and was a famous baker
67.
Which of the following is true of Auguste Esoffier?
a)
He simplified the grande cuisine and stressed that chefs  should be profesional
b)
he simplified classic cuisine and advocated for professionalism
c)
He carried the grade cuisine to an extreme and stressed artistic ideals
d)
he carried classic cuisine to an extreme and advocated for artistic ideals
68.
This person famously said: "Let them eat cake!" and influenced elite cooking.
a)
Marie Antoniete
b)
Antonin Careme
c)
Auguste Escoffier
d)
Marrion George
69.
This food was brought from the New World to Europe
a)
Cinnamon
b)
Citrus
c)
Potatoes
d)
Noodles
70.
Plate that goes under another plate
a)
Charger
b)
Bechamel 
c)
Deglaze 
71.
To heat meat until it turns brown
a)
Deglaze
b)
Reduce
c)
Brown
72.
Basic white sauce (flour, butter, milk)
a)
Roux
b)
Mornay sauce
c)
Bechamel 
73.
Coat in flour or powdered sugar
a)
Brown 
b)
Dust
c)
Dredge 
74.
To add liquid to a skillet to remove cooked on meat particles from the pan. Used to make sauce
a)
Reduce 
b)
Deglaze 
c)
Marinade 
75.
Drag meat through bread crumbs, cracker crumbs, flour or corn meal
a)
Dust
b)
Saute
c)
Dredge 
76.
To cut into long thin strips
a)
Mince
b)
Dice
c)
Julienne 
77.
Seasoned liquid. Adds flavor and tenderizes
a)
Marinade 
b)
Reduce
c)
Roux
78.
To cut or chop food into very tiny pieces
a)
Dice
b)
Mince
c)
Julienne
79.
Finely chopped vegetables (carrots, celery, onion)
a)
Bechamel 
b)
Roux
c)
Mirepoux 
80.
Bechamel sauce with cheese
a)
Mirepoux
b)
Mornay Sauce
c)
Roux
81.
Evaporate liquid to concentrate flour
a)
Simmer
b)
Reduce 
c)
Marinade 
82.
Butter and flour cooked together and used as a thickener
a)
Roux
b)
Mirepoux
c)
Charger 
83.
To cook quickly in high heat to brown the outside of meat
a)
Saute
b)
Sear
c)
Render
84.
Remove fat by heating
a)
Render 
b)
Reduce
c)
Sear
85.
Force food through sieve (can be done in a food processor as well)
a)
Dredge 
b)
Puree 
c)
Marinade 
86.
What cooking method is used to cook bite sized, tough cuts of meat, and involves searing meat FIRST, then cooking in the oven or on top of the stove in liquid for a long period of time, producing a rich sauce and tender meat?
a)
braising 
b)
stewing 
c)
deep-frying
d)
sauteing
87.
How should green vegetable be cooking to retain flavor and nutrients?
a)
until fork tender
b)
until they fall apart
c)
more than 30 minutes
d)
until cooking liquid has evaporated
88.
When heat is applied to proteins in food the change from a liquid or semi liquid state to a dryer solid state. which term describes this process?
a)
pigmentation
b)
caramelization
c)
coagulation
d)
evaporation
89.
What is the process of cooking with dry heat in a closed environment, usually an oven, using no liquid or fat?
a)
bake
b)
braise
c)
parboil
d)
saute
90.
When moisture escapes a food that is being cooked the flavors are concentrated.  What is this process called?
a)
pigmentation
b)
carmelization
c)
coagulation
d)
evaporation
91.
Which are dry cooking methods?
a)
baking, roasting, sauteing, and braising
b)
baking, roasting, sauteing and deep frying
c)
boiling, blanching, simmering, and steaming
d)
boiling, blanching, simmering and deep frying
92.
Which are moist cooking methods?
a)
stewing, sauteing, and braising
b)
stewing, braising, and deep-frying
c)
boiling, blanching, simmering and deep frying
d)
boiling, blanching, simmering and steaming
93.
Which are combination cooking methods?
a)
braising and stewing
b)
braising and deep frying
c)
boiling, blanching and stewing
d)
boiling, blanching and braising
94.
What moist cooking method traps water vapor from boiling water below to cook food?
a)
boiling
b)
braising
c)
simmering
d)
steaming
95.
When food is cooked at a high temperature, it often darkens creating pleasing smells and flavor.  This is a result of the natural sugars browning in the food.  What is this process called?
a)
pigmentation
b)
carmelization
c)
coagulation
d)
evaporation
96.
What moist cooking method can be used to cook vegetables or reduce a sauce, heating liquids between 185-200F?
a)
boiling
b)
parboiling
c)
simmering
d)
steaming
97.
Raw foods lose more nutritive value when they are:
a)
steamed in a microwave
b)
cooked a short amount of time in a small amount of water
c)
cooked longer in a lot of water
d)
steamed in a small amount of water
98.
What takes place AFTER food is removed from the heat source, and occurs because the outside of the food is  hotter than the inside of the food?
a)
carry-over cooking
b)
dredging
c)
recovery time
d)
searing
99.
What moist cooking technique partially cooks food using the boiling method?
a)
baking
b)
blanching
c)
boiling
d)
steaming
100.
What cooking method minimizes nutrient loss?
a)
broiling
b)
parboiling
c)
steaming
d)
stewing
101.
If you have 3/4 of a cup, how much more is needed to equal 1 cup?
a)
1/4
b)
3/4
c)
1/8
d)
1/16
102.
Which measuring equipment will you use to measure 3/4 cup?
a)
1 Cup
b)
1/8 Cup
c)
1/2 and 1/4
d)
1/2 Cup
103.
How many cups are in a gallon?
a)
15
b)
14
c)
16
d)
17
104.
How many pints are in a gallon?
a)
7
b)
94
c)
6
d)
8
105.
How many teaspoons are in a tablespoon?
a)
1
b)
3
c)
8
d)
None of the above
106.
How many quarts are in a gallon?
a)
4
b)
9
c)
16
d)
All of the above
107.
How many Gallons are in a gallon?
a)
1
b)
3
c)
5
d)
7
108.
How many cups are in 7 gallons?
a)
80
b)
103
c)
112
d)
94
109.
How many Fluid ounces are in a cup?
a)
16
b)
64
c)
8
d)
128
110.
1/4 cup is how many ounces?
a)

2

b)

8

c)
4
d)
None of the above
111.
What is his name?
a)
Gallon Boy
b)
Gallon Man
c)
Gallon Kid
d)
Mr. Gallon
112.
If there are 12 apples and you took 7, how many do you have?
a)
5
b)

6

c)
12
d)

7

113.
What process is used to remove fat while a stock is simmering
a)
Bouquet garni
b)
Deglaze
c)
Mirepoix
d)
Skimming
114.
What is another name for pan drippings or unthickened meat juices?
a)
Al Dente
b)
Au jus
c)
A la king
d)
A la mode
115.
Where should unopened,canned, and dehydrated dehydrated soups be stored?
a)
A cool, dry place
b)
Freezer 
c)
Oven
d)
Refrigerator
116.
What is the difference between a white stock and a brown stock?
a)
Brown stocks use roasted ingredients and the addition of a mirepoix.
b)
Brown stocks use roasted ingredients and the addition of tomato.
c)
Brown stocks use boiled ingredients and the addition of mirepoix.
d)
Brown stocks use boiled ingredients and the addition of tomato.
117.
Which piece of equipment would be used to cook stocks?
a)
Skillet
b)
Double Boiler
c)
Roasting Pan
d)
Stock Pot
118.
Which are the five mother sauces?
a)
Bechamel,Veloute,Tomato,Espannole, and coulis
b)
Bechamel,Veloute,Tomato,Espagnole, and hollandaise
c)
Salsa,Relish,Gravy,Coulis and Roux
d)
Bechamel,Veloute,Tomato,Gravy and Coulis
119.
What is the first step in making brown stock?
a)
Boiling the ingredients for one hour.
b)
Browning the ingredients in the oven
c)
Sauteing the ingredients in olive oil until soft
d)
Simmering the ingredients several hours
120.
Which is a thickening agent made of equal fat and flour
a)
Flour/Water paste
b)
Cornstarch Slurry
c)
Arrowroot
d)
Roux
121.
A soup that is made from ingredients that are forced through a food mill or china cap is a :
a)
Broth
b)
Base
c)
Puree
d)
Roux
122.
To rid a clear soup, like a consomme, if particles that are too fine to be strained out is to.
a)
Clarify
b)
Deglaze
c)
Extract
d)
Puree
123.
What provides the base for cream soups?
a)
Beef Stock
b)
Broth
c)
Milk
d)
Poultry Stock
124.
Trey is preparing brown beef stock. What process removed the rich flavor particles form the roasting pan and adds color to the stock.
a)
Au Jus
b)
Coulis
c)
Deglaze
d)
Reduction
125.
When a recipe asks you to cream sugar and butter it means
a)
to beat ingredients with flour
b)
to beat ingredients until soft and creamy
c)
to mix ingredients with milk
d)
to stir in a dairy product
126.
Leavening agents cause a baked product to become
a)
larger and rise
b)
smaller and flat
c)
brittle and dry
d)
moist and airy
127.
Leavening agents used in baked products are 
a)
air, baking powder, flour and starch
b)
roux, vinegar, baking soda and baking powder
c)
yeast, air, lemon juice and salt
d)
air, baking powder, baking soda, steam and yeast
128.
Reduction occurs when a mixture is simmered until some of the liquid evaporates.  Reduction is a way to 
a)
reduce fat content
b)
refine flour
c)
thicken sauce
d)
flavor soups
129.
Professionals know that communication includes more than just talking.  It also requires 
a)
active journaling
b)
active listening
c)
emailing weekly
d)
engaging music
130.
Pouring a liquid over food as it cooks using a baster or a spoon is called
a)
baking
b)
blanching
c)
basting
d)
reducing