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Cooking 1 Final Exam Review

Total questions: 80

Worksheet time: 47mins

Name
Class
Date
1.
What procedures will help prevent burns in the kitchen?
a)
use oven mitts
b)
stand to the side when opening the oven
c)
pull oven racks out instead of reaching in
d)
all of the above
2.
Safe or unsafe: keep a towel close by at the stove to clean up spills quickly
a)
safe
b)
unsafe 
3.
Lifting a lid away from your face (like a shield) can help prevent a ________
a)
cut
b)
burn
c)
fall
d)
shock
4.
Electrical shock can be prevented by keeping electrical appliances away from water
a)
true
b)
false
5.
When using knives, you should always cut
a)
towards yourself
b)
away from yourself
c)
either
d)
neither
6.
You should wash dishes in:
a)
HOT soapy water
b)
WARM soapy water
c)
HOT clear water
d)
WARM clear water
7.
If you are prepping food and the knife drops, what do you do?
a)
try and catch it
b)
let it fall
c)
scream and panic
d)
pick it up and continue using it
8.
If a grease fire starts, what is the main thing you should not do?
a)
put baking soda on it
b)
put a lid on it
c)
put it out with water
d)
leave it to go out on it's own
9.

Always cut/chop food on a __?

a)

Paper towel

b)

Counter

c)

Stove Top

d)

Cutting Board

10.
Extension cords are handy to keep in the kitchen so you can easily plug in your small appliances in them.
a)
True
b)
False
11.
What is it called when raw meat, fish or poultry or their germs touch food that has already been cooked or doesn't need to be cooked?
a)
Cross-Curricular
b)
Cross-Country
c)
Cross-Contamination
d)
Cross-Polinate?
12.

Bacteria grow rapidly in the danger zone. What is the "danger zone?"

a)

30F-150F

b)

40F-140F

c)

70F-90F

d)

90F-110F

13.

Refrigerate leftovers within _____ hour(s.)

a)

1

b)

2

c)

3

d)

4

14.

Bacteria grow rapidly at room temperature.

a)

True

b)

False

15.

What is the safest way to thaw meat?

a)

Leave it out on the counter

b)

In a microwave on defrost

c)

Cold running water

d)

Put it on one side of the sink for 4 hours

16.

Left overs should be reheated to

a)

165 degrees

b)

boiling

c)

steaming

d)

95 degrees

e)

Warm to touch

17.

What is this piece of equipment?

a)

double boiler

b)

sauce pan

c)

frying pan

d)

skillet

18.

Pan frying, deep frying, grilling, broiling, and roasting are all examples of the ___ method

a)

dry heat

b)

moist heat

c)

combination

d)

braising

19.

Poaching, simmering, and boiling are all examples of ___method

a)

dry heat

b)

moist heat

c)

combination

d)

braising

20.
Which of the following is the BEST description of simmering food?
a)
Cooking in liquid just below boiling
b)
cooking in liquid at a very low temperature
c)
cooking in liquid at boiling point
d)
cooking with pressurized steam
21.

Cooking in liquid at its highest temperature

a)

boiling

b)

simmering

c)

frying

d)

sauteing

22.

A method that cooks food in enough hot fat to fully cover the item

a)

deep fry

b)

pan fry

c)

poach

d)

saute

23.

A process during which starches combine with hot liquid, absorb the liquid, and swell

a)

coagulation

b)

gelatinization

c)

braisation

d)

burization

24.

A combination cooking method that first browns the whole piece of food on all sides and the simmers in a liquid

a)

baking

b)

boiling

c)

braising

d)

stewing

25.
__ is an example of a food that is a drop cookie.
a)
pancakes
b)
chocolate chip cookies
c)
cake
d)
waffles
26.
White flour is made from the __ of a grain of wheat
a)
bran
b)
flax
c)
germ
d)
endosperm
27.
Baking soda must have a (n) to activate chemical reactions during baking.
a)
baking powder
b)
sugar
c)
acid
d)
milk
28.
The protein that gives bread it's elasticity is __.
a)
fat
b)
caramelization
c)
gluten
d)
shortened
29.
Which ingredient used in baking causes the dough to rise?
a)
gluten
b)
leavener
c)
thickener
d)
shortening/fat
30.
A cookie cutter is used when cookies are prepared by the __ method.
a)
bar
b)
sheet
c)
rolled
d)
drop
31.

Sifting flour adds __.

a)

chemicals

b)

fat

c)

air

d)

lumps

32.
Whole wheat flour is made from __.
a)
endosperm, germ and duram
b)
germ, bran and semolina
c)
bran, endosperm, and albumen
d)
endosperm, germ and bran
33.
__ cookies are made by pushing dough through a cookie press.
a)
drop
b)
cut-out
c)
pressed
d)
bar
34.
Mixing method in which the batter is lumpy.
a)
Muffin method
b)
biscuit method
c)
cut-in
d)
creaming
35.
Mixing method in which the fat is cut-in the flour.
a)
muffin method
b)
cake method
c)
biscuit method
d)
soup method
36.
Which type of cookie includes chocolate chip and oatmeal cookies?
a)
bar
b)
cut-out
c)
pressed
d)
drop
37.
You can use a __ to cut-in fat into flour
a)
pastry blender
b)
bowl scraper
c)
grater
d)
pastry brush
38.

Pasta test for doneness (meaning firm to the tooth)

a)

Buckwheat

b)

staff of life

c)

Al dente

39.

The endosperm provides you with the nutrient ________.

a)

Vitamin B

b)

Carbohydrates

c)

Fiber

40.

When the recipe calls for you to cream ingredients, what ingredients are you using?

a)

fat and sugar

b)

fat and flour

c)

sugar and flour

d)

eggs and vanilla

41.

Which vegetable has a long shelf life?

a)

Tuber (potato)

b)

Stem (celery)

c)

Fruit (tomato)

d)

Bulb (onion)

e)

Leaf (lettuce)

42.
Which of these statements about marinades is NOT true?
a)
they contain an acid that helps breakdown the meat
b)
they enhance the flavor of food
c)
they shouldn't be used on chicken 
d)
the portion that had raw meat with it shouldn't be used for basting
43.
What can microwaves DO in a fraction of the time of a regular oven?
a)
cook
b)
reheat
c)
defrost
d)
all of these
44.
Why not run your microwave empty?
a)
it can damage the microwave
b)
it dirties the microwave
c)
it makes metal sparks fly around
d)
you CAN run the microwave empty but only for 1 min. or less
45.

What is the best shape for microwaving food?

a)

square

b)

star shaped

c)

circle

d)

triangle

46.
Pies are made in this type of pan
a)
9x13
b)
Tube Pan
c)
Bunt Pan
d)
Round, sloped-sided pan
47.
Define Custard
a)
Flour is not completely blended with the fat
b)
To sprinkle lightly with flour
c)
A pie filling made with eggs
d)
Dough that resembles coarse cornmeal
48.
Define Chiffon Pie
a)
These pies have either cooked fruit or cream filling
b)
Pie filling made with eggs
c)
Pecan is this type of pie
d)
Baking a pie shell in advanced
49.
Define Baking Blind
a)
Dough that resembles coarse cornmeal
b)
Sprinkle with flour
c)
Baking pie shells in advance
d)
Filling made with eggs
50.
Why must custard and cream pies be stored in the fridge?
a)
So they taste better
b)
To prevent bacterial growth
c)
So they stay pretty
d)
So they solidify
51.
Where do fats and sugars fit in the recomendations?
a)
They are to be eliminated entirely
b)
They are not considered as a seperate group.
c)
They don't matter.
d)
Eat all of those you want while you're young.
52.
What group are beans and eggs in?
a)
protein
b)
vegetable
c)
fruit
d)
grain
53.
What is not represented on MyPlate?
a)
cookies
b)
candy
c)
soda
d)
all of these
54.
What is missing from the MyPlate recommendations?: Fruit, Vegetable, Grain, Protein, ___________.
a)
dairy
b)
oil
c)
water
d)
juice
55.
This nutrient is the body's #1 energy source.
a)
Carbohydrates
b)
Minerals
c)
Vitamins 
d)
Fats
56.
According to MyPlate ...  the largest section of your plate should be
a)
Fruits
b)
Dairy
c)
Protein
d)
Vegetables
57.
What colors of vegetables are most nutrient dense?
a)
Purple, orange, red
b)
Yellow, light green
c)
Red, dark green, orange
d)
Green and purple
58.
What food can be in both the protein and vegetable group?
a)
beans and peas
b)
peanuts and beans
c)
eggs and bacon
d)
milk and beans
59.
What does it mean for protein to be lean?
a)
low in fat
b)
low calorie
c)
it's a vegetable
d)
it's not deep fried
60.
Finish the slogan:  Make half your grains...
a)
whole grains
b)
refined grains
c)
fruits and vegetables
d)
whole wheat
61.
What beans have  a higher protein level than any other legumes?
a)
Soybeans
b)
Pinto beans
c)
Kidney beans
d)
Black beans
62.
Vegetarian diet that includes fruits & veggies, grains, nuts, seeds, milk & milk products:
a)
Vegetable diet
b)
Vegetarian diet
c)
Lacto Vegetarian diet
d)
Ovolacto vegetarian diet
63.
Diet that consists of only fruit, vegetables, legumes, grains, nuts & seeds:
a)
Ovolacto Vegetarian Diet
b)
Lacto Vegetarian Diet
c)
Vegan Diet
d)
Vegetable diet
64.
What is tofu made from?
a)
Milk
b)
Seaweed
c)
Soybeans
d)
Hummus
65.
Which of the following is a common abbreviation for teaspoon?
a)
tbsp.
b)
t
c)
T
d)
All of these
66.
How many Tbsp. are in 1/4 cup?
a)
2 T
b)
4 T
c)
3 T
d)
6 T
67.
How many teaspoons are in a tablespoon?
a)
2 t
b)
3 t
c)
4 t
d)
5 t + 1L.
68.
There are ____ cups in 2 pints.
a)
8
b)
6
c)
2
d)
4
69.
1 gallon = _____ quarts
a)
6
b)
4
c)
2
d)
10
70.
1 stick of butter =  ____ cup
a)
1 c.
b)
2 c.
c)
1/2 c.
d)
3 c.
71.
8 tablespoons= _____________ cup
a)
1
b)
3/4
c)
1/2
72.

How many liquid ounces are in a cup?

a)

4

b)

8

c)

12

d)

16

73.

How do you drain excess grease from fried foods?

a)

Strainer

b)

Colander

c)

Paper towel

d)

Cookie sheet

74.
What Knife Cut?
a)
Dice
b)
Julienne
c)
Large Chop
d)
Mince
75.
What Knife Cut?
a)
Cube
b)
Dice
c)
Julienne
d)
Strips
76.
Which would MOST LIKELY require the use of a serrated knife?
a)
Garnishes
b)
Raw meats
c)
Breads
d)
Vegetables
77.

When should pancakes be flipped?

a)

When bubbles begin to appear

b)

When bubbles begin to pop

c)

When steam stops coming off the top of the pancake

d)

they can be flipped multiple times so just flip them back and forth until they are done

78.

Cooking vegetables this way helps retain the most nutrients

a)

In their original skin

b)

In the least amount of water

c)

Chopped into evenly sized pieces

d)

In the most amount of water

79.

Abbreviation for pint

a)

pi

b)

pt

c)

pn

d)

pnt

e)

nt

80.

When you are finished eating, place your napkin...

a)

in your lap

b)

on the plate in front of you

c)

next to the plate in front of you

d)

hand it directly to the waiter

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