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WorksheetsPre Assessment Into to Culinary Arts
Total questions: 60
Worksheet time: 1hrs 22mins
Name
Class
Date
1.
To heat meat until it turns brown
a)
Deglaze
b)
Reduce
c)
Brown
2.
Basic white sauce (flour, butter, milk)
a)
Roux
b)
Mornay sauce
c)
Bechamel
3.
Drag meat through bread crumbs, cracker crumbs, flour or corn meal
a)
Dust
b)
Saute
c)
Dredge
4.
To cut into long thin strips
a)
Mince
b)
Dice
c)
Julienne
5.
Seasoned liquid. Adds flavor and tenderizes
a)
Marinade
b)
Reduce
c)
Roux
6.
Evaporate liquid to concentrate flour
a)
Simmer
b)
Reduce
c)
Marinade
7.
Force food through sieve (can be done in a food processor as well)
a)
Dredge
b)
Puree
c)
Marinade
8.
What moist cooking method traps water vapor from boiling water below to cook food?
a)
boiling
b)
braising
c)
simmering
d)
steaming
9.
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
10.
How many cups are in a gallon?
a)
15
b)
14
c)
16
d)
17
11.
How many quarts are in a gallon?
a)
4
b)
9
c)
16
d)
All of the above
12.
What menu offers each food item priced and served separately?
a)
A la carte
b)
Cycle
c)
Fixed
d)
Table d'hote
13.
What what three things make up amirepoix
a)
Pepper salt and garlic
b)
Celery,carrots,onions
c)
Lettuce,tomato and garlic
14.
What what three things make up amirepoix
a)
Pepper salt and garlic
b)
Celery,carrots,onions
c)
Lettuce,tomato and garlic
15.
What equipment should you use to measure the following:
1 cup peanutbutter
1 cup peanutbutter
a)
A
b)
B
c)
C
16.
What type of knife is pictured?
a)
Santoku
b)
Chef
c)
Clever
d)
Paring
17.
What type of knife is pictured?
a)
Cleaver
b)
Santoku
c)
Serrated Slicer
d)
Slicer
18.
To prevent damage to blades and top people, where is the best place to store knives
a)
cabinet
b)
high shelf
c)
drawer with other tools
d)
slotted holder
19.
which vegetable is most likely minced in recipes
a)
bell pepper
b)
carrot
c)
garlic
d)
mushroom
20.
All the services that people use and receive when they are away from home are known as
a)
Transportation
b)
Hospitality
c)
Tourism
d)
Travel
21.
The first impression of an operation that guests receive is usually from the
a)
Chef
b)
Server
c)
Host/Hostess
d)
General Manager
22.
What class are you in right now?
a)
Math
b)
P.E.
c)
Culinary
d)
Reading
23.
A "burnt" or caramelized sugar topping for a dessert
a)
Al dente
b)
Bain Marie
c)
Brulee
d)
Coulis
24.
Food that is served separately from the main dish, such as vegetables
a)
Accompaniments
b)
Au gratin
c)
Bain marie
d)
Croutons
25.
A main course
a)
En croute
b)
Entree
c)
Flambe
d)
Garnish
26.
A large pan half filled with hot water. Other dishes are stood in or above the water to keep warm or cook very gently.
a)
Bain marie
b)
Marinade
c)
Mise en place
d)
Puree
27.
Fresh deli sandwiches are served in a self serve deli display, What step is a Critical control point?
a)
cooling
b)
prepping
c)
storing
d)
service
28.
Serving fresh squeezed Orange juice requires a variance
a)
True
b)
False
29.
An idea for a new business that can be tested.
a)
Entrepreneur
b)
Business Concept
c)
Inventor
d)
Culinary Ventures
30.
T and Tbsp mean...
a)
Teaspoon
b)
1/2 Cup
c)
Tablespoon
31.
t and tsp mean...
a)
Tablespoon
b)
Teaspoon
c)
A pinch
d)
A cup
32.
3 teaspoons = 1 tablespoon
a)
True
b)
False
33.
After touching raw meat I should...
a)
Lick my fingers
b)
Eat chips
c)
wash my hands and anything the raw meat touched
34.
Which is NOT an example of a biological hazard?
a)
Fingernail in macaroni
b)
Mold on bread
c)
Tapeworm in salmon fillet
d)
Hookworm in pork
35.
Which is an example of a physical hazard?
a)
Tapeworm in salmon fillet
b)
Hair in food
c)
Sanitizer stored next to prep table
d)
Mold on bread
36.
What is the temperature danger zone?
a)
32 degrees F 135 degrees F
b)
0 degrees F to 135 degrees F
c)
35 degrees F to 165 degrees F
d)
41 degrees F to 135 F degrees
37.
Which of the following is the safe way to thaw frozen food?
a)
thaw under hot running water
b)
place it in a pan of warm water
c)
Thaw under cold running water
d)
leave it on the counter, fully wrapped
38.
What is the green cutting board used for?
a)
meat
b)
vegetables
c)
fish
d)
bread
39.
What is the blue cutting board used for?
a)
bread
b)
seafood
c)
vegetables
d)
vegetables
40.
What is the white cutting board used for?
a)
meat
b)
poultry
c)
dairy and bread
d)
vegetables
41.
What is the red cutting board used for?
a)
vegetables
b)
dairy
c)
seafood
d)
meat
42.
What is meant when a recipe says to cook pasta "al dente"
a)
Pasta is crunchy
b)
Pasta still has bite
c)
Pasta is mushy
d)
Pasta is squishy
43.
How many sides does a tournee cut have?
a)
6.0
b)
7.0
c)
4.0
d)
8.0
44.
How many cups is 3/4 cups doubled?
a)
1 1/2 cups
b)
6/8 cups
c)
3 cups
d)
1 cup
45.
Which term means "everything in its place?"
a)
Each en place
b)
Mise en place
c)
Prise en place
d)
All en place
46.
Which mixing method am I using when I whip together butter and sugar first, before adding in my eggs one at a time?
a)
Biscuit Method
b)
Muffin Method
c)
Whipping Method
d)
Creaming Method
47.
What does the first S in PASS stand for?
a)
Sweep
b)
Squeeze
c)
Stand
d)
Stay
48.
What does the "A" stand for in FATTOM?
a)
Acidity
b)
Air
c)
Appetite
d)
Atmosphere
49.
Hot foods should not be held below what temperature?
a)
70F
b)
120
c)
135F - 140F
d)
212F
50.
What is the program called that provides cash benefits and medical payments for employees injured on the job?
a)
OSHA
b)
Worker's Compensation
c)
Occupational Injury compensation
d)
Occupational illness compensation
51.
The safest way to thaw food is by?
a)
In a sink under running water
b)
Countertop
c)
Refrigerator
d)
Microwave
52.
What is this item?
a)
Measuring spoons
b)
Measuring cups
c)
Dry measuring cups
53.
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
54.
a)
Clam knife
b)
Peeler
c)
Cherry Pitter
55.
a)
Steamer
b)
Ricer
c)
Colander
56.
a)
Saucepan
b)
Dutch Ovan
c)
Double Boiler
57.
a)
Cleaver
b)
Cherry Pitter
c)
Meat handsaw
58.
a)
Butcher's steel
b)
Meat mallet
c)
Immersion blender
59.
a)
Pizza cutter
b)
Peeler
c)
Pastry wheel
60.
a)
Oyster/ clam knife
b)
Butcher's steel
c)
Peeler
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