WorksheetsCulinary Fundamentals Post Test Review Part 3
Total questions: 28
Worksheet time: 14mins
What information is not typically included in a recipe?
container size and type
converted measurements
ingredients
yield
How are ingredients presented in a well written recipe?
alphabetically and in exact amounts
in exact amounts and in order used
listed in order from greatest to least
listed in order from least to greatest
What is nutrition analysis of a recipe?
information of My Pyramid food groups included in the recipe
information on the recipe's calorie content
information on the recipe's nutrient content
information on the recipe's nutrient and calorie content
What is the difference in volume between a cup of popcorn and a cup of rice?
there is no difference
rice has greater volume.
popcorn has greater volume
popcorn has less volume
What is an example of a type of recipe that requires exact ingredients and precise measurements>?
recipe for baked goods
recipe for fruit salad
recipe for a vegetable stir-fry
all of the choices
What aspects of a recipe may change when you substitute ingredients?
appearance
nutritional vlaue
taste
all of the choices
What does a caterer do?
catalog sources of fruits and vegetables
cook and deliver food to events where food is served
organize food for storage
none of the choices
Which is not a step for measuring liquids?
bend down to check the measurement at eye level
hold the measuring cup over the mixing bowl
pour the liquid into the measuring cup
non of the above
Which is not a method of measuring solid fats?
dry measure method
stick method
water-displacement method
wet measure method
How can you measure amounts that are not marked on your measuring cups?
estimate the equivalent amount
use a combination of of standard size measures that add up to what you need
use the measuring cup that comes closest to the desired amount
none of the choices
Which is not a function of coating?
add flavor
add texture
helps food retain moisture
prevents food from browning
Which is not a factor that influences cooking rates?
amount
density
moisture
shape and size
What is not a moist heat cooking method?
boiling
pan-broiling
poaching
steaming
Which cooking method requires a special lidded pot that creates high-pressure atmosphere?
braising
steaming
stewing
pressure cooking
Which cooking method involves immersing food in hot fat without making contact with the cooking vessel?
deep-fat frying
pan-broiling
sauteing
stir-frying
When is it safe to use aluminum foil in the microwave?
always
never
if the owner's manual or recipe specifies
when it is labeled "microwave safe"
Why is it helpful to cover food when using a microwave?
helps food cook miore evenly
helps food from splattering in the oven
helps food retain moisture
all of the choices
How does a work plan list tasks?
alphabetical order
chronological order based on ending time
chronological order based of starting time
order from first to last
On which should you make notes before beginning a work plan?
cooking time for each food
food and equipment you need
oven temperature
all of the choices
What is pre-preparation?
freezing fully prepared meals to serve later
setting the table and filling water glasses
tasks that can be done after the recipe is prepared but before serving
tasks that can be done before you begin putting the recipe together
How should you calculate the time per dish?
add the preparation time to the cooking time
divide the preparation time by the cooking time
subtract the cooking time from the preparation time
subtract the preparation time from the cooking time
How should you determine when you need to start preparing each food?
Deduct the time the meal should be ready from the time needed ti prepare the food
Deduct the time the meal should be ready from the starting time
Deduct the time needed to prepare the food from the time the meal should be ready
Deduct the starting time from the time the meal should be ready
Which of the following describes the duties of a Sous chef?
in charge of all cold food items prepared
responsible for creating sweet treats
second in command, responsible for keeping kitchen running as usual
top chef, responsible for keeping kitchen running smoothly
Which of the following describes the duties of the Chef Garde manager?
prepare salads, meat/cheese trays, & cold desserts
responsible for keeping kitchen running as usual
to ensure customer satisfaction
to prepare sweet treats
Why would you need to consume more calories than someone else of your same age, gender, & size?
Have a different basal metabolic rate
Basal metabolic rate varies in people
You exercise regularly
All of the choices
What is the difference between nutrient-dense foods and foods with low nutrient density?
low nutrient density foods have lots of nutrition and low in calories, nutrient-dense foods are low in nutrition but high in calories
low nutrient density food have lots of nutrition but high in calories, nutrient-dense foods are low in nutrition and low in calories
Nutrient-dense foods are high in nutrients and low in calories, low nutrient dense-foods have few nutrients but high in calories
Nutrient-dense foods are high in nutrients and high in calories, low nutrient dense foods low in calories and low in nutrients
What is mis en place?
general manager in a restaurant
assistant manager in a restaurant
having all your ingredients prepared and ready to go before you start to cook
waiter or waitress
What are the responsibilities of a Maitre d'?
Manage the entire dining room operation
Make sure that events run smoothly
Work with the chef on the menu
All of the choices
