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WorksheetsC&B 1: Semester Review
Total questions: 54
Worksheet time: 27mins
The proper procedure for washing hands is to use warm/hot, soapy water for a minimum of 2 minutes, and dry with a disposable towel.
True
False
Always put knives in the same sink with other utensils when washing them.
True
False
A standardized recipe is set of directions for preparing a particular menu item to ensure consistent quality, portion size, and cost.
True
False
When measuring the weight of an ingredient, a liquid measuring cup should be used.
True
False
The Customary system of measurement is most commonly used in the United States, while the Metric system is most commonly used throughout the rest of the world.
True
False
A recipe calls for 3 teaspoons of salt. To simplify this, 1 tablespoon of salt can be used instead.
True
False
To accurately measure liquid ingredients, the measuring cup should be be placed on a flat surface, and checked at eye level.
True
False
Sensory perception is the ability of the eyes, nose, mouth, ears and skin to gather information and evaluate the environment.
True
False
There are 6 major types of flavor - Sour, sweet, salty, bitter, spicy and umami.
True
False
Herbs are a group of aromatic plants whose leaves, stems or flowers.
True
False
Spices are derived from the bark, seeds, roots, buds or berries of very aromatic plants.
True
False
Most fresh herbs should be added towards the beginning of cooking time so they do not become wilted and bitter. Dried herbs and spices should be added at the end of cooking time as it takes longer to extract their flavor.
True
False
Nutrition is the study of food and nourishment that focused on how food is taken and utilized.
True
False
Complex carbs, also known as simple sugars, are naturally found in fruits and milk, and can lead to weight gain and health problems.
True
False
Fat cushions and protects vital organs from physical damage.
True
False
The human body can produce all but 12, essential amino acids, which can only be obtained through food sources.
True
False
Eating a variety of foods in your diet is not only recommended but can also help fight against sickness, and disease.
True
False
Whole grains contain the entire grain kernel ― the bran, germ, and endosperm.
True
False
Food items such as butter, cream cheese and heavy cream are not often considered part of the dairy food group due to high fat content and low calcium content.
True
False
Eggs should be stored in their original carton since they are very porous and will attract odors easily.
True
False
Grade B eggs are the highest quality eggs.
True
False
Eggs are considered a potentially hazardous food, and can provide breeding grounds for foodborne illness such as botulism.
True
False
The white of the egg contains all of the fat and cholesterol.
True
False
The USDA is responsible for the grading standards and inspections of eggs.
True
False
The egg yolks can be used as a leavening/lightening agent in food products.
True
False
Which ingredient would be considered a dry ingredient with moisture?
Brown sugar
Powdered sugar
Flour
Corn syrup
How many cups are in 1 quart?
1
2
3
4
Which measurement is NOT a part of the Customary system of measurement?
Ounce
Millimeter
Pound
Teaspoon
How many cups are in 1 gallon?
4
8
16
24
If you wanted to adjust the yield of a recipe from 10 servings to 50 servings, what would your conversion factor be?
10
5
50
1
What are the 3 sensory experiences that help the brain to determine flavor?
Aroma, touch, taste
Aroma, sound, color
Touch, taste, sound
Taste, sound, color
How do taste buds and saliva help detect flavors?
Saliva also helps to break down food.
Food is absorbed by the tiny taste bud cells immediately.
Saliva does not help detect flavors.
As food enters the mouth, nothing is sensed by the taste buds.
Which of the following dishes would have complementary textures?
Mashed potatoes, sour cream, melted cheese and a side of pureed carrots.
Mashed potatoes, scallions, crumbled bacon and a side of grilled carrots.
Mashed potatoes, melted cheese, and a side of applesauce.
Mashed potatoes, sour cream and a side of sauteed spinach.
Which of the following is an herb?
Black pepper
Parsley
Cinnamon
Ginger
Which of the following is NOT a spice?
Cumin
Saffron
Cloves
Cilantro
Identify the spice blend.
Basil
Rosemary
Lawry's Seasoning
Salt
What are the 6 main categories of nutrients?
Carbohydrates, fats, proteins, vitamins, minerals, water
Carbohydrates, fats, proteins, vitamins, minerals, oils
Carbohydrates, proteins, vitamins, minerals, water, oils
Simple carbohydrates, complex carbohydrates, fats, proteins, minerals, water
What do carbs provide for the body?
Carbs carry fat-soluble vitamins such as A, D, E and K.
Carbs are a complex chain of amino acids that is used by the body to help build and repair body tissues.
Carbs cushions and protect vital organs from physical damage.
Carbs provide the body with energy in the form of sugar and starches.
Identify the fat that would be considered the most healthy.
Margarine
Olive oil
Bacon fat
Shortening
Which egg example represents emulsifying?
Using eggs to keeps two unlike foods mixed together in items such as mayonnaise, or salad dressings.
The process of eggs changing from a liquid, to semi solid.
Using egg whites to incorporates air or act as a leavening agent in items such as meringue, or sponge cakes.
Using eggs to hold food together and provides structure in items such meatballs, custards, and pie fillings.
Which egg example represents coagulation?
The process of eggs changing from a liquid, to semi solid.
Using eggs to hold food together and provides structure in items such meatballs, custards, and pie fillings.
Using egg whites to incorporates air or act as a leavening agent in items such as meringue, or sponge cakes.
Using eggs to keep food attached to other foods in items such as breadings and coatings.
If a Nutrition Facts label reads that the Sodium Daily Value % is at 23%, which statement is correct?
The % Daily Value of sodium is low, and at a healthy level.
The % Daily Value of sodium is high, and at an unhealthy level.
The % Daily Value of saturated fat is high, and at a healthy level.
The % Daily Value of saturated fat is low, and at a healthy level.
On an egg, this is the thin, clear portion nearest to the shell. It contains most of the protein, and riboflavin.
Shell
Shell membrane
Thin albumen
Thick albumen
On the egg, this is the stringy parts of the egg whites that anchor the yolk to the white.
Chalazae
Thick Albumen
Thin Albumen
Germinal Disc
On the egg, this is the thin, skin like membrane located under the shell that protects the egg.
Yolk
Vitelline membrane
Shell membrane
Air cell
On the egg, this is the clear casing that holds the yolk together.
Air cell
Shell membrane
Germinal disc
Vitelline membrane
On the egg, this is the porous, outer layer of protection, that is made of calcium carbonate.
Shell
Yolk
Shell membrane
Vitelline membrane
On the egg, this is the a small spot found on the yolk, where the embryo begins.
Air cell
Thick albumen
Thin albumen
Germinal disc
On the egg, this is the pocket of air formed at the large end of the egg.
Chalazae
Yolk
Shell membrane
Air cell
On the egg, this is the thin thick, clear portion that surrounds the yolk . It contains most of the protein, and riboflavin.
Yolk
Thick albumen
Vitelline membrane
Shell membrane
This is the yellow part of the egg that contains fat, protein, vitamins, minerals and all of the cholesterol.
Chalaze
Thick albumen
Yolk
Thin albumen
Why is it important to preheat the oven before cooking/baking?
It is not necessary to preheat the oven.
Preheating the oven will ensure the product is cooked/baked evenly.
Preheating the oven makes the finished product taste better.
Preheating the oven will make the product cook/bake unevenly.
How many sticks of butter equal ½ cup?
1
2
3
4
There is no measuring spoon for ¾ teaspoon - What measuring spoons can be used to achieve this amount?
¼ + ⅛
¼ + ¼
⅓ + 1
½ + ¼
