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Culinary Arts 1

Total questions: 59

Worksheet time: 30mins

Name
Class
Date
1.

What is the living organism that makes dough rise?

a)

leavener

b)

yeast

c)

extract

d)

starter

2.

Which type of dough is made by adding shortening or tenderizing ingredients such as sugar, syrup, butter, eggs, milk, and cream?

a)

soft

b)

rich

c)

lean

d)

sponge

3.

Allowing yeast dough to rise just before baking is called

a)

yeasting

b)

kneading

c)

proofing

d)

portioning

4.

After mixing the water, yeast, sugar, salt and flour, the baker kneads the dough until it is

a)

lumpy and dry

b)

smooth and elastic

c)

dry and smooth

d)

hard and elastic

5.

What does FIFO mean?

a)

first ingredient, first open

b)

first in, first out

c)

First out, first in

6.

Ribbon like cuts are an example of what type of cut?

a)

chiffonade

b)

small dice

c)

julienne

d)

batonnet

7.
What Knife Cut?
a)
Cube
b)
Dice
c)
Julienne
d)
Strips
8.
What should go under a cutting board to prevent it from sliding? 
a)
a napkin
b)
a damp towel 
c)
a dry towel 
9.
What type of knife is this?
a)
serrated knife
b)
santoku 
c)
chef
d)
paring
10.
What type of knife cut results in a 1/8-inch thick cube? 
a)
brunoise
b)
batonnet
c)
chiffonade
d)
julienne
11.
What is true about knife safety? 
a)
Never catch a falling knife
b)
Carry a knife pointing up
c)
Place a knife in a sink filled with water
d)
Use a dull knife
12.

This method is basically a high heat form of baking, typically used with meats.

a)

Simmering

b)

Searing

c)

Braising

d)

Roasting

13.

This is a fast, dry and very hot way of cooking, where the food is placed over an intense radiant heat.

a)

Frying

b)

Grilling

c)

Baking

d)

Broiling

14.

The cooking method where the food is completely immersed in hot oil

a)

Deep Frying

b)

Frying

c)

Stir frying

d)

Pan frying

15.

This cooking method is where you fry the food very quickly on a high heat in a oiled pan

a)

Pan fry

b)

frying

c)

stir fry

d)

sautee

16.

This cooking method involves applying a dry convection heat to your food in an enclosed environment

a)

Broiling

b)

Baking

c)

Roasting

d)

grilling

17.

First the food is sauted or seared, and then simmered in liquid for a long period of time until tender.

a)

stewing

b)

braising

c)

boiling

d)

broiling

18.
Beef, pork, fish, and lamb should be cooked to _____ degrees Fahrenheit.
a)
135
b)
145
c)
155
d)
165
19.
Ground meats and sausage should be cooked to _____ degrees Fahrenheit.
a)
135
b)
145
c)
155
d)
165
20.
Poultry, stuffed meats, stuffed pasta, stuffing, and casseroles should be cooked to _____ degrees Fahrenheit.
a)
135
b)
145
c)
155
d)
165
21.
The main way to prevent the growth of bacteria is to keep foods out of the ________________________________.
a)
refrigerator
b)
temperature danger zone
c)
microwave
d)
freezer
22.
To prevent ________________________________, keep raw foods separate from cooked foods.
a)
physical contaminant
b)
personal hygiene
c)
holding
d)
cross-contamination
23.
Safe holding of hot foods requires that they be kept above ________ degrees Fahrenheit after cooking.
a)
135
b)
140
c)
145
d)
150
24.
Sally is making hamburgers for dinner tonight. How should she NOT thaw the ground beef?
a)
In its original wrapper in the refrigerator
b)
In the microwave
c)
In its original wrapper on the counter
d)
In its original wrapper under cold running water in a sink
25.
a)
Cut in tool
b)
Chopper
c)
Fat mixer
d)
Pastry blender 
26.
What is the purpose of salt in a pastry?
a)
Controls the yeast
b)
Taste only
c)
Makes a softer texture
d)
Controls gluten formation
27.
Fat is the ingredient that
a)
Provides Structure
b)
Makes it tender and flaky
c)
Hold Ingredients together
d)
Provides Flavor
28.
Why do you punch down the dough?
a)
To add flavor 
b)
To release extra air
c)
To let it rise
29.
If the temperature of your water is too hot, your yeast will... 
a)
Multiply
b)
Die 
c)
Dissolve 
d)
Live
30.
What develops gluten in the dough?
a)
Proofing it
b)
Kneading 
c)
Refrigerating it 
31.
The food for the yeast is: 
a)
Flour 
b)
Sugar 
c)
Salt 
d)
Eggs 
32.
2 pints=
a)
1 gallon
b)
1 cup 
c)
1 quart 
d)
1/2 cup 
33.
1 gallon= 
a)
16 cups 
b)
14 cups 
c)
12 cups 
d)
10 cups 
34.
Dough needs to double in size before you roll it out 
a)
True 
b)
False 
35.
The abbreviation for ounce is: 
a)
oz
b)
lb
c)
ou
36.
Yeast Breads are leavened with
a)
baking soda
b)
yeast
c)
baking powder
37.
How are yeast breads different from quick breads?
a)
Quick breads do not have to rise
b)
Yeast breads do not have to rise
c)
Yeast breads use baking powder as a leavening agent
38.
What is the first step for making yeast breads?
a)
Shape the dough and bake it
b)
Allow the dough to rise
c)
Dissolve yeast in hot water/milk
39.
Before you shape the dough and bake it, you should
a)
Mix in the fat and dry ingredients
b)
Add dissolved yeast
c)
Punch down the dough to remove air pockets
40.
What is the last step when preparing yeast breads?
a)
shape the dough and bake it
b)
dissolve yeast in hot water/milk
c)
knead the dough
41.
What is the ratio of a roux?
a)
1:1 Flour : Butter(Fat)
b)
1:2 Flour : Butter(Fat)
c)
1:3 Butter(Fat) : Flour
d)
2:1 Flour : Butter(Fat)
42.
What are the five mother sauces?
a)
Hollandaise, Veloute, Bechamel, Espagnole & Tomato
b)
Hollandaise, Veloute, Roux, Mornay & Tomato
c)
Hollandaise, Bechamel, Mornay, Espagnole & Tomato
d)
Hollandaise, Veloute, Bechamel, Roux & Tomato
43.
What is Mirepoix?
a)
2 parts onion & celery, 1 part carrot
b)
1 part onion, celery, potatoes
c)
2 parts onions, 1 part carrot & celery
d)
2 parts onions, 1 part peppers & celery
44.
What is a bunch of herbs tied together to season a stock or soup called?
a)
Bouquet garni/ Sachet
b)
Demi glaze
c)
Mirepoix
d)
Why would you tie the herbs together?
45.
There are 5 ‘grand sauces’.  What is another name for a ‘grand sauce’?
a)
Big
b)
Father
c)
Mother
d)
Derivative
46.
A grand sauce, made from milk and a white roux;  commonly called a ‘white sauce’.
a)
Hollandaise
b)
Béchamel
c)
Marinara
d)
Maître d’hôtel
47.
A grand sauce, made from lemon juice and butter, and using egg yolks as an emulsifying agent;  served on Eggs Benedict
a)
Hollandaise
b)
Béchamel
c)
Marinara
d)
Maître d’hôtel
48.
A grand sauce made from veal, chicken, or dish stock and a white or blond roux.
a)
Soubise
b)
Veloute
c)
Albufera
d)
Piquante
49.
Another name for the grand ‘brown’ sauce.
a)
Espagnole
b)
Coulis
c)
Diable
50.
Thick puréed sauce made from vegetables or fruit
a)
Espagnole
b)
Coulis
c)
Diable
51.
panfrying, deep frying, grilling, broiling, and roasting are all examples of the ___ method
a)
dry heat
b)
moist heat
c)
combination
d)
braising
52.
Classify this cooking method:
roast
a)
Moist 
b)
Dry
c)
Combination
53.
When broiling the heat source comes from?
a)
Below
b)
Above
c)
Dry-heat surrounding
d)
No Heat 
54.
Soaking an item in a combination of wet and dry ingredients to provide flavor and moisture 
a)
Barding
b)
Larding 
c)
Marinating 
d)
Batter
55.

The cooking method that cooks food quickly, often uncovered, in a very small amount of fat over high heat is

a)

stewing

b)

sauteing

c)

pan-frying

d)

simmering

56.

Deep-frying is a dry-heat cooking method

a)

True

b)

False

57.

A food processor can be used to Puree, Blend, or crush food?

a)

True

b)

False

58.
An immersion blender is
a)
also called a stick blender and can puree food in a container.
b)
another industry term for a food processor
c)
a commercial blender where food is placed into the machine to puree.
d)
only able to whip certain food such as heavy cream in containers
59.
a)

food rack

b)

rolling cart

c)

speed rack

d)

tray cart

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