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WorksheetsITMS Culinary: Week 5 Review
Total questions: 36
Worksheet time: 18mins
What does FIFO mean?
Food Is Flavorful Obviously
Fry Inside, Fire Outside
Food In Fridge Only
First In, First Out
The “first-in, first-out” rule refers to...
Purchasing items from a key supplier
Storing potentially hazardous foods first
Using new food supplies before older ones
Using older food supplies before newer ones
What is the abbreviation we use for "Tablespoon"?
Tbsp.
Tsp.
Tasp.
Tblspn.
In Biscuit Method, what ingredient do we "cut" into the dry ingredients before adding the liquids?
Onion
Butter
Eggs
Cheese
The transfer of germs from one area to another is known as...
Direct contamination
Cross contamination
Physical contamination
Chemical contamination
How many quarts are there in one gallon?
2
4
6
8
What nutrient(s) should a proper breakfast provide?
Carbohydrates
Fats
Proteins
All of the above
What is the French term, meaning "everything in its place", that refers to your ingredients, utensils, cookware, and everything you need to complete a receipe?
Bonjour
Demi glace
Mise en place
Roux
When baking, what should the first step to any recipe be?
Preheat the oven
Mix the batter
Knead the dough
Whisk the eggs
Over-kneading or over-mixing your dough or batter could cause what to happen to your final product?
Tough/Rubbery Texture
Burn Easily
Bland Flavor
Wrong Color
When a recipe uses the abbreviation "TT", what does that mean?
Time Test
Two Tablespoons
To Taste
Tiny Trace
1 cup flour
How many teaspoons are there in one tablespoon?
2
3
4
5
What shape should your hand make when holding food on a cutting board?
A, for Attention
C, for Careful
S, for Safety
L, for Lay Flat
Cold food must be held below ____ to ensure food safety.
31 degrees Fahrenheit
36 degrees Fahrenheit
41 degrees Fahrenheit
46 degrees Fahrenheit
Hot food must be held/cooked to above _____ to ensure food safety.
100 degrees Fahrenheit
115 degrees Fahrenheit
125 degrees Fahrenheit
135 degrees Fahrenheit
What are the two things I asked everyone to come prepared wearing, related to personal hygiene, in order to be able to cook on lab days?
Closed-toed shoes & Gloves
Aprons & Gloves
Closed-toed shoes & Hair Up
Hair Up & Long Sleeves
How many times should you flip a pancake while cooking?
Never
Once
Twice
Constantly
How often must establishments that sell food have a State Health Inspection performed?
Once a month
Once a year
Twice a year
Once every two years
Egg can absorb flavors and odors through their shells. This is because they are _______.
White
Brittle
Round
Porous
Most of an egg's calories, and ALL of it's cholesterol and fat, are found in which part?
White
Yolk
Shell
Which style of omelette has the most folds?
French omelette
American omelette
Denver omelette
What means the same as "yield"?
Cooking time
Serving size
Ingredients
Cooking temperature
Which style of fried egg is NOT flipped while cooking?
Over-easy
Over-medium
Over-hard
Sunny-side up
Which statement is INCORRECT about the basic rules of knife safety?
Keep knives sharp
A dull knife is safer to use
We use a chef's knife to cut most vegetables
What is the main difference between a quiche and a frittata?
Quiche is fluffier and has a crust
Frittata is fluffier and has a crust
There is no difference, they are the same thing
Egg yolk can be used to make _____, a combination of two liquids that normally don't mix.
An Emulsion
A Reduction
A Batter
A Glaze
As per Alton Brown, "if your eggs are fully cooked in the pan, they'll be ____ on the plate."
Undercooked
Perfectly cooked
Overcooked
Raw
Eggs can be used to...
Thicken sauces and desserts, like creme brulee
Keep ice cream creamy by preventing ice crystals
Provide a yellow color to baked goods
Act as a binder to keep foods together while cooking
All of the above
What stage are the egg whites when you are ready to add them to your waffle batter?
Foamy
Frothy
Stiff Peak
Soft Peak
The color of the egg shell has no influence on nutritional values or flavor of the egg.
True
False
Egg whites act as a leavening agent when whipped into a foam by...
Adding protein
Adding air
Adding volume
Adding texture
This is an example of
Natural Contamination
Chemical Contamination
Physical Contamination
Biological Contamination
This is an example of
Chemical Contamination
Physical Contamination
Cross Contamination
