Font size
WorksheetsC&B 2: Semester Review
Total questions: 50
Worksheet time: 49mins
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
The Danger Zone in foods is between 40-140 degrees, which is when bacteria can rapidly reproduce in foods.
True
False
Most soups are produced using stock as a base.
True
False
Stocks are normally composed of water, flavoring components, mirepoix and aromatics.
True
False
Thick soups tend to become thinner after they are stored for later use.
True
False
Hot water should be used to start stock as it helps loosen impurities and blood from the bones.
True
False
A Kitchen Aid mixer should be used to puree soups.
True
False
A single crust pie consists of one crust on the bottom a filling, and a crust on the top.
True
False
Low protein flours produce the best results in pie dough due to its high percentage of gluten.
True
False
Liquid ingredients and fat in pies should always be hot.
True
False
Mealy pie dough is the most absorbent pie dough, and should be used with fruit and custard fillings.
True
False
A lattice crust is made by weaving together strips of pie dough.
True
Fase
Blind baking is a term used when pie dough is baked for a short period of time before the filling is added to the crust.
True
False
Fat, such as egg yolk, will affect the volume of a meringue.
True
False
Docking the dough prevents the pie crust from from blistering while baking.
True
False
Pasta is handmade or extruded product made from a dough consisting of flour and eggs, at the very least.
True
False
Flours with low amounts of protein are best suited for pasta dough.
True
False
Pasta should be cooked ‘al dente’, which means ‘to the tooth’.
True
False
Fresh pasta takes longer to cook than dry pasta.
True
False
When making pasta dough, knead only until the ingredients come together (~30 seconds).
True
False
Types of pasta can be put into 6 main categories: Strings, ribbons, tubes, shapes, filled and micropasta.
True
False
Semolina flour is made from durum wheat.
True
False
Identify the correct ratio of vegetables for a mirepoix.
60% carrots, 20% onion, 20% celery
50% carrots, 25% onion, 25% celery
25% carrots, 50% onion, 25% celery
75% carrots, 10% onion, 15% celery
Identify which statement about stock is correct.
Stock is the un-strained liquid that results from cooking seasonings and vegetables or the bones of meat, poultry, or fish.
Stock is made by simmering bones and vegetables.
Stock is boiled for an extended period of time to extract flavors, colors and nutrients.
Stock is a type of thickened soup.
Identify the ingredients used in making a roux.
Flour
Flour and milk
Flour and cream
Flour and butter
Define a bouquet garni.
A piece of cheesecloth filled with aromatic ingredients such as herbs, spices, mushrooms, stems, etc.
A mixture of fresh herbs or vegetables tied with butcher’s twine
A chopped vegetable mixture made up of onions, celery and carrots.
Half of a peeled onion that is charred for a roasted flavor.
Identify the type of soup that is NOT a thick soup.
Chicken noodle soup
Tomato soup
Cream of potato soup
Cream of chicken soup
Which type of pie dough should be used when making a custard or fruit filling?
Mealy dough
Short flake dough
Long flake dough
Any of the above
Which type of pie dough is the most absorbent?
Mealy dough
Short flake dough
Long flake dough
None of the above
Which statement is NOT a cause for tough pie crust?
Too much flour/gluten
Dough over mixed
Dough overworked
Too little water
Which pie is NOT considered a soft filling?
Pumpkin
Custard
Fruit
Pecan
Identify the ingredient that would be considered a stabilizer in pie dough.
Eggs
Cornstarch
Flour
Butter
Which of the following is NOT a filled pasta?
Ravioli
Tortellini
Spaghetti
Mezzaluna
Identify the benefit of adding salt to pasta cooking water.
The water will come to a boil faster
The salt will add flavor to the pasta
There is no benefit
This nutrient found in pasta provides energy, insulation and cushion to organs, vitamin transporter
Fat
Carbohydrates
Protein
Iron
Identify which statement best defines gluten.
Gluten is a type of flour with high amounts of protein.
Gluten is the brain of the dough, and provides knowledge to hold shape, form and information.
Gluten is a type of tube pasta that is usually stuffed with meats and cheeses.
Gluten is the muscle of the dough, and provides strength to hold shape, form and texture.
This nutrient found in pasta provides longer lasting energy due to fiber.
B Vitamins
Carbohydrates
Iron
Protein
Identify the scenario that would be considered cross contamination.
Chopping carrots on a cutting board, and then dicing cooked chicken on the same board, with the same knife.
Dicing raw chicken on a cutting board, and then dicing cooked chicken on the same board, with the same knife.
Dicing raw chicken on a cutting board, and then cleaning the cutting board and knife, and chopping carrots.
Chopping carrots on a cutting board, and then dicing raw chicken on the same board, with the same knife.
How many ounces are in 1 pound?
6 oz.
8 oz.
16 oz.
20 oz.
How many sticks of butter equal 1 cup?
1 stick
1.5 sticks
2 sticks
3 sticks
How many teaspoons are in 1 tablespoon?
2 teaspoons
3 teaspoons
4 teaspoons
5 teaspoons
How many cups are in a 1 quart?
2 cups
3 cups
4 cups
5 cups
How many ⅓ cups must be measured to equal to 1 cup?
1
2
3
4
Why would an ingredient be noted as two separate amounts in a recipe?
The ingredient is added at two different points in the recipe.
The ingredient requires multiple measuring utensils.
There is no reason.
Identify the measurements that add up to ¾ cup.
½ c. + ½ c.
½ t. + ¼ c.
¼ c. + ¼ c.
½ c. + ¼ c.
How many tablespoons are in 1 stick of butter?
4 tablespoons
6 tablespoons
8 tablespoons
12 tablespoons
Identify the ingredient(s) that are considered fats.
Butter
Eggs
Shortening
Milk
Oil
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.
When measuring the weight of an ingredient, a liquid measuring cup should be used.
True
False
