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Introduction to Culinary Arts posttest

Total questions: 80

Worksheet time: 2hrs 46mins

Name
Class
Date
1.
To rub fat on the surface of a food or a cooking utensil is to:
a)
marinate
b)
baste
c)
grease
2.

Means to mix ingredients gently.

a)

Beat

b)

Fold

c)

Knead

d)

Mix

3.
Lifting a lid away from your face (like a shield) can help prevent a ________
a)
cut
b)
burn
c)
fall
d)
shock
4.
Which is more safe: dull knife or sharp knife?
a)
sharp
b)
dull
c)
either is fine
5.
If a grease fire starts, what is the main thing you should not do?
a)
put baking soda on it
b)
put a lid on it
c)
put it out with water
d)
leave it to go out on it's own
6.
If a grease fire starts, what is the main thing you should not do?
a)
put baking soda on it
b)
put a lid on it
c)
put it out with water
d)
leave it to go out on it's own
7.
If you have a heavy object or box where should you store it in the kitchen?
a)
a high shelf out of the way 
b)
where ever you want
c)
on top of the fridge
d)
on a low shelf 
8.
If someone is choking, what has to be done to save them? 
a)
Heimlich maneuver
b)
CPR
c)
nothing 
d)
panic 
9.
In order to prevent a cut, you should
a)
always use a cutting board
b)
use a sharp knife
c)
store knives properly 
d)
all of the above 
10.
If a fire starts inside the oven, what should you do?
a)
open the door and pour baking soda on the fire
b)
open the door and use a fire extinguisher
c)
keep door closed and turn the oven off
d)
none of the above are correct
11.
What procedures will help prevent burns in the kitchen?
a)
use oven mitts
b)
stand to the side when opening the oven
c)
pull oven racks out instead of reaching in
d)
all of the above
12.
How should you clean a knife?
a)
let it soak in hot, soapy water
b)
keep the knife seperate, wash it by hand individually
c)
just wipe it with a clean towel in between uses.
d)
put in soapy water with all the other dishes
13.
We are trying to _____________ all accidents in the kitchens
a)
stop 
b)
handle 
c)
prevent
d)
anticipate 
14.
What material should never be put into the microwave?
a)
plastic
b)
glass
c)
metal
d)
all of the above 
15.
What is a food borne illness?
a)
a sickness caused by germs at school
b)
a sickness caused by eating something bad or that wasn't cooked properly 
c)
a sickness caused by a virus
d)
none of the above 
16.
Who's at risk for a food borne illness?
a)
elderly
b)
pregnant women
c)
children
d)
everyone 
17.
What is the practice of keeping food safe to eat by following proper food handling?
a)
kitchen safety
b)
food safety
c)
personal hygiene 
d)
cleanliness 
18.
What are the four steps to food safety?
a)
clean, separate, cook, chill
b)
clean, wash, dry, sanitize
c)
cook, clean, wash, dry
d)
chill, heat, freeze, roast
19.
True or False: always use the same cutting board for raw meat and other foods
a)
True 
b)
False 
20.
Safe or unsafe: Tying your hair back before cooking
a)
safe
b)
unsafe 
21.
Safe or unsafe: keep a towel close by at the stove to clean up spills quickly
a)
safe
b)
unsafe 
22.
Safe or unsafe: making sure shoes fit and are tied
a)
safe
b)
unsafe 
23.
Safe or unsafe: if you break something glass, pick up the big pieces with your hands
a)
safe
b)
unsafe 
24.
Safe or unsafe: give your little brother a dull knife to cut his apple
a)
safe
b)
unsafe 
25.
Safe or unsafe: leaving appliances plugged up after use
a)
safe
b)
unsafe 
26.
Safe or unsafe: washing your hands before preparing food and not drying them
a)
safe
b)
unsafe 
27.
What is the temperature danger zone for food?
a)
30-130
b)
20-120
c)
40-140
d)
50-150
28.
When in doubt, ____________?
a)
scream and shout
b)
dance and scream
c)
eat it anyway
d)
throw it out 
29.

Preparation and cooking time is about

a)

How long it takes to do the grocery shopping

b)

Step-by-step instructions for preparation

c)

The amount of time it will take to prepare a recipe

d)

The number of serving suggestions

30.

Ingredients of a recipe refer to

a)

All the equipment and utensils required to complete the dish

b)

The foods the cook would like to buy for their family

c)

The fruits and vegetables sitting at the green grocer

d)

All the foods and amounts you will need to prepare the dish

31.

What is the name given to the instructions for a recipe?

a)

Title

b)

Method/directions

c)

List of ingredients

d)

Cooking time

32.

How much the Recipe makes is called the…

a)

Preheat temperature

b)

Serving size

c)

Batch

d)

yield

33.

Ingredients are listed:

a)

In order of use

b)

In order of weight

c)

In order of amount

d)

In alphabetical order

34.

What is mise en place?

a)

French for stay in place while cooking

b)

French for have all your ingredients ready before starting

c)

Latin for my place

d)

Latin for cooking has a place

35.

Where are abbreviations mainly listed?

a)

Recipe name

b)

ingredients

c)

Yield

d)

Equivalents

36.

How many ounces are in a cup?

a)

16

b)

8

c)

4

d)

32

37.

Which part of a recipe tests how much you know about equipment and techniques?

a)

ingredients

b)

yield

c)

measurements

d)

directions

38.

The first thing to do when you get a recipe is

a)

Get out all of your ingredients

b)

Pre-heat the oven

c)

Read the full recipe

d)

Wash your hands

39.

Apple Pie is which part of a recipe?

a)

yield

b)

title

c)

ingredients

d)

time/temperature

40.

“4 dozen cookies” is the

a)

ingredients

b)

abbreviations

c)

yield

d)

equivalents

41.

What is “In a bowl, combine parmesan cheese, oil, basil, and garlic powder” referring to in a recipe?

a)

title

b)

ingredients

c)

yield

d)

directions

42.

What is the baking time in a recipe with this step: “Bake at 425 degrees for 15 minutes; turn potatoes. Bake 15 to 20 minutes longer or until crisp and tender”?

a)

15 minutes

b)

15-20 minutes

c)

30 minutes

d)

30-35 minutes

43.

How many cups are in two sticks of butter?

a)

2

b)

1

c)

1/2

d)

8

44.

How many ounces are in a pound?

a)

8

b)

4

c)

24

d)

16

45.
Beat rapidly with rotary beater, electric mixer, or wire whisk to incorporate air and make light and fluffy.
a)
stir
b)
whip
c)
cream
d)
mix
46.
Cut into small, irregularly shaped pieces.
a)
Chop
b)
Mince
c)
Cube
d)
Dice
47.

Cut into very small pieces about 1/4 X 1/4 x 1/4 inch in size.

a)

mince

b)

cube

c)

dice

d)

cut

48.
Cut into small pieces about 1/2 inch in size.
a)
cube
b)
chop
c)
dice
d)
mince
49.
Rub food, such as cheese or a potato, against a grater to obtain fine particles.
a)
cut
b)
grate
c)
grind
d)
julienne
50.
Trim away, usually with a paring knife or vegetable peeler, a thin outside skin or covering.
a)
peel
b)
sliver
c)
shred
d)
pare
51.
Spoon drippings or other liquid over food while cooking.
a)
parboil
b)
drain
c)
barbecue
d)
baste
52.
To soften and blend until smooth and light by mixing with a spoon or electric mixer.
a)
blend
b)
cream
c)
beat
d)
cut in
53.
How many teaspoons are in one tablespoon?
a)
1
b)
2
c)
3
d)
4
54.

Insert edge of spoon/rubber scraper vertically down throughout the middle of the mixture; slide the spoon across the bottom of the bowl; bring up some of the mixture; fold over on top of the remainder until all is evenly mixed.

a)

fold in

b)

cut in

c)

knead

d)

mix

55.

Insert edge of spoon/rubber scraper vertically down throughout the middle of the mixture; slide the spoon across the bottom of the bowl; bring up some of the mixture; fold over on top of the remainder until all is evenly mixed.

a)

fold in

b)

cut in

c)

knead

d)

mix

56.
To chop food finely
a)
chop
b)
mince
c)
score
d)
pare
57.
to make straight, shallow cuts with a slicing knife in the surface of food
a)
pare
b)
cube
c)
dice
d)
score
58.
to mix ingredients, such as salad greens and dressing, by tumbling them with tongs or a large spoon and fork
a)
stir
b)
fold
c)
toss
d)
whip
59.
to pour liquid over a food as it cooks
a)
baste
b)
brush
c)
dot
d)
bread
60.
to coat a food with three different layers. First with flour, then with a liquid, and finally with breadcrumbs or cornmeal
a)
bread
b)
brush
c)
dredge
d)
dust
61.
to dip a food briefly in boiling water and then in cold water to stop the cooking process
a)
blanch
b)
clarify
c)
deglaze
d)
marinate
62.
to add flavor to a food by soaking it in a cold, seasoned liquid
a)
drain
b)
marinate
c)
deglaze
d)
core
63.
to make a liquid clear by removing solid particles
a)
blanch
b)
clarify
c)
drain
d)
reduce
64.

To add Water to another liquid

a)

dilute

b)

reduce

c)

watering

d)

dried

65.
What term is to cook in the oven with dry heat
a)
Cook
b)
Warm up
c)
Bake
d)
Pre-Heat
66.
Correct term to stir ingredients until they are thoroughly combined
a)
mik
b)
blend
c)
stir
d)
combine
67.
To cook uncovered under a direct source of heat
a)
Broil
b)
boil
c)
burn
d)
Very high heat
68.
Correct term to turn the surface of a food brown by placing it under a broiler or quickly cooking it in hot fat
a)
brown
b)
darken
c)
fat cooking
d)
fast cook
69.
Term to make a food cold by placing it in a refrigerator or in a bowl with ice
a)
relax
b)
freeze
c)
ice
d)
chill
70.
What term is to cut into small pieces
a)
dice
b)
chop
c)
cut
d)
slice
71.
What term is to mix or blend two or more ingredients
a)
mix
b)
combine
c)
whisk
d)
blend
72.
What term is to remove the center of a fruit
a)
removing 
b)
cutting out
c)
core
d)
centering
73.
What term is to soften solid fats often by adding a second ingredient such as sugar and working with a wooden spoon or an electric mixer until the fat is creamy
a)
Soften
b)
Cream
c)
Mix in
d)
beat
74.

What term is to combine solid fat with flour using a pastry blender,two forks, or fingers

a)

Cut in

b)

Mix in

c)

Cream

d)

Whip

75.

Grease is to rub fat on the surface of a cooking utensil or on a food itself

a)

False

b)

True

76.
What term is to work dough by pressing it with the heels of the hands,folding it,turning it,and repeating each motion until the dough is smooth and elastic
a)
Dough
b)
Fold
c)
Knead
d)
Roll
77.
What term is to reduce a food into small bits by rubbing it on the sharp teeth of a utensil
a)
Cut up
b)
Dice
c)
Shred
d)
Grate
78.

This is a ________ knife.

a)

Tourne

b)

Granton/Santoku

c)

Chef's

d)

Cleaver

79.

Which is the correct way to hold a knife?

a)

#1

b)

#2

c)

#3

80.
The Main difference between Quick
Breads and Yeast Breads is....
a)
the leavening agent that is used
b)
the liquid that is being used
c)
flour used
d)
all of  the above

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