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Worksheets

Final Review #1

Total questions: 50

Worksheet time: 24mins

Name
Class
Date
1.

What is formed when flour and liquid combine?

a)

Gluten

b)

Leavening

c)

Dough

d)

Pour batter

2.

What happens if the water is too hot when making yeast breads?

a)

regulates the actions of the yeast

b)

slows the actions of the yeast

c)

does not activate the yeast

d)

kills the yeast

3.

Why do you knead yeast bread?

a)

to mix the ingredients

b)

to activate the yeast

c)

to develop the gluten

d)

to release the carbon dioxide

4.

What temperature should the water be to activate the yeast?

a)

boiling

b)

warm

c)

cold

d)

ice cold

5.

Salt regulates the action of this

a)

baking powder

b)

yeast

c)

baking soda

6.

the leavening agents that can be used in quickbreads

a)

baking powder

b)

yeast

c)

baking soda

7.

feeds on sugar and thrives in warm, moist environment

a)

baking powder

b)

yeast

c)

baking soda

8.

How much flour should you sprinkle on the counter and your hands when turning out the yeast dough to knead?

a)

a generous amount

b)

about 1/2 cup

c)

a very small amount

d)

about 1 cup

9.

adds color and flavor

a)

fat

b)

flour

c)

liquids

d)

sugar

e)

eggs

10.

produces gases that make baked products rise

a)

fat

b)

flour

c)

leavening agents

d)

sugar

e)

eggs

11.

provides moisture needed to help form structure

a)

fat

b)

flour

c)

leavening agents

d)

liquids

e)

eggs

12.

serves as a tenderizing agent

a)

fat

b)

flour

c)

leavening agents

d)

liquids

e)

eggs

13.

Which of these provides the structure in baked products?

a)

flour

b)

eggs

c)

sugar

d)

baking soda

14.

Activating yeast with warm water and sugar and checking for foaminess before adding it to the dry ingredients is known as?

a)

fermentation

b)

proofing

c)

finalizing

d)

kneading

15.

What is the proper way to clean fruits and vegetables?

a)

wash produce in hot water

b)

wash produce in cold water

c)

wash produce in soap and water

d)

eat unclean produce

16.

How many servings of fruits and vegetables do you need per day?

a)

2

b)

3

c)

4

d)

5

17.

Fruits and vegetables are high in:

a)

Nutrients

b)

Fiber

c)

Water

d)

All of the above

18.

Before eating or cooking fresh vegetables, what should you do?

a)

Put them in the oven

b)

Rinse them with water

19.

Eat a rainbow everyday, refers to.....

a)

Eating fruits and vegetables that are not the color of the rainbow.

b)

Eating only one color of the rainbow of fruits and vegetables.

c)

Eating a variety of fruits and vegetables of multiple colors.

20.

Eating more fruits and vegetables helps us to stay healthy?

a)

True

b)

False

21.
How many servings from the vegetable group do you need each day? 
a)
1
b)
2
c)
3 or more
22.
When cooking pasta, your finished product should be 
a)
al dente.
b)
a roux.
c)
mise en place.
23.
To create a base for the mac and cheese, we mixed equal fat to flour, which is called?
a)
A roux.
b)
Mirepouix.
c)
Consomme.
d)
Hollandaise.
24.
How many tablespoons in 1 cup.
a)
4
b)
8
c)
16
d)
20
25.
Whole grains are better for you. True or false?
a)
True
b)
False
26.

Drain pasta in a _______.

a)

Colandar

b)

strainer

c)

pan

d)

broiler

27.
Whole Grains Have More Fiber than Refined Grains?
a)
True
b)
False
28.

How can you keep enzymatic browning from occurring?

a)

store the fruit in a plastic bag

b)

store the fruit in the refrigerator

c)

dip the fruit in the juices of any citrus fruit

d)

put the fruit in a paper bag with an apple

29.

How many quarts of water should you use for every 4 oz. of dry pasta?

a)

1/2 quart

b)

1 quart

c)

1 1/2 quart

d)

2 quarts

30.

True or false: There should be water left in the saucepan when rice is done cooking.

a)

true

b)

false

31.

What is a roux?

a)

equal parts fat and flour

b)

2:1 ratio of fat to flour

c)

3:1 ration of fat to flour

d)

1:2 ration of flour to fat

32.

True or False: An omelet made with egg whites is a better choice for someone with high cholesterol.

a)

True

b)

False

33.

True or False: The carbohydrate (sugar) found in milk is called lactose.

a)

True

b)

False

34.

True or False: Cheese provide an incomplete protein.

a)

True

b)

False

35.

Do this to prepare dishes before washing:

a)

Soak in warm water

b)

Place in dish rack until ready to wash

c)

Scrape excess food or grease

d)

Rinse in cold water

36.

When rinsing dishes, use:

a)

gentle pressure and warm water

b)

gentle pressure and hot water

c)

hard pressure and hot water

d)

hard pressure and lukewarm water

37.

A reason to use a clean, dry dish towel to dry dishes:

a)

encourage growth of bacteria

b)

avoid growth of bacteria

c)

encourage water spots

d)

encourage water condensation

38.

The first thing everyone in a kitchen lab group should do before beginning to work is:

a)

Read the recipe as a group

b)

Decide what steps of the recipe will be done by who

c)

Wash hands

d)

Verify that everyone knows their job

39.

Put dirty laundry away in the:

a)

White laundry basket located on top of the washing machine marked dirty laundry

b)

Red laundry basket under the sanitation desk

c)

White laundry containers on top of the sanitation desk

d)

Red laundry buckets located by the front door

40.

Books, purses, backpacks and anything else brought to class must be ___________the tables during the class period.

a)

on top of table

b)

under

c)

beside

d)

in the isle

41.

Wash hands with hot water and soap before beginning the lab and use only ________________ towels to dry _____________.

a)

air, fingers

b)

paper, hands

c)

cloth towels, hands

d)

paper bag, hands

42.

Always practice safe and appropriate behavior in the kitchen and while using the equipment.

a)

true

b)

false

43.

Prepare dishwater with soap and hot water at the _______________ of the lab and clean as you go.

a)

end

b)

middle

c)

beginning

d)

when you are ready to do dishes

44.

All equipment is to be washed, dried (with _____________ towels, paper towels are for drying hands ONLY!!!) and properly put away.

a)

paper

b)

cloth

c)

plastic

45.

used to strain liquids or sift dry ingredients

a)

Sieve

b)

Strainer

c)

Maintainer

d)

Colander

46.

Used to measure pour able ingredients

a)

dry measuring cup

b)

drinking glass

c)

liquid measuring cup

d)

bowl

47.

What is 3/4c doubled?

a)

1 cup

b)

1 1/2 cups

c)

1 1/4 cups

d)

1 3/4 cups

48.

What is half of 1T?

a)

1/2 cup

b)

1/2 tsp

c)

1 1/2 tsp

d)

1/8 cup

49.

how many cups are in 1 quart?

a)

3

b)

4

c)

5

d)

6

50.

How would you measure brown sugar? choose all that apply

a)

dry measuring cup

b)

liquid measuring cup

c)

spoon in

d)

pack down

e)

level off

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