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Introduction to Culinary Review

Total questions: 71

Worksheet time: 45mins

Name
Class
Date
1.
The highest level of the culinary arts in which the most challenging dishes are prepared 
a)
Classic cuisine
b)
Fusion cuisine
c)
Grade cuisine
d)
Haute cuisine
2.
The French Revolution influenced cooking by forcing chefs out of restaurants and into the homes of the wealthy elite
a)
True
b)
False
3.
Which of the following is true of Auguste Esoffier?
a)
He simplified the grande cuisine and stressed that chefs  should be profesional
b)
he simplified classic cuisine and advocated for professionalism
c)
He carried the grade cuisine to an extreme and stressed artistic ideals
d)
he carried classic cuisine to an extreme and advocated for artistic ideals
4.
If you have 3/4 of a cup, how much more is needed to equal 1 cup?
a)
1/4
b)
3/4
c)
1/8
d)
1/16
5.
Which measuring equipment will you use to measure 3/4 cup?
a)
1 Cup
b)
1/8 Cup
c)
1/2 and 1/4
d)
1/2 Cup
6.
How many cups are in a gallon?
a)
15
b)
14
c)
16
d)
17
7.
How many pints are in a gallon?
a)
7
b)
94
c)
6
d)
8
8.
How many teaspoons are in a tablespoon?
a)
1
b)
3
c)
8
d)
None of the above
9.
How many quarts are in a gallon?
a)
4
b)
9
c)
16
d)
All of the above
10.
How many cups are in 7 gallons?
a)
80
b)
103
c)
112
d)
94
11.
Which is more safe: dull knife or sharp knife?
a)
sharp
b)
dull
c)
either is fine
12.
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 
13.
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
14.
Where is the spine of a knife located?
a)
by the handle
b)
in the rivet
c)
on the top of the blade
d)
on the bottom of the blade
15.
Toby places a damp washcloth under his cutting board to steady it. 
a)
good idea
b)
bad idea
16.
Never leave your knife in:
a)
a knife block
b)
soapy water in the sink
17.
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
18.
How should a knife be carried? 
a)
Carry the knife at your side with the point down
b)
Carry the knife by holding the back of the blade to hand off to the dishwasher.
c)
Carry the knife at your side with the point up.
d)
Transport the knife on a cutting board. 
19.
The tool chefs use to sharpen a knife is called:
a)
whet stone
b)
steel
c)
grinder
d)
sharpener
20.
Also known as the french knife.
a)
Boning
b)
Chef
c)
Slicing
d)
Paring
21.
Small knife, used for garnishes, carving, and small duties.
a)
Chefs
b)
Boning
c)
Paring
d)
Utility
22.

When cleaning a knife you should hold it with

a)

the blade away from you

b)

the blade toward you

23.

The safest way to pass a knife to another person is

a)

Hand it to them with the handle facing them

b)

Hand it to them with the point facing them

c)

Put it on the counter and let them pick it up

24.

How should a knife be carried at your work station:

a)

at your side

b)

tip pointing down

c)

blade facing behind

d)

walking

e)

All of the answers here are correct

25.
You should not use this on grease fires:
a)
water
b)
flour
c)
salt
d)
baking soda
26.
When using knives, you should always cut
a)
towards yourself
b)
away from yourself
c)
either
d)
neither
27.
Spray a fire extinguisher at the:
a)
top of the fire
b)
bottom of the fire
c)
base of the fire
d)
most intense point
28.
You must wear latex gloves when cooking if you have an open wound.
a)
true
b)
false
29.
You should wash dishes in:
a)
HOT soapy water
b)
WARM soapy water
c)
HOT clear water
d)
WARM clear water
30.
You must tie your hair back the entire time you are cooking
a)
true
b)
false
31.
What is sanitizing?
a)
Reducing dirt from a surface
b)
Reducing the pH of a surface
c)
Reducing the hardness of water
d)
Reducing pathogens to safe levels
32.
If food contact surfaces are in constant use, how often must they be cleaned and sanitized?
a)
Every 4 hours
b)
Every 5 hours
c)
Every 6 hours
d)
Every 7 hours
33.
What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?
a)
Test the solution with a sanitizer kit.
b)
Use very hot water when making this solution.
c)
Try out the solution on a food contact surface.
d)
Mix the solution with equal parts water.
34.
What is the correct way to clean and sanitize a prep table?
a)
A.  Remove food from the surface wash rinse sanitize, air-dry
b)
B.  Remove food from the surface, sanitize rinse, wash, air-dry
c)
C.  Remove food from the surface, air-dry, wash, rinse, 
d)
D.  Rermove food from the surface air-dry, wash, rinse, sanitize
35.

Where is the only acceptable place to empty dirty mop bucket water?

a)

hand washing sink

b)

prep sink

c)

utility (service) sink

d)

triple sink

36.

Sanitizing is...

a)

reducing the amount of dirt on a surface

b)

reducing the pH of a surface

c)

reducing the hardness of water

d)

reducing pathogens on a surface to safe levels

37.

Which of the following factors affect the effectiveness of chemical sanitizers?

a)

Water Temperature

b)

Concentration of Water and Chemical

c)

Contact Time

d)

Water Hardness

e)

Water pH

38.

Concentration is measured in

a)

Parts Per Million

b)

Flux

c)

Pounds

d)

0.0-14.0

39.

What is contact time?

a)

How soon you must respond to a customer complaint

b)

How long food can be in the temperature danger zone

c)

The amount of time it takes for a chemical sanitizer to be effective

d)

None of the above

40.

Who can you contact to determine how hard your water is?

a)

EPA

b)

CDC

c)

Local Regulatory Authority

d)

Your Municipality

41.

If you are using chlorine as a sanitizing agent, how long must your contact time be?

a)

At least 7 seconds

b)

At least 15 seconds

c)

At least 30 seconds

d)

There is no minimal amount of time for chlorine

42.

Which is NOT one of the three common types of chemical sanitizers?

a)

soap

b)

Chlorine

c)

Iodine

d)

Quaternary ammonium compounds

43.

What is step one of cleaning and sanitizing?

a)

rinse the surface

b)

scrape or remove bits of food

c)

allow surface to airdry

d)

sanitize the surface

44.

What is step 2 of cleaning and sanitizing?

a)

allow surface to airdry

b)

scrape or remove bits of food

c)

rinse the surface

d)

wash the surface

45.

What is step 3 of cleaning and sanitizing?

a)

scrape or remove bits of food

b)

allow surface to airdry

c)

rinse the surface

d)

sanitize the surface

46.

What is step 4 of cleaning and sanitizing?

a)

scrape or remove bits of food

b)

allow surface to airdry

c)

rinse the surface

d)

sanitize the surface

47.

What is step 5 of the cleaning and sanitizing process?

a)

scrape or remove bits of food

b)

sanitize the surface

c)

allow surface to air dry

d)

rinse the surface

48.
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
49.
The creation  of tunnels and peaks in muffins is a sign of
a)
not adding enough gluten
b)
under mixing
c)
Over mixing
d)
not making a well
50.
Quick Breads are called "quick" because they use _______as a leavening agent.
a)
Baking soda
b)
Baking powder
c)
yeast
d)
either baking soda or powder
51.
Quality biscuits are....
a)
peak topped
b)
pale in color
c)
flat top
d)
dry and brittle
52.
A sign of too much leavening in quick breads is.....
a)
sweet flavor
b)
pleasant flavor
c)
brittle texture
d)
bitter aftertaste
53.
The biscuit method of mixing involves ...
a)
melted butter
b)
oil
c)
solid fat
d)
no fat
54.
Pancakes are an example of a _________batter.
a)
Drop batter
b)
Pour batter
c)
stiff dough
d)
soft dough
55.
A tool that should not be used when making quick breads is.....
a)
spoon
b)
pastry blender
c)
electric mixer
d)
rubber spatula
56.

An example of a quick bread would be....

a)

Pizza crust

b)

Microwave popcorn

c)

Pretzels

d)

Muffins

57.
What is the purpose of flour in quick breads?
a)
structure
b)
moisture
c)
sweetness
d)
color
58.
What does the leavening agent do?
a)
explode
b)
makes the dough rise
c)
makes the bread flat
d)
kills the yeast
59.
How do you know when your bread is done?
a)
when the timer goes off
b)
when the bottoms are black
c)
When you can stick a toothpick in and the toothpick comes out clean
d)
all of the above
60.
When you cut-in what do you mix with flour
a)
oil
b)
solid fat
c)
yeast
d)
salt
61.
Baking Soda and Baking Powder are what type of leavening agent?
a)
Air
b)
Steam
c)
Chemical
d)
Yeast
62.

The method when you cut the fat into the dry ingredients is called...

a)

the biscuit method

b)

the muffin method

c)

over mixing

d)

lumpy method

63.

You can learn to cooperate by realizing everyone is unique

a)

True

b)

False

64.

'The application of moral principles, standards of behavior, or set of values regarding proper conduct in the workplace as individuals and as group setting'

a)

Bribe

b)

Accountability

c)

Ethics

d)

Gossip

65.

In the Workplace "sense of urgency" means

a)

In the workplace context means that is imperative to act promptly

b)

It means that a need to go to the bathroom quick

c)

It means that i need to answer my phone because my cousin is calling me

d)

It means That I need to text back my mom because she wants to know what i want to eat for dinner

66.

How can gossip affect the workplace?

a)

Damages relationships

b)

Damages employees productivity because employees take time away fromtheir work

c)

It lowers the morale of staff and trust creating division

d)

All of the above

67.

What would be good practices to have an effective time management?

a)

Have a goal in mind

b)

Have a list of things that you need to do

c)

Minimize interruptions

d)

Do not make excuses

e)

All of the above

68.

What does punctuality mean in school or workplace?

a)

It is a sign of professionalism

b)

It means that I am developing the habit of doing things at the right time.

c)

It will keep help my team finish their work on time and smoothly

d)

It means that it is not my fault that I arrive late to school

69.

What does the expression " do not waste time" mean?

a)

It means avoiding doing something that will prevent me from reaching an specific goal.

b)

It means that I am not doing now, what I am supposed to be doing now.

c)

It means that I leave for tomorrow what I can do today

d)

All of the above

70.

What are the proper steps in using a basic fire extinguisher?

a)

squeeze the handle, sweep from side to side, pull the pin, aim at the base

b)

Pull the Pin, Aim at the base, squeeze the handle, sweep from side to side

c)

Pull the pin, sweep from side to side, aim at the base, squeeze the handle

d)

pull the pin, squeeze the handle, spray in circular motions

71.

What is the acronym that reflects the correct steps for using a fire extinguisher?

a)

S.T.O.P.

b)

F.I.R.E.

c)

P.A.S.S.

d)

P.R.O.T.E.C.T.

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