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WorksheetsCUL 140 FINAL EXAM
Total questions: 42
Worksheet time: 33mins
Name
Class
Date
1.
When handling food on the stove, oven, microwave or broiler you should...
a)
use oven mitts
b)
wait for it to cool down before touching grabbing it
c)
make sure the microwave, stove, oven or broiler is not on
d)
make sure the food isn't burning
2.
Seasoned liquid. Adds flavor and tenderizes
a)
Marinade
b)
Reduce
c)
Roux
3.
If you spill or drop something in the kitchen you should...
a)
ignore it for now
b)
clean the spill/object up right away with protection
c)
not walk barefoot near the spill/object
d)
clean the spill/object up right away
4.
When cooking meats such as chicken, you should
a)
use a meat thermometer to make sure its fully cooked
b)
cook until it looks golden brown or ready
c)
cook it until the meat is pink on the inside of the chicken
d)
cook it in the microwave to prevent fats and unhealthy juice
5.
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
6.
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
7.
How many teaspoons are in a tablespoon?
a)
1
b)
3
c)
8
d)
None of the above
8.
What is the process of cooking with dry heat in a closed environment, usually an oven, using no liquid or fat?
a)
bake
b)
braise
c)
parboil
d)
saute
9.
Which are dry cooking methods?
a)
baking, roasting, sauteing, and braising
b)
baking, roasting, sauteing and deep frying
c)
boiling, blanching, simmering, and steaming
d)
boiling, blanching, simmering and deep frying
10.
Which are moist cooking methods?
a)
stewing, sauteing, and braising
b)
stewing, braising, and deep-frying
c)
boiling, blanching, simmering and deep frying
d)
boiling, blanching, simmering and steaming
11.
Which are combination cooking methods?
a)
braising and stewing
b)
braising and deep frying
c)
boiling, blanching and stewing
d)
boiling, blanching and braising
12.
When food is cooked at a high temperature, it often darkens creating pleasing smells and flavor. This is a result of the natural sugars browning in the food. What is this process called?
a)
pigmentation
b)
carmelization
c)
coagulation
d)
evaporation
13.
What quick, dry cooking technique uses a small amount of fat or oil in a shallow pan?
a)
bake
b)
deep-ry
c)
saute
d)
simmer
14.
One cup contains ___tablespoons
a)
8
b)
12
c)
16
d)
18
15.
What is the process used to measure dry ingredients?
a)
Scoop into a dry measuring cup and then pour into the mixing bowl
b)
First, scoop it into the correct dry measuring cup, then level it off with a straight edge
c)
Pour into a liquid measuring cup and then read it at eye level
16.
How do you measure liquid ingredients?
a)
Set liquid measuring cup on a flat surface. Pour
liquids in then read the measurement
at eye level.
b)
Pour the liquid into the measuring cup until its at the correct line
c)
Pour liquids into the dry measuring up, making sure its on a flat surface
17.
What is this item?
a)
Measuring spoons
b)
Measuring cups
c)
Dry measuring cups
18.
What means the same as "yield"?
a)
cooking time
b)
serving size
c)
ingredients
d)
cooking temperature
19.
A recipe yields 20 cookies, but I want to increase the yield to 40 cookies. The original amount of sugar needed is 1/2 c. What is the new amount needed for the yield of 40 cookies?
a)
1/4 c
b)
3/4 c
c)
1 c
d)
2 c
20.
Which are the five mother sauces?
a)
Bechamel,Veloute,Tomato,Espannole, and coulis
b)
Bechamel,Veloute,Tomato,Espagnole, and hollandaise
c)
Salsa,Relish,Gravy,Coulis and Roux
d)
Bechamel,Veloute,Tomato,Gravy and Coulis
21.
What is the term for adding salt and spices to a food?
a)
Preparing
b)
Seasoning
c)
Baking
d)
Spicing
22.
What does it mean when you “julienne” something?
a)
Chop into small cubes
b)
Toss everything together
c)
Chop into thin strips
d)
Chop into thick strips
23.
Which one is mother sauce?
a)
Morney Sauce
b)
Bordelaise Sauce
c)
Creole Sauce
d)
Holandaisse Sauce
24.
What does the term “baste” mean?
a)
Cook something in high heat
b)
Cook overnight
c)
Bathe food in it juices while cooking
d)
Cooking in the oven
25.
Basic white sauce (flour, butter, milk)
a)
Roux
b)
Mornay sauce
c)
Bechamel
26.
Finely chopped vegetables (carrots, celery, onion)
a)
Bechamel
b)
Roux
c)
Mirepoux
27.
a)
Roast beef slice
b)
Paring Knife
c)
Bread Knife
28.
a)
Steamer
b)
Ricer
c)
Colander
29.
a)
Butcher's knife
b)
French knife
c)
Paring knife
30.
a)
Oyster/ clam knife
b)
Butcher's steel
c)
Peeler
31.
What is the BEST knife to use to peel and apple?
a)
Cleaver
b)
Boning
c)
Paring
d)
Utility
32.
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.
33.
What is the tang on a knife?
a)
The sharp edge of the blade
b)
The spot where the blade and handle come together
c)
The dull side of the blade
d)
The metal support of the handle
34.
Which would most likely require the use of a serrated knife?
a)
Garnishes
b)
Raw meats
c)
Breads
d)
Vegetables
35.
What is the bolster of a knife?
a)
The metal pieces that fasten the handle to the tang
b)
The part of the blade that continues into the knife's handle
c)
The spot where the blade and handle come together
d)
The tip of the knife
36.
Which is an unsafe practice?
a)
Pass a knife by placing the knife on a table, to be picked up by the other person.
b)
Soak knives in a sink of soapy water.
c)
Use a sharp knife.
d)
Use the correct knife for the task.
37.
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.
38.
Which knife is most appropriate for peeling vegetables?
a)
Chef's
b)
Paring
c)
Slicing
d)
Utility
39.
What is the proper procedure to cut lettuce after cutting raw meat?
a)
Dip the knife in sanitizer
b)
Run the knife through the dishwasher
c)
Wash the knife with other dishes
d)
Wash and sanitize the knife separately
40.
Why is the hand-claw technique important when cutting?
a)
Keeps fingers from cramping
b)
Guides food and prevents cuts
c)
Prevents strain on the wrist
d)
Keeps food sanitary
41.
What is the appropriate response if a cook drops a knife?
a)
Check floor for cut tile.
b)
Do not let the point hit the floor first.
c)
Jump back and do not attempt to catch it.
d)
Sharpen immediately after sanitizing.
42.
Why is it important to cut foods into uniform shapes?
a)
It improves flavors.
b)
It conserves nutrients.
c)
It ensures that the foods are safe to eat.
d)
It helps the foods cook evenly.
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