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Per 4 midterm practice

Total questions: 106

Worksheet time: 2hrs 7mins

Name
Class
Date
1.
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
2.
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
3.
How many cups are in a gallon?
a)
15
b)
14
c)
16
d)
17
4.
How many pints are in a gallon?
a)
7
b)
94
c)
6
d)
8
5.
How many teaspoons are in a tablespoon?
a)
1
b)
3
c)
8
d)
None of the above
6.
How many quarts are in a gallon?
a)
4
b)
9
c)
16
d)
All of the above
7.
How many cups are in 7 gallons?
a)
80
b)
103
c)
112
d)
94
8.
How many Fluid ounces are in a cup?
a)
16
b)
64
c)
8
d)
128
9.
1/4 cup is how many ounces?
a)

2

b)

8

c)
4
d)
None of the above
10.

Which is more accurate for measuring ingredients?

a)

measuring

b)

weighing

c)

estimating

11.

How many teaspoons are in a 1/4 cup?

a)

4 teaspoons

b)

8 teaspoons

c)

12 teaspoons

12.

How many fluid ounces are in 1 cup?

a)

4 fluid ounces

b)

8 fluid ounces

c)

16 fluid ounces

13.

How many tablespoons are in 3/4 cup?

a)

4 T

b)

8 T

c)

12 T

14.

What is the abbreviation for quart?

a)

qu

b)

qr

c)

qt

15.

If the total recipe cost is $12 and the number of portions produced is 30, how much does each portion cost?

a)

$0.32

b)

$0.38

c)

$0.40

16.

How many cups are in a gallon?

a)

4

b)

12

c)

16

17.
What temperature does water boil? 
a)
32 degrees F
b)
100 degrees F
c)
172 degrees F
d)
212 degrees F 
18.
If a metric recipe for cookies calls for preheating the oven to 190 degrees Celsius what temperature would that be in Fahrenheit? 
a)
300
b)
95
c)
374
d)
380
19.
The amount of space an item occupies is called
a)
yield 
b)
weight 
c)
volume 
d)
measurement 
20.
How many ounces does one cup of water weigh? 
a)
4
b)
6
c)
8
d)
10
21.
If the total cost of a recipe is $12.50, and the recipe yields 10 portions, what is the cost per portion? 
a)
$125.00
b)
$1.25
c)
$2.50
d)
$12.50 
22.
Which is an abbreviation for tablespoon?
a)
T.
b)
t.
c)
Tabl.
d)
tsp.
23.
What is the abbreviation for case?
a)
ca.
b)
cas.
c)
ce.
d)
cs.
24.
What is the abbreviation for pound?
a)
lb.
b)
lub.
c)
pd.
d)
po.
25.
What is the correct abbreviation for fluid ounces?
a)
fl.oz.
b)
floz.
c)
foz.
d)
oz.
26.
How many 4 oz. servings can be made from 2 lbs. of ground turkey?
a)
4
b)
8
c)
16
d)
24
27.
A recipe calls for 15 pounds of ground beef to make 50 portions. How many pounds are needed to make 25 portions
a)
7-1/2
b)
12
c)
15 1/2
d)
30
28.
How many whole 5-ounce servings of orange juice are in a gallon?
a)
9
b)
16
c)
25
d)
28
29.
If the chef triples the recipe, how much margarine is needed if the original recipe calls for 1 pound 12 ounces?
a)
3-3/4 pounds
b)
3-1/2 pounds
c)
3 pounds 2 ounces
d)
5 pounds 4 ounces
30.
How many pounds of ground beef are needed if the recipe calls for 48 ounces?
a)
1-1/2
b)
3
c)
3-1/2
d)
4
31.
A chef reduces the recipe by half. How much sugar is needed if the original recipe calls for 3 pounds 8 ounces?
a)
8 ounces
b)
1/2 pound
c)
1 pound 12 ounces
d)
2 pounds 4 ounces
32.
The chef makes one half of a recipe. How much sugar is needed if the original recipe calls for 1 lb 4 oz?
a)
10 0z
b)
1/2 lb
c)
2 lbs
d)
12 oz
33.
Mike was asked to make three times the usual bread pudding recipe. If the original recipe calls for 4 ounces of margarine, how much margarine should Mike now use? 
a)
2 sticks
b)
3 sticks
c)
2 pounds 8 ounces
d)
3 pounds
34.

A written record of the ingredients and preparation steps needed to make a particular dish is called a(n)

a)

edible portion.

b)

as purchased amount.

c)

usable trim.

d)

recipe.

35.

What is a standardized recipe?

a)

a. A recipe that makes 1 portion

b)

A recipe that makes 4 portions

c)

A recipe that can be adjusted according to the desires of the chef

d)

A recipe with a set format that is clear to anyone who uses it

36.

What is the formula used to increase or decrease a recipe?

a)

Divide by the number of desired servings.

b)

Multiply by the number of desired servings.

c)

Divide the amount of ingredients by the number of ingredients, and then multiply each ingredient by the conversion factor.

d)

Divide the desired yield by the original yield to get the conversion factor, and then multiply each ingredient by the conversion factor.

37.

A chef keeps lunch entrées warm at 66°C. What is the approximate Fahrenheit equivalent?

a)

100 oF

b)

151 oF

c)

182 oF

d)

200 oF

38.

The amount of space an ingredient takes up is the

a)

mass

b)

weight

c)

volume

d)

measurement

39.
When following safe food handling practices, which of the following is TRUE?
a)
A reduction of the incidents of any food borne illnesses will occur
b)
No reduction of incidents of food borne illness will occur
c)
Unsafe food handling practices will occur
d)
There is no way to stop foodborne illnesses from occuring
40.
A food-borne illness that is usually transmitted by undercooked ground beef is
a)
Streptococcus
b)
Cold virus
c)
E. Coli
d)
Hepatitis C
41.
What type of knife is pictured?
a)
Santoku
b)
Chef
c)
Clever
d)
Paring 
42.
What type of knife is pictured?
a)
Santoku
b)
Chef
c)
Boning
d)
Paring 
43.
What type of knife is pictured?
a)
Santoku
b)
Chef
c)
Boning
d)
Paring 
44.
What type of knife is pictured?
a)
Cleaver
b)
Santoku
c)
Serrated Slicer
d)
Slicer
45.
What method is used to sharpen a knife? 
a)
Draw the blade across the stone or steel at a 20° angle on both sides
b)
Draw the blade across the stone at a 45° angle on both sides
c)
Draw the blade across the stone using a circular motion
d)
Draw the blade across the stone using a zigzag motion
46.
What is the BEST knife to use to peel and apple?
a)
Cleaver
b)
Boning
c)
Paring
d)
Utility
47.
Which knife is appropriate for removing chicken breasts from a whole chicken?
a)
Chef's
b)
Paring
c)
Boning
d)
Utility
48.
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.
49.
Which classic vegetable cut resembles a matchstick?
a)
Chiffonade
b)
Diagonal
c)
Julienne
d)
Mince
50.

Which piece of jewelry can be worn by a food handler?

a)

Diamond ring

b)

Medical bracelet

c)

Plain metal band

d)

Watch

51.
Bringing a liquid to 212F to cook food in that temperature.
a)
Blanching
b)
Simmering
c)
Boiling
d)
Poaching
52.
Which agency grades and checks poultry, eggs, and meat related products?
a)
USDA
b)
FSIS
c)
FDA
d)
EPA
53.
To cook food in a flavorful liquid between 150F and 185F.
a)
Grilling
b)
Blanching
c)
Stewing
d)
Poaching
54.

What are pathogens?

a)

Microorganisms that cause illness

b)

Harmful things present in food, making it unsafe to eat

c)

Diseases that spread from one surface or food to another

d)

Chemicals found in air, soil, plants, water, and some food

55.

The three categories of food safety hazards are biological, physical and

a)

Thermal

b)

Temporal

c)

Practical

d)

Chemical

56.

At what minimum temperature should hot TCS food be held?

a)

70

b)

80

c)

125

d)

135

57.

A pork roast must be cooked to an internal temperature of __________ for at least 15 seconds

a)

135

b)

145

c)

155

d)

165

58.
How many cups are in a gallon?
a)
15
b)
14
c)
16
d)
17
59.
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
60.

A digital scale provides a digital readout in both U.S. and metric systems.

a)

T

b)

F

61.

In every grip, the hand that is not holding the knife is called the guiding hand.

a)

T

b)

F

62.

A tamis shreds small pieces of the outer peel of citrus fruits such as oranges, lemons, and limes.

a)

T

b)

F

63.

A sautoir is a long, narrow, metal pan with a perforated rack used to raise or lower the fish into a cooking liquid so it does not break apart.

a)

T

b)

F

64.

Which hand tool would you use to cut a lengthwise groove in a vegetable?

a)

Channel knife

b)

Corer

c)

Grater

d)

Peeler

65.

To remove all solids from soups, stocks, and other liquids, you would use a

a)

Colander

b)

Funnel

c)

Sieve

d)

China cap

66.

Which hand tool would you use to remove foam from stocks or soups?

a)

Funnel

b)

Sieve

c)

Skimmer

d)

Strainer

67.

A very shallow rectangular pan about 1 inch deep used for anything from baking cookies to roasting vegetable is called a

a)

Sheet pan

b)

Cake pan

c)

Crepe pan

d)

Spring form

68.

At what angle should you hold a knife to sharpen it?

a)

10 degrees

b)

20 degrees

c)

60 degrees

d)

90 degrees

69.

Which hand tool shreds small pieces of the outer peel of citrus fruits?

a)

sieve

b)

Zester

c)

Peeler

d)

Greater

70.

Which type of pan is used to hold prepared food in a steam table, hot-holding cabinet, or refrigerator?

a)

Salutoire

b)

Rondeau

c)

Hotel pan

d)

Braising pan

71.

Which hand tool cuts a thick layer from vegetables and fruits more efficiently than a paring knife?

a)

Corer

b)

PEELER

c)

ZESTER

d)

GRATER

72.

Which type of pot includes a lower pot that holds boiling or simmering water to gently cook the food in the upper pot?

a)

Brazier

b)

Sauce pot

c)

Stock pot

d)

Double boiler

73.

Which type of pan is a shallow skillet with very short, slightly sloping sides?

a)

Cake pan

b)

Crepe pan

c)

Fish poacher

d)

Cast iron skillet

74.

A metal pan with a rounded bottom and curved sides that make it easy to toss or stir food is called a

a)

Wok

b)

Cake pan

c)

crepe pan

d)

Sauce pan

75.

On a knife, the end of the handle is called the

a)

Tang

b)

Heel

c)

Spine

d)

Butt

76.

On a knife, the end of the handle is called the

a)

Spine

b)

Heel

c)

Butt

d)

Handle

77.

On a knife, the place where the blade meets the handle is called the

a)

Heel

b)

Bolster

c)

Tang

d)

Rivets

78.
Eggs have most of their nutrients in which part?
a)
white
b)
yolk
c)
chalazae
d)
air cell
79.
The twisted white cords close to the yolk are called what?
a)
yolk
b)
albumen
c)
chalazae
d)
air cell
80.
Another term for egg whites is
a)
yolk
b)
albumen
c)
chalazae
d)
air cell
81.
The larger the air cell, the fressher the egg
a)
true
b)
false
c)
maybe
82.
Egg yolks are one of the few food sources of Vitamin D.
a)
true
b)
false
c)
maybe
83.
The eggs used when appearence doesn't matter are 
a)
Grade A
b)
Grade AA
c)
Grade B
84.
Eggs should be washed before storing in the refrigerator.
a)
True
b)
False
c)
Maybe
85.
Eggs can easily pick up odors from other foods because of
a)
their liquid nature
b)
their temperature
c)
their albumen
d)
their porous shells
86.
Raw eggs can stay fresh in the refrigerator for how long?
a)
one week
b)
two weeks
c)
four weeks
d)
eight weeks
87.
The ability of eggs to do this help them act as a binder in foods like meatloaf and a thickener in dishes such as custards.
a)
coagulate
b)
emulsify
c)
leaven
d)
meringue
88.
Eggs should be cooked quickly on high heat.
a)
true
b)
false
c)
maybe
89.
A foam made of beaten egg whites and sugar is called
a)
quiche
b)
meringue
c)
poaching
d)
candy
90.
A frittata and an omelette are the same because
a)
you scramble the eggs
b)
they contain fillings
c)
you fold them both
d)
you cook on low heat
91.
 Homogenized milk has been processed by
a)
heat
b)
agitating until solid
c)
breaking up fat
d)
blending the cream and liquid
92.
Pasteurized milk has been treated with this to kill germs and bacteria.
a)
heat
b)
cold
c)
chemicals
d)
motion
93.
This part of the milk contains most of the protein, vitamins and minerals, and lactose.
a)
water
b)
nonfat milk solids
c)
milk fat
d)
creme
94.
Whole milk contains this percentage of fat.
a)
less than 1/2%
b)
1 %
c)
2%
d)
3.25% or more
95.
Many people have an intolerance for milk sugars, which is
a)
fructose
b)
glucose
c)
lactose
d)
sorbitose
96.
Creme is 
a)
the fatty part of milk
b)
the milk solids
c)
the calcium
d)
Acidophilus
97.
Eggs are from which food group?
a)
Vegetables
b)
Fruit
c)
Fat
d)
Protein
98.
Agitating milk creates
a)
cheese
b)
butter
c)
yogurt
d)
sherbet
99.
Cheese is made from milk by adding an enzyme called
a)
bacteria
b)
yeast
c)
rennin
d)
fat
100.
When milk thickens and separates into solid clusters, they are called
a)
whey
b)
curds
c)
fat
d)
cheese
101.
There are two categories of cheese:
a)
ripened and fresh
b)
fresh and unripened
c)
lowfat and nonfat
d)
high fat and lowfat
102.
An example of aged, or ripened, cheese is:
a)
cottage
b)
cheddar
c)
cream cheese
d)
Ricotta
103.
An example of fresh cheese would be:
a)
cheddar
b)
ricotta
c)
swiss
d)
blue-veined
104.
Milk should be cooked at low temperatures to avoid scorching or curdling.
a)
True
b)
False
c)
Maybe
105.
Yogurt is made from
a)
bacteria and milk
b)
concentrated milk
c)
cheese and rennet
d)
curds and whey
106.
One cup equals
a)
2 ounces
b)
4 ounces
c)
8 ounces
d)
16 ounces

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