WorksheetsCulinary I Review: Units 1-5
Total questions: 45
Worksheet time: 45mins
What is the abbreviation we use for "Tablespoon"?
Tbsp.
Tsp.
Tasp.
Tblspn.
In Biscuit Method, what ingredient do we "cut" into the dry ingredients before adding the liquids?
Onion
Butter
Eggs
Cheese
The transfer of germs from one area to another is known as...
Direct contamination
Cross contamination
Physical contamination
Chemical contamination
How many quarts are there in one gallon?
2
4
6
8
What is the French term, meaning "everything in its place", that refers to your ingredients, utensils, cookware, and everything you need to complete a receipe?
Bonjour
Demi glace
Mise en place
Roux
When baking, what should the first step to any recipe be?
Preheat the oven
Mix the batter
Knead the dough
Whisk the eggs
Over-kneading or over-mixing your dough or batter could cause what to happen to your final product?
Tough/Rubbery Texture
Burn Easily
Bland Flavor
Wrong Color
When a recipe uses the abbreviation "TT", what does that mean?
Time Test
Two Tablespoons
To Taste
Tiny Trace
1 cup flour
How many teaspoons are there in one tablespoon?
2
3
4
5
What shape should your hand make when holding food on a cutting board?
A, for Attention
C, for Careful
S, for Safety
L, for Lay Flat
How many times should you flip a pancake while cooking?
Never
Once
Twice
Constantly
How often must establishments that sell food have a State Health Inspection performed?
Once a month
Once a year
Twice a year
Once every two years
Egg can absorb flavors and odors through their shells. This is because they are _______.
White
Brittle
Round
Porous
Most of an egg's calories, and ALL of it's cholesterol and fat, are found in which part?
White
Yolk
Shell
Which style of omelette has the most folds?
French omelette
American omelette
Denver omelette
Which style of fried egg is NOT flipped while cooking?
Over-easy
Over-medium
Over-hard
Sunny-side up
Which statement is INCORRECT about the basic rules of knife safety?
Keep knives sharp
A dull knife is safer to use
We use a chef's knife to cut most vegetables
What is the main difference between a quiche and a frittata?
Quiche is fluffier and has a crust
Frittata is fluffier and has a crust
There is no difference, they are the same thing
What stage are the egg whites when you are ready to add them to your waffle batter?
Foamy
Frothy
Stiff Peak
Soft Peak
The color of the egg shell has no influence on nutritional values or flavor of the egg.
True
False
Egg whites act as a leavening agent when whipped into a foam by...
Adding protein
Adding air
Adding volume
Adding texture
This is an example of
Natural Contamination
Chemical Contamination
Physical Contamination
Biological Contamination
This is an example of
Chemical Contamination
Physical Contamination
Cross Contamination
Name this cooking technique used during dough making.
Stirring
Mixing
Dicing
Kneading
The amount or number of portions that a recipe makes is known as...
Amount
Serving Size
4
Yield
What do we call the thickener made from equal parts fat & flour?
Slurry
Roux
Cream
Mirepoix
What is a julienne?
1/8" cubes
1/8" matchsticks
1/8" triangles
1/4" cubes
Which family of fruits contains one large pit in the center, thin skin, and soft flesh?
Pomes
Citrus
Drupes
Tropical
Which of the following is NOT one of the 8 most common food allergies?
Pork
Peanuts
Shellfish
Eggs
You should always wear open toed shoes while cooking
True
False
Which of these knife cuts refers to coin-shaped slices?
Brunoise
Oblique
Rondelle
Julienne
Which of the following is NOT a member of the fruit-vegetable family?
Tomato
Pumpkin
Avocado
Eggplant
What is a brunoise?
1/8" cubes
1/8" matchsticks
1/2" cubes
Thin oval slices
Which family of fruits do grapes belong to?
Citrus
Pomes
Melons
Berries
Which part of the egg protects the egg yolk from breaking while inside the shell?
Egg Shell
Egg White
Air Cell
Egg Yolk
