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WorksheetsPost Test: Introduction to Culinary Arts
Total questions: 20
Worksheet time: 12mins
Sam loves to go out to eat every Friday afternoon. Some of his favorite foods include nachos, burritos, and chimichangas. Which type of cuisine does Sam seem to enjoy?
Italian
Mexican
Vietnamese
Spanish
Japanese
Six-year-old Kenneth’s family has just moved from the United States to a different country. Kenneth has realized that the cuisine of his new country has a very distinct cuisine as well as laws. For example, ketchup is banned at Kenneth’s elementary school. To which country did Kenneth and his family relocate?
India
China
Japan
Italy
France
Rea is fascinated by the cuisine of a certain country. Therefore, she has bought some olives, dates, and figs. She plans to use these ingredients to cook lamb and poultry stews in the country’s classic earthenware, called a tagine. Which type of cuisine does Rea seem to enjoy?
Italian
Spanish
Chinese
Moroccan
Indian
Which ingredients are a major component of Japanese cuisine?
Japan’s cuisine centers on (a) dishes and seafood.
Type the correct answer in the box. Spell all words correctly.
Which type of food is traditionally served all at once with individual servings of rice or noodles and communal dishes?
In contrast to the formal structure of (a) cuisine, Vietnamese food (as in much of Asia) is served all at the same time. You have a bowl of rice or noodles in front of you, and a wide array of communal dishes for you to share.
Type the correct answer in the box. Spell all words correctly.
Which profession became formal and more respected under French oversight?
Under French oversight, (a) became a formal profession with learned skills and qualifications that chefs aspired to attain.
Classify the statements as positive or negative aspects of eating regularly at fast-food restaurants:
convenient
Positive
Negative
Classify the statements as positive or negative aspects of eating regularly at fast-food restaurants:
high intake of calories
Positive
Negative
Classify the statements as positive or negative aspects of eating regularly at fast-food restaurants:
increased risk of obesity
Positive
Negative
Classify the statements as positive or negative aspects of eating regularly at fast-food restaurants:
sanitary food at a reasonable cost
Positive
Negative
Which is a noncommercial food service?
a takeout restaurant
a fine dining restaurant
an ice cream shop
a school lunch program
a bar
Who makes up most of the workforce in the food services industry?
bussers
chefs
managers
supervisors
servers
After learning about Harland Sanders, to which of his qualities would you attribute to his success?
kindness
honesty
perseverance
shrewdness
forgiveness
Which sentence highlights the social benefits of eating out?
Lana and her friends meet every weekend,
They enjoy eating out together and trying out different cuisines.
They have explored Chinese, Greek, Lebanese, and Indian cuisine.
Lana, like many Americans, spends a lot on eating out.
In a population of approximately 315 million people, the industry reported net sales of $680 billion.
Helen is an entremetier in a restaurant. Which statement describes Helen’s role?
She cleans equipment and vessels and may be given basic preparatory tasks.
She prepares sauces, meat dishes, and fish items.
She directs cooks who do the roasting, deep frying, and boiling tasks.
She directs cooks who make vegetable dishes, as well as soups.
She prepares special food items requested by diners.
In the 1400s, which plant or agricultural product was brought by traders from Asia into Europe?
tomato
potato
tea
beans
corn
Complete the sentence to identify the person who introduced a fashionable style of French cooking.
Marie-Antoine Carême introduced (a) , a fashionable style of French cooking.
Complete the sentence to describe two innovations in the culinary arts attributed to George Auguste Escoffier.
Escoffier created many elements of traditional Italian cuisine. He also created the management hierarchy known as
grande cuisine.
Escoffier created many elements of traditional American
cuisine. He also created the management hierarchy known as the dining order.
Escoffier created many elements of traditional French cuisine. He also created the management hierarchy known as
kitchen brigade.
Fill in the correct terms to complete the description of an invention that contributed to the advancement of agriculture.
In 1701, the English inventor Jethro Tull introduced the horse-drawn reaper, which ended the time-consuming process of tilling by hand.
In 1701, the English inventor Jethro Tull introduced the horse drawn seed drill, which ended the time-consuming process of sowing by hand.
In 1701, the English inventor Jethro Tull introduced the horse-drawn plough, which ended the time-consuming process of harvesting by hand.
Fill in the correct terms to complete the description of Gregor Mendel's contribution to the culinary arts
In 1866, the results of Gregor Mendel's studies in animal heredity were published in Austria. His work on the inheritance of genetic traits paved the way for improving crops.
In 1866, the results of Gregor Mendel's studies in animal husbandry were published in Austria. His work on the inheritance of habits paved the way for improving crops.
In 1866, the results of Gregor Mendel's studies in animal nutrition were published in Austria. His work on the inheritance of diseases paved the way for improving crops.
