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WorksheetsCulinary Arts Refresher Activity
Total questions: 41
Worksheet time: 23mins
What is the importance of proper cleaning and sanitizing of tools and equipment?
it increases the risk of food-borne diseases.
it hinders or delay preventive maintenance.
it reduces the efficiency as stated in the manual.
it removes and reduces visible dirt and harmful microorganisms that causes illness.
This ingredient provides the bulk and structure to breads, cakes, pastries, and cookies.
Baking Soda
Egg
Yeast
Flour
A sharp knife is safer than a dull knife
True
False
You should always wear open toed shoes while cooking
True
False
In which room of the house do most injuries occur?
Living Room
Hallway
Kitchen
Bathroom
Components of a standardized recipe are: (choose all correct answers)
Recipe Title
Cooking Temperature and Time
How many cups in a quart
Ingredients
The recipe yield is
The amount needed for a single serving
The measured output a recipe makes (number of servings a recipe makes)
Yield and let others go first
A list of ingredients
A standardized recipe is a recipe that has been tested for consistency of product and yield.
True
False
Which knife is used to chop onions?
A cooling rack is used to allow air to circulate around baked goods and prevent them from becoming too soggy when cooling.
True
False
The "creaming method" for cookies refers to:
mixing cream and flour until smooth
mixing butter and sugar until light and airy
What is the process used to measure brown sugar?
First spoon brown sugar into a dry measuring cup and press gently with your hand, you can tell you did this correctly by the sugar maintaining it's shape when it is poured out of the cup.
Identify these cooking tools.
The danger zone refers to temperatures of...
30 degrees – 100 degrees F
41 degrees – 135 degrees F
20 degrees – 90 degrees F
35 degrees – 180 degrees F
Cook food to the proper ______ temperature
internal
external
surface
all of the above
It is okay to wear nail polish and acrylic nails while preparing food in a professional kitchen.
True
False
To prevent cross contamination, use _____ cutting boards and containers.
large
dirty
color coded, clean, sanitized
glass
What is the main cause of cross-contamination?
Packaging materials
Food handlers
Kitchen counters
Cooking equipment
When do I need to bring my culinary uniform, and wear all of the pieces correctly?
Every time we cook
When we have a special event
At the start of the week
On Wednesdays
When do I need to make up a cooking lab that I missed?
Anytime I have an excused absence from class that is not school activity based.
Before the next cooking lab.
When I am gone for a school activity
When I am truant or suspended
If I am truant or suspended, I cannot make up my missed cooking labs.
True, as a result of my absence, my cooking group was left short handed, and someone else had to do my job.
False, it doesn't matter if I am there or not.
Cooking Labs are what percent of the grade in Culinary Arts?
Approximately 70%
Approximately 50%
90%
20%
When is it okay to have your phone out?
Never, unless specific permission is given
Anytime
While cooking
When I'm bored
How often can you borrow an apron and cook if you forgot your uniform?
Twice
Whenever I forget my uniform
Once a month
Once a year
How many times can a person be tardy to class before a detention is assigned?
3 times
5 times
1 time
Twice a week
If I am tardy, I need to:
Sign the tardy sheet by the door, making sure to include the date and time. This protects me if I am marked absent.
Call my teacher to apologize
I don't have to do anything special
Make sure to arrive early the next day
The certificate that I earned in Culinary Arts is the same one that I need to work in the Food Industry in California
True
False
At the end of each cooking lab, the tool tub must be restocked with clean tools for the next class
Yes! The next class needs all of the same tools as we do.
No, the next class doesn't care
How important is safety and sanitation in a commercial kitchen?
Safety and sanitation are fundamentally important, even more important than a creative chef. Kitchens get shut down for health and safety violations all the time.
Safety and sanitation in a commercial kitchen are not important as long as the food tastes good.
Safety and sanitation in a commercial kitchen are only necessary for restaurants that serve high-end cuisine.
Safety and sanitation in a commercial kitchen are only necessary if the kitchen is inspected by a health inspector.
Briefly explain why we safety and sanitation policies in the kitchen classroom such as uniforms, no horseplay, no throwing items, so cell phones, etc.
