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Worksheets3.4 Review
Total questions: 77
Worksheet time: 39mins
A grease fire starts in a pan on the stove top. You should immediately:
Throw water on the fire
Run out of the room
Put salt, baking soda or a lid on the fire
Call 911
The main reason that spills should be cleaned up immediately is because:
Spills are harder to clean the longer they sit
Somebody could slip and fall
They look messy
They make the kitchen smell funny
Dull knives are safer than sharp knives.
True
False
Saucepans and frying pans should be placed on the stove top with the handles facing:
Inward
Any which way. It doesn’t matter!
Toward the person cooking
Over a burner
How long should you wash your hands for?
10 seconds
15 seconds
20 seconds
60 seconds
When cutting food, your hand stabilizing the food should be:
Splayed out
Fingertips curled in
Gripping it like a pencil
Held between thumb or forefinger
Food should never be left out more than:
30 min
1 hour
2 hours
4 hours
To thaw frozen meat, you should:
Defrost it in a tub of warm water
Cook it frozen, it’s okay!
Defrost it on a countertop
Defrost it in the refrigerator
The temperature danger zone is between _______ degrees Fahrenheit and _______ degrees Fahrenheit.
50 and 100
30 and 130
40 and 140
100 and 200
What do we mean by the “temperature danger zone”?
It is the temperature that you can burn food.
It is the temperature that can cause food to spoil if left out too long.
It is the temperature you can burn yourself.
It is the temperature that can cause freezer burn.
What does HACCP stand for?
Hazard Analysis and Critical Control Point
Hazard And Critical Control Point
Health Analysis and Critical Control Point
Hazard And Critical Cooking Point
a food that is usually eaten before the main dish
appetizer
side order
entree
a drink
dessert
takeout
beverage
a main dish
vegetarian dish
entree
seasonal
money the customers leave for the waiter or waitress as a tip
gratuity
takeout
appetizer
This type of menu offers the same dishes, every day, for a long period of time.
fixed menu
cycle menu
du jour menu
a la carte
A ____________ menu is used for a set period of time, such as a week, month, or even longer.
fixed
cycle
du jour
a la carte
A ________ menu lists dishes available that particular day.
fixed
cycle
du jour
a la carte
An _______________menu offers each food and beverage item priced and served separately
fixed
cycle
du jour
a la carte
A ________________ lists complete meals, from appetizers to desserts and sometimes beverages for one set price .
du jour
a la carte
semi a la carte
table d'hôtel
•If a restaurant offers breakfast, lunch, and dinner meals all day, it will sometimes list them together on the same menu, this is known as a ___________ menu
Colorado
California
Carolina
Connecticut
Pantry Chef/Cold Foods Chef
Garde Manger
Gourmet Chef
Hot Foods Chef
Sous Chef
Executive Chef
the right-hand to the Executive Chef - manages a staff of assistant chefs, cooks and kitchen workers, as well as creating dishes for the menu
responsible for a variety of tasks, such as sautéing foods and preparing soups and stews
kitchen managers - payroll, food cost, personnel management, menu creation and essentially everything that happens in the kitchen falls within their scope of responsibility
assigned one particular menu specialty in which he or she excels
Sous Chef
the right-hand to the Executive Chef - manages a staff of assistant chefs, cooks and kitchen workers, as well as creating dishes for the menu
kitchen managers - payroll, food cost, personnel management, menu creation and essentially everything that happens in the kitchen falls within their scope of responsibility
responsible for a variety of tasks, such as sautéing foods and preparing soups and stews
assigned one particular menu specialty in which he or she excels
Garde Manger
in charge of most cold dishes on the menu - includes various salads and cold appetizers, such as pate, cheese spreads or even tartars
the all-purpose chef in the kitchen - this role is designed to move from station to station, assisting with any tasks, as needed
in charge of making any soups that are on the menu
responsible for creating or preparing baked goods, such as breads and pastries
Patissier
the all-purpose chef in the kitchen - this role is designed to move from station to station, assisting with any tasks, as needed
responsible for creating or preparing baked goods, such as breads and pastries
in charge of preparing all meats and poultry before they are delivered to their respective stations for preparation in menu dishes
in charge of making any soups that are on the menu
Creator of the Kitchen Brigade System
Fernand Point
Georges-Auguste Escoffier
Marie-Antoine Careme
Michel Guerard
How do you measure brown sugar
Scoop into dry measuring cup and pack down
Lightly scoop into measuring cup and level with a flat edge
Scoop into liquid measuring cup and pat down
You don't need to measure it just estimate
When looking at a recipe, the capital T stands for
teaspoon
1/4 teaspoon
1/2 teaspoon
Tablespoon
If you are doubling a recipe that has 1 1/2 cups of flour, how much flour will you need?
You do not have to double the flour
2 1/2 cups
3 cups
What is "doubling" a recipe?
How do you measure solid butter?
With a Tablespoon
You need to melt it first then use a liquid measuring cup
Look at the markings on the wrapper
Butter is always measuring in sticks EX: 1 stick, 2 sticks etc.
What would you use to measure 1 cup of oil?
Dry measuring cup
A ladle
Liquid measuring cup
Measuring spoons
What would you use to measure 2 T of sugar?
Dry Measuring Cups
Liquid Measuring cups
Measuring Spoons
I don't know
How many t = T?
3
4
2
2 1/2
What would you use to measure sour cream?
Dry measuring cup
Liquid Measuring Cup
Measuring Spoons
I don't know
This picture is a picture of what?
measuring spoon
turner
wooden spoon
whisk
Which piece(s) of kitchen equipment listed below is(are) used to measure dry ingredients?
Choose ALL that apply
measuring spoons
liquid measuring cup
dry measuring cups
All of these are correct
The following is a picture of what?
liquid measuring cups
measuring bowls
measuring spoons
measuring cups
What piece(s) of kitchen equipment are used to take lumps out of flour?
sifter
blender
strainer
pastry blender
Which of the following is the BEST equipment used to peel fruits or vegetables?
Grater
Peeler
paring knife
ladle
The following is used to measure what? Choose all that apply.
flour
water
oil
milk
If I need to measure a small amount of baking powder for my cookie recipe, which piece of measuring equipment should I use?
dry measuring cups
measuring spoons
liquid measuring cup
None of these are correct
For my Vegetable Pasta Soup, I need diced carrots, minced celery, cubed zucchini, and chopped parsley. Which of the following kitchen knives can do all of the tasks mentioned?
paring knife
boning knife
bread knife
chef's knife
What mixer attachment would you use to incorporate air into a batter ?
Dough Hook
Paddle
Wire Whisk
Which oven circulates air using a fan at the back of the oven?
Conveyor Oven
Conventional Oven
Convection Oven
Toaster Oven
Which of these would be best for getting identical delicate slices of potatoes?
Food Chopper
Food Processor
Chef Knife
Mandoline
Which of the following would be best suited for cooking pancakes?
Flat top Burner
Induction Burner
Griddle
Open Burner
If you needed a leavened dough to rise quickly which would be the best piece of equipment to use?
Conveyor Oven
Proofing Cabinet
Salamander
Pressure Steamer
What is the purpose of this attachment?
to knead heavy doughs
to make cookie batter
to add air to light mixes
You are doubling a recipe. The original recipe uses 1 tsp. vanilla. How much is double?
1/2 tsp
1.5 tsp
2 tsp
1 tsp
You are doubling a cookie recipe. The original uses 3/4 cup sugar. How much sugar is needed?
6/8 cup
6/4 cup = 1 & 1/2 cups
1 cup
2cup
You are making a half batch of cookies that takes 1 cup brown sugar. How much brown sugar do you need?
2 cups
3/4 cup
1/2 cup
.5 cups
The full batch of cookies makes 4 dozen cookies. How many cookies should be made?
40 cookies
48 cookies
56 cookies
400 cookies
