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Culinary Final Intro

Total questions: 38

Worksheet time: 38mins

Name
Class
Date
1.

What internal temperature do you cook tuna to?

a)

135*

b)

145*

c)

155*

d)

165*

2.
An accurate ______________________ is essential for measuring the temperatures of foods to make sure they have reached the minimum temperature requirements.
a)
thermometer
b)
thermostat
c)
yard stick
d)
rain gauge
3.

This picture is a picture of what?

a)

measuring spoon

b)

turner

c)

wooden spoon

d)

whisk

4.

What internal temperature do you reheat leftovers to?

a)

135*

b)

145*

c)

155*

d)

165*

5.

My pancake batter is almost gone, but if I could scrape the sides of the bowl, I could get just enough for one more pancake. Which piece of equipment can best help me?

a)

Wooden spoon

b)

Turner

c)

rubber scraper

d)

metal spatula

6.

What internal temperature do you cook a hamburger to?

a)

135*

b)

145*

c)

155*

d)

165*

7.
Food in which bacteria grow well are called __________________________________.
a)
food contact surfaces
b)
parasites
c)
potentially hazardous foods
d)
food handling
8.
The main way to prevent the growth of bacteria is to keep foods out of the ________________________________.
a)
refrigerator
b)
temperature danger zone
c)
microwave
d)
freezer
9.
Sally is making hamburgers for dinner tonight. How should she NOT thaw the ground beef?
a)
In its original wrapper in the refrigerator
b)
In the microwave
c)
In its original wrapper on the counter
d)
In its original wrapper under cold running water in a sink
10.

What internal temperature do you cook a steak to?

a)

135*

b)

145*

c)

155*

d)

165*

11.

Which piece(s) of kitchen equipment listed below is(are) used to measure dry ingredients?

Choose ALL that apply

a)

measuring spoons

b)

liquid measuring cup

c)

dry measuring cups

d)

All of these are correct

12.

The following is a picture of what?

a)

liquid measuring cups

b)

measuring bowls

c)

measuring spoons

d)

measuring cups

13.

Which of the following is the BEST equipment used to peel fruits or vegetables?

a)

Grater

b)

Peeler

c)

paring knife

d)

ladle

14.

The following is used to measure what? Choose all that apply.

a)

flour

b)

water

c)

oil

d)

milk

15.

What internal temperature do you cook ground turkey to?

a)

135*

b)

145*

c)

155*

d)

165*

16.
How many cups are in a gallon?
a)
15
b)
14
c)
16
d)
17
17.
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
18.
How do you measure liquid ingredients?
a)
Set liquid measuring cup on a flat surface. Pour liquids in then read the  measurement at eye level. 
b)
Pour the liquid into the measuring cup until its at the correct line
c)
Pour liquids into the dry measuring up, making sure its on a flat surface
19.
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
20.

1 gallon

a)

2 quarts

b)

12 cups

c)

8 quarts

d)

4 quarts

21.

1/4 cup

a)

8 Tablespoons

b)

4 Tablespoons

c)

4 teaspoons

d)

2 Tablespoons

22.

What is the temperature danger zone?

a)

41F-140F

b)

41F-135F

c)

32F-70F

d)

70F-125F

23.

One way to prevent pests from entering an operation is to

a)

apply a pest control chemical to the receiving area

b)

receive shipments from outside the operation

c)

wear gloves when inspecting shipments

d)

immediately inspect shipments when they arrive

24.

Water used for handwashing must be

a)

distilled

b)

non-drinkable

c)

reclaimed

d)

drinkable

25.

If a food handler working in a nursing home has a sore throat and fever, the food handler should be

a)

restricted to stocking food

b)

restricted to washing dishes

c)

excluded from work

d)

excluded from food prep

26.
a)
Paring knife
b)
Boning Knife
c)
Butcher's knife
27.
a)
Roast beef slicer
b)
Oyster knife
c)
Butcher's steel
28.
To cut into long thin strips
a)
Mince
b)
Dice
c)
Julienne 
29.
Seasoned liquid. Adds flavor and tenderizes
a)
Marinade 
b)
Reduce
c)
Roux
30.

Before beginning to cook, you should...

a)

prepare your meal and wash your hands

b)

prepare your meal and tie your shoes to prevent tripping

c)

wash your hands, roll up long sleeves and tie long hair

d)

roll up sleeves, tie long hair and remove loose clothing

31.

What does PASS stand for when using a fire extinguisher?

(a)  

32.

What does FCCLA stand for?

(a)  

33.

What does BMI and RDI stand for?

a)

Body Minute Index

Restrictive Day Intel

b)

Body Mass Intake

Recommended Daily Index

c)

Body Mass Index

Recommended Daily Intake

d)

Built Mass Intake

Reduced Day Intake

34.

What should you NEVER put on a oil/grease fire that has started in the kitchen?

a)

Bleach

b)

Water

c)

Salt

d)

Flour

35.

How many ounces are in a pound?

a)

16oz

b)

32oz

c)

8oz

d)

128oz

36.

What temperature will water freeze in Fahrenheit?

a)

100

b)

250

c)

212

d)

0

37.

What does PPE stand for?

(a)  

38.

What are TCS foods?

a)

time/temperature controlled for safety foods

b)

foods that need refrigeration for storage to stay fresh

c)

example would be milk, eggs, dairy

d)

all of the above

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