NEW
Font size
WorksheetsCulinary 1 - 2nd Semester Final
Total questions: 50
Worksheet time: 50mins
Which is NOT a leavening agent?
Baking powder
Salt
Baking soda
Yeast
Which term is used to describe the gluten development process that involves pressing dough with the heel of your hand?
Mix
Cream
Blend
Knead
What do yeast doughs do during proofing?
Become softer
Develop nutrients
Rise
Fall
Which of the following is the most prominent nutrient in yeast breads?
Protein
Water
Carbohydrates
Vitamin C
Which of the following is NOT true about gluten?
Develops during proofing
Formed when liquid is added to flour
Makes the bread elastic
Is an elastic network that entraps CO2 for leavening
What is made from beaten egg whites and sugar and is often on top of cream pies?
Whipped cream
Meringue
Omelet
Pie Crust
Which tool is used when incorporating solid fat into flour?
Pastry blender
Whisk
Rolling pin
Spatula
What is a result of overworking pastry dough?
Flaky pastry
Light pastry
Tough pastry
Smooth pastry
What is an example of a custard pie?
Pumpkin
Chocolate Mousse
Key lime
Apple
What is true about making a cream pie?
Both bake the crust and the filling at the same time
Serve immediately
Store at room temperature
Blind bake pastry before adding the filling
What does a two crust fruit pie need?
To be chilled before serving
To have the bottom crust pricked before baking
To have vents cut in the top crust to release steam
Meringue topping is added before serving
Which is not an example of poultry?
Chicken
Turkey
Duck
Quail
What is common as poultry ages?
Meat becomes tougher
Meat becomes more tender
Feathers change color
Amount of meat decreases
What helps in reducing fat in a diet that includes poultry?
Choose dark meat
Choose light meat
Cook the meat in oil
Do not remove the skin
Which nutrient is most prominent when eating white meat poultry?
Carbohydrates
Fat
Incomplete Protein
Complete Protein
What helps promote even cooking of poultry by tying the legs and wings to the body?
Roasting
Trussing
Dressing
Breading
What is a suitable method for cooking older poultry?
Frying
Roasting
Broiling
Stewing
How can you tell when finfish is done cooking?
Flesh becomes soft and mushy
Flesh turns brown and flakes easily with a fork
Flesh starts to have a strong fishy aroma
Flesh turns opaque and flakes easily with a fork
What is an example of a shellfish?
Crab
Tuna
Cod
Catfish
What is an example of a finfish?
Crab
Shrimp
Cod
Lobster
What mineral is found in fish that is not found in other meat?
Calcium
Protein
Iodine
Iron
What determines the nutritional value of a salad?
The amount of lettuce used
All of the ingredients used
The type of salad being served
All salads are nutritionally the same
Which of the following is not considered a mild green?
Spinach
Romaine
Iceberg
Radicchio
Which is NOT a good way to dry salad greens?
Colander
Salad Spinner
Dry in sink
Paper towels
Which is an example of a basic vinaigrette?
Permanent emulsion
Temporary emulsion
Cooked dressing
Partially cooked dressing
What is an emulsifier which attracts both oil and vinegar and binds them together?
Salt
Sugar
Egg yolk
Cream of tartar
What is the liquid part of cheese called?
Curd
Whey
Casein
Rennin
What is the solid part of the cheese called?
Whey
Curd
Casein
Rennin
What causes the holes in swiss cheese?
Mice
Bacteria
People create them
Carbon Dioxide
Which is the best way to cook cheese?
Cut it into small pieces and cook at low temperatures
Cut in large pieces and cook on low temperatures
Leave whole
Cook for a long period of time
Which is the best method for thawing frozen meat?
In the refrigerator
Sitting on the counter at room temperatures
Placed close to a heat source
In a sink of hot water
What does USDA stand for?
United States Development Agency
United Service for Development Agreement
United States Department of Agriculture
United Sales Delivery Agency
What is a method of cooking with moist heat?
Broil
Roast
Grill
Stew
What is method of cooking with dry heat?
Stew
Braise
Roast
Boil
Where on the animal do you get the more tender cuts of meat?
Locomotion muscles
Rib cage
Neck
Shoulder
In order to prevent e-coli, ground beef should be cooked to what temperature?
140 degrees F
150 degrees F
160 degrees F
165 degrees F
What are the first 3 USDA grades of beef in order from highest to lowest?
Prime, Choice, Select
Choice, Prime, Select
Select, Prime, Choice
Prime, Select, Choice
What is one way to tenderize beef?
Microwave
Season
Marinate
Broil
Beef is high in what mineral that helps prevent anemia (blood disorder)?
Vitamin A
Vitamin B
Iron
Protein
Who is the least at risk for contracting a food borne illness?
People with compromised immune systems
Young children
Elderly
Teenagers
Which food borne illness will most likely come from raw chicken?
Salmonella
Botulism
E-coli
Listeria
What is an example of cross contamination?
Holding food at improper temperature
Holding food in the danger zone for more than four hours
Cutting raw chicken and salad ingredients on the same cutting board
Carefully washing your hands before switching items you are preparing
If a chicken you purchase cost $1.30 per pound and it weighed 2.5 pounds, how much would it cost?
$1.95
$3.25
$1.54
$3.90
You have a recipe that serves 15 people, but you need to serve only 5 people. How much of the recipe do you need to prepare?
1/3
1/5
1/2
1/4
What is the purpose of sanitizing?
To remove particles of food from surfaces
To remove microorganisms from surfaces
To waste water
There is no purpose
What is the danger zone temperature?
50 - 150 degrees
41 - 135 degrees
35 - 135 degrees
45 - 130 degrees
One tablespoon is equivalent to ___ teaspoons
2
3
4
5
Mise en Place translates to:
Work dough by hand
To get everything into its place
To cut a solid fat into butter
To cook liquid until small bubbles appear
What is the primary nutrient provided in the diet by dairy products?
Fiber
Carbohydrates
Calcium
Protein
To what temperature must you cook poultry?
150 degrees F
155 degrees F
160 degrees F
165 degrees F
