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WorksheetsBasics of Professional Cookery
Total questions: 20
Worksheet time: 8mins
1 cup
16 Tablespoons
8 Tablespoons
4 fluid ounces
2 quarts
1 gallon
2 quarts
8 quarts
12 cups
4 quarts
1 fluid ounce
4 Tablespoons
2 Tablespoons
1/4 cup
4 teaspoons
1 quart
8 pints
2 pints
4 pints
12 cups
When should you wash your hands?
after touching my hair
after touching my car keys
after touching my face
after all of these
How do you measure liquid ingredients?
Set liquid measuring cup on a flat surface. Pour liquids in then read the measurement at eye level.
Pour liquids into the dry measuring up, making sure its on a flat surface
Pour the liquid into the measuring cup until its at the correct line
Which of the following can be used as a measuring tool?
Ladle
Colander
Chinois
Mandoline
Skimmer
Slotted Spoon
Serving Spoon
Perforated spoon
Drum Sieve
Flour Sifter
Strainer
Colander
Cast Iron Skillet
Frying Pan
Griddle Pan
sautéing Pan
Conventional Oven
Convection Oven
Microwave Oven
Rotisserie Oven
Kitchen Thermometer
Meat Thermometer
Digital Thermometer
Infrared Thermometer
When working in the kitchen:
Hair must be up and an apron must be on mainly when you are cleaning
Hair must be up and an apron must be on for the entire lab
Hair must be up and an apron must be on only while food is being prepared
Hair must be up and an apron must be on if you are wearing clothes you don’t want to get dirty
Your hands should be dry when handling electrical equipment to prevent:
Damaging equipment
Spreading bacteria
Getting a shock
Slipping
In order to prevent cuts:
Keep knives sharp and choose a knife appropriate for the food to be cut
Store knives in a drawer with other utensils
Catch a falling knife so it doesn’t break
Soak a dirty knife in a sudsy sink
HIDE ANSWER
What is a food-borne illness?
Sickness caused by eating food that contains a harmful substance.
Caused by eating fast food
Sickness caused by eating healthy foods
Sickness caused by carbonated drinks
What are the Four Steps to Food Safety?
Keep food raw, chill, clean
Clean, cook, chill, keep all foods together
Keep dirty, separate, don't cook, chill
Clean, separate, cook, chill
Do not allow foods to sit out longer than
Longer than 6 hours
Do not allow them to sit out
Longer than 2 hours
Longer than 10 hours
The five main kitchen hazards are:
Food, juice, meat, poultry, and fish
Falls, cuts, electrical shocks, burns, and poison
Showers, sinks, baths, counters, and floors
Cabinets, drawers, counters, appliances, and microwaves
The " temperature danger zone" is:
40 degrees-140 degrees F
0- 100 Degrees F
65 degrees - 140 degrees F
180 degrees - 350 degrees F
