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Culinary Study Guide

Total questions: 94

Worksheet time: 53mins

Name
Class
Date
1.

You must always clean and sanitize each sink and drainboard before using a three-compartment sink.

a)

True

b)

False

c)

None of the above

2.

After cleaning and sanitizing items in a three-compartment sink they must be wiped dry with a clean cloth.

a)

True

b)

False

c)

None of the above

3.

The third step of the five steps for cleaning and sanitizing is to...

a)

Scrape the item

b)

Wash the item

c)

Rinse the item

d)

Air dry the item

4.

Water in the sink used for washing should be replaced when?

a)

It becomes dirty

b)

It feels to hot

c)

The water level dosent reach the top of the sink

d)

It is diluted with bleach

5.

Clean and sanitized items should always be...

a)

Wiped dry with a clean cloth

b)

Used again before being dried

c)

Allowed to air-dry

d)

Placed under a warm air-dryer

6.

Food industry safety is the responsibility of which of the following?

a)

Industry workers

b)

Government

c)

Consumers

d)

Industry workers, government & consumers

7.
Coat in flour or powdered sugar
a)
Brown 
b)
Dust
c)
Dredge 
8.
To cut or chop food into very tiny pieces
a)
Dice
b)
Mince
c)
Julienne
9.
To cook quickly in high heat to brown the outside of meat
a)
Saute
b)
Sear
c)
Render
10.
a)
Butcher's Knife
b)
Paring knife
c)
French knife
11.
a)
French Knife
b)
Butcher's Knife
c)
Cleaver
12.
a)
Steamer
b)
Ricer 
c)
Colander 
13.
a)
Skillet
b)
Broil Pan
c)
Dutch Oven 
14.
a)
Butcher's steel
b)
Meat mallet
c)
Immersion blender
15.
a)
Double boiler
b)
Stock pot
c)
Saucepan
16.

how long should you wash your hands for?

a)

15 sec

b)

10 sec

c)

25 sec

d)

20 sec

17.

what is a germ?

a)

tiny organism that can cause disease

b)

tiny pathogen that causes infection

c)

tiny pathogen that can cause disease

d)

tiny organism that causes infection

18.

what is a microbe?

a)

tiny living toxic pathogen

b)

tiny living organism that causes infection

c)

tiny living organism that may or may not cause infection

d)

tiny living organism that may or may not cause disease

19.

when should you wash your hands?

a)

after touching my hair

b)

after touching my face

c)

after touching my car keys

d)

after all of these.

20.

every kitchen has a handwashing station

a)

true

b)

false

21.

how often should you wash your hands? check all that apply

a)

in between tasks

b)

over a sink filled with dishes

c)

right after touching my hair, face, nose or mouth.

d)

after my shift

e)

before my shift

22.

What is the Temperature Danger Zone?

a)

35 to 130 degrees

b)

30 to 145 degrees

c)

41 to 135 degrees

d)

50 to 150 degrees

23.

Which factors affect bacterial growth?

check all that apply

a)

Moisture

b)

Acidity

c)

Time

d)

Temperature

e)

Oxygen

24.

What internal temperature do you reheat food to after it is stored?

a)

145 degrees

b)

155 degrees

c)

160 degrees

d)

165 degrees

25.

What is the Temperature Danger Zone?

a)

35 to 130 degrees

b)

30 to 145 degrees

c)

41 to 135 degrees

d)

50 to 150 degrees

26.

(To heat water or another liquid until little bubbles forms )

Which verb is this?

a)

A. Drain

b)

B. Pour

c)

C. Boil

d)

D. Roast

27.

( to put a fine substance through a sieve to remove lumps or larges  particles). Which verb is this? 

a)

A. Sift

b)

B. Blend

c)

C. Knead

d)

D. Measure

28.

The garlic is being .................

a)

crushed

b)

Slice

c)

Cut

d)

Mashed

29.

1 Tablespoon is the equivilent of

a)

2 teaspoons

b)

3 teaspoons

c)

1 fluid ounce

d)

1/4 cup

30.

1 cup equals

a)

16 Tablespoons

b)

12 Tablespoons

c)

8 Tablespoons

d)

4 fluid ounces

31.

1/2 cup equals

a)

4 Tablespoons

b)

16 fluid ounces

c)

16 Tablespoons

d)

8 Tablespoons

32.

1/4 cup equals

a)

8 Tablespoons

b)

4 Tablespoons

c)

4 teaspoons

d)

2 Tablespoons

33.

1/3 cup equals

a)

5 Tablespoons + 1 teaspoon

b)

3 Tablespoons

c)

1 Tablespoon + 1 teaspoon

d)

5 Tablespoons

34.

1 pint equals

a)

2 quarts

b)

8 cups

c)

4 cups

d)

2 cups

35.

How many tablespoons are in a stick of butter?

a)

6

b)

4

c)

8

d)

10

36.

What is this?

a)

measuring cup

b)

a quality measure

c)

2 cup measuring cup

d)

liquid measuring cup

37.

What do you need to make whipped cream? Select all that apply.

a)

stiff peaks

b)

a chilled bowl

c)

Heavy cream

d)

a pinch of salt

38.

What's another name for powdered sugar?

a)

super fine sugar

b)

salt

c)

confectioners sugar

d)

conduction sugar

39.

How many teaspoons are in 2 Tablespoons?

a)

3

b)

4

c)

6

d)

2 1/2 + 2 1/2

40.

What is the temperature danger zone?

a)

41F-140F

b)

41F-135F

c)

32F-70F

d)

70F-125F

41.

TCS foods are...

a)

food that require temperature control for safety

b)

food that require time control for safety

c)

foods that require taste control for safety

d)

foods that require time & temperature control for safety

42.

What internal temp should whole poultry be cooked to?

a)

140F

b)

155F

c)

165F

d)

170F

43.

What internal temp should ground poultry be cooked to?

a)

140F

b)

155F

c)

165F

d)

170F

44.

What internal temp should ground beef or pork be cooked to?

a)

140F

b)

155F

c)

165F

d)

170F

45.

What internal temp should roasts of beef, pork, veal, or lamb be cooked to?

a)

145F for 15 seconds

b)

155F for 15 seconds

c)

155F for 4 minutes

d)

145F for 4 minutes

46.

WHICH PART OF THE PLATE SHOULD A FOOD HANDLER AVOID TOUCHING WHEN SERVING CUSTOMERS?

a)
b)
c)
d)
47.

AT WHAT MINIMUM INTERNAL TEMPERATURE SHOULD HOT TCS FOOD BE HELD?

a)

115⁰ F (46⁰C) or higher.

b)

125⁰ F (52⁰C) or higher.

c)

135⁰ F (57⁰C) or higher.

d)

145⁰ F (63⁰C) or higher.

48.

What`s the first step of mise en place? (¿Cuál es el primer paso de misanplas?

a)

Read the whole recipe. (Leer la receta completa)

b)

Get the right tools (Obtener los utensilios necesarios)

c)

Focus on one task at time (Concentrarse en una sola tarea)

d)

Clean as you go (Ir limpiando progresivamente)

49.

Where should unopened, canned, and dehydrated dehydrated soups be stored?

a)
A cool, dry place
b)
Freezer 
c)
Oven
d)
Refrigerator
50.
After which activity must food handlers wash their hands?
a)
Putting on gloves
b)
Serving customers
c)
Applying hand antiseptic
d)
Clearing tables
51.
What should food handlers do after prepping food and before using the restroom?
a)
Wash their hands
b)
Take off their hats
c)
Change their gloves
d)
Take off their aprons
52.
When should food handlers who wear gloves wash their hands?
a)
After putting on the gloves
b)
Before taking off the gloves
c)
Before putting on the gloves
d)
After applying a hand antiseptic 
53.
A cook wore single-use gloves while forming raw ground beef into patties.  The cook continued to wear them while slicing hamburger buns. What mistake was made?
a)
The cook did not were reusable gloves while handling the raw ground beef and hamburger buns.
b)
The cook did not clean and sanitize the gloves before handling the hamburger buns.
c)
The cook did not wash hands before putting on the same gloves to slice the hamburger buns.
d)
The cook did not wash hands and put on new gloves before slicing the hamburger buns. 
54.

For proper cleaning of equipment, the operator should...

a)

make sure the equipment is unplugged first before servicing.

b)

make sure teh equipment is plugged in before serviceing.

c)

check the equipment for proper cleaning by running the equipment.

d)

make sure the equipment is sanitized only.

55.
What is a safe procedure when connecting or disconnecting an electrical appliance to prevent electrical shock?
a)
use dry hands and hold onto the cord
b)
use dry hands and hold onto the plug
c)
wear an apron and closed-toed shoes
d)
wear an apron and open-toed shoes
56.
What is a safe procedure for preventing cuts?
a)
keep using chipped or craked glasses and dishes
b)
discard open cans and their lids at the end of your shift
c)
sweep up broken glass or dishes immediately
d)
pick up broken glass or dishes with your hands
57.
Which describes a second-degree burn?
a)
skin partly destroyed, blisters forming
b)
skin partly destroyed, charring present
c)
skin reddened, blisters formed
d)
skin reddened, but unbroken
58.
Which describes a first-degree burn?
a)
skin partly destroyed, blisters forming
b)
skin partly destroyed, charring present
c)
skin reddened, blisters formed
d)
skin reddened, but unbroken
59.

What oven may be used for both steaming and baking food?

a)

combination steamer/oven

b)

deck oven

c)

microwave oven

d)

convection oven

60.
The merging of two or more ethnic cuisines into one cooking style
a)
Grade Cuisine
b)
Eclectic Cuisine
c)
Fusion Cuisine
d)
Nouvelle Cuisine
61.

When handling food on the stove, oven, microwave or broiler you should...

a)

use oven mitts

b)

wait for it to cool down before touching grabbing it

c)

make sure the microwave, stove, oven or broiler is not on

d)

make sure the food isn't burning

62.

If you spill or drop something in the kitchen you should...

a)

ignore it for now

b)

clean the spill/object up right away with protection

c)

not walk barefoot near the spill/object

d)

clean the spill/object up right away

63.

Keep paper towels, dish towels and pot holders away from the stove so they don't catch on fire.

a)

false

b)

true

64.

If you do not cook foods thoroughly and then eat them, what might happen?

a)

you could become extremely ill and become sick

b)

you can catch food poisoning

c)

you may catch diseases such as salmonella and e. colli

d)

all of the above!

65.
A bench mixer has exposed electrical wires.  What is the potential accident this may cause?
a)
cuts
b)
falls
c)
shocks
d)
strains
66.
What is a procedure for preventing burns during food preparation?
a)
be sure foods put into hot grease are wet and cold
b)
get help to carry heavy hot containers
c)
turn pan handles toward the front of the range
d)
wear loose-fitting clothes
67.

what is the name of this cooking method ?

a)

bake

b)

roast

c)

broiling

d)

grill

68.

Pastry is a section responsible for preparing ?

a)

kids menu

b)

cake

c)

breakfast

d)

salad

69.

Heat conducted by fire, hot plate is direct contact

a)

True

b)

False

70.

Roasting is to cook food with surrounding them with hot dry air, usually in the oven, meat, poultry, fish, bones.

a)

True

b)

False

71.

temperature control for cooking pork

a)

165 F

b)

140F

c)

130F

d)

145 F

72.

what is HACCP ?

a)

Hazards Analysis and Critical Control Points

b)

Hazards Analys and Critical Control Pepper

c)

Human Analysis and Control Critical Point

d)

Hazards Anatomy and Critical Control Point

73.
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
74.
Which measuring equipment will you use to measure 3/4 cup?
a)
1 Cup
b)
1/8 Cup
c)
1/2 and 1/4
d)
1/2 Cup
75.
How many cups are in a gallon?
a)
15
b)
14
c)
16
d)
17
76.

What is the term for adding salt and spices to a food?

a)

Preparing

b)

Seasoning

c)

Baking

d)

Spicing

77.

Which piece of equipment listed below is used to bake rolls or cookies?

a)

Baking rack

b)

Cookie tin

c)

Cookie sheet

d)

Pie pan

78.

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

79.

The following is a picture of what?

a)

liquid measuring cups

b)

measuring bowls

c)

measuring spoons

d)

measuring cups

80.

Which piece of kitchen equipment is used to place under hot dishes to cool food safely and evenly, as well as, to protect counter-tops?

a)

cooling rack

b)

cooling mat

c)

oven mitt

d)

drying rack

81.

The following is a picture of what?

a)

grater

b)

sifter

c)

strainer

d)

colander

82.

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

a)

flour

b)

water

c)

oil

d)

milk

83.

If I need to measure a small amount of baking powder for my cookie recipe, which piece of measuring equipment should I use?

a)

dry measuring cups

b)

measuring spoons

c)

liquid measuring cup

d)

None of these are correct

84.

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

85.
What piece of equipment is shown?
a)
Dry Measuring Cups
b)
Liquid Measuring Cup
c)
Measuring Spoons
86.
What piece of equipment is shown?
a)
Turner
b)
Slotted Spoon
c)
Laddle
87.
a)
meat thermometer
b)
candy thermometer
c)
peeler
88.
Name this utensil...
a)
Drainer
b)
Strainer
c)
Colander
d)
Cooling Rack
89.
Name this utensil...
a)
Sifter
b)
Mixing Spoon
c)
Rubber Spatula
d)
Tuner
90.
What is the name of this kitchen tool?
a)
Turner
b)
Sifter
c)
Measuring equipment
91.
What is this item?
a)
Tweezers
b)
Tongs
c)
Grabbers
92.
a)

Spatula

b)

Wooden Spoons

c)

Measuring Cups

d)

Mixing Bowls

93.
a)

Stand Mixer

b)

Hand-Held Mixer

c)

Whisk

d)

Twirler

94.

What are the different attachments for a standing mixer?

a)

Whisk

b)

Paddle

c)

Dough hook

d)

Spinner

e)

None of the above

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