WorksheetsFall Exam Review - Intro to Culinary
Total questions: 43
Worksheet time: 41mins
The two primary functions of a restaurant menu are planning and communication.
True
False
Cross contamination can be a result of handling cooked food after touching raw meat
True
False
Soaking knives in hot, soapy water is NOT a safety hazard
True
False
When planning a restaurant menu, which is NOT a factor to consider?
Type of place and customers
Truthfulness
Balance and Variety
How many tables you have
Knives should be kept __________ to prevent injury.
Boards
Barriers
Knives
Sharp
Cutting ____________ should be used every time one cuts foods and must be washed after each use
Boards
Barrier
Knives
Sharp
Cutting boards provide a _____________ between the countertop and knife.
Boards
Barrier
Knives
Sharp
Which of the following is a water-soluble vitamin?
Vitamin C
Calcium
Vitamin A
Glucose
A carbohydrate is a nutrient that serves as the body's main source of_______?
Water
Oxygen
Energy
Vitamin
What is the purpose of minerals?
Regulate fluid balance and nerve impulses
Found in muscles, blood and body tissues
Give structure to bones and teeth
All of the above
Which of the following is true about bacteria?
Freezing temperatures cause bacteria to multiply
There is no cure for bacterial infections
It multiplies fastest in the temperature danger zone
None of the above
Which task requires you to wash hands before AND after…
Use chemicals that might affect food safety
Touching aprons or clothing
Handling raw meat, poultry or seafood
Taking out garbage
Which food most likely contains the most bacteria?
Frozen raw chicken
A stale slice of bread
Open jar of mayonnaise
A hamburger cooked rare
Raw meat should be stored on the _______ shelf of the refrigerator.
Next to cooked meats
Middle
Bottom
Top
What should NEVER be used to control an oil/grease fire?
Baking Soda
Salt
Water
Fire Extinguisher
Why must separate cutting boards be used when preparing a variety of foods?
To keep everything more organized and ready to use.
To prevent cross-contamination among food.
To involve more chefs in the kitchen.
It is not necessary to use separate cutting boards
In which of the following instances should you wash your hands?
After using the restroom
After blowing your nose
Before preparing food
All of the above
To determine if food is fully cooked...
Look at the color
Taste it
Check the internal temperature with a thermometer
Cut into it and check for steam
What is table service?
Diner goes through a cafeteria line.
Diner is served at table by waitress or waiter.
Diner orders at a counter and food is brought to you.
Diner drives by window and picks up food.
Family service
Is when guests help themselves
Creates a "homey" atmosphere.
Is when all food is placed on the table in serving dishes.
All the above
Drive-up windows & counter service describes what type of restaurant?
Fast Food and Quick Service Restaurants
Family and Casual Dining Restaurants
Institutional Dining
Fine Dining Restaurants
Guests are seated at tables and order from menus in a relaxed environment describes what type of restaurant?
Fast Food and Quick Service Restaurants
Family and Casual Dining Restaurants
Institutional Dining
Fine Dining Restaurants
Circle the Charger Plate
Circle the Butter Knife
Which of the following are in the correct order for the Flow of Food?
Cooking, Receiving, Serving, Storing
Serving, Cooking, Storing, Recieving
Receiving, Serving, Cooking, Storing
Receiving, Storing, Cooking, Serving
In Intro to Culinary we learned about history of food, menus, professionalism, food safety, kitchen safety, and nutrients this semester.
True
False
Match the definition to the correct term...
Recipe
Designed and written for the needs of a kitchen
The written record of ingredients and preparation for a specific dish
Measure output (in portions)
A short story about food
Match the definition to the correct term...
Standardized Recipe
Designed and written for the needs of a kitchen
The written record of ingredients and preparation for a specific dish
Measure output (in portions)
A short story about food
Match the definition to the correct term...
Yield
Mass or heaviness
Space occupied by solid, liquid, or gas (best for liquids and small amounts of dry ingredients)
Measure output (in portions)
A short story about food
Match the definition to the correct term...
Volume
Mass or heaviness
Space occupied by solid, liquid, or gas (best for liquids and small amounts of dry ingredients)
Measure output (in portions)
Number of whole items (good for standardized ingredients)
Match the definition to the correct term...
Count
Mass or heaviness
Space occupied by solid, liquid, or gas (best for liquids and small amounts of dry ingredients)
Measure output (in portions)
Number of whole items (good for standardized ingredients)
Match the definition to the correct term...
Weight
Mass or heaviness
Space occupied by solid, liquid, or gas (best for liquids and small amounts of dry ingredients)
Measure output (in portions)
Number of whole items (good for standardized ingredients)
When reading a recipe, you will use the PRN method. What does PRN stand for?
Prioritize, Read, Negotiate
Preview, Ready, Notation
Preview, Read, Note
Prepare, Read, Memorize
How many teaspoons are in a Tablespoon?
1
2
3
4
How many cups does a stick of butter equal?
1/4 cup
1/2 cup
1 cup
2 cups
How many quarts are in a gallon?
1
2
3
4
How many pints are in a gallon?
2
4
6
8
How many cups are in a gallon?
6
8
16
24
How many pints are in half a gallon?
2
4
6
8
How many fluid ounces are in a cup?
2 fl oz
4 fl oz
6 fl oz
8 fl oz
What does BOH stand for?
Behind the House
Beneath of Hotel
Back of House
Back of Habanero
What does FOH stand for?
Front of Host
Front of House
Frontline of Hotel
Forgot one Hour
Chef Attire - You will need to know all 5 parts plus their purpose.
Draw a smiley face once you have reviewed :-)
