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Worksheets2021 Semester Exam Review Culinary Arts
Total questions: 59
Worksheet time: 30mins
Turner/Spatula
to flip food items, scrape off of a pan or baking sheet
to incorporate air, to mix smooth
to spread icing or cut cake slices
long 8-12 inch knife to chop and dice meat, produce or other food items
Chef's Knife
to flip food items, scrape off of a pan or baking sheet
to incorporate air, to mix smooth
to spread icing or cut cake slices
long 8-12 inch knife to chop and dice meat, produce or other food items
Icing/Cake Spatula
to flip food items, scrape off of a pan or baking sheet
to incorporate air, to mix smooth
to spread icing or cut cake slices
long 8-12 inch knife to chop and dice meat, produce or other food items
Wire Whisk
to flip food items, scrape off of a pan or baking sheet
to incorporate air, to mix smooth
to spread icing or cut cake slices
long 8-12 inch knife to chop and dice meat, produce or other food items
Slotted Spoon
to lift solid items out of a liquid
to incorporate air, to mix smooth
to cut in fat (butter) to flour
to scrape the sides/bottoms of bowls/pans
Pastry Blender
to lift solid items out of a liquid
to incorporate air, to mix smooth
to cut in fat (butter) to flour
to scrape the sides/bottoms of bowls/pans
Pastry Blender
to lift solid items out of a liquid
to incorporate air, to mix smooth
to cut in fat (butter) to flour
to scrape the sides/bottoms of bowls/pans
Rubber Spatula
to lift solid items out of a liquid
to incorporate air, to mix smooth
to cut in fat (butter) to flour
to scrape the sides/bottoms of bowls/pans
Liquid Measuring Cup
to lift solid items out of a liquid
to incorporate air, to mix smooth
used for measuring liquid ingredients only, usually made of clear plastic or glass
to scrape the sides/bottoms of bowls/pans
Internal cooking temperature of RTE food is
135
165
145
155
Internal cooking temperature of seafood food is
135
165
145
155
Recommended internal cooking temperature of whole cuts of meat (roast beef or pork loin)
135
165
145
155
Recommended internal cooking temperature of ground meat (hamburger meat)
135
165
145
155
Recommended internal cooking temperature of whole and ground poultry (chicken, turkey)
135
165
145
155
The temperature danger zone is between 40-140 degrees Celsius
False its 40-140 Fahrenheit
True
How long to wash hands (scrub) before touching food?
10-15 seconds
ground beef
wash/rinse/sanitize/air dry
apron or chef coat, hair covering, no jewelry except a plain band ring
Most common food source for e. Coli is
10-15 seconds
ground beef
wash/rinse/sanitize/air dry
apron or chef coat, hair covering, no jewelry except a plain band ring
Sauté
To mix ingredients by gently turning one part over another with a rubber spatula.
To cut fat into flour with a pastry blender.
To cook in a small amount of fat, usually in a skillet or a wok.
To beat sugar and fat together until fluffy
Cream
To mix ingredients by gently turning one part over another with a rubber spatula.
To cut fat into flour with a pastry blender.
To cook in a small amount of fat, usually in a skillet or a wok.
To beat sugar and fat together until fluffy
Cut-In
To mix ingredients by gently turning one part over another with a rubber spatula.
To cut fat into flour with a pastry blender.
To cook in a small amount of fat, usually in a skillet or a wok.
To beat sugar and fat together until fluffy
Fold-In
To mix ingredients by gently turning one part over another with a rubber spatula.
To cut fat into flour with a pastry blender.
To cook in a small amount of fat, usually in a skillet or a wok.
To beat sugar and fat together until fluffy
The abbreviation for tablespoon
Tbsp
tsp
c
oz
The abbreviation for teaspoon
Tbsp
tsp
c
oz
The abbreviation for cup
Tbsp
tsp
c
oz
The abbreviation for ounce
Tbsp
tsp
c
oz
1 Tbsp = _________
3 tsp
16 Tbsp
1/2 cup
5 1/3 Tbsp
1 cup= _________
3 tsp
16 Tbsp
1/2 cup
5 1/3 Tbsp
1/3 cup= _________
3 tsp
16 Tbsp
1/2 cup
5 1/3 Tbsp
1 stick/cube butter = ____
3 tsp
16 Tbsp
1/2 cup
5 1/3 Tbsp
1lb of butter = ____
1 cup
16 Tbsp
1/2 cup
2 cups
An example of a physical contaminant would be:
salmonella spp.
a hair
sanitizer
toxic metal from a pan
The leaves, stem, or flower of an aromatic plant is a(n)
spice
herb
seasoning
garnish
The bark, seed, or root of an aromatic plant is a(n
spice
herb
seasoning
garnish
All ready-to-eat food must be thrown away ________ days after preparing it, including the day it was made.
3
1
5
7
The most common food source for E. coli is
undercooked ground beef.
bulging canned foods.
human mucous from sneezing and coughing.
raw poultry and eggs
Mise en place: “everything in its place”; gather all ingredients before you begin cooking
true
false
Microwave safe materials include all of the following, EXCEPT:
glass
plastic
metal
paper
The most dangerous kind of knife is a sharp knife
false; it is a dull knife
true; sharp
Rondelle is a knife cut that creates:
long baton-like strips
short square pieces
large uniform cubes
round slices
Batonnet is a knife cut that creates:
round slices
large uniform cubes
short square pieces
long baton-like strips
The correct way to prepare the kitchen prep tables for use is:
wipe with a damp cloth
wash and rinse it
sanitize it
wash, rinse, and sanitize it
Which is NOT an appropriate method to thaw food?
Submerged under running warm water
In a refrigerator (cooler) at 41°F or lower
In a microwave oven
As a part of the cooking process
TCS foods include all of the following EXCEPT:
glass of milk
cooked egg
sliced tomatoes
a whole, uncut apple
The art of preparing, cooking, presenting and serving food is called...
Hospitality
Food service
Culinary arts
Cuisine
A high risk population for foodborne illnesses include
elderly people
high school students
culinary arts teachers
daycare workers
Occurs when a non-contaminated food product comes into contact with an item that is contaminated.
cross contamination
mis en place
cuisine
contamination
You want to use a CONVECTION oven to bake cookies that are normally cooked at 350 degrees in a conventional oven. You set the convection oven temperature at:
350 degrees
325 degrees
375 degrees
300 degrees
Which of the following is NOT a type of leavening agent?
flour
baking soda
baking powder
yeast
An opened carton of chicken stock should be stored in the ______________
pantry
freezer
refrigerator
throw it away
What is the term for adding salt and spices to a food?
preparing
seasoning
baking
spicing
What is the first step in washing dishes?
wash in sink with a sponge or brush
sanitize
put in dishwasher
scrape or spray food debris off
If you want to make two cakes and the recipe for one cake calls for 1/4 teaspoon of salt, you will need ___________ of slat
1/4 tsp
1 tsp
3 tsp
1/2 tsp
If you want to make two cakes and the recipe for one cake calls for 1 1/3 cups of egg whites, you will need ___________ egg whites
2 cups
1 cup
2 2/3 cups
1/2 tsp
If you want to make a smaller cake that is 1/2 the size of the recipe for one cake and calls for 1 1/3 cups of egg whites, you will need ___________ egg whites
2 cups
1 c + 2 tsp.
2 2/3 cups
1/2 tsp
If you want to make a smaller cake that is 1/2 the size of the recipe for one cake and calls for 1/4 teaspoon of vanilla, you will need ___________
1 tsp
1 c + 2 tsp.
1/8 tsp
1/2 tsp
1/4 cup=______
4 Tbsp
4 tsp
6 tsp
8 Tbsp
1 cup=____
4 Tbsp
6 tsp
16 Tbsp
16 tsp
8 fl. oz.=____
1 cup
1/2 cup
10 Tbsp
20 Tbsp
2 cups=_____
1 pint
1 quart
1/2 gallon
1/2 pint
