WorksheetsCulinary Essentials FINAL EXAM
Total questions: 35
Worksheet time: 2hrs 57mins
Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as
Allergens
Pathogens
Carcinogens
Scraping food, washing, rinsing, sanitizing and air drying the dishes is an example of...
Controlling Time and Temperature
Good Personal Hygiene
Proper Cleaning and Sanitizing
Preventing Cross Contamination
To prevent Cross-Contamination when prepping raw meat and ready to eat food you should
prep them at the same time on same prep table
clean and sanitize work surfaces between each product
wear gloves with meat but not the ready to eat food
hold both at correct temps
Keeping food out of the temperature danger zone, where pathogens grow rapidly
Controlling time and temperature
Preventing cross contamination
Proper cleaning and sanitizing
Good personal hygiene
What are the steps to proper handwashing?
apply soap, scrub, rinse, dry
Wet hands, Apply soap, scrub hands, rinse, and dry
wet hands, scrub, rinse, and dry
wet hands, rinse, and dry hands
Surfaces that touch food must be...
cleaned and sanitized
cleaned only
rinsed only
sanitized only
What does Mise en Place mean?
Gather ingredients as needed
everything in place
clean as you go
Yield( # of servings), portion size, ingredients, directions, equipment, cooking time and temperature are all
Parts of a recipe
cooking terms
Measuring terms
Which part of the recipe identifies how many servings a recipe makes?
Measurements
Yield
Equipment
Ingredients
What is the abbreviation for teaspoon?
t. or tsp.
T. or Tbsp.
teas.
tsn.
What is the abbreviation for tablespoon?
t. or tsp.
T. or Tbsp.
Tables.
Tbn.
Name this tool used to measure liquids
Dry measuring cup
Measuring spoons
Liquid measuring cup
Which of the following pieces of equipment would be the best choice to measure 2 cups of sugar?
Which of the following pieces of equipment would be the best choice to measure 1/4 cup of milk?
A kitchen tool used measure the weight of ingredients digitally...
Digital scale
Measuring cups
Scoop
liquid measuring cup
1/4 cup doubled in volume is equal to...
1 cup
1/2 cup
1/3 cup
An all purpose knife used for cutting, slicing and dicing
Chef's knife
Paring knife
Serrated knife
Butcher's knife
What type of knife is this?
Chef's Knife
Serrated Knife
Paring knife
What does this picture show?
How you are supposed to hold your guiding hand (the Claw)
The most dangerous way to cut an onion
The importance of not wearing fingernail polish
Name this knife cut
Small dice
Mince
Julienne
chiffonade
Name this knife cut
mince
Dice
Julienne
chiffonade
What is the right way to carry a knife?
By the blade
Blade pointing up
By the handle, blade point down
Is it safe to leave a knife in a sink of soapy water? Why or why not?
A cooking method that uses oil, fat, hot air, or metal to transfer heat to food
Dry heat cooking method
Moist heat cooking method
Combination heat cooking method
A cooking method that uses liquid to create heat energy needed to cook food
Dry Heat Cooking Method
Moist heat Cooking Method
Combination Cooking Method
What cooking Method?
To cook food in a liquid that has reached its highest possible temperature of 212°F.
Boiling
Baking
Steaming
Simmer
Which of the following is a dry heat cooking method?
Simmering
Baking
Steaming
Color, flavor, food placement, shape, texture, and garnishes are "Elements of...
Plating
a Stock
A flavorful liquid used to made by simmering bones and vegetables added to soups.
Stock
Sauce
Roux
Describe how to prevent cross contamination when handling raw protein (meat).
What was your favorite lab? Why?
EXPLAIN YOUR REASONING USING SPECIFIC EXAMPLES
Which lab was the most challenging? Why?
(EXPLAIN YOUR REASONING USING SPECIFIC EXAMPLES)
How did you contribute to your group during labs? Can you improve? If so, how?
What skills did you learn in this class that can help you be a better employee?
Would you like to take more cooking classes in the future? Why or why not?
