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WorksheetsCulinary Arts Exam Review
Total questions: 54
Worksheet time: 27mins
Lack of handwashing is a known cause of foodborne illness. When do food workers need to wash their hands?
After using the toilet.
Before starting work, after all breaks, and any other time hands get contaminated.
After handling raw foods, dirty dishes or garbage.
All of the above.
What cuts solids into pieces?
dice
chop
clarify
A food worker has just finished cutting raw meat on a cutting board and is about to cut lettuce for a salad. What must the food worker do to prevent cross-contamination?
Wipe the board with a paper towel and use a new knife.
Rinse the board and knife off with water; and wash hands.
Wipe the board and knife with a cloth rinsed in bleach water.
Wash, rinse and sanitize the board and knife; and wash hands.
What is the correct minimum internal cooking temperature for chicken?
0
89
140
165
What is the aberration for Tablespoon
tlbsp
Tb
TT
tt
What menu offers each food item priced and served separately?
A la carte
Cycle
Fixed
Table d'hote
Identify three Back of House employees.
Chef, Line cook, Prep cook
Pastry chef, Dish washer, Server
Host, Manager, Bartender
Server, Line cook, Bartender
The safest way to thaw food is by?
In a sink under running water
Countertop
Refrigerator
Microwave
What cuts solids into pieces?
dice
chop
clarify
Bacteria and microorganisms that live and breed in the food we eat.
Cuisine
Mise en Place
Contamination
Cross-Contamination
French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking.
Cuisine
Mise en Place
Contamination
Cross-Contamination
The danger zone, which is the temperature where bacteria grows rapidly, is located between which two temperatures?
140 to 165 degrees
40 and 140 degrees
0 to 40 degrees
Food i is safe to serve how many days after the expiration date?
1 Day
2 Days
1 Week
Never
Which of the following does NOT foster bacterial growth?
Metal
Glass
Ceramic
Plastic
Which of the following cooking materials does NOT conduct heat?
Wood
Silicone
Teflon
Metal
Which of the following is true for all cutting boards?
Must be washed and dried by hand
Must be washed after every use
Must be sanitizied with bleach and water
Must never be sanitized
Which knife is considered an "all-purpose" knife?
Paring
Boning
Bread
Chef
Which knife is recommended for peeling apples?
Boning
Slicing
Paring
Bread
Which of the following is NOT one of the six basic types of nutrients?
Phytochemicals
Minerals
Fat
Water
Which of the following is NOT one of the food groups on MyPlate?
Water
Protein
Dairy
Grains
Which of the following is the dairy group's daily recommendation for a girl or boy nine to 18 years old?
1 1/2 cups
2 cups
2 1/2 cups
3 cups
Which of the following is the body's main energy source?
Vitamins
Proteins
Carbohydrates
Minerals
Which of the following is defined as the study of the nutrients in food which are needed for the body to function?
Nutrients
Science
USDA
Nutrition
Which menu allows a customer to choose any number and combination of items?
table d'hote
a la carte'
California
de jour
The amount of food product or number of portions a recipe makes is called the
unit
yield
edible portion
forecast
Which is the process of adjusting a recipe to accommodate the yield and measuring system needed?
conversion factor
conversion factor formula
customary unit of measure
recipe conversion
Which of the following is the units of measure most commonly used in the USA? Includes ounces, cups, pints, & quarts
customary units of measure
metric units of measure
conversion units of measure
robotic units of measure
Which of the following is the definition of an allergy?
an allergy is a normal response to certain food products triggered by the immune system
An allergy is an abnormal response to certain food products triggered by the immune system
An individual with a food allergy can often eat small amounts of certain food product without having symptoms
An individual with a food allergy can often eat large amounts of certain food products without having symptoms.
Which of the following is NOT one of the ten tips for portion control?
decrease the portion size of healthy foods
use smaller plates
share restaurant meals
do not skip meals
Which of the following is NOT one of the six basic types of nutients?
minerals
fat
phytochemicals
water
A blender is used to turn _______ ingredients into ________.
solid, liquid
liquid, solid
cold, warm
liquid, frozen
Which of the following is one of the six major nutrient groups?
enzymes
fiber
water
nitrogen
The nutrients that provide energy are _______
fats and vitamins
carbohydrates, proteins, & vitamins
water, vitamins and minerals
carbohydrates, proteins, & fats
Digestion ________
breaks down nutrients in food
turns food into enzymes
is chemical rather than mechanical
ends with mastication
During digestion, gastric juices are produced in the _________
small intestine
esophagus
mouth
stomach
When the teeth and tongue work together to move food and crush it into smaller pieces, this is known as _________
absorption
mastication
peristalsis
bile production
Which eating habit will help the digestion process?
limit the range of foods you eat
avoid plant foods
eat meals quickly
eat moderate amounts of food
Which of the following is a small kitchen appliance?
toaster
oven
range
cooktop
Which of the following is a major kitchen appliance?
blender
mixer
range
processor
Which of the following is true of skillets?
may also be called frying pans
may also be called saucepans
are deep round containers used for liquids
are only used with dry goods
Which of the following is used for combining ingredients for various types of dishes?
measuring cups
mixing bowls
soup bowls
ramikens
