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Worksheets

Principles of Foods Sem 2 Review

Total questions: 81

Worksheet time: 42mins

Name
Class
Date
1.

Triple decker sandwiches must be cut in half.

a)

True

b)

False

2.

In the blending method of mixing a cake, liquids are added in two stages

a)

True

b)

False

3.

Cast-iron cookware does not need to be seasoned before using

a)

True

b)

False

4.

To reduce shrinkage, cook bacon at a very high temperature

a)

true

b)

False

5.

A hot sandwich must be a closed sandwich.

a)

True

b)

False

6.

Two-thirds of an egg is made of the clear white.

a)

True

b)

False

7.

Sauerkraut is a finely sliced cabbage that has been fermented in brine.

a)

True

b)

False

8.

A chewy cookie has a low ratio of eggs, sugar, and liquid, but a high amount of fat.

a)

True

b)

False

9.

The ratio of a basic pie dough is three parts flour, two parts fat, and one part water.

a)

True

b)

False

10.

Which of these readymade breads are also called Danishes?

a)

Doughnuts

b)

Quick Breads

c)

Pastries

d)

English Muffins

11.

Which of these appetizer services has appetizers carried on trays?

a)

Family style

b)

table service

c)

Butler Service

d)

Buffet Service

12.

Which of these types of cake has a light and airy texture because of the air whipped into the eggs?

a)

Sponge Cake

b)

Pound Cake

c)

Chiffon Cake

d)

High ratio layer cake

13.

Which of these sandwich breads is a round bread cut open to form a pocket?

a)

Chapatti

b)

Tortilla

c)

Pita

d)

Crepe

14.

Which of these types of cake can be traced back to England?

a)

Sponge cake

b)

Pound Cake

c)

Chiffon cake

d)

High Ratio Layer Cake

15.

Which of these spices is the most widely used spice in the world?

a)

Pepper

b)

Salt

c)

onion

d)

msg

16.

Which of these is a typical hot sandwich garnish?

a)

Carrots

b)

Lettuce

c)

Potatoes

d)

Pastrami

17.

Which of these forms of eggs is best for making poached eggs?

a)

Fresh

b)

Frozen

c)

Dried

d)

Substitute

18.

Which of these hot appetizers is made from ground meat rolled up and served with a sauce?

a)

Swedish Meatball

b)

Bouchee

c)

Barquette

d)

Rumaki

19.

Which of these sandwiches is made with soft, flat bread?

a)

Closed Sandwich

b)

Finger Sandwiches

c)

Triple Decker Sandwiches

d)

Wraps

20.

Which of these hot sandwiches consists of buttering and browning bread on a griddle before putting together the sandwich?

a)

Warmed Sandwich

b)

Monte Cristo

c)

Basic Sandwich

d)

Grilled Sandwich

21.

Which of these hot sandwiches consists of a filling heated and then put in the bread or roll?

a)

warmed sandwich

b)

monte cristo

c)

Basic Sandwich

d)

Grilled Sandwich

22.

Which of these hot appetizers uses shells made from a puff pastry?

a)

Brochette

b)

Bouchee

c)

Barquette

d)

Rumaki

23.

Which of these desserts combines fruit juices, sugar, and water ?

a)

Sorbet

b)

Custard

c)

Sherbet

d)

Ice Cream

24.

Which of these readymade breads use fast-acting leavening agents, such as baking powder?

a)

Doughnuts

b)

Quick Breads

c)

Pastries

d)

English Muffins

25.

Which of these types of cookies has low amounts of fat and sugar in the batter and a high proportion of liquid?

a)

Crisp Cookies

b)

Soft Cookies

c)

Chewy Cookies

d)

Hard Cookies

26.

What is the name of a popular hot open-face sandwich?

a)

Monte Cristo

b)

Grinder

c)

Chicken

d)

Pizza

27.

What pie dough ingredient determines its flakiness?

a)

Vegetable Shortening

b)

Water

c)

Salt

d)

flour

28.

What breakfast potato dish is made from finely chopped or shredded potatoes?

a)

Home Fries

b)

hash Browns

c)

Cottage Fries

d)

Pan Fries

29.

What type of sandwich has two full slices of bread with the filling placed in between?

a)

Closed Sandwiches

b)

Open Faced Sandwiches

c)

Triple Decker Sandwiches

d)

Finger Sandwiches

30.

What type of hot appetizer is served on a skewer?

a)

Brochette

b)

Bouchee

c)

Barquette

d)

Rumaki

31.

What type of cake is usually baked in a tube pan?

a)

Angel Food Cake

b)

Chiffon Cake

c)

Sponge Cake

d)

Pound cake

32.

What item is often served as a combination with a half sandwich?

a)

Soda

b)

French Fries

c)

Potato Chips

d)

Soup

33.

What pie dough ingredient keeps the dough together so that it can be rolled out?

a)

Vegetable shortening

b)

water

c)

salt

d)

flour

34.

In what type of appetizer service is food presented on one or more tables?

a)

butler service

b)

buffet service

c)

family style service

d)

American Service

35.

What condiment is a fresh or cooked mixture of chilis, tomatoes, onions, and cilantro?

a)

Salsa

b)

Ketchup

c)

Pickles

d)

Relish

36.

What type of sandwich is it very important not to overload?

a)

Open faced Sandwich

b)

Wraps

c)

closed sandwiches

d)

triple decker sandwiches

37.

What seasoning is the most commonly used seasoning today?

a)

Pepper

b)

Salt

c)

Onion

d)

MSG

38.

What type of hot appetizer contains a filling of cheese, bacon, and chives?

a)

Rumaki

b)

Stuffed Potato skins

c)

barquette

d)

Swedish Meatball

39.

What flavoring forms part of the base for many stocks and soups?

a)

Onion

b)

Lemon

c)

Pepper

d)

MSG

40.

What is the way in which foods are arranged on a plate called?

a)

Plate Composition

b)

Sensory Composition

c)

Plate Arrangement

d)

Sensory Perception

41.

What type of cake uses meringue to lighten the mixture?

a)

Sponge cake

b)

Pound Cake

c)

Angel Food cake

d)

Chiffon Cake

42.

For what type of cookie is it important to develop the gluten during mixing?

a)

Crisp Cookies

b)

Soft Cookies

c)

Chewy cookies

d)

Hard cookies

43.

What sensory property should foodservice professional practice identifying as completely as possible?

a)

flavor

b)

color

c)

texture

d)

Appearance

44.

What type of egg is cooked in simmering water?

a)

fried

b)

scrampbled

c)

poached

d)

omelet

45.

How can you lower the fat in a Monte Cristo?

a)

whole grain bread

b)

mustard as a spread

c)

add lettuce

d)

us low or non fat cheese

46.

What readymade breads are deep-fried?

a)

doughnuts

b)

quick breads

c)

pastries

d)

english muffins

47.

What type of sandwich bread is a thin, layered pastry dough?

a)

chapatto

b)

tortilla

c)

phyllo

d)

crepe

48.

A European sponge cake is called a(n) _________________________.

a)

genoise

b)

angel food

c)

spread

d)

emulsion

49.

Chiffon cakes have less saturated fat and cholesterol than any cake except ___________

a)

yellow cake

b)

angel food cake

c)

room temp

d)

genoise

50.

During the baking process, crisp cookies _________________________ more than other cookies because of the greater amount of sugar they contain.

a)

wither

b)

room temperature

c)

spread

d)

air tight

51.

Eggs need to be kept away from foods with a strong _______________

a)

odor

b)

room temperature

c)

pomes

d)

air

52.

Chicken _______________ are deep fried in a spicy batter.

a)

wings

b)

hearts

c)

pork

d)

salad

53.

When using the one-stage mixing method, all ingredients should be at ___________ and accurately measured

a)

airtight

b)

room temperature

c)

withered

d)

frozen

54.

Completely assemble sandwiches before _________________________ them

a)

Grilling

b)

refrigerator

c)

chilling

d)

base

55.

The three main types of sandwich spreads are butter, vegetable pureés, and ________________

a)

salsa

b)

mayonnaise

c)

mustard

d)

milk

56.

One of the most popular hot open-face sandwiches is _________________________.

a)

pizza

b)

hot dogs

c)

pork

d)

salad

57.

Bread provides the _________________________ of a sandwich.

a)

flavor

b)

base

c)

texture

d)

crunch

58.

Most hashes are made from _________________________.

a)

potatoes

b)

corned beef

c)

chicken

d)

sausage

59.

To make mayonnaise, you combine the ingredients and whisk while slowly adding oil to create a(n) _________________________.

a)

mixture

b)

batter

c)

emulsification

d)

pasteurized

60.

Frozen eggs are fresh eggs that have been _________________ and then frozen.

a)

pasteurized

b)

boiled

c)

heat treated

d)

air

61.

Creaming together sugar and fat makes a smooth mixture because ___________ has been beaten into the fat and sugar cells

a)

room temperature

b)

moisture

c)

air

d)

heat treated

62.

A(n) _________________________ sandwich contains a salad made with fatty dressing as the filling.

a)

salad

b)

cold

c)

basic

d)

grilled

63.

Opened condiments should always be stored in the ______________

a)

open

b)

refrigerator

c)

cabinet

d)

room temperature

64.
1/2 + 1/4 =
a)
1
b)
1 3/4
c)
3/4
d)
1/3
65.
How many teaspoons will equal 1 tablespoon?
a)
2
b)
3
c)
4
d)
5
66.
How many tablespoons will equal 1 cup
a)
18
b)
16 
c)
3
d)
8
67.
1 cup will equal how many fluid ounces?
a)
2
b)
16
c)
5
d)
8
68.
How many ounces are in a pound?
a)
16
b)
32
c)
64
d)
128
69.
Abbreviation for teaspoon
a)
tsp.
b)
tbsp.
70.
Abbreviation for tablespoon
a)
tsp.
b)
tbsp.
71.
Abbreviation for Teaspoon
a)
T.
b)
t.
72.
Abbreviation for cup
a)
cp.
b)
c.
73.
Abbreviation for pint
a)
pt.
b)
pnt
74.
Abbreviation for pound
a)
lb.
b)
pd.
75.
Abbreviation for ounce
a)
oc.
b)
oz.
76.
One stick of margarine is equal to:
a)
1 cup
b)
2 cups
c)
1/2 cup
d)
1/4 cup
77.

To correctly measure flour you must spoon it into the cup and level it off

a)
true
b)
false
78.

To correctly measure brown sugar you must pack it down firmly so that it retains the shape of the cup.

a)
true
b)
false
79.

All of the following statements are true of a liquid measuring cup except

a)
it is clear
b)
it should be filled to the top
c)
it has a pouring spout
d)
it must be on a flat surface at eye level
80.
What do you use to measure liquid ingredients such as, water and milk
a)
Dry Measuring cup
b)
Liquid Measuring Cup
c)
Measuring Spoons
81.
What do you use to measure dry, moist, or solid ingredients
a)
Whisk
b)
Scissors
c)
Dry Measuring Cup
d)
Knife