WorksheetsCulinary Arts Review part 1
Total questions: 25
Worksheet time: 19mins
What is the proper way to cool a cooked item?
Cool to 70 F within 2 hours, then to 41 or below in 4 hours
Cool to 90 F within 2 hours, then 41 or below in 2 hours
Cool to 70 F within 2 hours, then 41 F or below in 2 hours
Cool to 90 F within 2 hours, then 41 or below in 2 hours
The temperature danger zone is?
40 - 140 F
41 - 140 F
41 - 135 F
40 - 120 F
When cooling several gallons of sauce, which method would work to effectively cool it down properly?
Place into an ice-bath with an ice wand
Pour into several shallow hotel pans
Place pot into freezer
Use ice as an ingredient to add at the end, then place in an ice-bath
What function does the well have when making fresh pasta (where we added the egg and oil in the flour)?
Serves to bring out our inner child volcano
To hold the ingredients and gradually add in the flour
To stop the egg and liquid from running all over the table
For visual appeal
Why was a chef's coat traditionally white?
They wanted to look nice when they talked to guests
It showed cleanliness and skill
It was the only color available
So they could stand out in a crowd
Which of the following contains one of the major eight allergens?
Apple Pie
fruit salad
Ribeye Steak
Buck Wheat Pancakes
Which of the following does not contain a major eight allergen?
Trail mix
Quiche
Ice cream
Orange Juice
Which of the following are part of the major eight food allergens?
Bambo
Beef
Tamari
Soy Sauce
True or False
Perfect knife cuts help cook food evenly
True
False
True or False
A honing steel sharpens your knife?
True
False
What type of communication would best describe what a prep list is?
Verbal
Nonverbal
Telepathy
Telepathically
What is the first step of the dish washing procedures?
Wash
Sanitize
Dry
Scrap/ spray
A commercial pot and pan sink has how many bays?
1
2
3
4
What item does not belong at your work station in the kitchen?
Sanitation bucket
Towels
Gum
Prep List
What is equal parts fat and flour cooked?
Beurre Manie
Roux
Gravy
Slurry
Which best describes the three-step breading process?
Wet, wet, dry
wet, dry, wet
dry, wet, wet
dry, wet, dry
What should you do if you have chicken delivered to you and it is slightly slimy?
Accept it and put it into the cooler
Accept it and wash it with bleach
Accept it and freeze it immidiately
Reject it and send it back.
How long can you use the same cutting board?
1 hour
2 hours
3 hours
4 hours
Which of the following will allow the guest to eat the fastest?
buffet
Fine Dining
Quick Service
If you are needing to serve 300 people 8 oz. of juice, how many gallons of juice will you need to bring?
15 gallons
19 gallons
25 gallons
30 gallons
1 Gallon equal how many pints?
8
16
32
64
How many pints are in 1 quart?
1
2
3
4
How many teaspoons are in 1 ounce?
2
4
6
8
How many ounces are in 1/3 pound?
4 oz
4.3 oz
5 oz
5.3 oz
How many pounds are in 160 ounces?
5
10
15
20
