wayground logo

Free Printable Worksheets

Font size

S
M
L
XL
Worksheets

Unit Quiz-Culinary

Total questions: 62

Worksheet time: 1hrs 2mins

Name
Class
Date
1.
FIFO stands for
a)
First In First Out
b)
Food In Food Out
c)
Final In Final Out
d)
Find Internal Fish Out
2.
What is the safe internal cooking temperature for Poultry, stuffed meats and pasta, casseroles, stuffings?
a)
165 F, 15 seconds
b)
155 F, 15 seconds
c)
145 F, 4 seconds
d)
145 F, 15 seconds
3.

FIFO: What item goes first?

a)

11/23/22

b)

06/27/23

c)

03/15/23

d)

12/25/22

4.

This is hired by different clients and prepares meals anywhere.

a)

Head Chef

b)

Personal Chef

c)

Executive Chef

d)

Roundsmen

5.

These people are schooled and skilled in the making of desserts, breads, and other baked goods.

a)

Assistant Sous Chef

b)

Dessert Chef

c)

Pastry Chef

d)

Dessert Line Cook

6.

Each of the letters in FATTOM represents a condition necessary for microorganisms to grow and multiply. The letters “O” and “M” correlate to which two conditions?

a)

Oxygen and minerals 

b)

Oxygen and moisture

c)

Osmium and moisture

d)

Oxygen and microorganisms

7.

If a person is choking, the method to help them is called what?

a)

RICE (Rest, Ice, Compression, Elevation)

b)

Automated External Defibrillator

c)

Heimlich Maneuver/

Abdominal Thrusts

d)

Cardio-Pulmonary Resuscitation

8.

Why is it important to unplug equipment before cleaning it?

a)

To prevent unnecessary wear.

b)

To prevent wasting electricity.

c)

To prevent equipment from breaking.

d)

To prevent injury from accidentally turning it on.

9.

You are making cookies for a catering event. You read the recipe and it asks you to use the creaming method to combine your ingredients. What does creaming refer to?

a)

Beating butter or shortening and sugar together.

b)

Beating flour and salt together.

c)

Beating eggs and butter or shortening together.

d)

Beating eggs and flour together.

10.
a)

grilled chicken

b)

roasted chicken

c)

fried chicken

d)

baked chicken

11.
To cut into long thin strips
a)
Mince
b)
Dice
c)
Julienne 
12.

What cooking method is used to cook bite sized, tough cuts of meat, and involves searing meat FIRST, then cooking in the oven or on top of the stove covered in liquid for a long period of time, producing a rich sauce and tender meat?

a)

braising

b)

stewing

c)

deep-frying

d)

sauteing

13.
What is the process of cooking with dry heat in a closed environment, usually an oven, using no liquid or fat?
a)
bake
b)
braise
c)
parboil
d)
saute
14.
Which are dry cooking methods?
a)
baking, roasting, sauteing, and braising
b)
baking, roasting, sauteing and deep frying
c)
boiling, blanching, simmering, and steaming
d)
boiling, blanching, simmering and deep frying
15.
Where should unopened,canned, and dehydrated dehydrated soups be stored?
a)
A cool, dry place
b)
Freezer 
c)
Oven
d)
Refrigerator
16.

What vegetables are most common purchased in dried form?

a)

Beans

b)

Broccoli

c)

Greens

d)

Lettuce

17.

Pasteurization

a)

Is a process which evenly spreads fat in the milk.

b)

Is a process which all of the cream has been removed

c)

Is a process by which food product is heated to destroy harmful bacteria.

d)

Is raw milk.

18.

All of the following are dairy products EXCEPT ____________.

a)

Butter

b)

Milk

c)

Cheese

d)

Eggs

19.

This kitchen tool is used to draw liquids, such as natural meat juices, and then pour it on over cooking food.

a)

Ladle

b)

Spatula

c)

Bulb Baster

d)

Whisk

20.

Cleaning work surfaces with chlorine, bleach, and water is known as sanitizing.

a)

True

b)

False

21.

A method for coating food with flour, crumbs, or sugar to form a crisp golden crust that seals in moisture is known as coating.

a)

True

b)

False

22.

Fat is a nutrient that is important to the body in small amounts.

a)

True

b)

False

23.

Highest level of the culinary arts in which the most challenging dishes are prepared

a)

Haute

b)

Classic

c)

Eclectic

d)

Grande

24.

What are the differences between strainer and colander?

4 lines
25.
a)
Steamer
b)
Ricer 
c)
Colander 
26.
a)
Butcher's knife
b)
French knife
c)
Paring knife
27.
The highest level of the culinary arts in which the most challenging dishes are prepared 
a)
Classic cuisine
b)
Fusion cuisine
c)
Grade cuisine
d)
Haute cuisine
28.
The merging of two or more ethnic cuisines into one cooking style
a)
Grade Cuisine
b)
Eclectic Cuisine
c)
Fusion Cuisine
d)
Nouvelle Cuisine
29.
This food was brought from the New World to Europe
a)
Cinnamon
b)
Citrus
c)
Potatoes
d)
Noodles
30.

Poor measurements can result in _____.

a)

wasted ingredients

b)

wasted labor

c)

decreased satisfaction in customer

d)

all of the above

31.

Which tool do we use when measuring weight in the kitchen?

a)

Spoon

b)

Scale

c)

Timer

d)

Microwave

32.

This is a set of instructions for preparing a food product.

a)

A book

b)

A recipe

c)

A measurement

d)

A utensil

33.

The two main components of a recipe are ___.

a)

Title, measurements

b)

Yield, cook time

c)

Equipment, instructions

d)

Ingredients, instructions

34.

The instructions should include _____.

a)

directions

b)

order of steps

c)

numbered steps

d)

all of the above

35.

This is the common word on a recipe for serving/portion size.

a)

Yard

b)

Yikes

c)

Yes

d)

Yield

36.

Step 1 of all recipes that require cooking should be what?

a)

Getting supplies

b)

Preheating oven

c)

Cleaning and sanitizing

d)

Washing hands

37.

If I am needed 20 cookies but my recipe yields 10 cookies, what should I do to my recipe?

a)

Subtract by 2

b)

Divide by 2

c)

Add by 2

d)

Multiply by 2

38.

What is the proper way to cool a cooked item?

a)

Cool to 70 F within 2 hours, then to 41 or below in 4 hours

b)

Cool to 90 F within 2 hours, then 41 or below in 2 hours

c)

Cool to 70 F within 2 hours, then 41 F or below in 2 hours

d)

Cool to 90 F within 2 hours, then 41 or below in 2 hours

39.

The temperature danger zone is?

a)

40 - 140 F

b)

41 - 140 F

c)

41 - 135 F

d)

40 - 120 F

40.

Why was a chef's coat traditionally white?

a)

They wanted to look nice when they talked to guests

b)

It showed cleanliness and skill

c)

It was the only color available

d)

So they could stand out in a crowd

41.

True or False

Perfect knife cuts help cook food evenly

a)

True

b)

False

42.

how long should you wash your hands for?

a)

15 sec

b)

10 sec

c)

25 sec

d)

20 sec

43.

when should you wash your hands?

a)

after touching my hair

b)

after touching my face

c)

after touching my car keys

d)

after all of these.

44.

what is a germ?

a)

tiny organism that can cause disease

b)

tiny pathogen that causes infection

c)

tiny pathogen that can cause disease

d)

tiny organism that causes infection

45.

how often should you wash your hands? check all that apply

a)

in between tasks

b)

over a sink filled with dishes

c)

right after touching my hair, face, nose or mouth.

d)

after my shift

e)

before my shift

46.

what kind of soap kills coronavirus?

a)

bar soap

b)

hand soap

c)

liquid soap

d)

dish soap

47.

If a knife falls, you should...

a)

catch it

b)

not move

c)

try to kick it

d)

move but not try to catch it

48.

Which is NOT a kitchen knife?

a)

santoku

b)

pairing

c)

butterfly

d)

cleaver

49.

When walking with a knife, you should

a)

walk with the knife pointed forward

b)

run with the knife

c)

point the knife to the ground and keep your arm by your side

d)

carry the knife like you're holding a baby

50.

An illness that results from eating contaminated food is referred to as

a)

Contamination

b)

Foodborne illness

c)

Food hazard

d)

Biological illness

51.

Cleaning compounds, bug spray, food adjectives and fertilizers are example of

a)

Physical hazards

b)

Chemical hazards

c)

Biological hazards

d)

Environmental hazards

52.

Food service chemical should be stored where

a)

Close to refrigerators

b)

In dry food storage areas

c)

Conveniently near food storage containers

d)

Away from food, utensils, and equipment used for food.

53.

The temperature danger zone allows organisms to grow well between temperatures of

a)

31°F and 145°F

b)

41°F and 135°F

c)

41°F and 145°F

d)

41°F and 165°F

54.

When I feel that it safe comes in contact with hazardous materials for being prepared, it is called

a)

Cross contact

b)

Cross contamination

c)

Food Allergen contact

d)

Food contamination

55.

One of the most important elements and keeping food safe is

a)

Proper cooking

b)

Washing hands

c)

Cleaning tables

d)

Cold storage

56.

Restaurant in food service employees should NOT wear shoes that are

a)

Closed toed

b)

Open toed

c)

Steel toed

d)

Slip resistant

57.

What is the proper procedure if you cut yourself

a)

Apply pressure to the wound and apply first aid or seek medical attention

b)

Notify your instructor and seek medical attention from the nurses office

c)

Elevate the wound and seek medical attention

d)

Apply pressure to the wound and elevate them to play first aid or seek medical attention

58.

Knives can be left in three compartment sink‘s for later cleanup

a)

Occasionally if you warn others

b)

only if you can see the knives underwater

c)

Absolutely never

d)

If they are very dirty

59.

Marketing that utilizes Internet and online based technologies is known as ...

a)

Relationship Marketing

b)

Traditional Marketing

c)

Digital Marketing

d)

Cause Marketing

60.

Who is at greatest risk of getting food-borne illness?

a)

Newlyweds

b)

Food service workers

c)

Chronically ill people

d)

Teenagers and young adults

61.

One common cause of foodborne illness is:

a)

High acid foods

b)

Improper holding temperatures

c)

Excessive use of salt and other spices

d)

Too much exposure air

62.
Which is an example of cross-contamination?
a)
Washing your hands before cooking
b)
Using separate cutting boards for meats and produce
c)
Storing your meats and produce separately.
d)
Using the same knife to cut chicken and onions (without washing it).

Similar Resources on Wayground

LG 2 - Kitchen Management

59 questions

LG 2 - Kitchen Management

quiz

Worksheet

•

9th Grade

Pengolahan Makanan Internasional 2

60 questions

Pengolahan Makanan Internasional 2

quiz

Worksheet

•

11th Grade

Foods Cooking Terms Quiz

59 questions

Foods Cooking Terms Quiz

quiz

Worksheet

•

9th - 10th Grade

SEM 3.00 Review

65 questions

SEM 3.00 Review

quiz

Worksheet

•

9th - 12th Grade

Kitchen Equipment and Safety

64 questions

Kitchen Equipment and Safety

quiz

Worksheet

•

7th - 10th Grade

Time Management Quiz

59 questions

Time Management Quiz

quiz

Worksheet

•

12th Grade

2019 Final Exam Study Guide: Infection Control & CulturalDiv

67 questions

2019 Final Exam Study Guide: Infection Control & CulturalDiv

quiz

Worksheet

•

11th - 12th Grade

🌙GRADE 7-10-QUARTER-1-ASSESSMENT-1-PART-1

60 questions

🌙GRADE 7-10-QUARTER-1-ASSESSMENT-1-PART-1

quiz

Worksheet

•

7th Grade - University