WorksheetsCulinary Nutrition Final
Total questions: 25
Worksheet time: 25mins
What is the name of the food-borne illness caused by cutting raw vegetables with the same knife that was used to cut raw meat, without washing in-between.
Parasitic Toxins
Direct Contamination
Harmless Bacteria
Cross Contamination
One tablespoon is equivalent to ___ teaspoons
2
3
4
5
Mise en Place translates to:
Work dough by hand
To get everything into its place
To cut a solid fat into butter
To cook liquid until small bubbles appear
The forks at a dinner table are placed on which side of the plate?
Left
Right
What is 1 1/2 cups DOUBLED?
3 c
6 c
2 c
4 c
which type of knife is shown here?
Chef's Knife
Paring Knife
Serrated Knife
Boning Knife
What is the name of the equipment shown?
Sauce Pan
Cheese Grater
Rubber Scraper
Colander
Which of the following would you use to measure 2 cups of water?
Dry Measuring Cup
Measuring Spoons
Liquid Measuring Cup
Scale
Which of the following ingredients should be measured with a dry measuring cup?
Milk
Orange Juice
Peanut butter
Oil
Which is NOT a safe way to thaw food?
on the counter
in the microwave
in the refrigerator
in the sink with cold water
This is a
This is a
1/4
3/4
1/8
1/16
The MOST IMPORTANT thing we can do to prevent foodborne illnesses is
wash our hands
tie our hair back
wear clean clothes
wear a hat
A food-borne illness is:
Food not washed, cooked and unclean
Any food that associated with salmonella
Illness caused by contaminated food.
What type of cut is this?
Chiffonade
Julienne
Brunoise
Batonnet
Mincing is commonly used for what type of food?
Spinach
Carrots
Shallots
Garlic
If you put this on a grease fire, it will grow larger rather than being extinguished
water
flour
salt
baking soda
how dare you?! no!
sure
only if there is no food
always
HOT soapy water
WARM soapy water
HOT clear water
WARM clear water
What is the protein in flour that provides structure and elasticity?
Gluten
Glaiden
Glutenin
Glutamate
Which of the following is NOT a type of leavening agent?
Steam
Yeast
Baking soda
Corn Starch
Which leavening agent is a living organism that needs food and time to grow in order to work?
Air
Yeast
Steam
Chemical
Keep raw meat separate from other foods
wash it off in the sink
use the same cutting board for all foods
It is desirable to select retail cuts of meat which contain some marbling of fat because...
fat gives flavor and helps meat stay juicy
fat is a good source of Vitamin C
cuts of meat with fat on them stay fresh longer
fat is good for your heart
