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WorksheetsFoods 1 Final REVIEW
Total questions: 82
Worksheet time: 41mins
How is this egg cooked?
shirred
soft boiled
over easy
hard boiled
poached
How is this egg cooked?
shirred
soft boiled
over easy
hard boiled
poached
How is this egg cooked?
shirred
soft boiled
over easy
hard boiled
poached
How is this egg cooked?
shirred
soft boiled
over easy
hard boiled
poached
How is this egg cooked?
shirred
soft boiled
over easy
hard boiled
poached
How is this egg cooked?
basted
over-hard
omelet
sunny-side up
scrambled
How is this egg cooked?
basted
over-hard
omelet
sunny-side up
scrambled
How is this egg cooked?
basted
over-hard
omelet
sunny-side up
scrambled
How is this egg cooked?
basted
over-hard
omelet
sunny-side up
scrambled
How is this egg cooked?
basted
over-hard
omelet
sunny-side up
scrambled
Eggs are part of the ______ food group
dairy
protein/meat
grains
fats
Dry foods brown better than wet foods, so patting them dry with a paper towel is a good idea before frying.
True
False
Fried chicken would be safe for consumption up to seven hours at room temperature.
True
False
The defining moment of the biscuit method is:
Creaming together fats and sugars
Cutting the flour into the fat
Combining a wet team and a dry team
Kneading the dough lightly
The defining moment of the blending/muffin method is:
Creaming together fats and sugars
Cutting the flour into the fat
Combining a wet team and a dry team
Kneading the dough lightly
The defining moment of the creaming method is:
Creaming together fats and sugars
Cutting the flour into the fat
Combining a wet team and a dry team
Kneading the dough lightly
The "Danger Zone" we learned about in Safety and Sanitation is
the area in front of the stove that often becomes greasy or slippery.
under the kitchen sink
a temperature range between 41 -135 where bacteria thrives
forearms to fingertips
Always cut raw meat first and then the vegetables on a cutting board in order to decrease cross-contamination.
True
False
Leavening agents . .
help baked goods stay level in the pan
helped baked products rise in the oven
give baked products sweetness
give baked products tenderness
All are acceptable ways to thaw frozen meat EXCEPT
In the fridge overnight
In cool water
in the microwave
on the counter
When stir-frying, do all of the following EXCEPT
Use thin cuts of food that will cook quickly
cook in small batches as to not overcrowd the pan
use low heat
use a minimal amount of oil
Qualities of a good knife include
a full tang (metal that extends all the way into the handle)
High Carbon Steel (very sharp edge)
three rivets to hold the handle together very securely
all of these
One stick of butter is equal to
one cup
one half cup
1/4 cup
4 Tbsp
The best way to clean a chef's knife is to
Put it in an automatic dishwasher if possible to thoroughly clean and sanitize
Soak it for several minutes in a sink full of soapy water to loosen any dried on bits of food
Hold it above the soapy water and carefully clean with hot water, soap and a washcloth
Clean only with hot running water - no soap because it may damage the blade
Dangerous bacteria is more likely to grow
Above 135
Below 135 but above 41
Above 135 and below 41
Below 41
"Cross-contamination" in terms of food safety and sanitation means
Moving dangerous bacteria from one source to another
Mixing foods together during preparation
Not cooking foods to the proper internal temperature
Accidentally using contaminated food
An example of a drop cookie is
gingerbread men
chocolate chip
biscotti
brownies
An example of a rolled cookie is
gingerbread men
chocolate chip
biscotti
brownies
The standard set of measuring cups includes:
1/4, 1/2, 2/3, 3/4, 1 cup
1/4, 1/2, 3/4, 1 cup
1/4, 1/3, 1/2, 1 cup
1/4, 1/3, 1/2, 2/3, 3/4, 1 cup
Muffins are most commonly made using the
Blending Method
Biscuit Method
Creaming Method
One-stage Method
Cookies are most commonly made using the
Blending Method
Biscuit Method
Creaming Method
One-stage Method
Which of the following statements is NOT true
Generally, most food keeps up to 5-7 days in the refrigerator
The "best by" date on a jar or can doesn't apply after the product has been opened
Food cools quicker in a deep pot than a shallow pan
Food is safe to eat a few days past the "Best by" date
The best way to measure flour is to
should be fluffed and then packed tightly into a dry measuring cup
should be packed lightly into a dry measuring cup
fluff it up and then gently scoop it into a dry measuring cup and level off
The temperature in which white meat poultry and most other meats are well done
145
165
185
135
Butter is more natural than margarine
True
False
Lard is produced from
Soybean plants
Cow's milk
Pig Fat
Cow fat
Eggs are a good source of
fiber
vitamin C
protein
The steps in breading something in preparation for frying are:
flour, eggs, crumbs
eggs, flour, crumbs
crumbs, flour, eggs
flour, crumbs, eggs
An egg dish usually cooked in a small skillet and then folded to encase a variety of fillings is a(n)
soufflé
quiche
omelet
strata
To gently cook something (usually eggs or fish) in water that is just below the boiling point
sauté
poach
dredge
braise
If the recipe says to cream together the first two ingredients, one should
Use an electric mixer and beat on high speed until light and fluffy
Add cream or milk and mix until smooth and velvety
Gently incorporate the two ingredients until very smooth and creamy
Mix the first two ingredients with equal parts cream or milk before adding the other ingredients
To gently incorporate a heavy mixture into a lighter mixture using a light touch and an up and down motion with a rubber spatula
whip
fold
knead
dredge
To work a dough by pressing it with the heels of your hands, turning it, folding it, pressing and repeating is
whip
fold
knead
dredge
When deep frying, it is best to work in small batches because
the food will become more golden brown
the oil temperature will remain hot and food will be less greasy
the oil will cool slightly and make the food more tender
the food will cook slowly and evenly
To lightly coat food in a coating of flour, bread crumbs or other dry ingredient before cooking
strain
simmer
marinate
dredge
To roll up a food such as basil leaves and then slice into thin, ribbon-like strips
julienne
chiffonade
mince
brunoise
To cut into thin long strips
julienne
chiffonade
mince
brunoise
When the recipe says "mince," one should use a
paring knife
box grater
chef's knife
pastry blender
When the recipe says "cut in," one should use a
paring knife
box grater
chef's knife
pastry blender
To remove small shavings of a citrus peel that will be added to recipe as a seasoning, one should use a
citrus reamer
zester
food processor
paring knife
An example of a leavening agent is:
sugar
salt
baking powder
vanilla extract
Which statement is true?
brown sugar is measured just like white sugar
brown sugar should be fluffed and then scooped into a dry crup
brown sugar is normally packed in a dry measuring cup when measured
None of the above
The best tool for icing a cake would be to use a
bench scraper
straight spatula
rubber spatula
pastry blender
The best tool for getting all of the batter out of your bowl would be a
bench scraper
straight spatula
rubber spatula
pastry blender
The best tool for scraping and cleaning off your table after baking would be a
bench scraper
straight spatula
rubber spatula
pastry blender
Bread flour is higher in gluten than all-purpose flour and a good choice for pizza crust, chewy cookies or yeast breads
true
false
How many ounces are in one cup?
2
4
6
8
Hands should be washed with hot, soapy water for at least __________ seconds
10
20
30
40
1/2 cup of milk would best be measured by
using a 1/2 cup measuring cup and filling it to the top
pouring it into a liquid measuring cup and looking eye level at the one cup line
pouring it into a liquid measuring cup and looking eye level at the 1/2 cup line
using a 1/4 cup measuring cup and filling it to the top top twice
The most best way to check if meat is thoroughly cooked is
Cut it open immediately after cooking and look at it
Use a meat thermometer
Feel for firmness
Taste it
Moving dangerous bacteria from one source to another is called
sanitation
convection
carryover cooking
cross-contamination
A convection oven
circulates heat to create more even baking on all layers of the oven
usually bakes faster than a conventional oven
circulates heat to create more even baking on all layers of the oven
all of the above
Which of the following is true about using baking powder?
It can be easily substituted for baking soda
Needs to be used with something acidic
none of these
It is double acting, helps product rise when it is mixed and then again with it hits the hot oven
"Cutting in" means
beating on high speed until light and fluffy
using a pastry blender, fork or food processor to cut the fat into the flour until resembles coarse crumbs
using a chef's knife to combine ingredients
cutting something after it has been cooked
When using the "blending method" it is very important to
not overmix the batter
use the blender during the final step
cut in the fat during the first step
Add milk before mixing
How many cups are in one pint?
2
4
6
8
When measuring a solid such as shortening, it is important to
melt it first
use a liquid measuring cup
pack it in a little at a time, watching that there are no air bubbles
weigh it using a digital scale
How do you measure 2/3 cup of sugar with only a standard set of measuring cups?
Use the liquid measuring cup and look at the 2/3 cup line
Use the 1/3 dry measuring cup twice
just put a little more than one half cup
Use the 2/3 cup since it is included in most standard sets
How do you measure 3/4 cup of flour with only a standard set of measuring cups?
Use the liquid measuring cup and look at the 3/4 cup line
Use the 1/4 dry measuring cup three times
just put a little more than one half cup
Use the 3/4 cup since it is included in most standard sets
1/8 cup is equal to
1/4 cup
3 Tablespoons
2 Tablespoons
3 teaspoons
What is the method called to set up ahead of time and put "everything in its place"?
Mise en Place
Bain Marie
Mise en Palace Royale
Plase en here
A green ring around the yolk of a hard boiled egg means
it is bad and you should not eat it
it is undercooked
it is overcooked
it was cooked with too much salt
Young chickens are commonly called _______
opaque
fryers (or broilers)
trussing
white meat
free-range
Of all poultry, just chicken and turkey have ______
opaque
fryers (or broilers)
trussing
white meat
free-range
When poultry is raw, it looks translucent. When properly cooked, it looks
opaque
fryers (or broilers)
trussing
white meat
free-range
A technique to help maintain shape and ensure even roasting by tying a whole bird together using a needle and strong string is called ___________
opaque
fryers (or broilers)
trussing
white meat
free-range
Farm-raised chickens allowed to roam and eat what they can find are called ________
opaque
fryers (or broilers)
trussing
white meat
free-range
The _____ is responsible for controlling the required federal grading of poultry
USDA
(United States Department of Agriculture)
game birds
stewing
Rock Cornish game hens
Spatchcock
Cutting a bird open along the backbone and flattening it before baking
USDA
(United States Department of Agriculture)
game birds
stewing
Rock Cornish game hens
Spatchcock
Wild forms of poultry are typically called _______
USDA
(United States Department of Agriculture)
game birds
stewing
Rock Cornish game hens
Spatchcock
When the poultry is an older, tougher bird, the label usually uses the term ____________, to indicate how the bird should be cooked.
USDA
(United States Department of Agriculture)
game birds
stewing
Rock Cornish game hens
Spatchcock
This “little chicken,” ________________ is plump and tender and is a hybrid of two other birds
USDA
(United States Department of Agriculture)
game birds
stewing
Rock Cornish game hens
Spatchcock
