WorksheetsCulinary Arts
Total questions: 20
Worksheet time: 10mins
How many oz are in 1 lbs?
32 OZ
15OZ
164OZ
16OZ
Name a combination cooking method
Braising
Baking
Microwaving
Grilling
What should the internal temperature of leftovers be at?
95F
32F
165F
265F
What should the internal temperature of the chicken be?
230F
165F
450F
150F
Name a safe way to thaw meat
Microwave
Baking
Warm water
Outside
What is the definition of saute?
To almost burn but not quite
Cook in oil or fat until brown
To cook with intense heat
A low heat
What is the definition of broil?
To cook in hot bubbling water
cook slowly with low heat
To cook with intense heat
MICROWAVE
What does FIFO mean
First Out First In
Federation Incorperaation Football Office
Fry Ice Fry Over
First In First Out
How do you sanitize an area properly?
Using Sanitize Solution
Wet paper tower
Heat
Bleach everything
Define proofing
The First Time You Baked The Bread
The First Time The Dough Has Risin
The Last Time The Dough Has Risin
The Last Time The Bread Has Risin
What types of recipes does Culinary use?
Whole essays
Narrative format
Instructions
Teaching Videos
Name 3 TCS foods
Beef, Milk, Tofu
Dog, Cat Horse
Chicken, cheese, Asparagus
Beéf, Mílk, Töfü
Is grams weight or volume?
Weight
Volume
Is gallons weight or volume
Weight
Volume
Define simmer
Just above the boiling point while being heated
A low consistent heat
Just below the boiling point while being heated.
Define poach
To cook foods in almost warm water
To cook foods in almost cold water
To cook foods in boiling water
To cook foods in almost boiling water
What is mirepoix?
50% celery
25% carrots
25% onions
50% onions
25% carrots
25% celery
50% carrots
25% onions
25% celery
What do we do to keep our cutting boards from moving around?
It is supposed to be slippery
The board already does not move
Using a dry towel
Using a wet towel
Define mise en place
All of the utilities you need to make the dish
Everything you need to cook the dish
All of the ingredients
Everything you need to serve the dish
What does a roux consist of
Equal parts Flour and Butter
Butter and Flour
Corn starch and Butter
Flour and lard
