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WorksheetsCulinary NOCTI Review
Total questions: 60
Worksheet time: 30mins
Name
Class
Date
1.
One cup contains ___tablespoons
a)
8
b)
12
c)
16
d)
18
2.
What is the process used to measure dry ingredients?
a)
Scoop into a dry measuring cup and then pour into the mixing bowl
b)
First, scoop it into the correct dry measuring cup, then level it off with a straight edge
c)
Pour into a liquid measuring cup and then read it at eye level
3.
3 teaspoons equals _________ Tablespoons
a)
3
b)
2
c)
1
4.
What is this item?
a)
Measuring spoons
b)
Measuring cups
c)
Dry measuring cups
5.
In what sizes are dry measuring cups commonly found?
a)
1/4 c, 1/3 c, 1/2 c, 1 c
b)
1/8 c, 1/2 c, 3/4 c, 1c
c)
1/4 c, 2/3 c, 3/4 c, 1 c
d)
1 c, 2 c, 3 c, 4 c
6.
How many pints in a quart
a)
2
b)
4
c)
8
d)
16
7.
How many cups in a pint?
a)
1
b)
2
c)
4
d)
8
8.
How many cups in a gallon?
a)
4
b)
8
c)
16
d)
32
9.
What equipment should you use to measure the following:
1 cup flour
1 cup flour
a)
A
b)
B
c)
C
10.
What equipment should you use to measure the following:
2 T salt
2 T salt
a)
A
b)
B
c)
C
11.
What is the correct name for this item?
a)
Spoons
b)
Measuring Spoons
c)
Dry measuring spoons
d)
Liquid measuring spoons
12.
One cup contains ___tablespoons
a)
8
b)
12
c)
16
d)
18
13.
What is the process used to measure dry ingredients?
a)
Scoop into a dry measuring cup and then pour into the mixing bowl
b)
First, scoop it into the correct dry measuring cup, then level it off with a straight edge
c)
Pour into a liquid measuring cup and then read it at eye level
14.
3 teaspoons equals _________ Tablespoons
a)
3
b)
2
c)
1
15.
What is this item?
a)
Measuring spoons
b)
Measuring cups
c)
Dry measuring cups
16.
In what sizes are dry measuring cups commonly found?
a)
1/4 c, 1/3 c, 1/2 c, 1 c
b)
1/8 c, 1/2 c, 3/4 c, 1c
c)
1/4 c, 2/3 c, 3/4 c, 1 c
d)
1 c, 2 c, 3 c, 4 c
17.
How many pints in a quart
a)
2
b)
4
c)
8
d)
16
18.
How many cups in a pint?
a)
1
b)
2
c)
4
d)
8
19.
How many cups in a gallon?
a)
4
b)
8
c)
16
d)
32
20.
What equipment should you use to measure the following:
1 cup flour
1 cup flour
a)
A
b)
B
c)
C
21.
What equipment should you use to measure the following:
2 T salt
2 T salt
a)
A
b)
B
c)
C
22.
What is the correct name for this item?
a)
Spoons
b)
Measuring Spoons
c)
Dry measuring spoons
d)
Liquid measuring spoons
23.
What are the standard sizes of measuring spoons?
a)
1/4 tsp, 1/2 tsp, 1 tsp, 1 T
b)
1T, 2T, 3T, 4T
c)
1tsp, 2tsp, 3tsp, 4tsp
d)
1/2 c, 3/4c, 1c, 2c
24.
When you half a recipe to reduce the yield, what happens to the required baking temperature?
a)
It gets cut in half
b)
no change
c)
it is doubled
d)
it is reduced
25.
What means the same as "yield"?
a)
cooking time
b)
number of portions
c)
ingredients
d)
cooking temperature
26.
A recipe yields 20 cookies, but I want to increase the yield to 40 cookies. The original amount of sugar needed is 1/2 c. What is the new amount needed for the yield of 40 cookies?
a)
1/4 c
b)
3/4 c
c)
1 c
d)
2 c
27.
Foods native or traditional to a particular geographic region or ethnic population
a)
indigenous foods
b)
nouvelle cuisine
c)
fusion cuisine
d)
classic cuisine
28.
An elaborate and time-consuming style of cooking popular in the early 1800's
a)
Classic Cuisine
b)
Eclectic Cuisine
c)
Grande Cuisine
d)
Haute Cuisine
29.
A style of cuisine highlighting individual ingredients simply prepared and served in small portions on artistic plates
a)
Classic cuisine
b)
Eclectic cusine
c)
haute cuisine
d)
nouvelle cuisine
30.
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
31.
The merging of two or more ethnic cuisines into one cooking style
a)
Grade Cuisine
b)
Eclectic Cuisine
c)
Fusion Cuisine
d)
Nouvelle Cuisine
32.
What measuring tool is used for leveling off excess dry ingredients?
a)
Chef knife
b)
Round spatula
c)
Straight edge spatula
d)
Leveling knife
33.
When you half a recipe to reduce the yield, what happens to the required baking temperature?
a)
It gets cut in half
b)
no change
c)
it is doubled
d)
it is reduced
34.
What means the same as "yield"?
a)
cooking time
b)
serving size
c)
ingredients
d)
cooking temperature
35.
A recipe yields 20 cookies, but I want to increase the yield to 40 cookies. The original amount of sugar needed is 1/2 c. What is the new amount needed for the yield of 40 cookies?
a)
1/4 c
b)
3/4 c
c)
1 c
d)
2 c
36.
Foods native or traditional to a particular geographic region or ethnic population
a)
indigenous foods
b)
nouvelle cuisine
c)
fusion cuisine
d)
classic cuisine
37.
An elaborate and time-consuming style of cooking popular in the early 1800's
a)
Classic Cuisine
b)
Eclectic Cuisine
c)
Grande Cuisine
d)
Haute Cuisine
38.
A style of cuisine highlighting individual ingredients simply prepared and served in small portions on artistic plates
a)
Classic cuisine
b)
Eclectic cusine
c)
haute cuisine
d)
nouvelle cuisine
39.
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
40.
The merging of two or more ethnic cuisines into one cooking style
a)
Grade Cuisine
b)
Eclectic Cuisine
c)
Fusion Cuisine
d)
Nouvelle Cuisine
41.
Plate that goes under another plate
a)
Charger
b)
Bechamel
c)
Deglaze
42.
To heat meat until it turns brown
a)
Deglaze
b)
Reduce
c)
Brown
43.
Basic white sauce (flour, butter, milk)
a)
Roux
b)
Mornay sauce
c)
Bechamel
44.
To add liquid to a skillet to remove cooked on meat particles from the pan. Used to make sauce
a)
Reduce
b)
Deglaze
c)
Marinade
45.
Drag meat through bread crumbs, cracker crumbs, flour or corn meal
a)
Dust
b)
Saute
c)
Dredge
46.
To cut into long thin strips
a)
Mince
b)
Dice
c)
Julienne
47.
Seasoned liquid. Adds flavor and tenderizes
a)
Marinade
b)
Reduce
c)
Roux
48.
To cut or chop food into very tiny pieces
a)
Dice
b)
Mince
c)
Julienne
49.
Finely chopped vegetables (carrots, celery, onion)
a)
Bechamel
b)
Roux
c)
Mirepoux
50.
Evaporate liquid to concentrate flour
a)
Simmer
b)
Reduce
c)
Marinade
51.
Butter and flour cooked together and used as a thickener
a)
Roux
b)
Mirepoux
c)
Charger
52.
To cook quickly in high heat to brown the outside of meat
a)
Saute
b)
Sear
c)
Render
53.
Remove fat by heating
a)
Render
b)
Reduce
c)
Sear
54.
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 in liquid for a long period of time, producing a rich sauce and tender meat?
a)
braising
b)
stewing
c)
deep-frying
d)
sauteing
55.
How should green vegetable be cooking to retain flavor and nutrients?
a)
until fork tender
b)
until they fall apart
c)
more than 30 minutes
d)
until cooking liquid has evaporated
56.
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
57.
When moisture escapes a food that is being cooked the flavors are concentrated. What is this process called?
a)
pigmentation
b)
carmelization
c)
coagulation
d)
evaporation
58.
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
59.
Which are moist cooking methods?
a)
stewing, sauteing, and braising
b)
stewing, braising, and deep-frying
c)
boiling, blanching, simmering and deep frying
d)
boiling, blanching, simmering and steaming
60.
Which are combination cooking methods?
a)
braising and stewing
b)
braising and deep frying
c)
boiling, blanching and stewing
d)
boiling, blanching and braising
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