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WorksheetsQuarter 3 Study Guide
Total questions: 21
Worksheet time: 23mins
The (a) (b) & (c) (d) formed in 1970 defines and enforces safe working conditions.
When working in the kitchen you should wear solid, (a) shoes. Preferably, those shoes should have a (b) sole.
Which of the following is NOT a way to avoid frequency and severity of cuts?
Try to catch a falling knife
Only use knives for cutting.
Practice correct knife cutting skills
Carry a knife by your side, tip down.
If a burn causes the skin to (a) or blister, place the body part in (b) water for at least 10 (c) . Do not use (d) as it can (e) injured skin.
Click on the piece of the uniform that is double breasted and keeps the heat from burning the chef while standing in front of a hot stove.
Which piece of the uniform is used to keep hair and sweat from falling in the food?
Which shoe would be the BEST option for working in a kitchen?
Label the foods in the picture with the correct taste/flavor category.
Never try to catch a (a) knife.
When cutting, always cut (a) from yourself.
Always use a knife on a (a) board.
Which kitchen knife is perfect for chopping, slicing, dicing and mincing?
Chef's
Paring
Boning
Bread
Which knife is best for slicing small food items?
Chef's
Paring
Boning
Bread
Label the following kitchen knives.
What type of knife cut is shown?
Baton
Julienne
Dice
Mince
The general process of ingesting food.
No thought required and
no knowledge of the food’s ingredients and where it comes from is required.
Eating
Tasting
The process of thoughtfully analyzing foods and beverages using your senses.
Tasting
Eating
The way food (a) is usually the first idea of how it will (b) . We use our sense of (c) so much before eating, chef's have to be sure to make their food look (d) and delicious.
True or false. The way something smells when we eat it is called texture.
True
False
Which U.S. state produces the most rice?
Match the following methods of cooking rice.
Simmering/
Steaming
can be done in a pot on the stove, in a pan in the oven, or in a rice cooker.
Pilaf Method
Begins by sautéing rice in butter or oil, often with herbs or aromatic vegetables
Boiling Method
Sometimes referred to as the “pasta” method.
Risotto Method
Traditional Italian method for rice; result is tender, creamy and flavorful
