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Worksheets

D Unit Review (8-15)

Total questions: 57

Worksheet time: 29mins

Name
Class
Date
1.

______________ is the key in serving appetizers.

a)

Taste

b)

Variety

c)

Temperature

d)

Presentation

2.

Before using, soak the bamboo skewers in _________ to keep them from ________.

a)

Vinegar, charring

b)

water, burning

c)

Oil, melting

d)

Salt, scorching

3.

Which of the following are the two types of soups?

a)

Hot & cold

b)

Clear & thick

c)

Salty & sweet

d)

Creamy & chunky

4.

Which of the following vegetables should NOT be used in a stock?

a)

potatoes

b)

Carrots

c)

Onions

d)

Broccoli

5.

Which of the following is NOT a flavoring?

a)

Chocolate

b)

Vanilla

c)

butter

d)

Cinnamon

6.

When baking it is best to use which of the following types of butter?

a)

Unsalted

b)

Margarine

c)

Coconut oil

d)

Vegetable oil

7.

Which of the following is defined as a semi-liquid mixture containing flour, liquid, and other ingredients?

a)

Dough

b)

Batter

c)

Glaze

d)

Sauce

8.

How many different types of fat does chocolate contain?

a)

Three

b)

Four

c)

Two

d)

Five

9.

Which of the following contains NO cocoa liquor?

a)

Dark Chocolate

b)

Caramel

c)

Milk Chocolate

d)

White Chocolate

10.

Which of the following is the lightest colored chocolate?

a)

Milk Chocolate

b)

White Chocolate

c)

Dark Chocolate

d)

Baker's Chocolate

11.

Which of the following is NOT an example of a thickener?

a)

Flour

b)

Gelatin

c)

Cornstarch

d)

Agar

12.

Milk is an example of which of the following categories of ingredients?

a)

Solids

b)

Gases

c)

Powders

d)

Liquids

13.

Molasses is an example of which of the following categories of ingredients?

a)

Sweeteners

b)

Fats

c)

Spices

d)

Proteins

14.

Who inspects fish and shellfish?

a)

US Dept of Agriculture

b)

US Dept of Commerce

c)

US Environmental Protection Agency

d)

US Food and Drug Administration

15.

What is considered to be the most valued seafood delicacy?

a)

King Crab

b)

Bluefin Tuna

c)

Oysters

d)

Northern Lobster

16.

It takes about ______ pound of raw shrimp to make _______ pound of peeled and cooked shrimp.

a)

one, half

b)

Two, one

c)

Three, two

d)

Four, three

17.

Fish are naturally ________.

a)

Adaptable

b)

Tender

c)

Colorful

d)

Nocturnal

18.

Fish cook _________, requiring ________ heat.

a)

slowly, high

b)

quickly, moderate

c)

rapidly, low

d)

gradually, intense

19.

For frozen fish, ________ thaw fish at room temperature. ________ thaw fish in the refrigerator.

a)

ever, never

b)

never, always

c)

always, sometimes

d)

never, occasionally

20.

The two main varieties of canned fish are _______ and ________.

a)

tuna, salmon

b)

mackerel, herring

c)

cod, sardines

d)

anchovies, trout

21.

Fish is usually _____ in fat and can quickly _____________ when overcooked.

a)

low, dry out

b)

high, burn

c)

dense, become brittle

d)

lean, become tough

22.

Which is the most common method used to fry fish in the US?

a)

Boiling

b)

Grilling

c)

Deep Frying

d)

Baking

23.

The _______ the poultry, the _______ the bird.

a)

younger, softer

b)

bigger, stronger

c)

older, tougher

d)

smaller, weaker

24.

Fresh poultry is highly _________, which means it can quickly _______ if not handled properly.

a)

fragile, rot

b)

delicate, decompose

c)

brittle, decay

d)

perishable, spoil

25.

Poultry should be ___________ immediately if it will not be used within 2-3 days.

a)

discarded

b)

cooked

c)

refrigerated

d)

frozen

26.

NEVER ________ poultry.

a)

refreeze

b)

Boil

c)

Grill

d)

Bake

27.

Most poultry products are ________ in fat and can quickly become dry ruing cooking.

a)

abundant

b)

low

c)

moderate

d)

high

28.

To quickly brown the surface over high heat means to _______.

a)

Grill

b)

Roast

c)

sear

d)

Bake

29.

Any type of pultry should be cooked to a minimum temperature of ______.

a)

165

b)

150

c)

180

d)

140

30.

What does USDA stand for?

a)

US Dept of Agriculture

b)

US Dept of Animals

c)

US Dept of Aquaculture

d)

United States Defense Support Agency

31.

Meat is the _________ of animals, such as cattle and hogs.

a)

Skeleton

b)

Fur

c)

muscle

d)

Blood

32.

The longer meat cooks, the _________ it weighs.

a)

bigger

b)

less

c)

heavier

d)

more

33.

The amount of _________ affects the meat's tenderness, taste, & quality.

a)

marbling

b)

Temperature

c)

Cooking time

d)

Preparation method

34.

Meat can quickly _______ if not properly handled.

a)

decompose

b)

ferment

c)

rot

d)

spoil

35.

Store raw meats _______ all other foods.

a)

above

b)

beside

c)

below

d)

within

36.

Ground meat, such as hamburger, must be wrapped _____________.

a)

air tight

b)

securely

c)

tightly

d)

firmly

37.

Always wrap the meat in air-tight moisture proof packaging to prevent _______

a)

freezer burn

b)

contamination

c)

spoilage

d)

dehydration

38.

Meats should always be thawed in the ___________ and never on the counter.

a)

microwave

b)

refrigerator

c)

sink

d)

oven

39.

Pork is the meat from hogs that are less than _________ old

a)

six months

b)

one year

c)

two months

d)

nine months

40.

Which is the most tender cut of pork?

a)

Pork shoulder

b)

Pork ribs

c)

Pork loin

d)

Pork tenderloin

41.

The primal cut called the ham is a portion of the ______________.

a)

shoulder

b)

neck

c)

hind leg

d)

flank

42.

Veal is the meat from calves that are less than ___________ old.

a)

nine months

b)

one year

c)

six weeks

d)

two years

43.

The best quality beef will have a ______________________.

a)

bright red color

b)

strong aroma

c)

tender texture

d)

juicy flavor

44.

For freshness, pasta should be ____________

a)

chewy and soft

b)

hard and brittle

c)

crunchy and dry

d)

smooth and moist

45.

Pasta can be stored in a cool dry place for several __________

a)

weeks

b)

years

c)

days

d)

months

46.

The general process for boiling pasta suggests to use how much water per pound of pasta?

a)

one gallon

b)

Two quarts

c)

Three cups

d)

Four liters

47.

Which type of rice can be used in just about any dish?

a)

Basmati

b)

Long

c)

Wild

d)

Arborio

48.

What ios the name of the gas given off by fruit that helps them ripen?

a)

ethylene

b)

Carbon dioxide

c)

Nitrogen

d)

Hydrogen

49.

The first step in preparing fruit is to _________

a)

Peel the skin

b)

wash in cold water

c)

Cut into pieces

d)

Soak in hot water

50.

To prevent browning, dip the fruit in __________

a)

Water

b)

Salt

c)

citric juice

d)

Vinegar

51.

Which type of vegetables grow quickly in cool weather?

a)

cabbage family

b)

root vegetables

c)

leafy greens

d)

legumes

52.

Vegetables continue to ripen when exposed to __________

a)

Sunlight

b)

Moisture

c)

oxygen in the air

d)

Heat

53.

Which type of potato is a popular choice for baking & frying?

a)

Sweet

b)

Red

c)

Yukon Gold

d)

Russet

54.

Legumes are an essential source of _________ for people who follow a vegetarian diet.

a)

Carbohydrates

b)

Protein

c)

Fats

d)

Vitamins

55.

Keep opened packages of legumes in ___________

a)

air tight moisture proof containers

b)

Refrigerator

c)

Plastic bags

d)

Paper sacks

56.

When soaking legumes, remove any legumes that ________

a)

Sink

b)

Float

c)

Change color

d)

Expand

57.

Cooked legumes can be stored in the ________ but must be used within ______ days.

a)

Freezer, four

b)

Pantry, two

c)

refrigerator, three

d)

Cupboard, five