WorksheetsD Unit Review (8-15)
Total questions: 57
Worksheet time: 29mins
______________ is the key in serving appetizers.
Taste
Variety
Temperature
Presentation
Before using, soak the bamboo skewers in _________ to keep them from ________.
Vinegar, charring
water, burning
Oil, melting
Salt, scorching
Which of the following are the two types of soups?
Hot & cold
Clear & thick
Salty & sweet
Creamy & chunky
Which of the following vegetables should NOT be used in a stock?
potatoes
Carrots
Onions
Broccoli
Which of the following is NOT a flavoring?
Chocolate
Vanilla
butter
Cinnamon
When baking it is best to use which of the following types of butter?
Unsalted
Margarine
Coconut oil
Vegetable oil
Which of the following is defined as a semi-liquid mixture containing flour, liquid, and other ingredients?
Dough
Batter
Glaze
Sauce
How many different types of fat does chocolate contain?
Three
Four
Two
Five
Which of the following contains NO cocoa liquor?
Dark Chocolate
Caramel
Milk Chocolate
White Chocolate
Which of the following is the lightest colored chocolate?
Milk Chocolate
White Chocolate
Dark Chocolate
Baker's Chocolate
Which of the following is NOT an example of a thickener?
Flour
Gelatin
Cornstarch
Agar
Milk is an example of which of the following categories of ingredients?
Solids
Gases
Powders
Liquids
Molasses is an example of which of the following categories of ingredients?
Sweeteners
Fats
Spices
Proteins
Who inspects fish and shellfish?
US Dept of Agriculture
US Dept of Commerce
US Environmental Protection Agency
US Food and Drug Administration
What is considered to be the most valued seafood delicacy?
King Crab
Bluefin Tuna
Oysters
Northern Lobster
It takes about ______ pound of raw shrimp to make _______ pound of peeled and cooked shrimp.
one, half
Two, one
Three, two
Four, three
Fish are naturally ________.
Adaptable
Tender
Colorful
Nocturnal
Fish cook _________, requiring ________ heat.
slowly, high
quickly, moderate
rapidly, low
gradually, intense
For frozen fish, ________ thaw fish at room temperature. ________ thaw fish in the refrigerator.
ever, never
never, always
always, sometimes
never, occasionally
The two main varieties of canned fish are _______ and ________.
tuna, salmon
mackerel, herring
cod, sardines
anchovies, trout
Fish is usually _____ in fat and can quickly _____________ when overcooked.
low, dry out
high, burn
dense, become brittle
lean, become tough
Which is the most common method used to fry fish in the US?
Boiling
Grilling
Deep Frying
Baking
The _______ the poultry, the _______ the bird.
younger, softer
bigger, stronger
older, tougher
smaller, weaker
Fresh poultry is highly _________, which means it can quickly _______ if not handled properly.
fragile, rot
delicate, decompose
brittle, decay
perishable, spoil
Poultry should be ___________ immediately if it will not be used within 2-3 days.
discarded
cooked
refrigerated
frozen
NEVER ________ poultry.
refreeze
Boil
Grill
Bake
Most poultry products are ________ in fat and can quickly become dry ruing cooking.
abundant
low
moderate
high
To quickly brown the surface over high heat means to _______.
Grill
Roast
sear
Bake
Any type of pultry should be cooked to a minimum temperature of ______.
165
150
180
140
What does USDA stand for?
US Dept of Agriculture
US Dept of Animals
US Dept of Aquaculture
United States Defense Support Agency
Meat is the _________ of animals, such as cattle and hogs.
Skeleton
Fur
muscle
Blood
The longer meat cooks, the _________ it weighs.
bigger
less
heavier
more
The amount of _________ affects the meat's tenderness, taste, & quality.
marbling
Temperature
Cooking time
Preparation method
Meat can quickly _______ if not properly handled.
decompose
ferment
rot
spoil
Store raw meats _______ all other foods.
above
beside
below
within
Ground meat, such as hamburger, must be wrapped _____________.
air tight
securely
tightly
firmly
Always wrap the meat in air-tight moisture proof packaging to prevent _______
freezer burn
contamination
spoilage
dehydration
Meats should always be thawed in the ___________ and never on the counter.
microwave
refrigerator
sink
oven
Pork is the meat from hogs that are less than _________ old
six months
one year
two months
nine months
Which is the most tender cut of pork?
Pork shoulder
Pork ribs
Pork loin
Pork tenderloin
The primal cut called the ham is a portion of the ______________.
shoulder
neck
hind leg
flank
Veal is the meat from calves that are less than ___________ old.
nine months
one year
six weeks
two years
The best quality beef will have a ______________________.
bright red color
strong aroma
tender texture
juicy flavor
For freshness, pasta should be ____________
chewy and soft
hard and brittle
crunchy and dry
smooth and moist
Pasta can be stored in a cool dry place for several __________
weeks
years
days
months
The general process for boiling pasta suggests to use how much water per pound of pasta?
one gallon
Two quarts
Three cups
Four liters
Which type of rice can be used in just about any dish?
Basmati
Long
Wild
Arborio
What ios the name of the gas given off by fruit that helps them ripen?
ethylene
Carbon dioxide
Nitrogen
Hydrogen
The first step in preparing fruit is to _________
Peel the skin
wash in cold water
Cut into pieces
Soak in hot water
To prevent browning, dip the fruit in __________
Water
Salt
citric juice
Vinegar
Which type of vegetables grow quickly in cool weather?
cabbage family
root vegetables
leafy greens
legumes
Vegetables continue to ripen when exposed to __________
Sunlight
Moisture
oxygen in the air
Heat
Which type of potato is a popular choice for baking & frying?
Sweet
Red
Yukon Gold
Russet
Legumes are an essential source of _________ for people who follow a vegetarian diet.
Carbohydrates
Protein
Fats
Vitamins
Keep opened packages of legumes in ___________
air tight moisture proof containers
Refrigerator
Plastic bags
Paper sacks
When soaking legumes, remove any legumes that ________
Sink
Float
Change color
Expand
Cooked legumes can be stored in the ________ but must be used within ______ days.
Freezer, four
Pantry, two
refrigerator, three
Cupboard, five
