Font size
WorksheetsChapter 1 Review Culinary Essentials
Total questions: 45
Worksheet time: 22mins
What is the proper material to use a knife to cut on?
Glass Cutting Board
Counter Top
Plastic or poly cutting Board & wooden cutting board
The first thing you do at the beginning of lab is to…
Gather ingredients
Put on an apron
Preheat your oven
Wash your hands
The danger zone is from _______ degrees F to ________ degrees F.
41, 135
32, 212
60, 165
100, 180
It is safe to eat refrigerated left overs within ____ or ____ days.
1, 2
3, 4
5, 7
7, 10
To what degree F are you supposed to reheat food?
100
140
165
200
What should you put on a grease fire in order to put it out if a fire extinguisher is not available?
Water
Flour
Sugar
Baking Soda
Choose the word that best matches the definition: Caused by unsafe food, also known as food poisoning.
Foodborne Illness
Wellness
Sanitation
Cross Contamination
Which of the following people are NOT at the greatest risk for foodborne illness?
Infants
Middle Aged Adults
Elderly
People who are sick
Which of the following are acceptable ways to thaw food? Pick more than 1
On the kitchen counter as long as it doesn’t exceed 3 hours
In the refrigerator
In cold water in the sink
In the microwave
Which is not one of the 4 steps to food safety?
Cook
Chill
Disinfect
Separate
Clean
Measuring spoons can be used for either dry or liquid ingredients.
True
False.
Which should you use to measure flour?
Anything
Dry measuring cups
Liquid measuring cups
Teaspoon =
tbsp
tsp
T
Tbsp
Tablespoon =
t
tsp
Tsp
Tbsp
? T = 1 cup
3
5
8
16
? t = T
1
1.5
3
2
Rubber Scraper
How many quarts are in a gallon?
2
4
6
8
How may Pints in a quart?
2
3
4
5
How many cups are in half a gallon?
3
6
8
12
How many ounces are in a pound
12
16
18
14
I use a .............. to roll out pastry.
rolling pin
ladle
egg beater
tongs
I use .............. to pick up hot food.
grater
rolling pin
wok
tongs
Which of these should you use to measure milk?
What kitchen tool is this?
Whisk
Mixer
Spatula
Spoon
What type of cut is this?
Chiffonade
Julienne
Brunoise
Batonnet
What type of cut is this?
Round
Brunoise
Rondelle
Julienne
What are the 3 basic techniques used to cut food?
slicing, dicing, mincing
slicing, cutting, cubes
cutting, slicing, cut
slicing, mincing, trimming
Mincing is commonly used for what type of food?
Spinach
Carrots
Shallots
Garlic
A Brunoise dice cut results from what other cutting technique?
Julienne
Batonnet
Rondelle
Chaffonade
Correct way to hold a knife
Correct way to hold a knife
You shouldn't cook while wearing loose clothes or without tying your hair back.
True
False
