wayground logo

Free Printable Worksheets

Font size

S
M
L
XL
Worksheets

Culinary Review Extra credit

Total questions: 55

Worksheet time: 41mins

Name
Class
Date
1.

What is the first thing to do when preparing food?

a)

Put gloves on

b)

Wash hands

c)

Put food in refrigerator

2.

Is it okay to put raw meat and cooked meat together?

a)

No

b)

Yes

3.

how long should you wash your hands for?

a)

15 sec

b)

10 sec

c)

25 sec

d)

20 sec

4.

when should you wash your hands?

a)

after touching my hair

b)

after touching my face

c)

after touching my car keys

d)

after all of these.

5.

how often should you wash your hands? check all that apply

a)

in between tasks

b)

over a sink filled with dishes

c)

right after touching my hair, face, nose or mouth.

d)

after my shift

e)

before my shift

6.
What could happen if you placed cooked food on a plate that previously held raw meat, poultry, or seafood?
a)
Nothing
b)
Since there are bacteria on the plate from the raw juices, you can cause crosscontamination and spread the potentially pathogenic bacteria to the cooked food
c)
You could get the flu
d)
All of the above
7.
If you are peeling an apple, it should be rinsed.
a)
True
b)
False
8.
Which of the following is NOT going to prevent a food borne illness?
a)
handwashing
b)
use the same cutting board 
c)
cook leftovers to 165
d)
never taste raw cake batter
9.
What is this person doing?
a)
Packing 
b)
Level off  
c)
Sifting 
d)
Scraping
10.
Identify the tools
a)
dry measuring cup
b)
cup
c)
liquid measuring cup
d)
glass cup
11.
What are two ingredients that I would measure with this measuring tool?
a)
Flour and Brown Sugar
b)
Milk and Butter
c)
Flour and Butter
d)
Milk and Water
12.

How do you measure brown sugar

a)

Scoop into dry measuring cup and pack down

b)

Lightly scoop into measuring cup and level with a flat edge

c)

Scoop into liquid measuring cup and pat down

d)

You don't need to measure it just estimate

13.

When looking at a recipe, the capital T stands for

a)

teaspoon

b)

1/4 teaspoon

c)

1/2 teaspoon

d)

Tablespoon

14.

How do you measure solid butter?

a)

With a Tablespoon

b)

You need to melt it first then use a liquid measuring cup

c)

Look at the markings on the wrapper

d)

Butter is always measuring in sticks EX: 1 stick, 2 sticks etc.

15.

What would you use to measure 1 cup of oil?

a)

Dry measuring cup

b)

A ladle

c)

Liquid measuring cup

d)

Measuring spoons

16.

What would you use to measure 2 T of sugar?

a)

Dry Measuring Cups

b)

Liquid Measuring cups

c)

Measuring Spoons

d)

I don't know

17.

What would you use to measure sour cream?

a)

Dry measuring cup

b)

Liquid Measuring Cup

c)

Measuring Spoons

d)

I don't know

18.

What is this measuring equipment called?

a)

Measuring Spoons

b)

Liquid Measuring Cups

c)

Dry Measuring Cups

d)

Tablespoons

19.

Milk, water, and oil are examples of

a)

dry ingredients

b)

spices

c)

utensils

d)

liquid ingredients

20.

Which dry ingredient needs to be packed down with a spoon before being leveled off?

a)

Brown Sugar

b)

Granulated Sugar

c)

Flour

d)

Powdered Sugar

21.
How do you measure liquid ingredients?
a)
Set liquid measuring cup on a flat surface. Pour liquids in then read the  measurement at eye level. 
b)
Pour the liquid into the measuring cup until its at the correct line
c)
Pour liquids into the dry measuring up, making sure its on a flat surface
22.
Which of the following is true for all cutting tools?
a)
Must be washed and dried by hand
b)
Must be sanitized with bleach and water
c)
Must be washed after each use
d)
Must never be sanitized
23.
Which kitchen tool is meant to protect countertops from damage?
a)
Kitchen shears
b)
Bread Knife
c)
Cutting Board
d)
Baking Dishes
24.
Tom is looking for an all-purpose knife for his kitchen. Which knife is he looking for?
a)
Bread Knife
b)
Carving Knife
c)
Boning Knife
d)
Chef Knife
25.
Nancy is peeling apples, what is the correct knife for her to use?
a)
Paring Knife
b)
Carving Knife
c)
Chef Knife
d)
Boning Knife
26.
This knife has a serrated edge, what knife is it?
a)
Chef Knife
b)
Paring Knife
c)
Bread Knife
d)
Carving Knife
27.
This knife is used to cut meat off of the bone, what knife is it?
a)
Boning Knife
b)
Chef Knife
c)
Paring Knife
d)
Carving Knife
28.
Used mainly for peeling and trimming fruits and vegetables.
a)
all-purpose knife
b)
paring knife
c)
utility knife
d)
slicer
29.
a)
double boiler
b)
saucepan
c)
frying pan
30.
a)
sieve
b)
sifter
c)
splatter screen 
31.
a)
wide spatula 
b)
narrow spatula 
c)
rubber scraper 
32.
a)
pastry blender
b)
wire whisk
c)
spatula 
33.
a)
Chef's Knife 
b)
Paring knife
c)
Cleaver 
34.
a)
liquid measuring cups
b)
dry measuring cups
c)
measuring spoons
35.
a)
liquid measuring cup
b)
dry measuring cup
c)
measuring spoon
36.
a)
Chef's knife
b)
Paring knife
c)
Cleaver 
37.
a)
pastry blender
b)
peeler
c)
box grater
38.
a)
rubber scraper 
b)
Vegetable brush
c)
Peeler
39.
Name this utensil...
a)
Drainer
b)
Strainer
c)
Colander
d)
Cooling Rack
40.
Name this utensil...
a)
Cooling Rack
b)
Cutting Board
c)
Whisk
d)
Turner
41.

Which tool should you use for mixing

a)
b)
c)
d)
42.

What is the proper name of this piece of kitchen equipment?

a)

ladle

b)

soup spoon

c)

ladel

d)

lable

43.
What piece of equipment is shown?
a)
Saucepan
b)
Stockpot
c)
Colander
44.
a)
sieve
b)
pot
c)
colander
45.
a)
mixing bowl
b)
colander
c)
cake tin
46.
a)
baking tray
b)
cooling rack
c)
oven tray
47.
What are they?
a)
Spoons
b)
Measuring spoons
c)
Liquid measuring spoons
d)
Dry measuring spoons
48.
Always ___________ an electrical appliance before trying to remove an obstruction.
a)
pick up
b)
unplug
c)
examine
d)
turn off
49.

Mincing is commonly used for what type of food?

a)

Spinach

b)

Carrots

c)

Shallots

d)

Garlic

50.

Use a serrated knife on this

a)

garnishes

b)

raw meat

c)

breads

d)

vegetables

51.

The bolster of the knife:

a)

Metal pieces that fasten the handle to the tang

b)

The part of the blade that continues into the knife's handle

c)

The spot where the blade and handle come together

d)

The tip of the knife

52.

A _____ knife is a safe knife.

a)

Dull

b)

Small

c)

Large

d)

Sharp

53.

True or false: a mince is smaller than a course chop.

a)

True

b)

False

54.

What size is a minced food?

a)

Large, irregular sized pieces

b)

Medium, irregular sized pieces

c)

Small, irregular sized pieces

55.

What types of food would a chiffonade cut be appropriate for?

a)

Breads

b)

Carrots

c)

Meats

d)

Herbs

Similar Resources on Wayground

SASSENI RUPA KELAS 8 TP 24/25

50 questions

SASSENI RUPA KELAS 8 TP 24/25

quiz

Worksheet

•

12th Grade

NSCHS_VAC2_Unit1_Quiz_ Wade Dean

55 questions

NSCHS_VAC2_Unit1_Quiz_ Wade Dean

quiz

Worksheet

•

9th - 12th Grade

CPAR

50 questions

CPAR

quiz

Worksheet

•

12th Grade

Purple Hibiscus Quiz

52 questions

Purple Hibiscus Quiz

quiz

Worksheet

•

12th Grade

Drama Terminology

50 questions

Drama Terminology

quiz

Worksheet

•

10th - 12th Grade

Theatre Arts Mock Exam 2023

60 questions

Theatre Arts Mock Exam 2023

quiz

Worksheet

•

9th - 12th Grade

Jewelry Art 2

51 questions

Jewelry Art 2

quiz

Worksheet

•

12th Grade - University