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Culinary Review

Total questions: 55

Worksheet time: 38mins

Name
Class
Date
1.

The most common type of flour is

a)
corn flour
b)
almond flour
c)

all purpose flour

d)

baking flour

2.

Which of the following is an organic leavening agent?

a)
Calcium sulfate
b)
Yeast
c)
Ammonium bicarbonate
d)
Baking powder
3.

Which of the following are chemical leavening agents?

a)
Flour, eggs, milk
b)

Baking powder and baking soda,

c)
Vinegar, lemon juice, honey
d)
Yeast, salt, sugar
4.

To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic.

a)
Whisking dough
b)
Kneading dough
c)
Stirring dough
d)
Shaking dough
5.

Name the pasta

a)
Penne
b)
Rigatoni
c)
Fettuccine
d)
Spaghetti
6.

Name the Pasta

a)

Ravioli

b)
Spaghetti
c)
Rice
d)

Manicotti

7.

Name the Pasta

a)
Ravioli
b)
Macaroni
c)

Farfalle

d)
Fettuccine
8.

Name the pasta

a)
Macaroni
b)
Fettuccine
c)
Spaghetti
d)

Tortellini

9.

Name the Pasta

a)
Macaroni
b)
Fettuccine
c)
Ravioli
d)
Spaghetti
10.

Name the pasta

a)
Rigatoni
b)

Rotini

c)
Penne
d)
Fettuccine
11.

Name the pasta

a)
Spaghetti
b)
Macaroni
c)
Fettuccine
d)
Ravioli
12.

Name the Pasta

a)
Pasta
b)

Rigatoni

c)

Penne

d)
Spaghetti
13.

Name the Pasta

a)

Vermicelli

b)
Macaroni
c)
Fettuccine
d)
Spaghetti
14.

Name the pasta

a)

Penne

b)

Conchiglie

c)

Rigatoni

d)

Ravioli

15.

The main ingredients in pasta are

a)
sugar, salt, oil
b)
milk, butter, cheese
c)

flour, oil, eggs

d)
yeast, baking powder, sugar
16.

The pasta dough must be kneaded until it becomes

a)

smooth and elastic

b)

shaggy

c)

sticky

17.

A base sauce from which other sauces are made

a)

Mother sauce

b)

Marinara sauce

c)

Cheese sauce

d)

Base sauce

18.

Bechamel, Veloute, Hllandaise, Espagnole, Tomato

a)

Stocks

b)

Mother Sauces

c)

Salsa Verdes

d)

Soups

19.

White Roux + Milk

a)
Veloute sauce
b)
Alfredo sauce
c)
Bechamel sauce
d)
Hollandaise sauce
20.

Brown Roux + Brown Stock

a)
Hollandaise Sauce
b)
Espagnole Sauce
c)
Béchamel Sauce
d)
Velouté Sauce
21.

Egg yolks, butter, lemon juice, hot sauce/cayenne, salt

a)
Mayonnaise
b)
Ranch dressing
c)
Soy sauce
d)
Classic hollandaise sauce
22.

Oil, onions, minced garlic, crushed tomatoes, salt, pepper, basil, oregano, vegetable stock

a)

Tomato Sauce

b)

Espagnole

c)

Bechamel

d)

Veloute

23.

BLONDE ROUX + White stock

a)
Espagnole sauce
b)
Hollandaise sauce
c)
Béchamel sauce
d)
Velouté sauce
24.

A flour and butter mixture which is heated in a pan and used to thicken sauces.

a)
Roux
b)
Hollandaise
c)
Béchamel
d)
Mirepoix
25.

The Four stages of a Roux

a)

1st, 2nd, 3rd, 4th

b)

mild, medium, spicy, extra spicy

c)

cold, warm, hot, really hot

d)
White, Blond, Brown, Dark
26.

Cornstarch is a

a)

Thickening agent

b)

Leavening agent

c)

Sweetener

d)

Seasoning

27.

When adding Cornstarch to liquid, it must be stirred immediately to

a)

add flavor

b)

prevent clumping

c)

rise

28.

A mixture of liquid and corn starch will thicken when

a)

Stirred

b)

Refrigerated

c)

Shaken

d)

Heated

29.

Stocks and broths are made by

a)

Frying meat in a pan for 2 hours.

b)

Baking meat in the oven for 30 minutes.

c)
Boil the ingredients for 1 hour.
d)

Simmering bones, meat and vegetables in a pot for hours until the liquid becomes flavorful.

30.

Rough Cut Vegetables (25% carrot, 25% celery and 50% onion)

a)

mire poix

b)

trinity

c)

salad

d)

garnish

31.

Mexican cuisine is derived from______ and _______ cultures.

a)

Canadian and European

b)

Mayan and Aztec

c)

American and South American

d)

Central and South American

32.

A major flavoring agent of Mexican food.

a)

Chiles and Chili Peppers

b)

Salsa

c)

guacamole

d)

enchiladas

33.

The basis of Mexican cuisine

a)

pepper

b)

salt

c)

corn

d)

flour

34.

The art of making customers feel welcome and comfortable

a)

leisure

b)

gratitude

c)

managing

d)

hospitality

35.

The hospitality industry includes all the following except

a)

food service

b)

travel and tourism

c)

construction

d)

lodging

36.

The largest segment of the hospitality industry.

a)

Food Service

b)

Tourism

c)

Lodging

d)

Recreational activities

37.

The highest quality and most expensive food and service restaurants.

a)

casual dining

b)

fine dining

c)

quick service

d)

fast casual

38.

Olive Garden, Red Lobster, Applebees

a)

Fine dining

b)

Casual Dining

c)

Quick Service

d)

Fast Casual

39.

Mcdonald's, Chick fil A, Wendy's

a)

Fine Dining

b)

Casual Dining

c)

Quick Service

d)

Fast Casual

40.

Restaurants, caterers, street vendors, any establishment that sells food to a customer for a profit

a)

Commercial food service

b)

Primary food service

c)

Non commercial food service

41.

Back-of -the-House refers to

a)

Tables in the back of the restaurant

b)

Servers, hostess, cashiers, bartenders

c)

Cooks, chefs, dishwashers,

d)

Parking behind the building

42.

Front-of-the-House

a)

Tables at the front of the restaurant

b)

Servers, hostess, cashier

c)

Cooks, chefs, dishwashers

d)

parking in front of the building

43.

Style of service in which the server delivers plates of food directly from the kitchen to the guest

a)

American service

b)

Russian service

c)

French service

44.

Waiters serve guests filled plates of food, one course at a time.

a)

Buffet service

b)

American service

c)

Continental service

45.

Requires that the servers cook and prepare dishes in front of the customer

a)

American service

b)

Russian service

c)

French service

46.

Dinnerware

a)
Dinnerware includes items like shoes, hats, and gloves.
b)
Dinnerware consists of items such as bicycles, televisions, and laptops.
c)
Dinnerware includes items like plates, bowls, cups, and cutlery.
d)
Dinnerware typically refers to items like cars, houses, and trees.
47.

Flatware

a)
Eating utensils
b)
Cookware
c)
Silverware
d)
Kitchenware
48.

Glassware

a)
Metalware
b)
Plasticware
c)
Woodware
d)
Cups, plates, bowls, and containers made of glass
49.

Manners

a)
Manners are a sign of weakness
b)
Manners are only important in formal settings
c)
Manners are social behaviors that are considered polite and respectful in a given culture or society.
d)
Manners are outdated customs
50.

Offers the same foods everyday

a)

Fixed Menu

b)

Cycle Menu

c)

Market menu

d)

Hybrid Menu

51.

A combination of two types of menus

a)

Fixed menu

b)

Cycle menu

c)

Market Menu

d)

Hybrid Menu

52.

Changes and repeats over a set period of time

a)

Fixed Menu

b)

Cycle Menu

c)

Market Menu

d)

Hybrid menu

53.

A la carte

a)
Selecting a meal plan
b)
Choosing from a buffet
c)
Ordering individual dishes from a menu
d)
Ordering a set menu
54.

Table d'hote

a)
Table d'hote is a French dance
b)

Table d'hote refers to a fixed-price menu

c)
Table d'hote is a type of tablecloth
d)
Table d'hote is a type of furniture
55.

A menu

a)

a list of food and beverage items that are served

b)

can be printed, written on a chalkboard, or be digital

c)

is a basic game plan for a restaurant

d)

All are correct

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