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WorksheetsCulinary 1 Mindterm
Total questions: 35
Worksheet time: 18mins
With approved procedures in place, cold food can be held without temperature control for ____ hours if it does not exceed 70°F (21°C).
2
4
6
8
What must food handlers do when handling ready-to-eat food?
wear gloves
use hand sanitizer
cover wounds with bandages
touch the food as little as possible
Which item may be re-served to another customer?
a partially used cup of salsa
unopened condiment packets
uneaten bread from a bread basket
an uneaten pickle used as a plate garnish
Food for off-site service should be labeled with reheating and service instructions and a(n)
list of ingredients
use-by-date and time
date of preparation
inspection stamp
What is the discard date for the macaroni salad that was prepared and stored on September 20?
September 25
September 26
September 27
September 28
What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out?
2 days
5 days
7 days
9 days
What is the temperature Danger Zone where bacteria can grow?
41-135
71-125
40-70
135-165
What internal temperature do crab cakes need to be brought to?
135
145
155
165
What internal temperature does ground turkey need to brought to?
135
145
155
165
How many hours do you have to COOL food down to 70 degrees?
2 hours
4 hours
6 hours
8 hours
True or False:
The Paddle feature on a mixer is used to beat and add air to light foods like egg whites and whipped cream
True
False
True or False?
A speed rack is a rack used to push through the dishwasher really fast?
True
False
Immersion Blender
A hand blender or stick blender, that can chop and puree food
a machines that mixes large quantities of food
a grinder that will process meat for ground beef and sausage
A machine that will thinly slice food.
What is a Salamander
A type of reptile
A broiler with multiple adjustments
a grate style gas burner
Uses steam to steam vegetables and grains
True or False:
A Mandoline is used to make small quantities of precise cuts for fruits or vegetables?
True
False
What am I?
Bench scraper
spatula
slotted spoon
A Suduko a Japanese knife
What am I?
Boning knife
Slicer knife
pairing knife
Tomato knife
What am I?
half 400 pan
half 200 pan
full 400 pan
full 200 pan
What am I?
Pastry cutter
potato masher
ricer
brass knuckles
What am I?
Chef's knife
pairing knife
Slicer knife
Sandoku
What am I?
micro plane zester
Strainer
pairing knife
slicer
Tourne Cuts are shaped like a ?
football
soccerball
square
matchsticks
Which is not considered a classic cut
Batonnet
Concasse
Julienne
small dice
A china cap or Chinois is
another name for a colander
another name for a chef's hat
a fine mesh strainer used to strain out small particles
a cone shaped strainer used to strain soups
What is seasoning?
Something that enhances the flavor of the dish without changing the primary flavor of the dish
Refers to the way food taste
the herb, stems and flower of plants
a melange of spice mixed together
Saffron comes from what?
A flower
tree bark
a root
leaves of a tree
True or False:
Spices come from the bark, roots, seeds, buds, or berries from an aromatic plants?
True
False
True or False
The commonly used system of measurement in the United States is metric units.
True
False
True or False
3 tablespoons equals 1 teaspoon?
True
False
How many 1/4 cups in 1 3/4 cups
4
5
6
7
How many pints in a half gallon
1
2
3
4
How many cups in a quart
1
2
3
4
How many 1/3 cups are there in 1 1/3 cups?
1
2
3
4
The measurement of an items resistance to gravity is called?
Volume
Weight
yield
length
The number of servings a recipe makes is called?
yield
volume
portion
quantity
