WorksheetsCulinary Arts I Final Exam
Total questions: 50
Worksheet time: 25mins
Name
Class
Date
1.
1. What is your name?
4 lines
2.
2. Of the following pathogens, which is most usually associated with chicken?
a)
e-coli
b)
trichinosis
c)
staph
d)
salmonella
3.
3. Of the following pathogens, which is associated with fish?
a)
salmonella
b)
ciguatoxin
c)
listeria
d)
botulimium
4.
4. Where can you find information on how to properly dispose of a cleaner?
a)
bottle
b)
suppliers
c)
msds and supplier
5.
5. What does MSDS indicate?
a)
Material Safety Data Standards that vie knowledge of chemicals in use at an establishment
b)
Material Safety Data Sheets that are to read when bored
c)
Material Standards Data a that is kept on file at the emergency room
d)
Materials Should Do Stuff
6.
6. In our classroom, where would you be able to find MSDS information?
a)
On the teacher's desk
b)
In a red folder
c)
On the Internet
d)
In a red folder on the teacher's desk
7.
7. Which of the following topics should not be addressed initially under safety and sanitation in food service training for a new employee?
a)
Knife safety
b)
Cross contamination
c)
wash, rinse, and sanitize
d)
sandwich construction
8.
8. Which of the following practices is not beneficial in preventing pests?
a)
taking trash out everyday
b)
raking crumbs into the floor
c)
storing mops and brooms properly
d)
washing, rinsing, and sanitizing work surfaces
9.
9. How did the French revolution impact the culinary industry?
a)
opened restaurants for chefs to have jobs
b)
introduced french cuisine
c)
killed many employers of chefs
d)
1st and 3rd option
10.
10. What chef is responsible for the functioning and job assignments of today's kitchen and brigade system?
a)
Marie-Antoine Carame
b)
Catherine de Medici
c)
Auguste Escoffier
d)
Fernand Point
11.
11. We expect growth in the foodservice industry. Which of the following is an indicator of that growth?
a)
new businesses opening
b)
skill demand for entry level jobs
c)
scholarships being offered to foodservice employees
d)
all of these
12.
12. Education can help in foodservice by which of the following:
a)
meeting job requirements
b)
increasing salary and benefits
c)
opening doors on jobs capable of filling
d)
all of these
13.
13. Which of the following positions is the person in charge?
a)
sous chef
b)
chef de cuisine
c)
chef de garde
d)
chef de partie
14.
14. Which of the following positions would require the least amount of training and education?
a)
line cook
b)
dishwasher
c)
hostess
d)
manager
15.
15. Which of the following is not a reason that the foodservice industry has problems filling positions
a)
living wage
b)
labor demands
c)
customer demands
d)
fulfilling work
16.
23. Which of the following nutrients are macro nutrients?
a)
carbohydrates
b)
fats
c)
proteins
d)
vitamins
e)
water
17.
24. Which of the following is a mineral that helps build bones?
a)
milk
b)
calcium
c)
vitamin D
d)
folate
18.
25. Which of the following foods is a good source of Vitamin C?
a)
orange juice
b)
milk
c)
brussel sprouts
d)
orange juice and brussel sprouts
19.
26. Which of the following foods is a good source of carbohydrates?
a)
steak
b)
chicken
c)
bread
d)
lettuce
20.
27. What are the most common food allergens?
a)
wheat, soy, milk, egg, tree nuts, peanuts, fish, and shellfish
b)
wheat, rice, milk, egg, tree nuts, peanuts, fish, and shellfish
c)
rice, soy, milk, egg, tree nuts, peanuts, fish, and shellfish
d)
wheat, soy, milk, egg, tree nuts, peanuts, shrimp, and fish
21.
28. A food intolerance will not have which of the following symptoms?
a)
difficulty breathing
b)
stomach upset
c)
bloating
d)
rash
22.
29. If a person has a gluten allergy, what should you avoid?
a)
rice flour
b)
wheat flour
c)
coconut flour
d)
sorghum flour
23.
31. What components of a standardized recipe are beneficial in preventing food borne illness?
a)
ingredient list and method
b)
CCP and PHF
c)
Recipe number and yield
d)
recipe title and category
24.
32. What component of a standardized recipe is beneficial for organization in the kitchen?
a)
recipe number
b)
ingredient list
c)
yield
d)
category
25.
33. What are you doing if you are cooking in a small amount of fat at really high temperatures?
a)
sweating
b)
sauteing
c)
steaming
d)
frying
26.
34. What components are seen in both home and standardized recipes?
a)
yield and portion size
b)
CCP and PHF
c)
ingredients and methods
d)
name and number
27.
35. If I want to make 6 servings of soup and the recipe has 12 servings, what conversion factor would I use to purchase the correct amount of ingredients?
a)
5
b)
.5
c)
2
d)
.02
28.
36. How should you use a liquid measuring cup?
a)
place peanut butter up to the line you need
b)
get down to eye level as you pour water into the cup
c)
hold the cup up to eye level to make sure you are accurate
d)
add sugar until you reach the correct measurements
29.
38. When measuring flour, what should you do?
a)
use a liquid measuring cup
b)
use a dry measuring cup and spoon product into correct size cup and level off with a spatula
c)
use a dry measuring cup and pack flour into cup
d)
use a dry measuring cup and fill almost to the top of the cup
30.
41. How should you shut down an oven?
a)
turn off 10 minutes before finished baking
b)
turn down temperature before turning off
c)
turn down fan speed before turning off
d)
turn oven to oven cool before shutting down
31.
42. How is a bear claw used in the kitchen?
a)
to ward off bad recipes
b)
to steady foods as cutting
c)
to have bragging rights that you know how to cook wild game
d)
to use as a guide when cutting and steady foods
32.
43. What is the smallest dice cut?
a)
brunoise
b)
small dice
c)
medium dice
d)
tournet
33.
44. What is the smallest stick cut?
a)
brunoise
b)
julienne
c)
french fry
d)
batonnet
34.
45. Which of the following is not a dry method of cooking?
a)
baking
b)
grilling
c)
broiling
d)
blanching
35.
46. What characteristic of a knife makes it of good quality?
a)
having a rivet
b)
having a full tang
c)
being shartp
d)
having a wooden handle
36.
47. A herb is what part of the plant.
a)
wooden stem of the plant
b)
seeds
c)
green leaves
d)
roots
37.
48. A spice is what part of the plant.
a)
seed
b)
roots
c)
wooden part
d)
all of these
38.
49. Which of the following is not a herb?
a)
basil
b)
rosemary
c)
cinnamon
d)
thyme
39.
50. Which of the following is not a spice?
a)
cloves
b)
cinnamon
c)
tarragon
d)
pepper
40.
52. What type of sweetener is a mixture of molasses and refined sugar?
a)
maple syrup
b)
honey
c)
brown sugar
d)
agave nectar
41.
53. What acid is good to prevent the oxidation of fresh fruit?
a)
lemon juice
b)
vinegar
c)
arrowroot
d)
agave nectar
42.
54. What starch is good for making pasta?
a)
all purpose flour
b)
semolina flour
c)
arrowroot
d)
all purpose and semolina flours
43.
55. A salad consisting of lettuce, tomato, cheese, eggs, and cucumbers with a vinaigrette dressing is classified as a
a)
bound salad
b)
marinated salad
c)
simple salad
d)
composed salad
44.
56. A salad such as potato salad is which type?
a)
marinated salad
b)
simple salad
c)
composed salad
d)
bound salad
45.
57. A dressing that can separate is:
a)
bought
b)
emulsified
c)
simple
d)
vinaigrette
46.
60. What type of sandwich uses only one piece of bread?
a)
closed
b)
canapes
c)
rolled sandwiches
d)
open faced sandwich
47.
61. To cook in a liquid until bubbles rise constantly to the surface is:
a)
broil
b)
boil
c)
steam
d)
saute
48.
62. To blend ingredients until soft and smooth, such as butter with sugar is to:
a)
blend
b)
soften
c)
cream
d)
cut in
49.
63. How should you handle a sneeze in the kitchen?
a)
cover it with your hand
b)
sneeze into elbow and wash hands
c)
remove self from kitchen if possible
d)
remove self from kitchen and sneeze into elbow and wash hands
50.
66. What is used to sharpen a knife?
a)
whetstone
b)
steel
c)
oil
d)
whetstone and oil
100 %
