wayground logo

Free Printable Worksheets

NEW

Font size

S
M
L
XL
Worksheets

Principles of Culinary Final Exam Review

Total questions: 67

Worksheet time: 34mins

Name
Class
Date
1.
When measuring flour, one should always…
a)
pack the flour into the cup
b)
use a liquid measuring cup
c)
scoop the flour into a dry measuring cup, then shake it to level off
d)
spoon the flour into a dry measuring cup, then level off with a spatula
2.
Which is the correct way to measure brown sugar?
a)
pack it tightly into a dry measuring cup and level off with a spatula
b)
use a liquid measuring cup
c)
spoon it lightly into the dry measuring cup and level off with a spatula
d)
scoop it directly from the container
3.
When measuring granulated (white) sugar, one should always…
a)
use teaspoons and tablespoons for the most accurate measurement
b)
use a liquid measuring cup
c)
scoop it from the container and level it off with a spatula
d)
pack it into a dry measuring cup and level it off
4.
When measuring milk, you should read the measurement…
a)
while standing above the measuring cup
b)
at eye level, with the measuring cup on the counter
c)
at eye level, while holding the measuring cup
d)
standing below the measuring cup
5.
If a recipe lists an ingredients in ounces what is the most accurate way to measure?
a)
convert to tablespoons
b)
use a kitchen scale
c)
look at the package and eyeball the amount
d)
use a glass measuring cup with an ounces label
6.
Bacteria grows fastest between
a)
20°F and 120°F
b)
40°F and 140°F
c)
60°F and 160°F
d)
80°F and 180°F
7.
Which food borne illness is associated with raw or rare ground beef, or raw vegetables?
a)
Botulism
b)
Staphylococcus
c)
Salmonella
d)
E. Coli
8.
Remember to wash your hands for a minimum of…
a)
25 seconds
b)
20 seconds
c)
singing the ABC’s
d)
both B and C
e)
both A and C
9.
Which of the following would be an acceptable method(s) of extinguishing a grease fire?
a)
Throw water on it
b)
Cover with lid to deplete oxygen
c)
Put baking soda on the fire
d)
B & C
e)
All of the above
10.
Food contaminated with harmful bacteria always has an odor or an off- flavor.
a)
True
b)
False
11.
The four steps to food safety are clean, separate, cook, and chill.
a)
True
b)
False
12.
Food borne illness can affect everyone, but some groups of people are more susceptible. Of the following groups of people, which is NOT highly susceptible to food borne illness?
a)
Teenagers
b)
Elderly
c)
Young children
d)
Those with compromised immune systems
13.
If you cut raw vegetables with the same knife you just used to cut up raw meat and you do not thoroughly wash the knife between uses, you can cause food-borne illness due to ____________________.
a)
Harmless bacteria
b)
Parasitic toxins
c)
Spore multiplication
d)
Cross-contamination
14.
Illness-causing bacteria can survive in all the following places in your kitchen except:
a)
hands
b)
utensils
c)
boiling water
d)
cutting boards
15.
When you think your food is done, it should be checked by _____.
a)
Looking at the color
b)
Checking the internal temperature with a thermometer
c)
Tasting it
d)
None of the above
16.
How should you lift the lid off of a pan that is full of hot, steamy food?
a)
Lift the lid so the steam is directed toward you.
b)
Lift the lid straight up.
c)
Lift the lid so the steam is directed away from you.
d)
Lift and fan the lid over the steam to re-direct the air.
17.
The “bad” bacteria that cause food borne illness are called:
a)
Electrons
b)
Fungi
c)
Microorganisms
d)
Pathogens
18.
Food should not be left in the danger zone longer than ______ hours:
a)
1
b)
2
c)
3
d)
4
19.
Bacteria need the following to grow: Food, Acidity (low), Oxygen, Time, Temperature and _______________:
a)
Moisture
b)
Ascorbic acid
c)
Darkness
d)
Pathogens
20.
What small knife (2-4”) is used to peel and cut fruits and vegetables?
a)
Boning knife
b)
Chef’s knife
c)
Paring knife
d)
Utility knife
21.
Which appliance would be best to use if you are planning to have your meal cook for several hours so that it is ready to eat when you return home from work?
a)
Pressure cooker
b)
Dutch oven
c)
Crock pot
d)
Stock pot
22.
Dull knives cause more accidents than sharp ones
a)
True
b)
False
23.
One set of measuring cups is used for measuring both dry and liquid ingredients.
a)
True
b)
False
24.
Cutting food into uniform small pieces
a)
dice
b)
cut-in
c)
slice
d)
chop
25.
Cook by direct heat
a)
saute
b)
simmer
c)
broil
d)
baste
26.
cook rapidly in a small amount of fat, stirring occasionally
a)
broil
b)
boil
c)
grill
d)
saute
27.
distribute solid fat in dry ingredients using a pastry blender
a)
marinate
b)
cream
c)
baste
d)
cut-in
28.
Heat until bubbles rise continuously and break the surface
a)
boil
b)
simmer
c)
steam
d)
stew
29.
to beat ingredients such as butter and sugar until soft and smooth
a)
cut-in
b)
combine
c)
blend
d)
cream
30.
Cut into very small irregular pieces, such as parsley or other herbs
a)
chop
b)
dice
c)
julienne
d)
mince
31.
bubbles form slowly and break below the surface
a)
boil
b)
steam
c)
simmer
d)
stew
32.
to add flavor by soaking in a savory seasoned liquid
a)
baste
b)
season
c)
marinate
d)
rub
33.
spoon or brush liquid over food during cooking to keep it moist
a)
season
b)
cover
c)
baste
d)
sear
34.
As a chef, you always take care of your ‘mise en place’. What is it, exactly?
a)
french herbs
b)
everything in its place
c)
clean your workstation
d)
first in, first out
35.
What region of American cuisine is known for a large African influence?
a)
New England
b)
Barbecue
c)
Southern
d)
Creole
36.
What are "three sisters" crops?
a)
onion, celery, carrot
b)
salt, pepper, garlic
c)
corn, beans, squash
d)
blanche, dorothy, sophia
37.
Which American region is known as the "breadbasket"
a)
Midwest
b)
Mid-Atlantic
c)
Cajun
d)
Mountain West
38.
What does "al dente" mean?
a)
add garlic
b)
to the tooth
c)
Little Italy
d)
crunchy
39.
What toppings are on a margherita pizza
a)
orange, lime, salt
b)
pepperoni, sausage, mushroom
c)
ham, pineapple, BBQ
d)
tomato, mozzarella, basil
40.
What region of Asian cuisine would you find raw fish and rice based dishes, such as sushi.
a)
The South West – India, Pakistan, Sri Lanka, Burma
b)
The North East - China, Korea, Japan
c)
The South East- Thailand, Laos, Cambodia, Vietnam, Indonesia, Malaysia, Singapore, Brunei
41.
What region of Asian cuisine would you find curry based dishes.
a)
The South West – India, Pakistan, Sri Lanka, Burma
b)
The North East - China, Korea, Japan
c)
The South East- Thailand, Laos, Cambodia, Vietnam, Indonesia, Malaysia, Singapore, Brunei
42.
What region of Asian cuisine would you find street foods such as satay and pad thai
a)
The South West – India, Pakistan, Sri Lanka, Burma
b)
The North East - China, Korea, Japan
c)
The South East- Thailand, Laos, Cambodia, Vietnam, Indonesia, Malaysia, Singapore, Brunei
43.
Many Mexican dishes are a blend of what two cultural influences
a)
French & Mayan
b)
Spanish & Aztecs
c)
Texas & Tijuana
d)
African & Caribbean
44.
What equipment should you use to measure the following:
1 cup flour
a)
A
b)
B
c)
C
45.
What equipment should you use to measure the following:
2 T salt
a)
A
b)
B
c)
C
46.

When looking at a recipe, the capital T stands for

a)

teaspoon

b)

1/4 teaspoon

c)

1/2 teaspoon

d)

Tablespoon

47.

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

48.
Your recipe calls for 3 tsp. of vanilla. What is the most efficient way to measure this?
a)
1 Tbsp. 
b)
1/3 cup
c)
2 Tbsp. 
d)
1/4 cup
49.

Which are used to measure small amounts of ingredients, usually less than 1/4 cup?

a)

Dry measuring cups

b)

Liquid measuring cups

c)

Measuring spoons

d)

Scales

50.

French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking.

a)

Cuisine

b)

Mise en Place

c)

Contamination

d)

Cross-Contamination

51.

To work a ball of dough with the fingertips or heels of the hands by repeating press, fold, and turn motions is to:

a)

Cut-in

b)

Fold

c)

Knead

d)

Stir

52.

At what temperature should poultry be cooked to ensure food safety?

a)

145°F (63°C)

b)

155°F (68°C)

c)

165°F (74°C)

d)

175°F (79°C)

53.

Why is it important to avoid cross-contamination in the kitchen?

a)

It can lead to the loss of nutritional value in food

b)

It can cause food to cook unevenly

c)

It can result in the transfer of bacteria from one food item to another

d)

It makes food less appealing in appearance

54.

What is the most important reason for using a sharp knife in the kitchen?

a)

It makes cutting faster.

b)

It reduces the risk of injury.

c)

It makes the knife last longer.

d)

It impresses others in the kitchen.

55.

What is the first step you take in the station?

a)

put on gloves

b)

pull your hair back, if you have long hair

c)

wash your hands

d)

preheat the oven

56.

Raw foods should not be left out for more than...

a)

1 hour

b)

2 hours

c)

3 hours

d)

4 hours

57.

Name this kitchen tool!

a)

measuring cups

b)

forks

c)

measuring spoons

d)

blender

58.

Name this kitchen tool!

a)

bowl

b)

glass measuring cup

c)

measuring spoons

d)

oven

59.

Name this kitchen tool!

a)

glass measuring cup

b)

knives

c)

measuring spoons

d)

measuring cups

60.

What is this object?

a)

rubber spatula

b)

spoon

c)

whisk

d)

pancake turner

61.

What is this object?

a)

whisk

b)

hand-held electric mixer

c)

stirring spoon

d)

potato masher

62.

What is this object?

a)

baking sheet

b)

muffin tin

c)

skillet

d)

cutting board

63.

What is this object?

a)

fork

b)

cutting board

c)

slotted spoon

d)

strainer

64.

What is this object?

a)

colander or strainer

b)

cutting board

c)

mixing bowl

d)

measuring spoons

65.

What is this object?

a)

rice pot

b)

stock pot

c)

sauce pan

d)

soup pan

66.

What is this object?

a)

turner

b)

rubber spatula

c)

scraper

d)

burger flipper

67.

What is this object?

a)

sauce pan

b)

small skillet

c)

frying pan

d)

egg pan

Similar Resources on Wayground

AP Psych Unit 11 Assessment - Spring 2021

66 questions

AP Psych Unit 11 Assessment - Spring 2021

quiz

Worksheet

•

10th - 12th Grade

PTCB PRACTICE EXAM 4/21/23

65 questions

PTCB PRACTICE EXAM 4/21/23

quiz

Worksheet

•

9th Grade

Workplace Readiness Quiz CTE

62 questions

Workplace Readiness Quiz CTE

quiz

Worksheet

•

10th - 12th Grade

ÔN TẬP GIỮA KỲ I - TIN HỌC 12

65 questions

ÔN TẬP GIỮA KỲ I - TIN HỌC 12

quiz

Worksheet

•

12th Grade - University

Hiuz Sử 12 KTCK2

65 questions

Hiuz Sử 12 KTCK2

quiz

Worksheet

•

12th Grade

Aerospace/Drone Review

63 questions

Aerospace/Drone Review

quiz

Worksheet

•

10th Grade - Professi...

Cardiovascular, Respiratory, & Digestive systems Review

65 questions

Cardiovascular, Respiratory, & Digestive systems Review

quiz

Worksheet

•

12th Grade