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Culinary Midterm Review

Total questions: 50

Worksheet time: 50mins

Name
Class
Date
1.

Most commercial kitchen equipment is made of

a)

Ceramic

b)

Glass

c)

Stainless Steel

d)

Rubber

2.

A Michelin Star is what?

a)

A menu item

b)

A pathogen

c)

A restaurant

d)

An award

3.

The first bay of the three bay sink is for

a)

Wash

b)

Rinse

c)

Sanitize

d)

Air Dry

4.

The S in TCS stands for

a)

Sauce

b)

Storage

c)

Safety

d)

Salty

5.

The O in FAT TOM stands for

a)

Options

b)

Optimal

c)

Over

d)

Oxygen

6.

Everything in the kitchen must be stored how many inches off the floor?

a)

3

b)

6

c)

10

d)

20

7.

Before doing anything else in the kitchen, you should:

a)

Grab an apron

b)

Get your mise en place

c)

Wipe down prep tables

d)

Wash your hands

8.

The correct order for the three bay sink is:

a)

Rinse, Wash, Sanitize

b)

Rinse, Sanitize, Wash

c)

Wash, Rinse, Sanitize

d)

Sanitize, Wash, Rinse

9.

Some bleach water splashed on a plate of pasta. What type of contamination is this?

a)

Physical

b)

Chemical

c)

Mathematical

d)

Biological

10.

Which is not a vulnerable population in foodservice?

a)

Elderly People

b)

Toddlers

c)

Pregnant Women

d)

Teenagers

11.

Which is not a pathogen?

a)

Virus

b)

Bacteria

c)

Grease

d)

Fungi

12.
Name this piece of equipment
a)
loaf pan
b)
doughnut pan
c)
tube pan
d)
roasting pan
13.
If a fire starts when deep frying, do NOT use ____.
a)
salt
b)
fire extinguisher
c)
water
d)
flour
14.
What process is the chef using in the picture?
a)
pan fry
b)
toss
c)
sear
d)
saute
15.
Identify the tools
a)
cup
b)
liquid measuring cup
c)
tablesoon
d)
dry measuring cup
16.

Executive chef is

a)

First in command

b)

Second in command

c)

Third in command

d)

None of the above

17.

Where do Media Chefs showcase their talents?

a)

TV

b)

Internet

c)

At home

d)

At School

18.

Greatly valued in the culinary industry. Typically first gained at an entry level job.

a)

Management skills

b)

Hands-on experience

c)

Professional Careers

d)

In depth resume

19.

When reheating leftover food they should be heated quickly to a minimum internal temperature of

a)

140°F

b)

145°F

c)

155°F

d)

165°F

20.

Every food service establishment must be inspected by the local health department this inspection is known as what

a)

Internal inspection

b)

Food safety audit

c)

Controlled Audit

d)

HACCP report

21.

The temperature danger zone allows organisms to grow well between temperatures of

a)

31°F and 145°F

b)

41°F and 135°F

c)

41°F and 145°F

d)

41°F and 165°F

22.

How many ounces in a gallon?

a)

128

b)

164

c)

64

d)

1,000

23.

Food should NOT be thawed

a)

at room temperature

b)

under running water

c)

in the refrigerator

d)

as part of cooking

24.

How many cups are in half a gallon?

a)

3

b)

6

c)

8

d)

12

25.

How many ounces are in a pound

a)

12

b)

16

c)

18

d)

14

26.

How many Tablespoons are in a cup?

a)

8

b)

12

c)

16

d)

14

27.

How may Pints in a quart?

a)

2

b)

3

c)

4

d)

5

28.

How many teaspoons are in a Tablespoon?

a)

2

b)

3

c)

4

d)

6

29.

How many quarts are in a gallon?

a)

2

b)

4

c)

6

d)

8

30.
How many cups in a gallon?
a)
4
b)
8
c)
16
d)
32
31.
How many cups in a pint?
a)
1
b)
2
c)
4
d)
8
32.
How many pints in a quart
a)
2
b)
4
c)
8
d)
16
33.
3 teaspoons equals _________ Tablespoons
a)
3
b)
2
c)
1
34.
One cup contains  ___tablespoons
a)
8
b)
12
c)
16
d)
18
35.
How many Fluid ounces are in a cup?
a)
16
b)
64
c)
8
d)
128
36.
How many quarts are in a gallon?
a)
4
b)
9
c)
16
d)
All of the above
37.
How many teaspoons are in a tablespoon?
a)
1
b)
3
c)
8
d)
None of the above
38.
a)
0.333...
b)
0.666...
c)
0.25
d)
0.125
39.
a)
0.5
b)
0.25
c)
0.2
d)
0.125
40.
a)
0.5
b)
0.1
c)
0.2
d)
0.125
41.

1 Dozen =

a)

1 Item

b)

12 Items

c)

6 Items

d)

10 Items

42.

1 Cup=

a)

8 Fluid Ounces

b)

10 Fluid Ounces

c)

20 Buckets of Water

d)

1 Fluid Ounces

43.

What is another name for stick cuts?

a)

Julienne

b)

Dice

c)

Minced

d)

Chiffonade

44.

What make a knife safest?

a)

Being dull

b)

Being sharp

c)

Being Cold

d)

Being old

45.

Which is a chef's knife, or a large, sharp knife used to cut many different foods?

a)
b)
c)
d)
46.

Which is a paring knife?

a)
b)
c)
d)
47.

What kind of knife is this?

a)

Chef/French Knife

b)

Serrated Knife

c)

Paring Knife

d)

Cleaver

48.

Store Ready to Eat Foods ......

a)

Above red meat, below eggs

b)

Above ground meat, below seafood

c)

Above seafood and raw meat, with other ready to eat foods

d)

above ground meat, with eggs

49.

What is the proper procedure to lift objects?

a)

Bend over with your knees straight, feet together, and then lift

b)

Lift with your back, keep your legs straight, and keep your arms up

c)

Lift with your legs, keep your back straight, and keep your head up

d)

Lift with your arms, keep your legs straight, and keep your head up

50.

MSDS sheets contain the following information:

a)

Product identity

b)

Hazardous ingredients and exposure limits

c)

Chemical characteristics

d)

Fire and explosion information

e)

All answers are correct

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