WorksheetsIntroduction to Culinary Arts Part 1 Fall Mid Term
Total questions: 25
Worksheet time: 13mins
Name
Class
Date
1.
Who in culinary history developed the kitchen brigade, with individual chefs de partie and simplified a menu and served them a la carte?
a)
Chef Boyardee
b)
Gordon Ramsay
c)
August Escoffier
d)
Emeril Lagasse
2.
The first cafes were described as
a)
Coffee Houses
b)
Ground Houses
c)
Cafes
d)
Drive Through Restaurants
3.
Regarding culinary diversity, which country is associated with Haute Cuisine, which has its origins in restaurants of the 1850s and was composed of many courses that were served to the aristocracy and upper classes?
a)
United States
b)
Guatamala
c)
France
d)
Germany
4.
In Italy during the 18th and 19th centuries, spaghetti was often eaten with
a)
Hands
b)
Forks
c)
Chopsticks
d)
A Ladle
5.
In ancient times, when grain crops were first becoming abundant, grain was often used as
a)
Confetti
b)
Currency
c)
Pillows
d)
Yarn
6.
65-120 is the temperature danger zone range
a)
True
b)
False
7.
Match the acronym with the correct definition.
P.A.S.S. (Pull, Aim, Squeeze, Sweep)
a)
A method by which to properly put out a fire with a box of salt
b)
A method by which to properly put out a fire with a fire extinguisher
c)
The directions to properly clean the floor with a broom
d)
The proper way in which to decorate a cake with frosting
8.
Which food(s) are examples of a PHF (potentially hazardous food) or TCS (Time / Temperature Control for Safety)? (There is more than one possible answer)
a)
Ice Cream
b)
Roasted Chicken
c)
Unopened Box of Cookies
d)
Potato salad at the family picnic
9.
The FATTOM acronym describes conditions that can cause a potential foodborne illness.
a)
True
b)
False
10.
Cross contamination can be a result of mixing up raw and cooked foods.
a)
True
b)
False
11.
A chef is defined as a high ranking kitchen professional who is in charge of managing their station.
a)
True
b)
False
12.
Serving size refers to how big an individual portion in a food package or for a dish
a)
True
b)
False
13.
Hands should be washed after:
a)
touching the hair, face, or body
b)
using the restroom
c)
taking out garbage
d)
all are correct
14.
The five main kitchen hazards are:
a)
food, juice, meat, poultry, and fish
b)
showers, sinks, baths, counters, and floors
c)
cabinets, drawers, counters, appliances, and microwaves
d)
falls, cuts, electrical shocks, burns, and poison
15.
What is the proper way to put out a GREASE FIRE that starts in a sauté pan on the stove top?
a)
Throw water on it
b)
Blow on the flames to reduce the oxygen supply
c)
Smother it with a lid, baking soda or salt
d)
Wait for the fire to extinguish itself
16.
Which of the following vitamins is water soluble?
a)
Vitamin C
b)
Glucose
c)
Vitamin A
d)
Calcium
17.
Which of the following is a Vitamin C deficiency, which was common with sailors?
a)
Scurvey
b)
Rickets
c)
Ashwaganda
d)
Anemia
18.
A carbohydrate is a nutrient that serves as the bodies preferred source of ______?
a)
Water
b)
Energy
c)
Oxygen
d)
Vitamins
19.
Moisture from food can provide _______ % of your daily water intake?
a)
100
b)
10
c)
20
d)
70
20.
What is the purpose of minerals?
a)
Regulate fluid balance
b)
Helps give structure to bones and teeth
c)
Found in muscles, blood and body tissues
d)
All of the above
21.
One of the functions of the mineral Calcium is to _________________________________
a)
Regulate fluid balance
b)
Helps give structure to bones and teeth
c)
Found in muscles, blood and body tissues
d)
To provide the body with energy
22.
Energy from food is measured in units called _____?
a)
Glycemic load
b)
Calories
c)
Amino Acids
d)
Antioxidants
23.
A group of restaurant workers, operating as a team, and assigned to a specific station with a specific set of tasks and often with specific equipment are called.
a)
Restaurant Brigade
b)
Front of Host
c)
Restaurant Manager
d)
External Clients
24.
Choose the answer that best represents professionals in the front of house.
a)
Line cook, butler, maitre d’hotel, chef de cuisine, secretary
b)
Maitre d’hotel, captain, headwaiter, sommelier, hostess
c)
Maitre d’hotel, captain, headwaiter, dishwasher, busser, food runner
d)
Hostess, Host, Bartender, Sous Chef, Poissonier, Sommelier
25.
Full Service Restaurants are recognizable by
a)
Servers taking care of guests from start to finish
b)
A la carte menus
c)
Expensive menus and fancy plating
d)
A drive through lane and standardized recipes
100 %
