WorksheetsCulinary YouScience Review Questions
Total questions: 20
Worksheet time: 11mins
How many cups are in 1 gallon?
8 cups
12 cups
16 cups
20 cups
To swiftly cook in a small amount of oil, butter, or margarine
sear
fry
saute
blanch
What would you use to measure 1 cup of oil?
Dry measuring cup
A ladle
Liquid measuring cup
Measuring spoons
How many teaspoons are equivalent to 1 tablespoon?
2
3
4
5
What is the main ingredient in a béchamel sauce?
Egg yolks
Butter and flour
Tomatoes
Vinegar
How do you measure solid butter?
With a Tablespoon
You need to melt it first then use a liquid measuring cup
Look at the markings on the wrapper
Butter is always measuring in sticks EX: 1 stick, 2 sticks etc.
What is the process of mise en place?
Cooking the dish
Organizing equipment and preparing ingredients
Serving the meal
Cleaning the kitchen
What is the most important reason for using a sharp knife in the kitchen?
It makes cutting faster.
It reduces the risk of injury.
It makes the knife last longer.
It impresses others in the kitchen.
To turn on an appliance ahead of time so that it will be the right temperature when you cook the food.
saute
roast
bake
preheat
To prevent cross-contamination when prepping raw meat and ready to eat food you should
wear gloves with meat but not ready to eat food.
prep them at the same time on same prep table.
hold both at correct temps
clean and sanitize work surfaces between each product.
How many cups is one stick of butter?
1/4
1
1/2
2
What is Hollandaise sauce made by whisking?
Egg yolks with clarified butter and an acid
Milk with flour and butter
Tomatoes with herbs and spices
Fish stock with wine and cream
1 cup flour
Which cooking method involves using dry heat in an oven?
Steaming
Baking
Grilling
Boiling
Which of the following is a dry heat cooking method?
Poaching
Roasting
Boiling
Steaming
How many ounces are in a cup?
2
4
6
8
Which method involves cooking food in a moderate amount of hot fat or oil?
Pan Fry
Deep Fat Fry
Steam
Poach
How are eggs cooked so that the yolk and white are firm without being rubbery?
basted
hard fried
over easy
sunny-side up
Why is it important to avoid cross-contamination in the kitchen?
It can lead to the loss of nutritional value in food
It can cause food to cook unevenly
It can result in the transfer of bacteria from one food item to another
It makes food less appealing in appearance
