WorksheetsPart #1: Foods 2 - FINAL EXAM 2025
Total questions: 20
Worksheet time: 10mins
Name
Class
Date
1.
A mixture of equal amount of flour and fat is called a:
a)
Sauce
b)
Roux
c)
Reduction
d)
Bisque
2.
What was one of Catherine de Medici’s contributions to food service?
a)
A refined style of dining
b)
The use of aprons on staff members
c)
She wrote her own recipes
d)
She created the chef’s hat
3.
Which is NOT a goal of mixing cake batter?
a)
To combine all ingredients into a smooth uniform batter.
b)
To form and incorporate into air cells in the batter.
c)
To develop the proper texture in the finished product.
d)
To develop gluten so the cake will rise.
4.
A flavored liquid that is often thickened and that is served to enhance the flavor of another food is called a:
a)
Stock
b)
Soup
c)
Sauce
d)
Broth
5.
It is very important not to overload oven during baking, because...
a)
the oven will automatically shut off if it's too full.
b)
air will not be able to circulate and properly bake the items.
c)
overloading the oven makes the baked goods cook too fast and burn instantly.
d)
the racks will collapse under the weight of the food.
6.
What is it called when the yeast acts on sugars and starches in the dough to produce carbon dioxide and alcohol, and carbon dioxide gas gets trapped in the gluten?
a)
Leavening
b)
Proofing
c)
Fermentation
d)
Rising
7.
Why is it important to knead yeast dough?
a)
To develop the gluten in the dough and gives the dough the “stretch” and “give” it needs to develop the proper texture.
b)
To make the dough smoother and shiny for a glossy finish.
c)
To add extra air into the dough, making it lighter and fluffier.
d)
To ensure the dough rises more quickly by breaking down the yeast.
8.
Sneezing on a salad is an example of:
a)
time-temperature abuse
b)
poor personal hygiene
c)
cross-contamination
d)
poor cleaning and sanitizing
9.
What happens to cake batter when hard butter is used?
a)
It mixes well and is fluffy.
b)
It has lumps of butter and is difficult to mix.
c)
It becomes dry.
d)
It is too runny.
10.
The oldest European hotel and restaurant guide that awards up to three stars for excellence is the:
a)
Emmy Guide
b)
Restaurant Guide
c)
Michelin Guide
d)
Oscar Guide
11.
A pie crust should be:
a)
Tender and flaky
b)
Flaky and tough
c)
Thick and tender
d)
Doughy and tough
12.
Melissa is a server. Her customer is allergic to tree nuts. In the kitchen, she notices pecans sprinkled on the salad her customer ordered. What should she do?
a)
Pick the pecans off the salad and serve it with the nuts on the side.
b)
Serve the salad, and explain that there are nuts in it.
c)
Pick the pecans off the salad and serve it.
d)
Set the salad aside and tell her manager.
13.
Which of the following is NOT a leavening agent in baked products?
a)
baking powder
b)
yeast
c)
air
d)
sugar
14.
A flavorful liquid made by simmering meat, poultry, fish, animal bones, or vegetables in water is called:
a)
Stock
b)
Soup
c)
Sauce
d)
Broth
15.
What is the purpose of leavening agents in a baked product?
a)
They cause the product to rise making it lighter.
b)
They add sweetness and flavor to the product.
c)
They prevent the product from changing shape while baking.
d)
They work by cooling down the dough during baking.
16.
Milk or cream thickened with a butter and flour roux is called a Béchamel or a:
a)
Hollandaise Sauce
b)
White Sauce
c)
Velouté
d)
Espagnole
17.
What is the purpose of liquid ingredients in a baked product?
a)
Provides moisture, binds ingredients together, dissolves/hydrates yeast
b)
Liquids make the baked product crispy and dry by evaporating completely.
c)
Liquid ingredients prevent any chemical reactions from happening during baking.
d)
Liquid ingredients are only added to make the product last longer on the shelf.
18.
Which two mixing methods are used for yeast bread doughs?
a)
Creaming method and folding method
b)
Straight-mix method and sponge method
c)
Puff-pastry method and biscuit method
d)
Blending method and whipping method
19.
The Great Atlantic and Pacific Tea Company in New York City were the first:
a)
Restaurants
b)
Diners
c)
Supermarkets
d)
Cooking schools
20.
What texture should the perfect butter be for baking?
a)
Hard and cold
b)
Squeezable soft, with some resistance
c)
Oily and greasy
d)
Completely melted
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