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WorksheetsIntro to Culinary Pre-Test
Total questions: 30
Worksheet time: 15mins
Which is the safest way to carry a knife in the kitchen?
Pointing straight ahead
Pointing down at your side, blade facing behind you
On a cutting board
Wrapped in a towel
If a small appliance has a frayed cord, you should:
Tape it with electrical tape and use it
Use it only on low settings
Report it and stop using it
Continue using it until it sparks
The “danger zone” for bacterial growth is:
32°F – 100°F
41°F – 135°F
50°F – 150°F
0°F – 40°F
Which is an example of cross-contamination?
Washing hands after touching raw chicken
Using one knife for raw meat and vegetables without washing it
Storing raw meat on the bottom shelf
Using separate cutting boards
What is the purpose of blanching vegetables before freezing?
To season them
To preserve color, flavor, and texture
To partially cook for eating
To remove bitterness
Which attachment is used for kneading dough in a stand mixer?
Paddle
Dough hook
Whisk
Spatula
Which piece of equipment is best for blending hot soup quickly?
Stand mixer
Blender
Immersion blender
Food processor
Which knife is best for chopping vegetables?
Paring knife
Chef’s knife
Bread knife
Fillet knife
Which career focuses on planning menus, managing staff, and overseeing restaurant operations?
Line cook
Pastry chef
Executive chef
Garde manger
How many teaspoons are in one tablespoon?
2
3
4
6
Which tool is best for measuring ½ cup of flour?
Dry measuring cup
Liquid measuring cup
Measuring spoons
Scale only
If a recipe calls for 2/3 cup of sugar and you double it, how much sugar do you need?
1 cup
1 ⅓ cups
1 ½ cups
1 ¼ cups
In a recipe, “preheat oven to 350°F” should be done:
While the food is baking
Before starting the recipe
Only if baking bread
After mixing ingredients
What does “mise en place” mean?
Cooking over high heat
Everything in its place
Stir-frying vegetables
Adding seasoning at the end
Which nutrient is the body’s main source of energy?
Protein
Carbohydrates
Fats
Vitamins
Which food is considered a complete protein?
Rice
Lentils
Quinoa
Corn
Which cooking method uses dry heat in an enclosed space?
Baking
Poaching
Steaming
Braising
Which cooking method involves partially cooking food in liquid, then finishing it with dry heat?
Braising
Steaming
Sautéing
Roasting
A vinaigrette is typically made from:
Oil and vinegar
Yogurt and fruit
Milk and sugar
Cheese and herbs
What is the primary role of gluten in baked goods?
Add sweetness
Provide structure and elasticity
Prevent browning
Add moisture
What does “over-easy” mean when cooking eggs?
Eggs cooked on one side only
Eggs fried, then flipped and lightly cooked on the other side
Scrambled with vegetables
Poached in water
What is the chemical process called that causes fruits like apples to turn brown after being cut?
Fermentation
Oxidation
Caramelization
Enzymatic ripening
The base sauce used in a traditional Margherita pizza is:
Alfredo sauce
Pesto
Tomato sauce
Garlic butter
Which grain is traditionally used for risotto?
Jasmine rice
Arborio rice
Basmati rice
Wild rice
What is the minimum safe internal cooking temperature for poultry?
135°F
145°F
155°F
165°F
Which dairy product is made by fermenting milk with bacteria?
Yogurt
Butter
Cream
Half-and-half
Which is the best example of anticipating guest needs in a restaurant?
Refilling water before they ask
Waiting for the guest to call you over
Handing them a menu silently
Bringing the bill before they finish eating
In inventory control, FIFO stands for:
First In, First Out
Fast In, Fast Out
Fresh Is For Order
Food In, Food Out
Which mother sauce is made with milk and a white roux?
Velouté
Béchamel
Espagnole
Hollandaise
Which sauce is a cold emulsification?
Hollandaise
Mayonnaise
Velouté
Tomato sauce
