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Worksheets1st Semester Summative Assessment
Total questions: 50
Worksheet time: 25mins
Who is often considered the “father of modern French cuisine”?
Julia Child
Auguste Escoffier
Gordon Ramsay
Alice Waters
Which chef is well known for promoting molecular gastronomy?
Thomas Keller
René Redzepi
Ferran Adrià
Wolfgang Puck
Which of the following is a turning point in culinary history?
The invention of the microwave in the 1940s
The domestication of fire
The founding of the first eatery in France
The invention of plastic utensils
Julia Child is famous for bringing French cooking techniques to the American public via:
Her restaurants
TV shows and cookbooks
Food trucks
Street food
The Renaissance period impacted culinary arts primarily by:
Introducing fast food
Encouraging trade in spices and new ingredients
Inventing sous vide
Banning salt
Which chef is famous for the motto “farm to table” and emphasizing seasonal, local ingredients?
Alice Waters
Emeril Lagasse
Marco Pierre White
Paula Deen
Which of the following is a good way to prevent foodborne illnesses?
Storing raw meat above vegetables in fridge
Cooking food to safe internal temperatures
Washing hands only after cooking
Reusing utensils without washing
Another way to prevent foodborne illnesses is to:
Leave cut fruit at room temperature for hours
Use the same cutting board for raw meat and vegetables
Chill perishable food promptly
Never cover food
A third way to prevent foodborne illness is:
Thawing food on the counter
Washing produce before eating
Using expired ingredients
Smelling food as the only test of spoilage
Which of these is a type of cross-contamination?
Using separate cutting boards for raw and cooked foods
Washing hands between tasks
Pathogens transferring from raw meat to cooked food
Temperature danger zone
Another type of cross-contamination is:
Sterilizing utensils
Contaminated equipment touching ready-to-eat food
Cooking food thoroughly
Using clean water
Why is personal hygiene important in the kitchen?
Because it looks nice
To prevent the spread of pathogens from person to food
Because it speeds cooking
It isn’t really important
Which practice reflects good sanitation?
Never cleaning surfaces
Cleaning and sanitizing utensils regularly
Using bare hands to handle ready-to-eat food
Letting pests roam freely
What is one major kitchen hazard?
Spilling water on floor (slip)
Using correct utensils
Washing hands
Cooling food
Another major kitchen hazard is:
Overcooking vegetables
Burns from hot surfaces
Using blunt knives
Reading recipe
A third major hazard is:
Sharp knives or cuts
Boiling water
Wearing gloves
Cooling food
Name a kitchen tool and a safe use:
Knife – waving it in the air
Spatula – use heat-resistant spatula for hot pans
Peeler – use it toward your body
Mandoline – no guard
Another safe tool use:
Thermometer – insert into the thickest part to check doneness
Tongs – use with bare hands for raw chicken
Whisk – leave it in pot while heating
Grater – hold loosely and grate over body
A third example:
Measuring cup – don’t read at eye level
Blender – never secure lid
Colander – place it unsecured in sink
Oven mitt – don’t use
What does the safety symbol “burn” usually warn of?
Slippery floor
Electrical shock
Hot surface or steam
Poison
What is the difference between liquid and dry measuring cups?
Liquid cups measure volume above brim
Dry cups are leveled off; liquid cups have a spout for pouring
They are the same
Dry cups only measure weight
How many teaspoons are in 1 tablespoon?
2
3
4
5
Why is accurate measuring important in cooking?
To make food taste the same every time
It’s not important
It slows you down
Only matters for baking
If a recipe calls for 2 cups and you want to halve it, how many cups do you use?
1 cup
1.5 cups
2 cups
0.5 cup
If a recipe needs ½ teaspoon salt and you double, what is the new amount?
½ teaspoon
1 teaspoon
1½ teaspoons
2 teaspoons
Which measuring device is best for dry ingredients like flour?
Liquid measuring cup
Scale or dry measuring cup
Thermometer
Ladle
What are the 5 food groups in MyPlate?
Soda, candy, chips, cake, ice cream
Fruits, vegetables, grains, protein, dairy
Meat, milk, sugar, fat, water
None of the above
Which is a macronutrient?
Vitamin C
Fiber
Protein
Iron
Which is a micronutrient?
Fat
Carbohydrate
Vitamin A
Protein
What’s the difference between macronutrients and micronutrients?
Macronutrients are needed in large amounts, micronutrients in small amounts
They are the same
Macronutrients are vitamins, micronutrients are proteins
Only micronutrients provide energy
Which food group provides calcium and vitamin D generally?
Fruits
Dairy
Grains
Oils
Which food group is the main source of fiber and energy?
Grains
Dairy
Meat
Oils
What is one dry-heat cooking method?
Boiling
Steaming
Baking
Poaching
What is one moist-heat cooking method?
Grilling
Frying
Steaming
Broiling
What is a combination cooking method?
Braising (sear + simmer)
Frying
Roasting
Stewing
How does conduction transfer heat?
Through direct contact
By currents in liquid or gas
By electromagnetic waves
By gravity
How does convection transfer heat?
By radiation
Through direct contact
Through movement of fluid or air
By magnets
How does radiation transfer heat?
Through microwave waves or infrared waves
By touching
By fluids
By mixing
Which country might you have studied in the global food culture unit?
Italy
Canada
Middle Earth
Atlantis
A traditional dish from Italy is:
Sushi
Pizza Margherita
Tacos
Borscht
What are typical ingredients in Pizza Margherita?
Rice, seaweed, fish
Tomato, mozzarella, basil
Corn, beans, beef
Potatoes, cream, onion
What is another traditional dish from that country?
Risotto
Burrito
Kimchi
Poutine
What is one cultural food fact about Italy?
Italians never eat pasta
Olive oil is a staple
They only use powdered cheese
They don’t use herbs
On a map, Italy is located in which continent?
Asia
Africa
Europe
South America
What makes a meal “balanced”?
Only dessert
Contains items from multiple food groups in proper portions
One type of food only
Skipping protein
Which of these is part of plating or portion size design?
Arranging food attractively
Using random amounts
Ignoring color contrast
Serving everything in a pile
A 3-course meal includes:
Drink, snack, dessert
Appetizer, entrée, dessert
Breakfast, lunch, dinner
Salad, bread, water
What is a good portion rule for proteins on a plate?
Same size as a deck of cards
As big as possible
Invisible
Twice the vegetables
A good appetizer might be:
A giant burger
A small soup or salad
A full entree
A whole cake
In a restaurant-style menu layout, you should:
Use long paragraphs for each description
Provide short, descriptive names and appetizing descriptions
Only list item names
Use no pricing or information
