WorksheetsIntro to Culinary – Exam #1 Study Guide
Total questions: 56
Worksheet time: 28mins
History of Food: Humans started cooking food because it made food easier to digest and safer to eat.
Because it made food easier to digest and safer to eat.
Because it made food look more colorful.
Because it was a tradition from the beginning.
Because it made food last forever.
History of Food: Early humans found food by which of the following methods?
Hunting and gathering
Farming with tractors
Shopping at markets
Ordering online
History of Food: Select 1 food that traveled from the New World to the Old World.
Potato
Wheat
Rice
Barley
History of Food: Know the three sister crops.
Corn, beans, and squash.
Wheat, rice, and barley.
Potato, tomato, and pepper.
Oats, rye, and millet.
Select a recipe that would not be possible without an item from the Old World.
Apple pie
Sushi
Tacos al pastor
Pad Thai
History of Food: Identify a food commonly carried by a chuck wagon.
Beans
Sushi
Pizza
Croissant
One way Escoffier modernized the food industry was:
He introduced the brigade system in kitchens.
He invented the microwave oven.
He created fast food chains.
He popularized molecular gastronomy.
History of Food: Fast food chains became popular because of which reason?
They offered quick and convenient meals.
They only served gourmet food.
They focused on traditional home-cooked meals.
They avoided advertising.
History of Food: Know the definition of 'restaurer'.
To restore or refresh.
To cook with spices.
To serve cold dishes.
To ferment food.
What is a French meal with a fixed price & limited choices?
Table d'hôte.
À la carte.
Buffet.
Prix libre.
Structure of Food Service: Hospitality is primarily a ________ industry.
service
manufacturing
agricultural
mining
Structure of Food Service: Identify the two types of food service and their primary goals.
Conventional and commissary; their primary goals are quality and efficiency.
Fast food and fine dining; their primary goals are speed and luxury.
Buffet and à la carte; their primary goals are variety and customization.
Catering and delivery; their primary goals are convenience and accessibility.
Structure of Food Service: Identify the types of restaurants and their characteristics.
Fine dining restaurants offer formal service and high-quality food, while fast food restaurants provide quick service and limited menus.
Cafeterias are known for table service and gourmet menus.
Buffet restaurants only serve breakfast items all day.
Food trucks are permanent establishments with extensive seating.
Structure of Food Service: Identify the type of restaurant that is considered a quick-service establishment.
Fast food restaurant
Fine dining restaurant
Cafeteria
Buffet
Which of the following best describes the difference between food service chains, corporate groups, franchises, and independent ownership?
Food service chains are standardized across locations, franchises are owned by individuals but follow a brand, corporate groups own multiple brands, and independent ownership is a single, unique business.
Food service chains are always independently owned, franchises have no brand guidelines, corporate groups only own one restaurant, and independent ownership is part of a chain.
Corporate groups are always franchises, food service chains are never standardized, franchises are not allowed to use brand names, and independent ownership is a group of restaurants.
Independent ownership means following strict brand rules, food service chains are unique to each location, franchises are not part of a larger brand, and corporate groups do not own multiple brands.
Structure of Food Service: Which of the following are traits a Food Service Manager must have to be successful?
Leadership, communication, and organization
Creativity, laziness, and impatience
Disorganization, indecisiveness, and rudeness
Lack of motivation, poor hygiene, and secrecy
Structure of Food Service: Identify 3 things a General Manager should be responsible for.
Overseeing staff, managing budgets, ensuring customer satisfaction
Cooking meals, serving tables, washing dishes
Designing menus, delivering food, cleaning restrooms
Ordering supplies, waiting tables, preparing desserts
Structure of Food Service: List 2 positions in the front of house.
Server, host/hostess.
Dishwasher, line cook.
Sous chef, pastry chef.
Janitor, prep cook.
Structure of Food Service: List 2 positions in the back of house.
Chef, dishwasher.
Waiter, hostess.
Cashier, barista.
Host, server.
Structure of Food Service: Identify the basic responsibilities of each position in a restaurant.
Chef prepares food, server attends to guests, manager oversees operations, dishwasher cleans dishes.
Chef greets guests, server cooks food, manager cleans tables, dishwasher manages staff.
Chef manages finances, server designs menu, manager cooks food, dishwasher serves guests.
Chef serves drinks, server manages kitchen, manager washes dishes, dishwasher takes orders.
Structure of Food Service: Know the basic chain of command in the kitchen.
Executive chef, sous chef, line cook, prep cook.
Line cook, executive chef, prep cook, sous chef.
Prep cook, line cook, sous chef, executive chef.
Sous chef, executive chef, prep cook, line cook.
Kitchen & Fire Safety: Know the five most common fire hazards.
Grease, electrical, open flames, clutter, flammable materials.
Water, plastic, sunlight, cold surfaces, dust.
Paper, glass, water, metal, sand.
Steam, ice, wood, plastic, rubber.
Kitchen & Fire Safety: Know how to unplug an appliance.
Pull the plug, not the cord
Pull the cord quickly
Use wet hands to unplug
Unplug by twisting the cord
What are Class A, B, and K fires?
Class A: ordinary combustibles; Class B: flammable liquids; Class K: cooking oils and fats.
Class A: electrical fires; Class B: metals; Class K: plastics.
Class A: flammable gases; Class B: radioactive materials; Class K: paper products.
Class A: explosives; Class B: textiles; Class K: solvents.
Kitchen & Fire Safety: An oven hood is used to:
Remove smoke and odors from the kitchen
Store kitchen utensils
Cook food faster
Cool down the oven
Kitchen & Fire Safety: Know what PASS stands for.
Pull, Aim, Squeeze, Sweep.
Push, Alert, Stop, Secure.
Press, Act, Shout, Save.
Pause, Assess, Signal, Support.
Kitchen & Fire Safety: Know basics about burns.
Burns should be cooled with running water.
Burns should be covered with butter.
Burns should be ignored if they look minor.
Burns should be treated with ice directly.
Kitchen & Fire Safety: Match a wound to the type of wound.
A cut is an example of an incision.
A burn is an example of a puncture wound.
A scrape is an example of a laceration.
A bruise is an example of an abrasion.
Kitchen & Fire Safety: The correct way to carry a knife is:
By holding the knife point down, blade facing backward, and close to your side.
By holding the knife with the blade pointing up.
By carrying the knife flat on your palm.
By holding the knife by the blade.
What federal agency keeps workplaces safe?
OSHA (Occupational Safety and Health Administration).
FDA (Food and Drug Administration).
EPA (Environmental Protection Agency).
IRS (Internal Revenue Service).
Kitchen & Fire Safety: Jewelry should not be worn when cooking because:
It can catch on equipment or harbor bacteria.
It makes food taste bad.
It is considered fashionable to remove jewelry.
It will melt instantly.
When you spill something, you should:
Clean it up immediately.
Ignore it and walk away.
Wait for someone else to clean it.
Cover it with a towel and leave it.
You can use a wet towel to take out a hot pan.
No, it is dangerous because steam can burn you.
Yes, it protects your hands from heat.
Only if the towel is thick enough.
Yes, but only for a short time.
The light that must stay on with a gas stove is called:
pilot light
headlight
indicator light
fuse light
True or false: a sharp knife is safer than a dull knife.
True
False
Know the 5 materials and their benefits.
List the 5 materials and their benefits.
Describe the process of making materials.
Explain the disadvantages of 5 materials.
Identify the uses of only 2 materials.
It is important to use dry measuring cups for dry ingredients because:
they provide accurate measurements for dry ingredients.
they are easier to clean than liquid measuring cups.
they are made of stronger material than liquid measuring cups.
they can be used for both dry and liquid ingredients.
It is important to wash a knife immediately because:
it prevents the spread of bacteria and keeps the knife safe to use.
it makes the knife look shiny.
it helps the knife cut better.
it keeps the handle from getting wet.
The following are parts of a knife:
Blade, handle, bolster, tang
Blade, wheel, pedal, frame
Handle, pedal, wheel, guard
Tang, pedal, wheel, frame
Know what basic utensils look like.
Identifying the appearance of basic utensils
Cooking with advanced utensils
Naming all kitchen appliances
Describing gourmet recipes
A _____ _____ keeps foods moist by redistributing liquid.
Basting spoon
Measuring cup
Whisk
Colander
A zester is a smaller version of which other kitchen tool?
Grater
Peeler
Whisk
Colander
A pastry cutter cuts _____ into _____.
Fat, flour
Flour, sugar
Butter, eggs
Sugar, milk
Sifting flour before using it to bake with is important because:
it removes lumps and aerates the flour
it adds flavor to the flour
it makes the flour heavier
it changes the color of the flour
when using a meat thermometer it is important that the probe does not touch the bone.
True
False
A frying pan is also called:
A skillet
A saucepan
A wok
A casserole
Know types of baking pans.
Round, square, loaf, and muffin pans
Saucepan, frying pan, wok, and griddle
Mixing bowl, whisk, spatula, and rolling pin
Colander, sieve, ladle, and tongs
This can chop, puree, and liquify foods.
Blender
Toaster
Microwave
Grater
Similar to a blender but with a bowl like container.
Food processor
Toaster
Microwave
Coffee maker
May be standing or hand held.
Microphone
Speaker
Monitor
Projector
Benefits of an electric griddle.
It provides even heating and a large cooking surface.
It uses more energy than a stovetop.
It is difficult to clean and maintain.
It cannot be used for breakfast foods.
A range is a combination of:
a lower and an upper limit
two numbers added together
a single value
an average and a median
Holding units keep food what?
hot
cold
dry
frozen
A broiler cooks on how many sides?
One side
Two sides
Three sides
Four sides
Pie pans have what kind of sides?
Slanted sides
Straight sides
Curved sides
Ribbed sides
Gas and charcoal grills can be compared based on their fuel source and cooking style.
Gas grills use propane or natural gas, while charcoal grills use charcoal briquettes.
Gas grills use charcoal briquettes, while charcoal grills use propane.
Both gas and charcoal grills use the same type of fuel.
Charcoal grills are only used indoors, while gas grills are only used outdoors.
