WorksheetsCulinary Arts Fall Review
Total questions: 51
Worksheet time: 26mins
What is a quality found in a good leader?
Impatience
Inconsistency
Motivation
Limited abilities
Leaders
Create vision
Promote change
Set and communicate directions
All of the above
As a leader, the best way to build credibility and gain the respect of others is to set the right examples.
True
False
Great leaders understand that for people to give their best, they must have a sense of over their work and believe that what they’re doing is meaningful.
Ownership
Minimalism
Incompetence
None of the above
A one-piece machine consisting of a motorized shaft with blades on the end. The shaft and the blades are immersed in a container of liquid to puree the product is called _______.
Grater
Buffalo Chopper
Food processor
Immersion Blender
An oven with a fan that helps circulate the hot air inside the oven is called a _______.
Induction range
Convection oven
Combination oven
Broiler
Which piece of equipment cooks food on a rack with a heat source located above?
Flat top range
Griddle
Broiler
Salamander
For a foodborne illness to be considered an “outbreak”, a minimum of how many people must experience the same illness after eating the same food?
1
2
10
20
The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and
Bacteria abatement
Toxic-metal leaching
Pathogen measurement
Time-temperature control
Viruses such as Hepatitis A and Norovirus can be spread when foodhandlers fail to
Use pasteurized eggs
Wash their hands
Determine the correct moisture level
Purchase beef from approved, reputable suppliers.
Single-service items must be received
In undamaged, original packaging
On separate delivery trucks from those carrying food
Separate from food items
If minor damage is apparent on the packaging
How should open, bagged, dry food such as flour, rice, and sugar be stored?
In labeled, approved food containers with tight-fitting lids
In an uncovered container until all contents have been used
On a wire rack under exposed water pipes
On the floor, 6 inches away from the wall
Hot-held TCS food that is being cooled must reach 70 degrees F within how many hours?
1
2
3
4
What might happen when solutions used to clean a frozen yogurt machine are not completely drained?
Damaged equipment
Mold accumulation
Chemical contamination
Acid corrosion
When should hand antiseptics be used?
Before washing hands
After washing hands
In place of washing hands
In place of wearing gloves
A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?
The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns.
The cook did not clean and sanitize the gloves before handling the hamburger buns.
The cook did not wash hands before putting on the same gloves to slice hamburger buns.
The cook did not wash hands and put on new gloves before slicing the hamburger buns.
In top-to-bottom order, how should a fresh pork roast, fresh salmon, a carton of lettuce, and a pan of fresh chicken breasts be stored in a cooler?
Lettuce, salmon, pork roast, chicken breasts
Salmon, pork roast, chicken, lettuce
Lettuce, chicken, pork roast, salmon
Salmon, lettuce, chicken, pork roast
How far off the floor should dry ingredients be stored?
2 inches
4 inches
6 inches
8 inches
Why should knives have a full tang?
makes the knives easier to clean
require more pressure to cut vegetables
Make the knives sharper
give more strength to knives
A serrated knife should be used to cut
bread, tomatoes, and soft foods
roast beef, chicken and pork roast
apples, oranges and cake
carrots, tomato, and cucumbers
What are the advantages of a sharp knife?
make clear smooth cuts and is safer
more likely to be injured
requires more pressure to slice vegetables
requires more pressure to cut bread
What is a DISADVANTAGE of using a dull knife?
requires more pressure to cut bread
more likely to be cut with a dull knife
makes clean cuts
requires more pressure to slice vegetables
Which vegetable is usually minced in a recipe?
bell peppers
garlic
mushrooms
carrot
What is the proper way to carry a knife in the kitchen?
gripping the blade
holding the blade pointing straight in front
holding the blade pointed toward you
holding the blade pointed down
Which of the following can be used to prepare a puréed soup?
A blender or food processor.
A food mill or an immersion blender.
A strainer.
All of the above.
Which of the following are examples of thick soups?
Lobster bisque, vegetarian vegetable, and chicken noodle.
Consommé, cream of mushroom, and lobster bisque.
Lobster bisque, cream of mushroom, and corn chowder.
Lobster bisque, cream of corn, and chicken rice.
Cheddar, crème, mornay, and soubise sauces are made from which of the following mother sauces?
Hollandaise.
Béchamel.
Velouté.
Demi-glace.
Which of the following is not true about vegetable stocks?
They are not true stocks because they are not made from bones.
Only white stock can be made from vegetables.
They contain no gelatin.
They lack mouthfeel and do not solidify when chilled.
Identify which type of sandwich matches the following preparation: A bite-sized round of bread is spread with rich butter, topped with a thin slice of cucumber, and sprinkled with minced dill.
Rolled sandwich.
Canapé.
Finger sandwich.
Open-faced sandwich.
One ingredient that is never added to stock is salt.
True
False
Mushrooms are sometimes added to stock to improve color, as well as flavor.
True
False
How much liquid is added to a stock depends on the amount of meat/bones in the stock.
True
False
Salt and pepper are the essential basic seasoning for most savory dishes.
True
False
Condiments can be used in which different ways?
Served at the table
As an ingredient
Both
To season meat
Which of the following leavens quick breads?
A. Baking powder
B. Baking soda
C. Both A and B
D. None of the above
The type of flavoring that comes from the leaves, stems, or flowers of aromatic plants are called
Herbs
Extracts
Peppers
Spices
A rub is a combination of seasonings that are massaged into a food product to impart flavor. They are applied to the ______ of food and season only the ______ of the food.
Outside; exterior
Outside; interior
Inside; exterior
Inside; inside
Olive oil, lemon juice, oregano, garlic and pepper is an example of a ______.
Rub
Marinade
Soy sauce, ginger, sesame oil, brown sugar, and garlic is an example of a ______.
Rub
Marinade
Brown sugar, paprika, garlic powder, onion powder, cayenne pepper, and dry mustard is an example of a ______.
Rub
Marinade
Cornmeal and cornstarch are interchangeable food products.
T. True
F. False
When substituting fresh herbs for dried herbs in a recipe, you must use ______ as much fresh herb as dried.
Three times
Two times
The same
None of these
Spices and dried herbs should be stored in tightly sealed containers.
True
False
The following are examples of sweeteners:
Sugar, vinegar, salt, soy sauce
Brown sugar, ketchup, molasses, agave nectar
Honey, molasses, maple syrup, corn syrup
None of these
Which ingredient has a more concentrated tomato flavor?
Tomato puree
Tomato paste
Which flour has the lowest amount of gluten (finer texture, softer crumb)?
Cake flour
All purpose flour
Bread flour
Pastry flour
Placing rounds of raw carrot on top of a plate of beef stew is an example of _______.
improper use of garnishes
jarring use of color
good use of variety
good use of focal point
When garnishing a plate, make sure that the garnish is always:
Green
a vegetable
Crunchy
edible
Which of the following principles should be used when arranging food on a plate?
Choose foods of the same color.
Choose foods with similar colors.
Choose foods with vibrant, contrasting colors.
Taste is important. Color is not.
Which of the following principles should be used when arranging food on a plate?
Plates with too little height lack dramatic presentation.
Overly tall food might look comical.
Tall and unsteady presentations are difficult to serve and to eat.
All of the above.
Which of the following is recommended when planning a plate presentation in the professional kitchen?
Choose foods of the same texture.
Choose foods of similar, but not identical, textures
Include a variety of textures.
Plan around taste. Texture is not a significant factor.
