WorksheetsBrandon, Emily, and Brians Midterm
Total questions: 14
Worksheet time: 7mins
Which is an example of when a food service worker should be wearing gloves?
when handling cooked steak
measuring flour
when portioning pasta that has not been cooked
What type of measuring cup is in the picture?
liquid
dry
What type of measuring cup is in the picture?
liquid
dry
Which has two handles?
pot
pan
What part of the knife is used to cut food?
blade
spine
rivets
tang
Which knife is in this photo?
Hint: This is an all purpose knife
chefs knife
pariing knife
boning knife
Which knife is in this photo?
Hint: This is a small knife used for detailed work such as paring fruits and vegetables
chefs knife
pariing knife
boning knife
Which knife is in this photo?
Hint: This is a knife used for removing meat from the bone
chefs knife
pariing knife
boning knife
What is a stock?
a flavorful liquid
a mixture of onions, peppers, and celery
a dish made of meat and vegetables
Click all that apply: A stock can be made of ___________, ____________, and __________.
meat
bones
vegetables
baked goods
Which ingredient is NOT commonly found in a roux?
flour
fat
milk
Which ingredient is commonly found in a slurry?
flour
fat
cornstarch
Spaghetti is a type of
grain
legume
Rice is a type of
grain
pasta
legume
