WorksheetsCulinary Worksheet
Total questions: 46
Worksheet time: 23mins
What is the standard recipe for a basic vinaigrette?
1 part oil, 1 part vinegar
2 parts oil, 1 part vinegar
3 parts oil, 1 part vinegar
3 parts oil, 2 parts vinegar
A small portion of potato salad is a type of ____________ salad.
Main
Appetizer
Intermezzo
Accompaniment
Which knife cut will you have to execute first in order to make a brunoise cut?
julienne
batonnet
small dice
rondelle
What should the thinnest part of the knife be used for?
general work
heavy or course work
delicate work on small items
to open cans
Which of the following is an accurate depiction of Mise en Place?
[Image of a cluttered shelf]
[Image of a bowl and measured ingredients]
[Image of packaged food items]
[Image of an organized shelf]
Which of the following statements is TRUE concerning seasonings? (S. 7.3)
Seasonings intensify or improve food without changing the foods flavor
Seasonings change the foods natural favor.
If seasoning is used correctly, it can still be tasted in the final product
All foods must have some sort of seasoning
Which of the following means to cook in a small amount of fat?
Caramelize
Boil
Sauté
Simmer
What are the aromatic parts of a plant such as the berries, roots and seeds referred to as?
herbs
flavors
spices
additives
Which of the following is not an emulsifier? (S. 9.3)
Egg yolk
Butter
Mustard
Sugar
Which cooking method allows foods to retain most of its color and nutritive value?
broiling
baking
boiling
steaming
An ingredient that can permanently bind unlike ingredients is called a ______. (S. 9.3)
Colloid
Solution
Suspension
Emulsifier
The purpose of garnishing is to ________. (S. 9.2)
Mask bland-tasting food.
Increase the price of a meal.
Show off a chef’s culinary skills.
Enhance food’s taste and eye appeal.
The process in which dairies make cheese by separating a milk’s solids from its liquid is called
Curdling
Clarification
Pasteurization
Homogenization
What is the difference between ripened and unripened cheese?
Ripened cheese is typically sweeter than unripened cheese.
Ripened cheese is better for cooking than unripened cheese.
Ripened cheese is aged with bacteria while unripened cheese is fresh.
Ripened cheese is processed and pasteurized while unripened is not.
What tool is used by the Garde Manger to remove the outer layer parts of products, such as the peel of an orange.
Boning Knife
Chef Knife
Paring knife
Grater
Most recipes are based off of what size egg?
Small
Medium
Large
Extra Large
Using Escoffier’s kitchen-brigade system, who is responsible for accepting orders from the dining room and reviewing dishes before service?
Butcher
Expediter
Sous Chef
Station Chef
The temperature of a roast is checked to see if it has met its critical limit of 145°F for 4 minutes. This is an example of which HACCP principles?
Verification
Monitoring
Record Keeping
Hazard Analysis
What is the maximum acceptable receiving temperature for fresh beef? (S1.6)
50°F
45°F
41°F
35°F
Where should raw poultry be placed in a commercial reach-in refrigerator that includes raw and ready-to-eat foods?
On the top shelf
Next to the produce
On the bottom shelf
Above the ready-to-eat food
Which of the following is NOT an example of a RTE food? (S1.6)
Raw Eggs
Melon
Chips
Deli Meat
Dry goods must be stored at least ____________ inches off the floor on stainless steel shelving.
b. 6
a. 2
c. 12
d. 4
Eggs cooked for immediate service should reach an internal temperature of __________ for 15 seconds.
b. 145°F
a. 120°F
c. 165°F
d. 130°F
How many days can freshly made pasta be stored in refrigerator?
1
2
3
4
Where should Material Safety Data Sheets (MSDS) be placed?
kept with paperwork from the supplier
kept in a binder so employees can access them
sent to the local regulatory authority
Why are Material Safety Data Sheets (MSDS) important in the workplace?
They provide detailed information on the ingredients used in a product for storage.
They help employees understand hazards associated with chemicals they work with.
They list the suppliers of the chemicals for inventory management.
They are used to track the purchase and delivery dates of chemical products.
Which fire extinguisher is best for food service operations?
Type A wood/paper
Type B grease/oil
Type C electric
Type K Common Kitchen fires/Universal
What should be done if you find broken glass in the ice machine?
use gloves to remove the glass before using the ice machine again
drain bin, remove glass, and sanitize the interior of the bin
tell the dishwasher to complete the task
use the ice machine for the remainder of the shift and clean it after
What is a standardized recipe?
A recipe that makes 1 portion
A recipe that makes 4 portions
A recipe that can be adjusted according to the desires of the chef
A recipe with a set format that is clear to anyone who uses it
In baking, which mixing method has you mix butter and sugar together until light and fluffy?
Blending method
Creaming method
Cut in method
Mixing method
When incorporating air into egg whites, what mixer attachment is used?
Dough Hook
Paddle
Whisk
Spatula
At what angle should you hold a knife to sharpen it?
10 degrees
20 degrees
60 degrees
90 degrees
A mandoline is used to
Hone knives.
Slice precisely.
Sharpen knives.
Make a turned cut.
A walk-in refrigerator is an example of which type of foodservice equipment?
Storage
Holding
Receiving
Preparation
A savory egg custard baked in a crust is called a(n)
Omelet
Quiche
Soufflé
Frittata
What type of rice still has the bran attached?
brown rice
converted rice
white rice
enriched rice
Seeds from pods-producing plants are called
Pilaf
Beans
Grains
Legumes
The technique for cooking grains in which the grain is sautéed briefly in oil or butter is called
Pilaf
Risotto
Arborio
Lyonnaise
Which part of the grain is the largest and a major source of protein and carbohydrate?
Hull
Bran
Germ
Endosperm
What is the Italian rice specialty made by stirring hot stock into a mixture of rice that has been sautéed in butter?
Risotto
Arborio
Spaetzle
Gnocchi
To find the total cost of a recipe, a chef must know
The price of the meal
How much waste will occur
Which of the following is most likely to affect the selling price of a menu item?
The number of items sold
The type of service offered
Ingredient amounts and the price of each
The amount a guest is willing to pay for the dish
If 58 of 180 people in a restaurant have ordered the house special, then what percentage of customers have ordered the house special?
30.1
31.3
32.2
35.5
The manager estimates that with the chef’s new summer salad, next month’s sales will increase 12 percent from last month’s total of $52,200. What are next month’s sales if the manager is correct?
$6,264
$45,936
$58,464
$64,200
You have peeled and cored 20 pounds of apples for pies. You weigh the scraps and find that they weigh 3 pounds. What is the yield percentage of the apples?
70%
80%
85%
90%
How many grams is equal to 1 ounce?
2.7 grams
2.8 grams
27 grams
28 grams
