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Intro to Culinary Arts 2025 Fall Semester Exam

Total questions: 45

Worksheet time: 36mins

Name
Class
Date
1.

The temperature danger zone is ______ to ______.

a)

30 to 80

b)

40 to 190

c)

41 to 135

d)

60 to 120

2.

Bacteria, parasites, viruses, & Fungus are examples of

a)

Chemical Hazards

b)

Physical Hazards

c)

Biological Hazards

d)

Toxins

3.

Hair, fruit pits, metal shavings, and glass are all examples of

a)

Chemical Hazards

b)

Biological Hazards

c)

General Hazards

d)

Physical Hazards

4.

Clorox, Sanitizer, Windex, and Mr. Clean are examples of

a)

Chemical Hazards

b)

Biological Hazards

c)

Physical Hazards

d)

Bacteria Hazards

5.

What type of shoes should you wear in a commercial kitchen?

a)

Steel toe Boots

b)

Slides

c)

Sandals and nonslip

d)

Closed toe and nonslip

6.

What is the best way to extinguish a grease fire?

a)

Pour baking soda on it

b)

Turn the heat off, place lid on the pot, and smother the fire

c)

Turn off the heat and leave the kitchen

d)

Leave the kitchen and scream

7.

A Three Compartment Sink has 3 sinks. The first one is ______________, the second one is for ______________________, and the third sink is for _______________________.

(a)  

8.

How many people determine a foodborne illness outbreak?

a)

2

b)

3

c)

6

d)

10

9.

Explain cross contamination in detail.

4 lines
10.

Explain FATTOM. What does each letter stand for and give an explanation of each letter.

4 lines
11.

What knife is used for chopping, slicing, and most other cutting tasks?

a)

Utility knife

b)

Chef knife

c)

Paring knife

d)

Serrated knife

12.

What is the key to knife safety?

a)

Always keep your knives sharp

b)

Always store them point down

c)

Wash them in the dishwasher for a thorough cleaning

d)

Cut only with the tips

13.

This type of knife cut is used for vegetables like potatoes and watermelon and measures 3/4 inch X 3/4 inch X 3/4 inch.

a)

Julienne

b)

Large Dice

c)

Brunoise

d)

Mince

14.

This cut measures 1/4 inch × 1/4 inch × 1/4 inch and is produced by slicing the allumette into 1/4-inch sections.

a)

Allumette

b)

Brunoise

c)

Small Dice

d)

Chiffonade

15.

This type of knife cut is commonly used on vegetable leaves and fresh herbs such as basil. The leaves are stacked, rolled, and sliced perpendicularly, creating thin strips.

a)

Chiffonade

b)

Julienne

c)

Small Dice

d)

Mince

16.

Who is the king of the kitchen. The man that turned Marie-Antoine's grand cuisine into classical cuisine. He created the kitchen brigade.

a)

Georges Auguste Escoffier

b)

Newt Notonerui

c)

Anderson Mintello

d)

Martin Deminache

17.

What is chemical contamination??

a)

When mixing two ingredients

b)

When pesticides and harmful chemicals are put in food

c)

When the food is contaminated through physical objects

d)

When food is contaminated through cleaning solvents

18.

What is the proper temperature range for TDZ (Temperature Danger Zone)?

a)

12 degrees to 120 degrees F

b)

41 degrees to 135 degrees F

c)

222 degrees to 400 degrees F

d)

99 to 155 degrees F

19.

What are the top 8 allergens?

a)

Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soy

b)

Dairy, Grains, Peanuts, Strawberries, Lettuce, Soy, Rice, Beans

c)

Grains, Peanuts, Tree Nuts, Tomatoes, Onions, Celery, Green Beans, Rice

d)

Potatoes, Peanuts, Coconut, Eggs, Avocados, Carrots, Blueberries, Elderberry

20.

How to calibrate a thermometer: (Select ALL that apply)

a)

Ice Water- Hold a thermometer in ice water for 30 seconds until it reads 32 degrees F.

b)

Boil- Hold tip in boiling water for 30 seconds until it reads 212 degrees F

c)

Room Temp- Hold a thermometer in room temperature water for 30 seconds until it reads 102 degrees F

d)

Oxygen- Hold thermometer in the air for 30 seconds until it reads 0 degrees F

21.

Using a thermometer when cooking protein foods is the only way to be sure these foods have reached recommended internal temperatures

a)

true

b)

false

22.

How many people determine a foodborne illness outbreak?

a)

2

b)

3

c)

6

d)

10

23.

Measure flour with this method:

a)

Spoon, pack, and level

b)

Spoon and level

c)

Pour to eye level

24.

Measure brown sugar with this method:

a)

Spoon, pack, and level

b)

Spoon and level

c)

Pour to eye level

25.

Which piece(s) of kitchen equipment listed below is(are) used to measure dry ingredients?

Choose ALL that apply

a)

measuring spoons

b)

liquid measuring cup

c)

dry measuring cups

d)

All of these are correct

26.

Which of the following is used for frying a fish?

a)
b)
c)
d)
27.

Which of the following spatulas is best to use to level ingredients in dry measuring cups?

a)
b)
c)
28.

Which of the following is a stockpot?

a)
b)
c)
d)
29.

Which of the following is a sauce pan?

a)

b)

c)

d)

30.

Mise en place is important because it

a)

Saves time by having everything ready to combine.

b)

Eliminates the chance of culinary disasters that occur from lack of preparation

c)

Save space on counters.

d)

All the above

31.

The first thing to do when you get a recipe is

a)

Get out all of your ingredients

b)

Pre-heat the oven

c)

Read the full recipe

d)

Wash your hands

32.

To thoroughly clean your hands, wash them with soap and cold water for 20 seconds.

a)

True

b)

False

33.

Cross-contamination is the spread of bacteria from one food to another.

a)

True

b)

False

34.
Which of the following is NOT going to prevent a food borne illness?
a)
handwashing
b)
use the same cutting board 
c)
cook leftovers to 165
d)
never taste raw cake batter
35.

Which amount is equal to one Tablespoon?

a)

1/4 cup

b)

4 teaspoons

c)

3 teaspoons

d)

2 teaspoons

36.

What part of the knife is A?

a)

point

b)

tip

c)

blade

d)

tang

37.

Identify B

a)

blade

b)

back

c)

tip

d)

cutting edge

38.

What part of the knife is G?

a)

blade

b)

shank

c)

heel

d)

handle

39.

What part of the knife is J?

a)

blade

b)

tang

c)

heel

d)

cutting edge

40.

Identify F

a)

rivets

b)

cutting edge

c)

handle

d)

shank

41.

Identify C

a)

blade

b)

back

c)

tip

d)

shank

42.

What part of the knife is H?

a)

handle

b)

rivets

c)

heel

d)

back

43.

What part of the knife is E?

a)

shank

b)

rivets

c)

heel

d)

cutting edge

44.

What part of the knife is I?

a)

handle

b)

tang

c)

heel

d)

back

45.

Identify D

a)

blade

b)

back

c)

heel

d)

shank

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