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WorksheetsCulinary 1 Final Exam Study Guide - Introduction Unit
Total questions: 43
Worksheet time: 22mins
Transferring bacteria or harmful substances from one thing to another is called:
Contamination
Sterilization
Fermentation
Purification
What is the maximum time that potentially hazardous food items can remain in the danger zone before being unsafe to eat?
2 hours
6 hours
4 hours
1 hour
You should NOT use which of the following when trying to put out a grease fire?
Water
Baking soda
A fire extinguisher rated for grease fires
A metal lid
How can you safely taste food that you are cooking?
Use a clean spoon each time you taste.
Taste directly from the cooking pot with your finger.
Reuse the same spoon for multiple tastings.
Taste food with unwashed hands.
How long should you wash your hands?
10 seconds
20 seconds
5 seconds
1 minute
Select the knife that has a blade extending below the handle and is good for chopping.
Chef's knife
Paring knife
Bread knife
Boning knife
What ingredient should one never pack?
Perishable foods
Salt
Sugar
Spices
Do you know how to read a recipe?
Yes, I know how to read a recipe.
No, I do not know how to read a recipe.
I only know how to cook without recipes.
I can only read recipes in another language.
How many teaspoons are there in a tablespoon?
2
3
4
5
How many cups are in one stick of butter?
1 cup
1/2 cup
1/4 cup
2 cups
A teaspoon and tablespoon are abbreviated as:
tsp and tbsp
ts and tb
tp and tbspn
tspn and tblsp
The best shape to cook items in the microwave is:
Square
Triangle
Round
Rectangle
What is standing time in terms of cooking?
The period after cooking when food is left to rest before serving.
The time taken to prepare ingredients before cooking.
The duration food spends in the oven during baking.
The time required to clean up after cooking.
Which of the following items should one never place in the microwave?
Metal objects
Ceramic plates
Glass bowls
Paper towels
The difference between a simple and complex carbohydrate is:
Simple carbohydrates are made of one or two sugar units, while complex carbohydrates are made of many sugar units.
Simple carbohydrates provide more fiber than complex carbohydrates.
Complex carbohydrates taste sweeter than simple carbohydrates.
Simple carbohydrates take longer to digest than complex carbohydrates.
Select the type of fat that is a healthier option.
Saturated fat
Trans fat
Monounsaturated fat
Hydrogenated fat
The 5 categories of MyPlate are:
Fruits, Vegetables, Grains, Protein, Dairy
Fruits, Vegetables, Meat, Sweets, Dairy
Fruits, Vegetables, Grains, Oils, Dairy
Fruits, Vegetables, Grains, Fish, Dairy
Meats and beans would be an excellent source of what MyPlate group?
Protein
Grains
Dairy
Fruits
What information would one find on a food label?
Ingredients, nutritional facts, serving size, and expiration date
Cooking instructions, restaurant reviews, and chef's name
Weather forecast, sports scores, and movie listings
Travel tips, hotel ratings, and flight schedules
One looks at a food label to:
check the nutritional information
see the brand logo
find cooking instructions
look for the price
How much of the plate should each category take up when referring to MyPlate?
Fruits and vegetables should take up half the plate, grains and protein should each take up a quarter.
Fruits and vegetables should take up one quarter, grains and protein should each take up half.
Grains should take up half the plate, fruits and vegetables should each take up a quarter.
Protein should take up half the plate, grains and vegetables should each take up a quarter.
Strategies for retaining the greatest amount of nutrients when you cook include:
Using minimal water and cooking for a short time
Cooking at high temperatures for long periods
Discarding cooking water after boiling vegetables
Peeling vegetables before cooking
A person would want to eat a variety of colors of fruits and vegetables because:
it provides a range of nutrients and health benefits.
it makes food taste sweeter.
it helps avoid eating any unhealthy foods.
it is the only way to get enough protein.
What are some tips for selecting healthy grains, according to MyPlate?
Choose whole grains over refined grains.
Select grains with added sugars.
Pick grains that are highly processed.
Avoid grains with fiber.
Very similar to the question above, what type of rice is the most nutritious?
Brown rice
White rice
Wild rice
Jasmine rice
What is it called when nutrients lost during processing are replaced?
Fortification
Enrichment
Preservation
Pasteurization
Why should we choose whole grains?
Because they are rich in fiber and nutrients.
Because they contain more sugar than refined grains.
Because they are lower in vitamins than refined grains.
Because they are processed more than refined grains.
Gluten is a protein that comes from which ingredient?
Wheat
Rice
Corn
Oats
The ingredient that makes a product more tender is:
Sugar
Salt
Fat
Baking powder
What happens to rice and pasta when cooked?
They absorb water and become soft.
They become crunchy and hard.
They lose all their nutrients.
They turn into a liquid.
Identify the main difference between Pour, Drop, and Soft dough.
The amount of liquid used in each type
The baking temperature required
The shape of the dough before baking
The color of the finished product
The term “cut-in” refers to:
The point at which a device or system begins to operate.
The process of shutting down a system.
A method of increasing system pressure.
A technique for reducing energy consumption.
What will happen if you overmix your muffin batter?
The muffins will become tough and dense.
The muffins will rise higher and become fluffier.
The muffins will have a sweeter taste.
The muffins will bake faster.
What leavening agent uses an acid to work?
Baking soda
Yeast
Baking powder
Cream of tartar
Eggs are a good source of:
Protein
Vitamin C
Fiber
Calcium
37. The solid layer that forms on the surface of milk during heating is called:
Curd
Milk skin
Whey
Foam
38. If an egg is overcooked, what will the final product look like?
The egg will be rubbery and tough.
The egg will be soft and creamy.
The egg will be runny and undercooked.
The egg will be light and fluffy.
39. A scrambled egg is made by:
beating eggs and cooking them while stirring
boiling eggs in water
frying eggs without stirring
baking eggs in an oven
40. The egg function used when pudding was made was:
binding
leavening
emulsifying
thickening
41. The function of an egg that incorporates air as used in meringue is:
To provide structure
To add flavor
To act as a thickener
To increase sweetness
What is the result from not stirring the milk constantly when cooking it?
The milk may burn or form a skin.
The milk will boil faster.
The milk will taste sweeter.
The milk will remain cold.
List the types of cookies we made in class.
Chocolate chip, oatmeal raisin, sugar, and peanut butter
Brownies, cupcakes, muffins, and scones
Apple pie, lemon tart, cheesecake, and eclairs
Bread, croissants, bagels, and donuts
44. Which type of fat is the most preferred in baking and why?
Butter, because it provides flavor and desirable texture.
Margarine, because it is less expensive.
Shortening, because it has a higher melting point.
Oil, because it makes baked goods moist.
