WorksheetsCulinary Basics Fall 2025 Post Test
Total questions: 55
Worksheet time: 28mins
How many tablespoons are in a cup?
8
12
16
18
The yolk is connected to the shell by the chalazae.
True
False
The temperature Danger Zone is:
65-220°
30-130°
135-165°
41-135°
You should wash your hands for at least 30 seconds prior to working with foods.
True
False
An example of an RTE would be a:
sandwich.
raw steak.
thermometer.
knife at the bottom of a sink filled with soapy water.
A serrated knife is used to slice bread and tomatoes.
True
False
Which thermometer is the best to use for taking the internal temperature of a steak?
Candy
Instant read
Oven
Infrared
What size of egg is most often used in baking and pastry recipes?
Small
Medium
Large
X-Large
A soup was made on Monday, August 1. What is the last day is can be used?
Wednesday, August 3
Sunday, August 7
Monday, August 15
As long as the food smells okay and is not growing mold, it is okay to re-warm and serve.
How many quarts are in a gallon?
2qt.
4qt.
8qt.
16pt.
Choose the BEST way to prevent the spread of a food borne illness.
Coming to work sick.
Wash your uniform once a week.
Store raw meat on the top shelf of the refrigerator.
Wash your hands before, during and after working with food.
How many t. are in a T.?
2t.
3t.
4t.
6t.
Cross-contamination is:
when germs spread from one place to another.
when raw chicken is diced on a cutting board.
when harmful bacteria is rapidly growing on protein rich foods.
when you wipe with a sanitized cloth.
Which of the following would most likely cause food contamination?
Storing raw meat on bottom shelf of the refrigerator.
Washing produce before use.
Leaving food out at room temperature for longer than 2 hours.
Using gloves while making a salad.
As a general rule, what foods should be stored in a separate container on the bottom shelf of the refrigerator?
Flour and sugar
Eggs and milk
Fruits and vegetables
Raw eggs and poultry
Why must potentially hazardous food be kept out of the danger zone?
To prevent change in the color of the food
To prevent food from over cooking
To prevent altering the smell
To prevent bacteria from rapidly growing and multiplying.
What must be done to sanitize food contact surfaces that come into direct contact with food?
Pour liquid chlorine directly onto the work surface.
Use a sanitizer solution and a clean cloth.
Use a one-time use paper towel.
Use a wiping cloth that has been soaked in hot, soapy water.
Cooking grease should be disposed of:
Soak up with paper towels.
Pour down any available sink with hot water AND soap.
In a grease trap.
Down the disposal with running hot water.
The purpose of the SDS (formerly MSDS) sheet is to identify:
The storage, usage, handling and disposal of chemicals.
The use of sanitation procedures.
The purchasing of chemicals.
The process of disassembling the dishwasher for sanitation.
The best way to control cockroaches, mice, flies and other pests is to keep areas clean and take out the garbage, daily.
True
False
What classification of fire extinguisher should be used in a commercial kitchen?
A
B
C
D
What is the first thing you do if you notice that a dining room customer is choking?
Call poison control
Fill out an incident report
Check to see if they can speak
Perform mouth to mouth
When using a fire extinguisher, what is the acronym you should use?
Pull, Aim, Squeeze, Sweep
Push, Aim, Sweep, Squeeze
Pull, Arch, Squeeze, Sweep
Push, Aim, Squeeze, Soak
What should a food service worker do if a person has a severe allergic reaction in your food establishment?
Call 911 and inform your manager.
Ask if there is a doctor in the restaurant.
Call the health department and report the incident.
Perform mouth to mouth.
HACCP is defined as:
Heat and culinary cook positions
Hazard analysis critical control point
Heating and cooking control portions
How advance chefs control portions
Place the following steps in order for washing dishes:
Step 1: Scrape, Step 2: Wash, Step 3: Rinse, Step 4: Sanitize, Step 5: Air dry
Step 1: Wash, Step 2: Scrape, Step 3: Rinse, Step 4: Sanitize, Step 5: Air dry
Step 1: Rinse, Step 2: Scrape, Step 3: Wash, Step 4: Sanitize, Step 5: Air dry
Step 1: Scrape, Step 2: Rinse, Step 3: Wash, Step 4: Sanitize, Step 5: Air dry
Where should a can of beans labeled March 31, 2023 be stored?
In front of the can of beans labeled February 20, 2022.
Behind the can of beans labeled February 20, 2022.
It doesn't matter where as long as it is on the shelf with the other beans.
Doesn't matter where it goes as long as it is in the dry storage.
FATTOM is:
Food, Acidity, Time, Temperature, Oxygen, Moisture
Frequency, Acidity, Time, Toxic, Old, Moisture
Food, Activity, Toxic, Temperature, Oxygen, Moisture
Frequent, Activity, Towards, Toxic, Oxygen, Minerals
According to the USDA Food Guide My Plate what are the five food groups needed in our daily diets?
grains, vitamins, minerals, proteins and dairy
water, potassium, minerals, protein and fruit
protein, minerals, calcium, fruit and vitamins
grains, vegetables, fruit, protein and dairy
A pound of fat contains _______ calories.
1,500
2,000
2,500
3,500
What combination of foods listed below are COMMON food allergies?
Shellfish, tree nuts, gluten and dairy
Rice, eggs, milk and sugar
Sugar, salt, dairy and rice
Wheat bread, bananas and soy
What method of cooking vegetables would result in the highest retention of nutrients?
Boiling
Frying
Sauteing
Steaming
Which mixing method is the proper way to prepare cookies?
Cut in
Creaming
Combination
Well
The proper internal temperature for reheating foods is 155°.
True
False
Which are the two cooking methods that use both dry and moist heat?
Braising and stewing
Braising and poaching
Poaching and steaming
Stewing and poaching
What does the term yield mean when reading a recipe?
The portion each person gets from the recipe.
The amount of cooking time.
How many portions the recipe will produce.
Supplies required for the recipe.
I need to double a cookie recipe and it calls for 3/4c. of sugar. How much sugar do I need to make this recipe now that it is doubled?
1/2c.
1T.
1 1/4c.
1 1/2c.
Which type of knife is used most often in a commercial kitchen?
Paring
Chef
Serrated
Utility
What is the name of the kitchen tool shown in image B?
Pastry Blender
Whisk
Saucepan
Stock Pot
What is the name of the kitchen tool shown in image C?
Whisk
Colander
Stock Pot
Saucepan
What is the name of the kitchen tool shown in image D?
Stock Pot
Saucepan
Pastry Blender
Whisk
What is the name of the kitchen tool shown in image E?
Whisk
Colander
Pastry Blender
Stock Pot
What is the name of the kitchen tool shown in image F?
Saucepan
Stock Pot
Whisk
Colander
When grabbing a pan out of the oven, you should use a damp towel to prevent a burn.
True
False
Where is the placement of a fork in a formal place setting?
To the left of the plate
To the right of the plate
Next to the water glass
Directly on top of the plate
What is the function of flour in a baked product?
A. Browning
B. Moisture
C. Saltiness
D. Structure
Which mixer attachment would you use for mixing bread?
Dough hook
Paddle
Straight edge spatula
Whisk
A chef uses which type of dice to produce a 1/2" x 1/2" x 1/2" piece of food that is equal on all sides?
Small Dice
Batonnet
Medium Dice
Large Dice
If one pound(lb) of tea yields approximately 50 servings, how many pounds(lbs) of tea will be needed for 200 servings?
2 lbs
4 lbs
8 lbs
12 lbs
Kneading develops and strengthens gluten strands.
True
False
Which piece of kitchen equipment is used to incorporate air into a mixture?
Whisk
Dough hook
Rubber Spatula
Salamander
There are 18 cups in a gallon.
T. True
F. False
How many ounces are in a pound?
8lb
12oz.
16oz.
24lb
How many ounces are in a gallon?
64
128
256
450
A worker finds hair in a bag of lettuce. According to HACCP principles, what should the worker do?
Notify the manager, throw out the salad and keep the packaging to be documented.
Pull the hair out and serve the lettuce in order to save money.
Ignore it.
Take the hair out, sanitize the lettuce and put it back in the refrigerator.
