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Culinary Arts Final Exam - 1-2

Total questions: 50

Worksheet time: 24mins

Name
Class
Date
1.

Adds sweetness and flavor to food and helps promote browning in baked goods.

a)

Milk

b)

Vanilla Extract

c)

Sugar

d)

Salt

2.

Provide liquid fat, protein, and helps to emulsify fat and liquid ingredients in baked products. Its yolks help in adding flavor and uniform texture.

a)

Flour

b)

Egg

c)

Baking Soda

d)

Butter

3.

It provides the bulk and structure to breads, cakes, pastries, and cookies.

a)

Baking Soda

b)

Egg

c)

Yeast

d)

Flour

4.

It is commonly used for flavoring in baking and adds aroma to your bakery products.

a)

Salt

b)

Sugar

c)

Vanilla Extract

d)

Butter

5.

It is a chemical leavening agent that cause batter and dough to rise when baked.

a)

Margarine

b)

Baking Soda

c)

Egg

d)

Flour

6.

It is combined with warm water and sugar to form a gas that makes breads and cakes light and airy.

a)

Baking Soda

b)

Yeast

c)

Flour

d)

Baking Powder

7.
When making cookies, the process of adding sugar to butter is called...
a)
beating
b)
whipping
c)
stirring
d)
creaming
8.
What is sodium bicarbonate another name for?
a)
Yeast
b)
Baking Powder
c)
Baking soda
d)
Flour
9.

A protein that is formed when wheat flour is is moistened - this gives strength & elasticity to batter / dough.

a)

Gluten

b)

Baking Powder

c)

Flax Seed

d)

Sea Salt

10.

What's another name for powdered sugar?

a)

super fine sugar

b)

salt

c)

confectioners sugar

d)

conduction sugar

11.

Cheese that is prepared for marketing as soon as the whey has been removed.

a)

curd

b)

ripened cheese

c)

unripened cheese

d)

none of the above

12.

Controlled amount of bacteria, mold, yeast, or enzymes are used to make_______________.

a)

ripened cheese

b)

unripened cheese

c)

curds

d)

none of the above.

13.

Most pizzas are covered in______________ cheese.

a)

Mozzarella

b)

Parmesan

c)

Gouda

d)

Swiss

14.

Tagliatelle , spaghetti & most pastas are made form this type of flour _____________.

a)

semolina

b)

rye flour

c)

barley flour

d)

rice flour

15.

What is the main(largest) part of the grain kernel?

a)

bran

b)

germ

c)

stalk

d)

endosperm

16.
What is bran?
a)
A type of Cereal
b)
The edible, outer layer of the kernel.
c)
Inside part of kernel
d)
made of proteins and starches 
17.

Jasmine, Basmati, and Arborio are Three Types of Which Grain?

a)

Corn

b)

Rye

c)

Soy

d)

Rice

18.

This bean is favored in Mexican cuisine and used to make refried beans, what is it?

a)

pinto beans

b)

turtle beans

c)

garbanzo beans

d)

lima beans

19.
This process is used to develop a strong gluten structure that holds up when the dough rises
a)
Fermentation
b)
Kneading 
c)
Pliable
d)
Proofing
20.
An example of a quick bread would be....
a)
Pizza crust
b)
Cinnamon Rolls
c)
Pretzels
d)
Muffins
21.

In pasta dough the moisture comes from the following ingredient ____

a)

milk

b)

egg

c)

water

d)

oil

22.
When cooking pasta, your finished product should be 
a)
al dente.
b)
a roux.
c)
mise en place.
23.

The part of the grain kernel that contains Vitamin B and fiber.

a)

germ

b)

endosperm

c)

bran

d)

kernel

24.

The part of the grain that develops into a new baby plant when germinated is called the...

a)

Endosperm

b)

Bran

c)

Husk

d)

Germ

25.

Which of the following does NOT come from the corn kernel?

a)

Barley

b)

Cornmeal

c)

Grits

d)

Polenta

26.

In order to cook grains what must be added to it?

a)

Water/liquid

b)

Salt

c)

Vitamins/Minerals

d)

Oil/butter

27.
An example of a whole grain is _______.
a)
White rice
b)
brown rice
c)
white bread
d)
pasta
28.

If one pan is used in baking, it should be placed in the _______ of the oven.

a)

top

b)

center

c)

bottom

29.

Grease and flour a pan means to......

a)

use liquid fat on pan and then add a cup of flour

b)

use liquid fat on pan and then dust with flour

c)

coat pan lightly with solid fat and then dust with flour

d)

coat pan heavily with solid fat and then add a cup of flour

30.

Keeps batter from separating by binding ingredients together.

a)

Liquid

b)

Eggs

c)

Leavening Agent

d)

Fats

31.

Gluten gives the product:( check all that apply)

a)

texture

b)

temperature

c)

structure

d)

rise

32.

Define Mise en Place. Choose those that apply.

a)

Everything in its place

b)

Start cooking, gather what you need later

c)

Gather ingredients and tools

d)

Fire up the stove

33.

What is a leavening agent? Choose all that apply.

a)

Air

b)

Baking powder

c)

Yeast

d)

Eggs

e)

Sugar

34.

Where do you put warm cookies to cool down?

a)

On the window sill

b)

On a cooling rack

c)

On paper towels

d)

Leave them on the baking sheet

35.
Name an acidic ingredient that can be used to curdle milk?
a)
vinegar
b)
lemon juice
c)
both
36.
When milk curdles it separates into two different components. They are....
a)
Surf and turf
b)
Protein and water
c)
Curds and whey
d)
Miss Muffit and the Spider
37.
This type of cheese has holes in it produced by bacteria
a)
Processed American
b)
Swiss
c)
Provolone
38.
Yeast...
a)
will grow if water is too cool
b)
will not grow if water is too cool
c)
does not need warmth
d)
does not need moisture
39.

Keep the handles of pots and pans

a)

Turned inwards and away from traffic

b)

Turned outward and toward the traffic

c)

Turned toward the back of the cooktop

d)

The location of the handle doesn't matter

40.

A dull knife____________________

a)

causes less cuts in the kitchen

b)

slips more easily than a sharp knife

c)

gives the best cut on veggies

d)

is safe for children to use

41.

How do you extinguish a fire on the cooktop?

a)

Use a fire extinguisher

b)

cover the pot/pan with a lild

c)

use baking soda

d)

All of the above

42.

_______cutting boards are more porous and can harbor more germs?

a)

glass

b)

plexiglass

c)

plastic

d)

wood

43.

To prevent electric shock

a)

Keep electric cords away from water

b)

Don’t plug many cords into the same outlet

c)

Make sure your hands are dry before plugging or unplugging

d)

All of the above

44.
When you burn yourself, what is the first thing you should do?
a)
Scream and throw a tantrum
b)
Run the burn site under cool water
c)
Cry
d)
Cover loosely with gauze or bandage
45.
How long should you wash your hands?
a)
30 seconds
b)
2 minutes
c)
Long enough to sing Happy Birthday
d)
20 seconds
46.

Which type of pie is thickened with eggs and needs to be baked before eating?

a)

custard pies such as pumpkin and old fashioned pie

b)

cream pies such as peanut butter and Dutch chocolate

c)

fruit pies

47.

What kitchen tool is best used to cut the fat into the flour when making a crust?

a)

fork

b)

knife

c)

pastry blender

d)

electric mixer

e)

whisk

48.

Blind baking is when you...

a)

Wear a blindfold while putting your pie in the oven

b)

Poke holes in the bottom crust

c)

Bake the bottom crust alone so it won't get soggy later

d)

Use a fork to press the top and bottom crust together

49.

What is fluting?

a)

Creating a wavy edge on the pie to attach the top and bottom crust

b)

Playing a high pitched instrument while baking pie

c)

Baking the crust alone do it doesn't get soggy

d)

Poking a hole in the top crust of the pie

50.

Which of these is NOT a cream pie?

a)

lemon meringue

b)

chocolate

c)

Boston cream

d)

pumpkin

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