A chef is preparing a delicate white fish for a lunchtime special. She pours a mixture of water, lemon slices, peppercorns, and fresh herbs into a shallow pan and heats it until it only shows slight movement—no big bubbles and no boiling. The temperature is between 160 and 180 degrees. She carefully places the fish fillet into the warm liquid, making sure it’s just barely covered. The fish cooks gently, staying tender, moist, and light in color. What cooking method is the chef using to cook the fish?

Of the following items, which one would you NOT use to put out a small grease fire in a pan?

What is the proper way to measure flour?

Is the following definition an accurate description of the 5/20 rule? Though not an end-all test, a quick way to read the percent daily values is to use the 5/20 rule. This says that if the %DV is less than 5% there is a low amount of this nutrient, while if the %DV is greater than 20% there is a high amount of this nutrient. This can help you quickly pick foods to eat to help you with increasing or decreasing the amount of nutrients you are consuming.

The internal temperature of chicken should reach _____ before it is done cooking.

Cross-contamination is the spread of ___________ from raw meat to other foods.

What is the safest method for thawing food?

You must always secure your cutting board by placing a wet towel underneath the board before using it.

When using a chef's knife, the pinch and claw grips are the most commonly used knife grip techniques.

Where on a piece of meat do you check the internal temperature during the cooking process?

Which of the following would NOT be appropriate to wear while working in the kitchen?

Nutrition Food Label:

What is the first thing you should look at when reading a nutrition label?

_____ are listed from highest to least amount on nutrition labels.

Daily Values (DV) are the nutrition standards used on nutrition labels. These values are based on a 2,000 calorie diet.

Pasteurization means...

Basic rules of knife safety:

During a cooking lab, a student sears vegetables in a skillet. After removing them, the pan has caramelized bits on the bottom. The student wants to make a quick pan sauce. Which technique can the student use to lift the caramelized bits into the sauce?

Jordan wants to cook a thick steak quickly and give it a nicely browned, slightly crispy top. He places the steak on a pan under the oven’s top heating element for a few minutes. Which cooking method is Jordan using?

A combination of diced vegetables that are cooked slowly in fat to create a flavorful base for soups, stews, sauces, and braises—typically a combination of celery, onion, and carrots—is called:

An oblique knife cut is

In your culinary class, you are preparing a side dish of broccoli. You fill a pot with a small amount of water and place a steamer basket above it. The water is brought to a boil, and the broccoli is placed in the basket, never touching the water. Steam rises and gently cooks the broccoli until it is tender but still bright green. What cooking method is being used to cook the broccoli?

Measuring spoons are used for measuring small amounts of both dry and liquid ingredients accurately. Is this statement true or false?

Multiple Choice – 6 points Scenario: Emma picks up a box of her favorite cereal. One serving is 1 cup (30g), which contains 120 calories, 2g of fat, 25g of carbohydrates, and 10g of sugar. She usually eats 2 cups for breakfast. Question: If Emma eats 2 cups of cereal, how many calories and grams of sugar will she consume?

Multiple Choice – 3 points Based on the nutrition facts image of sandwich cookies, how many calories would be consumed if I ate 6 cookies? Serving size is 3 cookies (34g) with 160 calories per serving.

Multiple Choice – 2 points Scenario: Liam grabs a snack bar that lists the following on the Nutrition Facts label per serving: 200 calories, 8g fat (12% DV), 1.5g saturated fat (8% DV), 15g sugar, 150mg sodium (6% DV). The bar contains 2 servings. Question: If Liam eats the entire snack bar, which of the following is true?

Which of the following is the best way to prevent cross-contamination when preparing raw chicken?

When reading a nutrition label, which nutrient should you limit to maintain a heart-healthy diet?

What is the recommended internal temperature for safely cooked ground beef?

Which kitchen tool is best for measuring large amounts of liquid ingredients?

What is the safest way to check if chicken is fully cooked?

Which of the following is a dry-heat cooking method?

Which of the following is the best way to store raw meat in the refrigerator to prevent cross-contamination?

What is the most accurate tool for measuring small amounts of baking powder?

Which of the following is NOT a safe food handling practice?