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WorksheetsIntro to Culinary – Final Exam (Part 1 – Multiple Choice)
Total questions: 20
Worksheet time: 10mins
The temperature danger zone is:
0–32°F
32–40°F
41–135°F
135–200°F
Which is the SAFEST way to put out a grease fire?
Water
Flour
Baking soda
Towel
Cutting boards should be replaced when they:
Are discolored
Have deep cuts
Are plastic
Are large
The safest way to thaw frozen food is:
On the counter
In hot water
In the refrigerator
Outside
Quick breads rise mainly because of:
Yeast
Baking powder or baking soda
Steam only
Sugar
The muffin method requires you to:
Cream fat and sugar
Mix dry and wet separately
Knead the dough
Beat until smooth
Overmixing muffin batter causes:
Flaky layers
Tunnels and peaked tops
Soft texture
More rise
Cutting fat into flour creates a ______ texture.
Dense
Chewy
Flaky
Sticky
Dough differs from batter because dough is:
Pourable
Thin
Thick and shaped
Liquid
Which ingredient provides tenderness in quick breads?
Flour
Fat
Salt
Water
Which tool is BEST for cutting fat into flour?
Whisk
Spatula
Pastry cutter
Spoon
Which ingredient causes browning and sweetness?
Salt
Sugar
Baking soda
Water
The clear part of an egg is called the:
Yolk
Albumen
Shell
Germinal disc
Which part of the egg provides structure when heated?
Yolk
Albumen
Shell
Air cell
Which egg cooking method uses no added fat?
Frying
Scrambling
Poaching
Baking
Brown sugar should be:
Loosely scooped
Packed firmly
Melted
Sifted
In a basic table setting, the fork is placed:
On the right
Above the plate
On the left
In the napkin
The water glass is placed:
Above the fork
Above the knife
Below the plate
In the center
Sanitizing is done AFTER:
Cleaning surfaces
Cooking food
Serving food
Eating food
Eggs should be cooked until:
Shells crack
Whites and yolks are firm
They float
They brown
