WorksheetsIntro to Culinary EXAM
Total questions: 57
Worksheet time: 29mins
What is the main function of flour?
What are the two abbreviations for tablespoon?
What are the two abbreviations for teaspoon?
What are the methods to safely thaw frozen foods?
Can foodborne illnesses be prevented?
Defrost setting on microwave, Refrigerator, run under water
Yes, by cleaning properly and fully cooking food
poultry, meat, beans
wash with water right before cooking with them
What causes 95% of foodborne illness?
the kitchen
human hands
t ; tsp.
poultry, meat, beans
What is the main function of salt?
structure
preservative, flavor
nutrition, color, air, flavor
tenderness, flavor
Why do bread recipes not call for a specific amount of flour in the ingredient list?
Defrost setting on microwave, Refrigerator, run under water
humidity, which varies from day to day, affects flour content
Bacteria thrive in warm, moist environments with an available food source.
if the water is too cold, the yeast won't activate and if the water is too hot the yeast will die
Why is water temperature important when working with yeast?
dishes with a trim, rubber, non-microwave-safe plastic, metal, glazed pottery
Bacteria thrive in warm, moist environments with an available food source.
if the water is too cold, the yeast won't activate and if the water is too hot the yeast will die
1 - cut away from yourself
2 - a dull knife is more dangerous than a sharp knife
What foods fall into the protein food group?
preservative, flavor
40-140 degrees Fahrenheit
poultry, meat, beans
tenderness, flavor
Can you always identify contaminated foods?
A) Bacteria thrive in warm, moist environments with an available food source.
B) incorporating air and making doughs rise
C) Yes, by cleaning properly and fully cooking food
D) No, bacteria may be present in perfectly normal looking food
the elderly, the immune compromised, children, and pregnant women
What materials cannot be used in a microwave oven?
Why is water temperature important when working with yeast?
Can you always identify contaminated foods?
Who is most at risk for foodborne illness?
tenderness, flavor Choose an answer
What is the main function of egg?
What is the main function of sugar?
What is the main function of fat?
What is the main function of salt?
What are some properties and characteristics of gluten?
2 - a dull knife is more dangerous than a sharp knife
Defrost setting on microwave, Refrigerator, run under water
dishes with a trim, rubber, non-microwave-safe plastic, metal, glazed pottery
1 - cut away from yourself
provides strength, elasticity and structure, overworked - dough is dense and tough, underdeveloped - dough is tender and light, kneaded to develop in yeast breads
What is important to know when scooping cookie dough onto a baking sheet?
40-140 degrees Fahrenheit
incorporating air and making doughs rise
cookies need to be uniform in size
flavor/sweetness, golden brown color
Which of the following are methods to safely thaw frozen foods?
Leaving food on the counter at room temperature
Using the refrigerator, cold water, or microwave
Thawing food in direct sunlight
Placing food near a heater
the transfer of bacteria from one source to another
Cross Contamination
Can you always identify contaminated foods?
Danger Zone
Can foodborne illnesses be prevented?
How do you handle cookies when they come out of the oven?
Let them cool before touching them.
Eat them immediately while hot.
Put them back in the oven for longer.
Throw them away.
Select the two abbreviations for tablespoon.
Tbsp and Tbs
Tbsp and tsp
Tsp and Tbl
Tbl and tsp
Select the two abbreviations for teaspoon from the options below.
tsp and t
tbsp and T
ts and tspn
tp and tsp
Food can be kept safely at room temperature for:
Up to 2 hours
Up to 6 hours
Up to 12 hours
Up to 24 hours
When will signs and symptoms of foodborne illness appear?
let them cool on a cooling rack
40-140 degrees Fahrenheit
poultry, meat, beans
anytime up to three weeks
The main function of salt is:
To enhance flavor in food
To provide sweetness
To act as a thickening agent
To add color to dishes
The main function of leavening agents is:
to increase the volume of baked goods by producing gas
to add flavor to baked goods
to provide color to baked goods
to preserve baked goods
The main function of sugar is:
To provide energy
To build muscles
To aid in digestion
To strengthen bones
The main function of egg is:
To provide structure in recipes
To add sweetness
To act as a preservative
To increase acidity
Which of the following lists the three frying techniques?
Deep frying, shallow frying, stir frying
Boiling, steaming, roasting
Grilling, baking, poaching
Simmering, sautéing, broiling
Which of the following is a property or characteristic of gluten?
It provides elasticity to dough
It is a type of sugar
It is responsible for sweet flavor in bread
It is a fat found in grains
Which of the following are methods to safely thaw frozen foods?
Leaving food on the counter at room temperature
Using a microwave, refrigerator, or cold water
Placing food in direct sunlight
Thawing food in hot water
How do you handle cookies when they come out of the oven?
cookies need to be uniform in size
let them cool on a cooling rack
to prevent the dough from drying out
nutrition, color, air, flavor
The temperature at which there is the most rapid bacterial growth.
37°C
0°C
100°C
20°C
What is the temperature danger zone for food?
0°F to 32°F
32°F to 70°F
41°F to 135°F
140°F to 180°F
Which of the following is NOT a common foodborne illness?
Salmonella
E. coli
Influenza
Norovirus
When should you wash your hands in the kitchen?
Only before starting to cook
Only after handling raw meat
Only after using the restroom
Before, during, and after food preparation
What is cross-contamination?
Using the same cutting board for different foods
The transfer of harmful bacteria from one food to another
Cooking foods at the wrong temperature
Storing foods in the wrong containers
What is the minimum internal cooking temperature for poultry?
135°F
145°F
155°F
165°F
Which of the following is the proper way to store raw meat in a refrigerator?
On the top shelf
Below ready-to-eat foods
Next to produce
In any available space
What does FIFO stand for in food storage?
First In, First Out
Food Inspection For Operations
Fresh Ingredients For Output
Final Inspection For Orders
Which of the following is the correct way to put out a grease fire?
Pour water on it
Cover it with a lid or use baking soda
Fan the flames to disperse the grease
Move the pan to the sink
Which of the following is NOT a proper way to thaw frozen food?
In the refrigerator
Under cold running water
In the microwave
On the counter at room temperature
What should you do if you cut yourself while cooking?
Continue cooking and deal with it later
Rinse with water and apply pressure with a clean cloth
Put the cut finger in your mouth
Ignore it if it's small
Which of the following is the proper way to taste food during cooking?
Use the cooking spoon and put it back in the pot
Use your finger to taste directly from the pot
Transfer a small amount to a separate dish and taste with a clean spoon
Have someone else taste it for you
What is the purpose of wearing a hairnet in a commercial kitchen?
To keep your hair styled properly
To prevent hair from falling into food
To identify kitchen staff
To absorb sweat
How long should you wash your hands with soap and water?
5 seconds
10 seconds
At least 20 seconds
1 minute
Which of the following is an example of PPE (Personal Protective Equipment) in a kitchen?
Chef's hat
Apron
Heat-resistant gloves
All of the above
What should you do if you notice signs of pest infestation in a kitchen?
Ignore it if it's just a few insects
Try to handle it yourself with household pesticides
Report it immediately to management
Set traps during food preparation
Which of the following is the correct sequence for cleaning food contact surfaces?
Rinse, sanitize, wash, air dry
Wash, rinse, sanitize, air dry
Sanitize, wash, rinse, towel dry
Wash, sanitize, rinse, towel dry
What is the purpose of the "clean as you go" practice in kitchen work?
It's just a personal preference for some chefs
It helps prevent accidents, cross-contamination, and pest attraction
It's only important in home kitchens, not professional ones
It's mainly to impress health inspectors
When using a fire extinguisher, what does the acronym PASS stand for?
Pull, Aim, Squeeze, Sweep
Push, Activate, Spray, Stop
Point, Activate, Shoot, Secure
Prepare, Aim, Spray, Secure
Which of the following foods must be refrigerated to prevent bacterial growth?
Bread
Bananas
Potatoes
Cooked rice
Which of the following lists both kitchen dangers and ways to fix them?
Leaving knives out and cleaning up immediately; spills on the floor and wiping them up; hot pans unattended and using oven mitts.
Leaving knives out and ignoring them; spills on the floor and leaving them; hot pans unattended and touching them bare-handed.
Leaving knives out and hiding them; spills on the floor and covering them with paper; hot pans unattended and moving them with bare hands.
Leaving knives out and putting them in the sink; spills on the floor and stepping over them; hot pans unattended and turning off the stove.
Identify all the dangers in the kitchen and write how to fix the error. Which of the following is a correct way to address kitchen dangers?
Ignore spills and leave sharp objects unattended.
Clean up spills immediately and store sharp objects safely.
Leave electrical appliances plugged in near water.
Use damaged cookware and overloaded sockets.
Identify all the dangers in the kitchen and write how to fix the error. Which of the following is a correct way to address kitchen dangers?
Leave spills on the floor to dry naturally.
Store knives loosely in a drawer.
Clean up spills immediately and store knives safely.
Ignore electrical appliances near water.
Which of the following lists both kitchen dangers and ways to fix them?
Leaving knives out and cleaning up immediately; storing knives safely
Leaving food uncovered and ignoring spills; keeping food covered and cleaning spills
Using wet hands with electrical appliances; drying hands before use
Leaving oven on unattended; turning off oven after use
Identify all the dangers in the kitchen and write how to fix the error.
Hot surfaces, sharp knives, and spills; fix by using oven mitts, storing knives safely, and cleaning spills immediately.
Only hot surfaces; fix by using oven mitts.
Only sharp knives; fix by storing knives safely.
Only spills; fix by cleaning spills immediately.
Identify all the dangers in the kitchen and write how to fix the error. Which of the following is the correct way to address kitchen dangers?
Ignore the dangers and continue cooking.
Identify the dangers and fix the errors.
Only clean the kitchen without checking for dangers.
Ask someone else to fix the errors without identifying them.
Which of the following lists both kitchen dangers and ways to fix them?
Leaving knives out and cleaning up immediately; spills on the floor and wiping them up; hot pans and using oven mitts.
Leaving knives out and ignoring them; spills on the floor and walking over them; hot pans and touching them bare-handed.
Leaving knives out and hiding them; spills on the floor and covering them with paper; hot pans and cooling with water.
Leaving knives out and using them for decoration; spills on the floor and letting them dry; hot pans and ignoring them.
Which of the following lists both kitchen dangers and ways to fix them?
Leaving knives out and cleaning up immediately; spills on the floor and wiping them up; electrical cords near water and moving them away
Leaving knives out and ignoring them; spills on the floor and leaving them; electrical cords near water and not moving them
Leaving knives out and hiding them; spills on the floor and covering them with a towel; electrical cords near water and using them anyway
Leaving knives out and sharpening them; spills on the floor and walking carefully; electrical cords near water and using wet hands
Which of the following lists both kitchen dangers and ways to fix them?
Leaving knives out and cleaning up immediately; spills on the floor and wiping them up; hot pans and using oven mitts.
Leaving knives out and ignoring them; spills on the floor and leaving them; hot pans and touching them with bare hands.
Leaving knives out and hiding them; spills on the floor and covering them with towels; hot pans and putting them in the fridge.
Leaving knives out and using them for decoration; spills on the floor and painting over them; hot pans and cooling with water.
Which of the following lists correctly identifies kitchen dangers and how to fix them?
Leaving knives out, spills on the floor, and open flames; fix by storing knives safely, cleaning spills immediately, and keeping flammable items away from flames.
Using plastic utensils, storing food in the fridge, and washing hands; fix by using metal utensils, keeping food out, and not washing hands.
Leaving windows open, using a microwave, and boiling water; fix by closing windows, not using microwaves, and avoiding boiling water.
Wearing gloves, using a cutting board, and turning off the stove; fix by not wearing gloves, cutting directly on the counter, and leaving the stove on.
