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Fall Semester Culinary Final

Total questions: 20

Worksheet time: 2hrs 40mins

Name
Class
Date
1.

Identify the herb or spice:

a)

rosemary

b)

basil

c)

tarragon

d)

bay leaves

e)

fennel leaves

2.

Identify the herb or spice:

a)

rosemary

b)

dill

c)

thyme

d)

sage

e)

chives

3.

Identify the herb or spice:

a)

rosemary

b)

dill

c)

thyme

d)

sage

e)

chives

4.

Identify the herb or spice:

a)

juniper berries

b)

black peppercorns

c)

mustard seeds

d)

cumin

e)

cloves

5.

Identify the herb or spice:

a)

juniper berries

b)

black peppercorns

c)

mustard seeds

d)

cumin

e)

cloves

6.

Identify the herb or spice:

a)

juniper berries

b)

black peppercorns

c)

mustard seeds

d)

cumin

e)

cloves

7.

Identify the herb or spice:

a)

cinnamon

b)

ginger

c)

mustard seeds

d)

cumin

e)

cloves

8.

Identify the herb or spice:

a)

cinnamon

b)

ginger

c)

turmeric

d)

nutmeg

e)

cloves

9.

Identify the herb or spice:

a)

cinnamon

b)

ginger

c)

turmeric

d)

cumin

e)

cloves

10.

Identify the herb or spice:

a)

cinnamon

b)

ginger

c)

turmeric

d)

saffron

e)

paprika

11.
Which member of the onion family is essential in making mirepoix?
a)
Chives
b)
Shallots
c)
Onions
d)
Leeks
12.

A plant grain is also known as...

a)

Spice

b)

Seed

c)

Herb

13.
What is umami?
a)
an herb
b)
a flavor
c)
a nut
d)
a spice
14.
When you say a cooked onion is translucent, you are saying that
a)
flavor from the onion has blended with other ingredients in a dish.
b)

all light passes through the cooked onion.

c)

some light passes through the cooked onion.

d)
light does not pass through the cooked onion.
15.
Foods with especially strong smells are referred to as
a)
smelly
b)
perfumed
c)
aromatic
d)
fragrant
16.

Why are preschool-aged children at a higher risk for foodborne illnesses?

a)

They have not built up strong immune systems.

b)

They are more likely to spend time in a hospital.

c)

They are more likely to suffer allergic reactions.

d)

their appetites have increased since birth.

17.

What is an important measure for preventing foodborne illness?

a)

Serving locally grown food.

b)

Using new equipment.

c)

Measuring pathogens.

d)

Controlling time and temperature.

18.
Food is being time and temperature abused when it is kept between
a)
0-41 °F
b)
32-41 °F
c)
41-135°F
d)
70-135°F
19.
Food can become unsafe through
a)
Improper cleaning and sanitizing
b)
Cross contamination
c)
Poor personal hygeine
d)
All of the above
20.
Food that can be eaten without further preparation is ______
a)
TCS food
b)
RTE food
c)
CDC
d)
all of these are correct

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