WorksheetsCul Arts Mid Term 25 — Worksheet Questions
Total questions: 55
Worksheet time: 28mins
What is the safe internal temperature for poultry?
135 F
145 F
155 F
165 F
Ground beef must be cooked to
135 F
145 F
155 F
165 F
The "danger zone" is
0°F–32°F
41°F–135°F
100°F–165°F
20°F–50°F
Blind baking means:
not looking while baking
baking a crust without filling
baking with a lid
baking at night
Chilling pie dough helps
making it sweeter
add air
prevent shrinking and keep crust flaky
bake faster
What is an hours d'ouvere?
Dessert
small bite-sized appetizer
side dish
soup
What is a piping coupler used for?
making icing
holding the bag
switching tips without changing bags
measuring icing
1 pint = ______ cups
4
3
2
1/2
All of the following are dry-heat cooking methods EXCEPT:
roast
grill
boil
saute
People who are in charge of the kitchen
chef
saucier
pastry chef
line cook
What is the abbreviation for gallon?
gal
lb
t
fl oz
What cooks food by surrounding them with hot, dry air?
bake
broil
braise
stew
What cooks foods in hot fat?
grill
fry
boil
broil
A pairing knife is best used for:
Butchering meat
small, precise cuts
slicing bread
cutting through bone
A rubber scraper is best used for:
cutting dough
scraping mixing bowls
lifting cookies from a tray
garnishing plates
How many teaspoons are in a tablespoon?
5
9
2
3
Who obtains, stores, and organizes ingredients in a kitchen lab?
Kitchen Porter
Dishwasher
Sous Chef
Executive Chef
True or False: Chicken is a good choice for protein
True
False
True or False: When treating a burn in the kitchen, you should run it under hot water.
true
false
True or False: Cross-contamination can occur when using the same cutting board for raw meat and vegetables.
true
false
A ____ cut produces cube-shaped pieces of equal size
Dice
Oblique
Mince
Julienne
____: Deep spoon used to serve pinch, soup, stews
slotted spoon
strainer
peeler
ladle
_____ Knife: a blade with a saw tooth edge used to slice bread or soft foods
serrated
chefs
pairing
butcher
a bowl with many holes used for draining liquid from foods, i.e. pasta
colander
strainer
peeler
mixing bowl
mesh or perforated device used to separate fine solids from liquids, filter out small particles like seeds or tea leaves, or rinse ingredients
colander
strainer
peeler
mixing bowl
What cut is in long, thin, rectangular slices?
Julienne
Batonnet
Dice
Cube
Which of the following is NOT a part of mise en place?
measuring ingredients
organizing workstation
washing dishes after cooking
prepping ingredients
What is the proper way to carry a knife in the kitchen?
point up, blade facing forward
point down, blade facing away from you
with the blade covered in a towel
tossed from station to station
Which of the following utensils would be best for turning meat on a grill?
whisk
tongs
rubber spatula
ladle
What should be used to dry your hands after washing them?
single-use paper towel
towel
air dry
Participates in assistant supervising and coordinating the preparation of menu items
expediter
executive chef
sous chef
pastry chef
To work with food, a food handler with a hand wound must
have a glove on
have a glove on with a bandage
cover with a bandage
wrap the cut up
What is the meaning of the French term mise en place?
to place on plate
to begin cooking
to put in place
to prep food
This is used for obtaining zest from lemons and other citrus fruit
channel knife
mandoline
peeler
zester
What is the best way to measure brown sugar?
scoop and press
scoop and shake
pour it loosely
weigh it
How do you measure 1 cup of water accurately?
fill it to the top
measure with a spoon
read at eye level
use a cup
If you double 1/4 cup of milk, what do you get?
2/3 c
1/2 c
1 c
3/4 c
In a recipe, what does the word "yield" mean?
slow down
how long the recipe takes to cook
the amount of ingredients you need
the number of servings the recipe makes
What is a recipe?
a list of foods you like
a set of directions for cooking and baking
a type of kitchen tool
a menu from a restaurant
What is the key to a successful recipe? (select all that apply)
correctly measuring ingredients
reading all of the instructions
using expensive ingredients
use the freshest ingredients
How do you measure small dry amounts, like spices?
pour straight from container
estimate with your hands
shake into the spoon
scoop and level
Name the kitchen tool
mixing bowl
serving bowl
pot
pan
What is this piece of kitchen equipment?
liquid measuring cup
dry measuring cup
tablespoon
teaspoon
What is this kitchen equipment?
dry measuring cup
liquid measuring cup
tablespoon
teaspoon
What is this piece of equipment?
cooling rack
drying rack
steaming rack
rack of lamb
What is this piece of kitchen equipment
smasher
boomer
bammer
tenderizer
What is one other things you need to do after reading a recipe?
grocery list
equipment list
change the yield to match what you need
all of the above
For ingredients less than ______, use a measuring spoon
1/2 cup
1 tablespoon
1/4 cup
1/8 cup
Give the correct equivalent: 1gal = _____ c
3
12
16
5
Give the correct equivalent: 1 gal = _____ qt
9
4
7
3
Give the correct equivalent: 1 stick of butter = _____ c
1/2 c
1 c
1/4 c
1/3 c
Give the correct equivalent: 1 cup = ____ fl oz
9
8
6
7
How are ingredients presented in a well-written recipe?
in the exact amount and in the order used
alphabetically and in exact amounts
listed in order from least to greatest amount used
listed in order from greatest to least amount used
What is a good practice while working in food service?
wearing long fingernails, if professionally manicured
wearing your fingernails short
all of these are correct
choosing hand sanitizer instead of soap to wash hands
When you have an uncovered, infected cut or burn on your finger or hand, you can:
none of these answers are correct
handle food that will be cooked
peel and chop vegetables
work with food that is ready to eat
