WorksheetsIntro to Culinary Art 1st Semester Exam
Total questions: 20
Worksheet time: 11mins
Name
Class
Date
1.
Which of the following reads the internal temperature of foods?
a)
Sifter
b)
Appliance thermometer
c)
Food thermometer
d)
Ladle
2.
What is this?
a)
Honing Steel
b)
Oyster knife
c)
Sword
3.
The three categories of food safety hazards are biological, physical, and
a)
Thermal
b)
Temporal
c)
Practical
d)
Chemical
4.
To put out a grease fire in a pan:
a)
cover with a towel
b)
put a lid on it
c)
scream for help
d)
dump water on it
5.
What can grow in food that is left in the temperature danger zone?
a)
parasites
b)
fungi
c)
viruses
d)
Bacteria
6.
An example of a TCS food is:
a)
milk
b)
apple
7.
A honing steel can be used to do which of the following?
a)
Sharpening the knife by shaving off fragments of the blade
b)
Straightening the knife’s blade
c)
Cleaning the knife
d)
Lengthening the blade of a knife
8.
When washing hands, the water should be
a)
Cool
b)
Warm
c)
As cold as you can comfortably stand
9.
Your recipe needs 4 Tbsp. of flour. What is the most efficient way to measure this?
a)
4 Tbsp.
b)
3 tsp.
c)
1/2 cup
d)
1/4 cup
10.
What item is this?
a)
Collander
b)
Drain bowl
c)
Hat
11.
The internal temperature of poultry for doneness is:
a)
155°F
b)
100°F
c)
134°F
d)
165°F
12.
Choose the knife cut that is circled.
a)
Battonette
b)
Baton
c)
Julienne
d)
Fine Julienne
13.
Choose the knife cut that is circled.
a)
Large Dice
b)
Medium dice
c)
Brunoise
d)
Small dice
14.
Preparing raw chicken and vegetables on the same cutting board is an example of _____.
a)
Cross-contamination
b)
Blending ingredients
c)
Safe cooking practices
d)
Fun cooking times
15.
Where should a food thermometer be used for an accurate reading?
a)
in the thinnest part of the meat
b)
in the front of the meat
c)
not in meat, that is too dirty
d)
in the thickest part of the meat
16.
Choose the knife cut that is circled.
a)
Battonette
b)
Baton
c)
Julienne
d)
Fine Julienne
17.
According to the sanitation rules, how long should you wash (rub) your hands?
a)
10 seconds
b)
20 seconds
c)
1 minute
d)
Until the suds come.
18.
What type of knife is this?
a)
Chef knife
b)
Clever
c)
Paring knife
19.
Nancy is peeling apples, which is the correct knife for her to use?
a)
Paring knife
b)
Carving knife
c)
Chef knife
d)
Boning knife
20.
Sanitizers that accidentally end up in food in the kitchen are an example of what type of contaminate?
a)
Physical
b)
Chemical
c)
Biological
d)
Electrical
100 %
