Wayground logo

Free Printable Worksheets

Font size

S
M
L
XL
Worksheets

Culinary 1: 1st Semester Exam

Total questions: 20

Worksheet time: 11mins

Name
Class
Date
1.
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
2.
Joe is looking for a knife which can be used as an all purpose knife in his kitchen. Which should he purchase?
a)
Bread knife
b)
Carving knife
c)
Boning knife
d)
Chef knife
3.
What type of knife is this?
a)
Boning knife
b)
Clever
c)
Paring knife
4.
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.
5.

Which mother sauce would be used to make macaroni and cheese?

a)

Espagnole

b)

Hollandaise

c)

Bechamel

d)

Veloute

6.
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
7.

A collection of aromatics that is added to a simmering liquid or tied up in a sachet when making stock is called a:

a)

Roux

b)

Bag of herbs

c)

Flavorings

d)

Bouquet Garni

8.
Which of the following is a cooking technique which involves food being completely immersed in hot fat and fried until it is done?
a)
Stir-frying
b)
Pan-frying
c)
Deep-frying
d)
Sautéing
9.
Which of the following is NOT a step of mise en place?
a)
Gather equipment
b)
Gather grocery items
c)
Prepare workstation
d)
Research recipes
10.
What can grow in food that is left in the temperature danger zone?
a)
parasites
b)
fungi
c)
viruses
d)
Bacteria
11.
What type of knife is this?
a)
Chef knife
b)
Clever
c)
Paring knife
12.

What is a "stock"?

a)

A soup

b)

A flavorful liquid made by simmering bones, vegetables, and aromatics

c)

A type of seasoning used in soups and stews

d)

A type of fast-cooking pasta

13.

What is the ratio flour to butter in a roux?

a)

1:1 Flour : Butter(Fat)

b)

1:2 Flour : Butter(Fat)

c)

1:3 Butter(Fat) : Flour

d)

2:1 Flour : Butter(Fat)

14.
What is this?
a)
Honing Steel
b)
Oyster knife
c)
Sword
15.

Which mother sauce is made from a roux (a mixture of fat and flour) combined with milk?

a)

Hollandaise

b)

Béchamel

c)

Velouté

d)

Espagnole

16.

Which one is the correct percentages for mirepoix ?

a)

Onions (50%), Carrots (25%), Celery (25%)

b)

Onions (40%), Carrots (30%), Celery (30%)

c)

Onions (33%), Carrots (33%), Celery (34%)

d)

Onions (25%), Carrots (50%), Celery (25%)

17.
When washing hands, the water should be
a)
Cool
b)
Warm
c)
As cold as you can comfortably stand
18.
What should go under a cutting board to prevent it from sliding?
a)
A napkin
b)
A dry towel
c)
A damp towel
19.
Choose the knife cut that is circled.
a)
Large Dice
b)
Medium dice
c)
Brunoise
d)
Small dice
20.
Which kitchen tool is meant to protect countertops from damage?
a)
Cutting boards
b)
Kitchen shears
c)
Bread knives
d)
Baking dishes

Similar Resources on Wayground

HIgh on the Hog Pt. 1

15 questions

HIgh on the Hog Pt. 1

quiz

Worksheet

•

9th - 12th Grade

Food Trends Influenced by Social Media

15 questions

Food Trends Influenced by Social Media

quiz

Worksheet

•

11th Grade - University

Remedial SAS FB Service

20 questions

Remedial SAS FB Service

quiz

Worksheet

•

11th Grade

Understanding Cookie Ingredients and Types

20 questions

Understanding Cookie Ingredients and Types

quiz

Worksheet

•

11th Grade

Révision sur les produits laitiers

20 questions

Révision sur les produits laitiers

quiz

Worksheet

•

9th - 12th Grade

IL MENU' - storia ed evoluzione -

20 questions

IL MENU' - storia ed evoluzione -

quiz

Worksheet

•

9th - 12th Grade

Advanced Cookies & Beverages Review

20 questions

Advanced Cookies & Beverages Review

quiz

Worksheet

•

9th - 12th Grade

KALDU (STOCK)

20 questions

KALDU (STOCK)

quiz

Worksheet

•

11th Grade