1) Which of the following is an example of cross-contamination? a) Cutting cheese and vegetables on the same cutting board b) Drying your hands with paper towels c) Using a dry dish towel to wipe dishes d) Cutting raw meat and vegetables on the same cutting board 2) What is salmonella? a) A food borne illnesses can be contracted through eating uncooked poultry and eggs b) A food borne illnesses can be contracted through eating uncooked meat and seafood 3) What is the temperature danger zone? a) 140 degrees and above b) 40-140 degrees F c) 0-40 degrees F 4) True ot False: Bacteria grows slowly in the temperature danger zone a) True b) False 5) What is the proper procedure for cleaning and sanitizing countertops? a) Clear surfaces such as sink, stovetop, and counters of food and equipment, next wipe areas with a hot soapy rag to remove food particles and grease, then spray these surfaces with sanitizer spray and dry with a paper towel. b) Spray surfaces with sanitizer spray and dry with a paper towel, next clear surfaces such as sink, stovetop, and counters of food and equipment, then wipe areas with a hot soapy rag to remove food particles and grease 6) What is the purpose of using the sanitizer spray in your kitchens? a) It kills bacteria b) It removes dirt and grease from countertops 7) Which of the following could be used to put out the flames of a grease fire? Check all that apply. a) Pour salt or baking soda on the flames  b) Cover the flames with a large pot lid to cut off oxygen c) Use fire extinguisher for larger fires 8) Where should meat, seafood, and poultry be stored in the refrigerator? a) Meat, seafood, and poultry can be stored safely anywhere in the refrigerator b) The bottom of the refrigerator c) The door of the refrigerator d) The top of the refrigerator 9) Which of the following describes the safest way to carry knives in the kitchen? a) Carry knives with the blade pointed up b) Carry knives with the blade pointed down at your side c) Carry the knife resting on top of cutting boards 10) Which of the following accurately describes how to wash knives? a) Place knives in soapy water where they can’t be seen b) Wash and dry immediately and return knives to drawers c) Wipe with a dry paper towel 11) Where should you place knives when not in use, but will need them for continued cutting? a) Top of cutting board b) Bottom of cutting board c) Right side of the cutting board with blade facing out d) In the sink 12) What position should your hands be in for the grip of the knife? a) A b) B c) C 13) Which of the following ingredients should be packed firmly into a dry measuring cup when measured? a) Baking soda b) Granulated (white) Sugar c) Brown Sugar d) Flour 14) How do we measure a "pinch" ? a) ¼ teaspoon b) 1 teaspoon c) the amount picked up between your thumb and forefinger or ⅛ tsp d) ½ teaspoon 15) To ensure exact amounts when you measure an ingredient in a liquid measuring cup, your eyes should be: a) Looking into the cup from above b) Looking below the cup c) Eye level with the cup 16) A paring knife is most commonly and accurately used… a) As an all purpose tool that can cut, chop, and dice a large variety of fruits and vegetables b) To slice soft breads without flattening air cells c) To trim fat from meat d) To peel fruits and vegetables and complete other small cutting jobs 17) A chefs knife is most commonly and accurately used… a) As an all purpose tool that can cut, chop, and dice a large variety of fruits and vegetables b) To slice soft breads without flattening air cells c) To trim fat from meat d) To peel fruits and vegetables and complete other small cutting jobs 18) In our foods lab, how would you measure ¾ of a cup of flour with the least amount of error? a) Use the ¼ measuring cup 3 times b) Use the liquid measuring cup and fill it up to the ¾ line c) Use the ¾ cup measuring cup.  d) Use the ½ cup plus the ¼ cup measuring cup 19) Which of the following is the best definition for saute? a) To cook something in a small amount of oil or fat b) To cook something submerged in a large amount of oil or fat c) To cook something in water with small bubbles rising slowly to the surface d) Too cook something in water with large bubbles rapidly rising to the surface 20) Which of the following is the best definition for simmer? a) To cook something in a small amount of oil or fat b) To cook something submerged in a large amount of oil or fat c) To cook something in water with small bubbles rising slowly to the surface d) Too cook something in water with large bubbles rapidly rising to the surface 21) Which of the following best describes enzymatic browning? a) When fruits and vegetables brown when over handled during preparation b) When fruits and vegetables maintain their natural color c) When fruits and vegetables first begin rotting d) A harmless darkening when fruits and vegetables are exposed to air 22) Which of the following can be applied to raw fruits such as bananas, apples, and pears to prevent them from turning brown? a) Apple Juice b) Grape Juice c) Prune Juice d) Lemon Juice 23) Which of the following fruits IS subject to enzymatic browning? a) Limes b) Oranges c) Bananas d) Lemons 24) How do you know when your onions are done sauteing?  a) They should be softened and translucent in color  b) They should be firm and maintain their bright color c) They should be fully browned and crispy 25) If a recipe asked you to use your saucepan, which of the following would you pull out from your kitchen? a) A b) B c) C d) D 26) If a recipe asked you to use your stockpot, which of the following would you pull out from your kitchen? a) A b) B c) C d) D 27) Which image shows a mince? a) Top picture b) Middle picture c) Bottom Picture 28) Which image shows a dice cut?  a) Top picture b) Middle picture c) Bottom Picture 29) Which picture accurately describes guiding hand placement? a) A b) B c) C

Culinary Basics Review

автор
Вбудувати

Список переможців

Візуальний стиль

Параметри

Обрати інший шаблон

Відновити автоматично збережене: ?