Culinary Essentials Final

What does a Best By, or Use By date on the food label mean?

It indicates the date by which the product is best consumed for optimal quality and flavor, although it may still be safe to eat after that date.

For table etiquette, choose the correct table setting

Spoon on left, Knife and Fork on right and cup on top right

Cream

To beat a mixture until is it light and fluffy using a spoon or electric mixer

Cut in

To cut fat into flour with a pastry blender.

Fold

To mix ingredients gently by turning one part over another while turning the bowl

Grate

To rub a food back and forth against a grater to get very small pieces

Beat

To mix fast bringing the contents to the top of the bowl and back down again

Pare

Remove outer covering of fruit or vegetable

Tool used to incorporate air and remove lumps from dry ingredients.

Sifter

Cross contamination occurs when

Pathogens transfer from one surface or food to another

What is the correct order for hand-washing?

Wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry

Which food item needs time and temperature control to keep it safe?

Loaf of bread

Cooked rice

Bottled ketchup

Cooked Rice

Which of the following is a correct list of moist cooking methods?

Broiling, Grilling, Roasting, Baking, Griddle,

Simmering, Poaching, Blanching, Steaming

Sauté, Stir-Fry, Pan-Fry, Deep-Fry

Simmering, Poaching, Blanching, Steaming

Which of the following is a correct list of dry cooking methods?*

Sauté, Stir-Fry, Pan-Fry, Deep-Fry, Broiling, Grilling, Roasting, Baking, Griddle

Simmering, Poaching, Blanching, Steaming, Shallow Poaching

Pan-Fry, Deep-Fry, Steaming, Shallow Poaching

Sauté, Stir-Fry, Pan-Fry, Deep-Fry, Broiling, Grilling, Roasting, Baking, Griddle

On a nutrition label ingredients, what is the first item listed?*

The nutrients

The ingredient that is included by predominance by weight

All of the ingredients, but they list the unhealthy ingredients first

The ingredient that is included by predominance by weight.

What are three types of hazards that make food unsafe?*

Chemical, physical, and environmental

Biological, sanitary, and physical

Chemical, biological, and physical

Chemical, biological, and physical

A food handler has an infected wound on a finger.  What must be placed over the wound?*

A glove

A bandage and glove

A bandage

A bandage and glove

Pathogens grow well between which temperatures?*

135 degrees F and 165 degrees F

41 degrees F and 135 degrees F

57 degrees F and 150 degrees F

41 degrees F and 135 degrees F

Cooked poultry must reach what minimum internal temperature for at least 15 seconds?*

155 degrees F

165 degrees F

145 degrees F

None of the above

165 degrees F

To prevent cross-contamination when prepping raw meat and ready-to-eat food, a food handler should*

wear gloves when handling the meat but not the ready-to-eat product.

prepare them at the same time on the same prep table.

clean and sanitize the work surfaces between each product.

clean and sanitize the surfaces between products to avoid contamination.

What are three of the Big Nine food allergens?*

Milk, lettuce, olives

Wheat, fish, eggs

Corn, shellfish, nuts

All of the above

Wheat, fish, and eggs.

What are signs food has thawed and been refrozen?*

Fluids or frozen liquids in the bottom of cases

Package contains water stains

Ice crystals on the product or packaging

All of the above

All of the above

What are 4 ways to thaw food products safely.*

In the refrigerator @ 41 degrees or less, submerged under running water at temperature of 70 degrees or lower, in a microwave, de-thaw as part of the cooking process

On the countertop, Submerged under running water at temperature of 70 degrees or lower, In a microwave, De-thaw as part of the cooking process

De-thaw as part of the cooking process, in hot water, on the countertop, or in the refrigerator

In the refrigerator at 41°F or lower, submerged under running water at 70°F or lower, in a microwave, or as part of the cooking process.

What is correct abbreviation for tablespoon?*

Tblsp

T.

Tbsp.

T and Tbsp

T and Tbsp

What is the abbreviation for pint?*

Pt.

pt.

P.

All of the above

pt.

What is the abbreviation for dozen?*

Doz.

doz.

dz.

doz.

1 cup = how many tablespoons?*

12

3

16

16 tablespoons

1 quart = how many pints?*

4

2

16

2 pints

1/2 cup = how many teaspoons?*

12

24

36

24

24 teaspoons

1 cup of liquid = how many ounces?*

8

12

16

8 ounces

A standard set of measuring cups consists of*

1 cup, 3/4 cup, 1/2 cup, 1/4 cup

1 cup, 1/2 cup, 1/4 cup, 1/8 cup

1 cup, 1/2 cup, 1/3 cup, 1/4 cup

1 cup, 1/2 cup, 1/8 cup, 1/3 cup

1 cup, 1/2 cup, 1/3 cup, 1/4 cup

A standard set of measuring spoons consist of*

1 tablespoon, 1/2 tablespoon, 1 teaspoon, 1/4 teaspoon

1 tablespoon, 1 teaspoon, 1/3 teaspoon, 1/4 teaspoon

1 tablespoon, 1 teaspoon, 1/2 teaspoon, 1/4 teaspoon

1 tablespoon, 1 teaspoon, 1/4 teaspoon, 1/8 teaspoon

1 tablespoon, 1 teaspoon, 1/2 teaspoon, 1/4 teaspoon

What standard measuring spoons do you use to measure 3/4 teaspoon?*

1/2 teaspoon plus 1/8 teaspoon

1 teaspoon plus 1/4 teaspoon

1/2 teaspoon plus 1/4 teaspoon

1/4 teaspoon plus 1/4 teaspoon

1/2 teaspoon plus 1/4 teaspoon

What is half of 1 1/2 teaspoons?*

3/8 teaspoon

3/4 teaspoon

1/4 teaspoon

None of the above

3/4 teaspoon

How do you measure 1 pint of milk?*

2 cups using liquid measuring cup

4 cups using liquid measuring cup

6 cups using liquid measuring cup

2 cups

What are the 8 parts of a standard recipe?*

Yield

Cost comparison

Temperature

Title

Food group

Directions

Time

Price list

Measurements

Equipment

Sugar

Ingredients

Ingredients, Yield, Directions, Time, Temperature, Equipment, Measurements, and Title.

Which one is a better buy?*

12 ounces of soup for $1.99

8 ounces of soup for $1.59

4 ounces of soup for $1.12

12 ounces of soap for $1.99

Which is a better buy?*

48 cans of pop for $42.24

24 cans of pop for $19.49

12 cans of pop for $12.96

24 cans of pop for $19.49

What is the cost per cup of 1 gallon of milk priced at $2.29 per gallon?*

$1.14 per cup

$0.25 per cup

$0.14 per cup

$0.14 per cup

What is the cost of 1 ounce of cheese priced at $3.20 per pound?*

$0.20 per oz.

$0.40 per oz.

$1.60 per oz.

$0.20 per oz

What is the total cost of six servings of a recipe with the following ingredient costs for one serving?    milk $0.11, cheese $0.85, & macaroni $0.44*

$5.40

$1.40

$8.40

$5.40

What word means to cut into tiny irregular pieces?*

mince

dice

chop

batonnet

Mince

How do you measure peanut butter?*

pour in, form a mound, dry measure cup

pack down, level, dry measure cup

scoop, see eye level, liquid measure cup

pack down, level, dry measure cup

How do you measure a teaspoon of salt?*

pour in, see eye level

pour in, level

pack down, level

Pour in, see eye level

What is the term for mixing shortening and flour with a pastry blender?*

cut in

fold

whip

Cut in

What is the term for mixing using a circular or figure eight motion?*

cream

fold

stir

Stir

What food should not be cut on a wooden cutting board?*

steak

potatoes

pineapple

Steak

Which knife is a multi-purpose knife?*

serrated knife

cleaver

chef's knife

Chef’s knife

What should you do if a grease fire starts?*

pour water on it

carry pan outside or put in the sink

turn off heat source & cover the flames with a metal lid

Turn off the heat source, cover the flames with a metal lid

What are the quality standards for quick breads? Click four that apply.*

Appearance

Tunnels

Color

Flavor

Height

Texture

Appearance, color, texture, and flavor.

What is the leavening for quick breads to rise*

Yeast

Baking powder or soda

Flour

Milk

Baking powder or soda

What are the Grand or Mother Sauces? Click five that apply.*

Béchamel

Mirepoix

Velouté

Espagnole

Bouquet Garni

Hollandaise

Tomato

Béchamel, Velouté, Espagnole, Hollandaise, Tomato.

What are the ingredients for a roux?*

Fat, flour and water

Fat and flour

Milk and butter

Fat and flour

Which nutrient is essential for life, cleanses toxins from the body and transports all of the other nutrients?*

Calcium

Vitamin C

Water

Vitamin C

What are the six conditions that affect the growth of microorganisms? (FATTOM)*

Fat, Acid, Time, Temperature, Organisms, Mold

Foodborne illness, Acidity, Tasting, Temperature, Milk

Food, Acidity, Time, Temperature, Oxygen, Moisture

Food, Acidity, Time, Temperature, Oxygen, Moisture