Culinary Arts Prep- 1st Semester Final

54 Questions | Total Attempts: 2741

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Culinary Arts Prep- 1st Semester Final

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Questions and Answers
  • 1. 
    Two or more people who interect to achieve a common goal is called a
    • A. 

      Partnership

    • B. 

      Partner

    • C. 

      Collaborator

    • D. 

      Team

  • 2. 
    Which of the following will prevent positive teamwork?
    • A. 

      Positive attitudes

    • B. 

      Trust

    • C. 

      Poor Communication

    • D. 

      Cooperation

  • 3. 
    Which of the following is NOT required to be written in a recipe?
    • A. 

      Ingredients & amounts

    • B. 

      Information about time & temperature

    • C. 

      Step-by-step directions

    • D. 

      Nutritional information

  • 4. 
    Which of the following can you use to put out a grease fire?
    • A. 

      Baking soda

    • B. 

      Baking powder

    • C. 

      Flour

    • D. 

      Brown sugar

  • 5. 
    A Type C fire extinguisher will put out what type of fire?
    • A. 

      Liquid

    • B. 

      Electric

    • C. 

      Pet

    • D. 

      Metal

  • 6. 
    Where should you store heavy pots & pans?
    • A. 

      In the oven when not in use

    • B. 

      On low shelves

    • C. 

      In reach of children

    • D. 

      In upper cabinets so they are easy to reach

  • 7. 
    What is the very first thing you should do when you enter the kitchen?
    • A. 

      Wipe down the counter tops

    • B. 

      Wash your hands

    • C. 

      Pull your hair back

    • D. 

      Preheat the oven

  • 8. 
    What should you do with a First Degree Burn?
    • A. 

      Wrap it with a paper towel

    • B. 

      Apply ointment

    • C. 

      Apply a dry band-aid

    • D. 

      Run burned area under cold water

  • 9. 
    What is the maneuver performed for a choking victim?
    • A. 

      CPR

    • B. 

      Heimlich maneuver

    • C. 

      Cardio Pulmonary Resucitation

    • D. 

      Obstruction Removal

  • 10. 
    How long should you wash your hands to be sure all bacteria is removed?
    • A. 

      5 senconds

    • B. 

      15-20 seconds

    • C. 

      50 seconds

    • D. 

      60-120 seconds

  • 11. 
    Which of the following does not belong? When washing your hands, you should:
    • A. 

      Scrub your wrists

    • B. 

      Use luke-warm water

    • C. 

      Remove the dirt from under the nails

    • D. 

      Use your towel to turn off the faucet

  • 12. 
    __________________ occurs when harmful bacteria is transferred from one food to another?
    • A. 

      Food Bourne Illness

    • B. 

      Cross Contamination

    • C. 

      Staphyoccus

    • D. 

      Contamination

  • 13. 
    This food bourne illness comes from undercooked ground beef, fecal matter, & infected soil?
    • A. 

      E-coli

    • B. 

      Hepatitis A

    • C. 

      Salmonella

    • D. 

      Staphylococci

  • 14. 
    This food bourne illness could potentially come from a waitress having a bowel movement, not washing her hands, and then serving your food. A symptom is jaundice.
    • A. 

      E-Coli

    • B. 

      Hepatitis A

    • C. 

      Salmonella

    • D. 

      Staphylococci

  • 15. 
    This food bourne illness comes from raw-poultry & eggs
    • A. 

      E-Coli

    • B. 

      Hepatitis A

    • C. 

      Salmonella

    • D. 

      Staphylococci

  • 16. 
    This food bourne illness is found on human skin and in the nose & throat, and is passed by not washing hands.
    • A. 

      E-coli

    • B. 

      Hapatitis A

    • C. 

      Salomonella

    • D. 

      Staphylococci

  • 17. 
    What is the temperature range of the danger zone
    • A. 

      25-135

    • B. 

      40-140

    • C. 

      50-160

    • D. 

      30-130

  • 18. 
    Which of the following is an improper way to thaw frozen food?
    • A. 

      In the fridge

    • B. 

      In a sink of cold water

    • C. 

      On the counter

    • D. 

      In the microwave

  • 19. 
    Which of the following is NOT microwave safe?
    • A. 

      Glass plate with grilled chicken

    • B. 

      Paper plate with pizza

    • C. 

      Bowl of chili covered with aluminum foil

    • D. 

      Ceramic cup of cocoa

  • 20. 
    What is the purpose of "Packing" ingredients such as Crisco in the measuring cup?
    • A. 

      To make sure you get the right amount

    • B. 

      To get out the air pockets

    • C. 

      To get more of the ingredients in the measuring cup

    • D. 

      So you don't have to level off the top

  • 21. 
    What type of knife would you use to peel a tomato?
    • A. 

      Boning knife

    • B. 

      Chef's knife

    • C. 

      Paring knife

    • D. 

      Bread knife

  • 22. 
    What is the correct way to measure liquids?
    • A. 

      Look at the dry measuring cup at eye level and check the meniscus

    • B. 

      Look at the measuring cup at eye level and scrape the excess off the top

    • C. 

      Measure in the ingredients and scrape the excess off the top

    • D. 

      Look at the liquid measuring up at eye level and check the meniscus

  • 23. 
    Which of the following ingredients should be packed into a dry measuring cup?
    • A. 

      Flour

    • B. 

      Powdered sugar

    • C. 

      Brown sugar

    • D. 

      Oil

  • 24. 
    A standard recipe is written:
    • A. 

      Ingredients first and then directions

    • B. 

      Directions first and then ingredients

    • C. 

      Direction & ingredients written together

  • 25. 
    What is the yield of the recipe?
    • A. 

      How many servings it will make

    • B. 

      How long it takes to cook

    • C. 

      When you should slow down

    • D. 

      When to take breaks

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