Culinary Arts Prep- 1st Semester Final

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Culinary Arts Prep- 1st Semester Final - Quiz

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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

    Correct Answer
    D. Team
    Explanation
    A team is a group of individuals who come together and interact with each other in order to achieve a common goal. Unlike a partnership, which typically involves a formal agreement between two or more parties to work together towards a specific objective, a team is more flexible and can consist of any number of people. A team is characterized by cooperation, collaboration, and shared responsibility, where each member contributes their skills and expertise towards the achievement of the team's objectives.

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  • 2. 

    Which of the following will prevent positive teamwork?

    • A.

      Positive attitudes

    • B.

      Trust

    • C.

      Poor Communication

    • D.

      Cooperation

    Correct Answer
    C. Poor Communication
    Explanation
    Poor communication can prevent positive teamwork because effective communication is essential for team members to understand each other's goals, tasks, and expectations. Without clear and open communication, misunderstandings can arise, leading to conflicts, lack of coordination, and decreased trust among team members. Poor communication can also hinder the sharing of ideas, feedback, and information, which are crucial for collaboration and problem-solving. Therefore, poor communication can undermine teamwork and hinder the team's ability to achieve its goals effectively.

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  • 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

    Correct Answer
    D. Nutritional information
    Explanation
    Nutritional information is not required to be written in a recipe. While it can be helpful for individuals with specific dietary needs or restrictions, it is not essential for the preparation and cooking of a dish. The other options, including ingredients and amounts, information about time and temperature, and step-by-step directions, are all crucial components of a recipe that provide necessary guidance for successfully recreating a dish.

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  • 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

    Correct Answer
    A. Baking soda
    Explanation
    Baking soda can be used to put out a grease fire because it is a natural extinguisher for fires. When baking soda is heated, it releases carbon dioxide, which helps to smother the flames by displacing oxygen. This reaction also creates a barrier between the fire and the fuel source, preventing it from spreading. Baking powder, flour, and brown sugar are not effective in extinguishing grease fires and may even make the situation worse by fueling the fire.

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  • 5. 

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

    • A.

      Liquid

    • B.

      Electric

    • C.

      Pet

    • D.

      Metal

    Correct Answer
    B. Electric
    Explanation
    A Type C fire extinguisher is specifically designed to put out electrical fires. Electric fires are caused by faulty wiring, overloaded circuits, or electrical equipment malfunctions. These fires cannot be extinguished with water or other types of fire extinguishers as they may conduct electricity and pose a risk of electrocution. A Type C fire extinguisher contains a non-conductive agent, such as carbon dioxide or dry chemical, which can safely extinguish electrical fires by removing the heat and cutting off the oxygen supply.

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  • 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

    Correct Answer
    B. On low shelves
    Explanation
    Heavy pots and pans should be stored on low shelves because it is easier and safer to lift and access them from a lower height. Storing them on low shelves also minimizes the risk of them falling or causing injury if they are placed on higher shelves. Additionally, storing heavy items on low shelves prevents strain on the arms and back when lifting them, reducing the chances of accidents or injuries while retrieving or putting away the pots and pans.

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  • 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

    Correct Answer
    B. Wash your hands
    Explanation
    The very first thing you should do when you enter the kitchen is to wash your hands. This is important because it helps to prevent the spread of bacteria and germs that may be on your hands. By washing your hands, you can ensure that you have clean hands before handling any food or utensils, reducing the risk of contamination and foodborne illnesses.

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  • 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

    Correct Answer
    D. Run burned area under cold water
    Explanation
    When you have a first-degree burn, running the burned area under cold water is the recommended course of action. This helps to cool down the burn and reduce pain. Cold water also helps to prevent further damage to the skin and promote healing. Applying ointment or a dry band-aid may not be necessary for a first-degree burn, and wrapping it with a paper towel may not provide the same cooling effect as running it under cold water.

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  • 9. 

    What is the maneuver performed for a choking victim?

    • A.

      CPR

    • B.

      Heimlich maneuver

    • C.

      Cardio Pulmonary Resucitation

    • D.

      Obstruction Removal

    Correct Answer
    B. Heimlich maneuver
    Explanation
    The Heimlich maneuver is the correct answer for a maneuver performed on a choking victim. It involves applying abdominal pressure to force air from the lungs and expel the object causing the obstruction. CPR (Cardio Pulmonary Resuscitation) is a different procedure used for cardiac arrest and not specifically for choking. Obstruction removal is a general term that could encompass various methods, including the Heimlich maneuver.

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  • 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

    Correct Answer
    B. 15-20 seconds
    Explanation
    To ensure that all bacteria is removed, it is recommended to wash your hands for 15-20 seconds. This duration allows enough time for the soap and water to effectively remove dirt, germs, and bacteria from the hands. Washing for a shorter duration may not be sufficient to eliminate all harmful microorganisms, while washing for longer durations may not provide any additional benefits in terms of cleanliness. Therefore, 15-20 seconds is considered an optimal time for handwashing to ensure proper hygiene and reduce the risk of infections.

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  • 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

    Correct Answer
    B. Use luke-warm water
    Explanation
    The other options in the list are all recommended actions for washing hands, such as scrubbing wrists, removing dirt from under the nails, and using a towel to turn off the faucet. However, the temperature of the water, whether it is warm or lukewarm, is not a critical factor in effectively washing hands.

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  • 12. 

    __________________ occurs when harmful bacteria is transferred from one food to another?

    • A.

      Food Bourne Illness

    • B.

      Cross Contamination

    • C.

      Staphyoccus

    • D.

      Contamination

    Correct Answer
    B. Cross Contamination
    Explanation
    Cross contamination occurs when harmful bacteria is transferred from one food to another. This can happen when raw or uncooked foods come into contact with cooked or ready-to-eat foods, utensils, cutting boards, or surfaces. It can also occur when hands, utensils, or equipment that have touched raw or uncooked foods are used to handle cooked or ready-to-eat foods without proper cleaning. Cross contamination can lead to foodborne illnesses if the harmful bacteria are not killed through proper cooking or other food safety measures.

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  • 13. 

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

    • A.

      E-coli

    • B.

      Hepatitis A

    • C.

      Salmonella

    • D.

      Staphylococci

    Correct Answer
    A. E-coli
    Explanation
    E-coli is a foodborne illness that can be caused by consuming undercooked ground beef, contaminated with fecal matter or infected soil. E-coli is a bacteria commonly found in the intestines of animals and can contaminate meat during processing. Consuming undercooked ground beef that is contaminated with E-coli can lead to symptoms such as diarrhea, abdominal pain, and vomiting. Therefore, E-coli is the correct answer for this question.

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  • 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

    Correct Answer
    B. Hepatitis A
    Explanation
    Hepatitis A is a foodborne illness that can be transmitted through the fecal-oral route, meaning that it can be spread when food or water becomes contaminated with fecal matter containing the virus. In this scenario, if a waitress were to have a bowel movement and not wash her hands properly, she could potentially contaminate the food she serves with the hepatitis A virus. One of the symptoms of hepatitis A is jaundice, which is a yellowing of the skin and eyes.

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  • 15. 

    This food bourne illness comes from raw-poultry & eggs

    • A.

      E-Coli

    • B.

      Hepatitis A

    • C.

      Salmonella

    • D.

      Staphylococci

    Correct Answer
    C. Salmonella
    Explanation
    Salmonella is a foodborne illness that is commonly associated with the consumption of raw poultry and eggs. It is caused by the bacteria Salmonella, which can contaminate these food products during production or handling. Consuming raw or undercooked poultry or eggs that are contaminated with Salmonella can lead to symptoms such as diarrhea, abdominal pain, fever, and vomiting. Therefore, Salmonella is the correct answer for this question.

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  • 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

    Correct Answer
    D. Staphylococci
    Explanation
    Staphylococci is the correct answer because it is a type of bacteria commonly found on human skin and in the nose and throat. This bacteria can cause foodborne illnesses when it is transferred to food through improper hand hygiene, such as not washing hands before handling food. Staphylococci can multiply rapidly in food that is not stored properly, leading to food poisoning symptoms when consumed.

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  • 17. 

    What is the temperature range of the danger zone

    • A.

      25-135

    • B.

      40-140

    • C.

      50-160

    • D.

      30-130

    Correct Answer
    B. 40-140
    Explanation
    The temperature range of the danger zone is 40-140 degrees Fahrenheit. This range refers to the temperatures at which bacteria can grow and multiply rapidly in food, increasing the risk of foodborne illnesses. Temperatures below 40 degrees Fahrenheit slow down bacterial growth, while temperatures above 140 degrees Fahrenheit kill most bacteria. Therefore, it is important to keep perishable foods out of the danger zone to ensure food safety.

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  • 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

    Correct Answer
    C. On the counter
    Explanation
    Thawing frozen food on the counter is an improper way because it allows the food to be exposed to temperatures that promote bacterial growth. This can lead to foodborne illnesses. The correct methods for thawing frozen food are in the fridge, in a sink of cold water, or in the microwave.

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  • 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

    Correct Answer
    C. Bowl of chili covered with aluminum foil
    Explanation
    The bowl of chili covered with aluminum foil is not microwave safe because aluminum foil can cause sparks and potentially start a fire in the microwave. Microwaves heat food by emitting electromagnetic waves that excite water molecules, causing them to vibrate and generate heat. However, aluminum foil reflects these waves, preventing the food from heating evenly and potentially damaging the microwave. Therefore, it is not safe to use aluminum foil in the microwave.

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  • 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

    Correct Answer
    B. To get out the air pockets
    Explanation
    When packing ingredients such as Crisco in the measuring cup, the purpose is to get out the air pockets. This ensures that the measurement is accurate and that you are getting the right amount of the ingredient. By packing the ingredient tightly, any air pockets are removed, allowing for a more precise measurement.

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  • 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

    Correct Answer
    C. Paring knife
    Explanation
    A paring knife would be the best choice for peeling a tomato because it has a small, narrow blade that allows for precise control and maneuverability. The sharp, pointed tip of a paring knife makes it easy to remove the thin skin of a tomato without damaging the flesh. Other types of knives like a boning knife, chef's knife, or bread knife would be less suitable for this task as they have different blade shapes and sizes that are not specifically designed for peeling delicate fruits like tomatoes.

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  • 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

    Correct Answer
    D. Look at the liquid measuring up at eye level and check the meniscus
    Explanation
    The correct way to measure liquids is to look at the liquid measuring cup at eye level and check the meniscus. The meniscus is the curved surface of a liquid in a container, and it is important to measure at eye level to ensure accuracy. By checking the meniscus, you can accurately measure the volume of the liquid without any excess or shortage.

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  • 23. 

    Which of the following ingredients should be packed into a dry measuring cup?

    • A.

      Flour

    • B.

      Powdered sugar

    • C.

      Brown sugar

    • D.

      Oil

    Correct Answer
    C. Brown sugar
    Explanation
    Brown sugar should be packed into a dry measuring cup because it is a granulated ingredient that tends to clump together. Packing it helps to ensure an accurate measurement and prevents air gaps in the cup.

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  • 24. 

    A standard recipe is written:

    • A.

      Ingredients first and then directions

    • B.

      Directions first and then ingredients

    • C.

      Direction & ingredients written together

    Correct Answer
    A. Ingredients first and then directions
    Explanation
    The correct answer is "Ingredients first and then directions" because this is the most common and logical way to write a recipe. By listing the ingredients first, the reader can gather all the necessary items before starting the cooking process. This allows for better organization and preparation. Following the ingredients, the directions provide step-by-step instructions on how to use the ingredients to create the dish. This sequential order ensures that the reader can easily follow and understand the recipe.

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  • 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

    Correct Answer
    A. How many servings it will make
    Explanation
    The yield of a recipe refers to the number of servings it will make. It indicates the quantity of food that the recipe will produce, allowing the cook to determine if they need to adjust the measurements or ingredients accordingly.

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  • 26. 

    Which of the following is listed from SMALLEST to LARGEST?

    • A.

      Dice, chop, mince

    • B.

      Mince, chop, dice

    • C.

      Chop, dice, mince

    • D.

      Mince, dice, chop

    Correct Answer
    D. Mince, dice, chop
    Explanation
    The correct answer is "Mince, dice, chop." This is because mincing involves cutting food into very small pieces, usually smaller than dicing. Dicing involves cutting food into small, uniform cubes. Chopping involves cutting food into larger, irregular pieces. Therefore, mince is the smallest, followed by dice, and then chop is the largest.

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  • 27. 

    Which of the following means: to cook in a small amount of fat?

    • A.

      Season

    • B.

      Sauté

    • C.

      Simmer

    • D.

      Boil

    Correct Answer
    B. Sauté
    Explanation
    Sauté means to cook in a small amount of fat. It involves quickly frying food in a shallow pan over high heat, allowing the food to brown and develop a rich flavor. This cooking method is commonly used for vegetables, meat, and seafood, and it helps to retain the natural texture and taste of the ingredients while adding a delicious crispness.

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  • 28. 

    To add salt, pepper, or other substances to enhance the flavor of a food is called?

    • A.

      Garnish

    • B.

      Season

    • C.

      Mince

    • D.

      Flavor

    Correct Answer
    B. Season
    Explanation
    Seasoning refers to the act of adding salt, pepper, or other substances to enhance the flavor of a food. It is a common culinary practice used to bring out the natural flavors of the ingredients and make the dish more enjoyable to eat. Garnishing, on the other hand, refers to the decorative elements added to a dish for visual appeal. Mincing is the process of finely chopping ingredients into small pieces. Therefore, the correct answer is Season.

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  • 29. 

    To mix using a circular motion, going round & round until blended is called?

    • A.

      Whip

    • B.

      Cream

    • C.

      Blend

    • D.

      Stir

    Correct Answer
    D. Stir
    Explanation
    Stirring is the act of mixing ingredients by moving them around in a circular motion until they are blended together. This method is commonly used to combine ingredients evenly without incorporating air or creating a frothy texture, as in the case of whipping. Cream, on the other hand, refers to a specific ingredient rather than a mixing technique. Therefore, the correct answer is stir.

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  • 30. 

    Which direction should pan handles be turned while cooking on the stove?

    • A.

      Over the stove at all times

    • B.

      Over the counter tops at all times

    • C.

      Turned towards you for better control

    • D.

      Turned towards the right at all times

    Correct Answer
    B. Over the counter tops at all times
    Explanation
    When cooking on the stove, pan handles should be turned over the counter tops at all times. This is important to prevent accidental spills or burns. If the handles are left hanging over the stove, they can easily be bumped or knocked, causing the pan to tip over or the handle to become hot and potentially cause injury. By keeping the handles turned over the counter tops, it ensures a safer cooking environment and reduces the risk of accidents.

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  • 31. 

    Place the tip of a knife on the cutting board-lift the handle-make forward motion until blade is completely flat on the board- lift the handle up & back-repeat

    • A.

      Straight down motion

    • B.

      Rocking motion

    • C.

      Cutting

    • D.

      Julienne

    Correct Answer
    B. Rocking motion
    Explanation
    The correct answer is "Rocking motion". The explanation for this answer is that the given instructions describe a method of cutting that involves placing the tip of a knife on the cutting board, lifting the handle, making a forward motion until the blade is completely flat on the board, lifting the handle up and back, and repeating this process. This technique is commonly known as a rocking motion, where the knife is rocked back and forth on its curved edge to cut through ingredients.

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  • 32. 

    Which of the following pieces of equipment is considered a Chef's best friend?

    • A.

      Stand mixer

    • B.

      Chef's knife

    • C.

      Wooden spoon

    • D.

      Skillet

    Correct Answer
    B. Chef's knife
    Explanation
    A chef's knife is considered a chef's best friend because it is an essential tool in the kitchen. It is versatile and can be used for a wide range of tasks such as chopping, slicing, dicing, and mincing. A good chef's knife allows the chef to work efficiently and precisely, making it an indispensable tool in their daily work.

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  • 33. 

    You should pull out the rack when removing something from the oven.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Pulling out the rack when removing something from the oven is important for safety reasons. By pulling out the rack, it allows for better access to the item being removed, reducing the risk of burns or spills. It also helps to prevent accidentally touching the hot oven walls or other hot surfaces inside. Therefore, it is recommended to pull out the rack when taking something out of the oven to ensure a safer cooking experience.

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  • 34. 

    Dull knives are less likely to cause cuts than sharp ones.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    The statement is false because dull knives are actually more likely to cause cuts than sharp ones. When a knife is dull, it requires more force to cut through an object, increasing the chances of slipping and causing accidental cuts. In contrast, a sharp knife cuts smoothly and requires less force, reducing the risk of accidents. Therefore, the correct answer is false.

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  • 35. 

    You should not wash you hands after touching raw meat and eggs

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Washing your hands after touching raw meat and eggs is important to prevent the spread of harmful bacteria such as Salmonella and E. coli. Raw meat and eggs can contain these bacteria, and if you don't wash your hands, you risk transferring them to other surfaces or food, leading to foodborne illnesses. Therefore, the correct answer is False.

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  • 36. 

    If you get a cut while in the kitchen, you should wash it with soap and water

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    It is important to wash a cut with soap and water in the kitchen because soap helps to remove dirt, bacteria, and other contaminants from the wound. Water helps to clean the wound and flush out any debris. By washing the cut, you can reduce the risk of infection and promote faster healing.

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  • 37. 

    Chemicals can be stored next to the stove

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Storing chemicals next to the stove is not recommended because it can pose a serious safety hazard. Chemicals are often flammable and can easily catch fire if exposed to heat or an open flame. Additionally, storing chemicals near a heat source like a stove can increase the risk of chemical reactions or leaks, which can lead to toxic fumes or explosions. It is important to store chemicals in a cool, dry, and well-ventilated area, away from any potential sources of heat or ignition.

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  • 38. 

    You should lay a knife next to the sink with the blade turned towards you  & turned away from the sink

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    It is not safe to lay a knife next to the sink with the blade turned towards you and turned away from the sink. This position increases the risk of accidentally cutting yourself while reaching for the knife or when handling other objects near the sink. It is recommended to lay the knife flat on a cutting board or in a designated knife block to ensure safety and prevent accidents.

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  • 39. 

    A food borne illness can usually be detected from appearance or smell

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    A food borne illness cannot usually be detected from appearance or smell alone. Many harmful bacteria and viruses that cause food borne illnesses do not have any visible signs or distinct smells. Therefore, relying solely on appearance or smell is not a reliable method to detect a food borne illness. Instead, it is important to follow proper food safety practices such as cooking food thoroughly, practicing good hygiene, and storing food at the correct temperatures to prevent food borne illnesses.

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  • 40. 

    To avoid burns you should tilt the lid away from you when uncovering the pan

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Tilting the lid away from you when uncovering a pan is a safety measure to avoid burns. By tilting the lid away, any steam or hot liquid that may be trapped under the lid will escape in a direction away from you, reducing the risk of getting burned. This is particularly important when cooking with hot liquids or foods that release steam when uncovered. By following this practice, you can minimize the chances of accidental burns and promote kitchen safety.

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  • 41. 

    When opening cans, you should cut the lid off completely

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    When opening cans, it is recommended to cut the lid off completely for safety reasons. Leaving a partially attached lid can pose a risk of injury as it can be sharp and cause cuts. Additionally, removing the lid completely allows for easier access to the contents of the can.

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  • 42. 

    The abbreviation for tablespoon is tb

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    The abbreviation for tablespoon is not "tb". The correct abbreviation for tablespoon is "tbsp" or "Tbsp". Therefore, the given statement is false.

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  • 43. 

    The abbreviation for quart is qrt

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    The abbreviation for quart is not "qrt". The correct abbreviation for quart is "qt".

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  • 44. 

    3 tsp=1 Tbsp

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    The statement "3 tsp=1 Tbsp" is true. This means that three teaspoons are equal to one tablespoon.

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  • 45. 

    12 Tbsp= 1 cup

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    The statement "12 Tbsp = 1 cup" is false. In reality, there are 16 tablespoons in 1 cup. Therefore, the given statement is incorrect as it states a different conversion ratio between tablespoons and cups.

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  • 46. 

    4 cups=1 qt

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    The statement "4 cups = 1 qt" is true. This is because there are 4 cups in 1 quart. A quart is a unit of volume measurement in the US customary system, and it is equal to 32 fluid ounces or 4 cups. So, the answer is true.

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  • 47. 

    What am I? Bowl with holes for draining

    • A.

      Sifter

    • B.

      Grater

    • C.

      Colander

    • D.

      Slotted spoon

    Correct Answer
    C. Colander
    Explanation
    A colander is a bowl with holes for draining liquids. It is commonly used in the kitchen to strain pasta, rice, or vegetables, separating the solids from the liquids. A sifter is used to separate and aerate dry ingredients, like flour or powdered sugar. A grater is used to shred or grate food items, such as cheese or vegetables. A slotted spoon is a utensil with holes or slots, used to lift solid foods out of liquids. Therefore, the correct answer is colander.

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  • 48. 

    What am I?Spoon used to dip soups or stews

    • A.

      Basting spoon

    • B.

      Ladle

    • C.

      Slotted spoon

    • D.

      Portion scoop

    Correct Answer
    B. Ladle
    Explanation
    A ladle is the correct answer because it is a spoon specifically designed for dipping soups or stews. It has a long handle and a deep, rounded bowl shape, allowing it to easily scoop up and serve liquid-based dishes. A basting spoon is typically used for stirring and basting while cooking, a slotted spoon has holes or slots to drain liquid from solid ingredients, and a portion scoop is used for measuring and portioning food.

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  • 49. 

    What am I? Used to cut butter into flour

    • A.

      Whisk

    • B.

      Bread Knife

    • C.

      Pastry blender

    • D.

      Pastry Scraper

    Correct Answer
    C. Pastry blender
    Explanation
    A pastry blender is a kitchen tool that is used to cut butter into flour when making pastry dough. It has several curved metal blades that are attached to a handle. By pressing the blades into the butter and flour mixture, the pastry blender cuts the butter into small pieces, creating a crumbly texture. This is important in pastry making because it helps to distribute the butter evenly, resulting in a flaky and tender crust.

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  • 50. 

    What am I? Used to measure milk, water, or oil

    • A.

      Liquid measuring cup

    • B.

      Dry measuring cup

    • C.

      Funnel

    • D.

      Spatula

    Correct Answer
    A. Liquid measuring cup
    Explanation
    A liquid measuring cup is used specifically for measuring liquids such as milk, water, or oil. It typically has markings on the side to indicate different volume measurements, making it easier to accurately measure the desired amount of liquid. Unlike a dry measuring cup, which is used for measuring solid ingredients, a liquid measuring cup has a spout to pour the liquid without spillage. A funnel is used to guide the liquid into a container, and a spatula is a utensil used for mixing or scraping ingredients.

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Quiz Review Timeline +

Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Mar 22, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Dec 11, 2012
    Quiz Created by
    Megtay02

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