Woodley's Intro. to Culinary Final
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4.5 (1 rating)
by Katina Woodley
| 42 Questions
Note from the author:
Intro. to Culinary Arts
1
1 pt
Chef Boyardee was the founder of culinary art ?
True
False
2
1 pt
Tube pans are used to make rolled cookies?
True
False
3
1 pt
Cakes need to cool fully before removing them from the pan?
True
False
4
1 pt
Sauteed means bring to a boil?
True
False
5
1 pt
It's ok to defrost a chicken under hot running water?
True
False
6
1 pt
Baking soda and baking powder are chemical leaveners that might be used often in cookies and cakes?
True
False
7
1 pt
Is it okay to substitute baking soda for baking powder when cooking?
True
False
8
1 pt
A very small variation in the portion of an ingredients can change the quality of the finished cake?
True
False
9
1 pt
Fresh cheese is highly perishable and should be stored in the refrigerator?
True
False
10
1 pt
Woodley is the Best Teacher Ever?
True
False
11
1 pt
Misen en Place means...
Team work
Using exact measurements
Everything in it's place
follow the recipe carefully
12
1 pt
If a recipe calls for 2 1/2 cups of flour and you are going to cut the recipe in half, how much flour will you need?
1 Cup
1 1/3 cup
1 1/4 cup
3/4 cup
13
1 pt
If a recipe calls for 2/3 cup of milk and your are going to double the recipe, how much milk will you need?
1 1/3 cup
3/4 cup
1 1/4 cup
1 2/3 cup
14
1 pt
Overcooked meat is…
A dry and hard to digest
B low in calories
C very moist
D Tender
15
1 pt
Frozen poultry should be thawed…
A on the counter
B in hot water
C in warm water
D in the refrigerator
16
1 pt
A dry method of cooking poultry is…
A Braising
B Stewing
C Broiling
D Simmering
17
1 pt
Flour should be stored in…
A A warm, dry place
B A Loosely covered container
C A bag it was purchased in
D A cool, dry place
18
1 pt
The most common used of flour in baking is…
A All-purpose flour
B Bread flour
C Cake flour
D Pastry flour
19
1 pt
Which of the following statements is NOT true about the storage of dairy products?
A Use the original container for milk and creams
B Keep milk and cream containers loosely closed
C Store dry milk in the refrigerator after it has been reconstituted
D Used dairy products by their expiration date
20
1 pt
The more milk fat a product has, the ___?___it's calorie count ?
A Higher
B Lower
21
1 pt
What utensil can be used to cut the fat when making pie dough?
A Pastry blender
B Rolling pin
C Electric mixer
D Whisk
22
1 pt
A well-planned shopping list is primarily to help:
A Shop faster
B Think on your feet
C Avoid impulse buying
D Spend less time in the store
23
1 pt
The best time to go shopping is:
A When you're hungry
B After you have eaten
C When you have nothing to do
24
1 pt
After you have washed your hands, which item should be used to dry them?
A your apron
B your dish towel
C Common towel
D none of the above
25
1 pt
Which personal behavior can contaminate food?
A Picking your nose
B Touching your hair
C Picking a pimple on your face
D All of the above
26
1 pt
The temperature danger zone(temperatures at which bacteria multiplies very rapidly) for potentially hazardous food is between…
A 41° and 135°
B 30° and 150°
C 60° and 120°
D 70° and 100°
27
1 pt
The following conditions that support the growth of microorganisms except
A Moisture
B Protein food
C Foods that contain high acid
D Temperatures between 41° and 135°
28
12 pts
Matching
  • Serrated knife
  • Chef's knife
  • Boning knife
  • Whip/ whisk
  • pastry blender
  • Peeler
  • Rubber spatula
  • Breading
  • Cream
  • Grater
  • Steel
  • Stir
  • A balloon-shaped device made of wire loops held together by a handle
  • To mix by hand using a circular motion
  • Used to scrape food from bowls and other containers
  • Also known as a French knife, it comes in various sizes
  • Has a serrated blade for slicing bread
  • To coat a food with a dry ingredient such as flour or breadcrumbs
  • To cut food into shreds by pressing against the side of a grater
  • To beat together ingredients such as sugar and fat together until creamy
  • Has a thin blade, well suited for removing bones.
  • A long, steel rod on a handle used to help keep knives sharp
  • Has a swivel blade
29
1 pt
Draw the Gallon Man.
30
10 pts
Matching.
  • 6
  • 2
  • 128
  • 32
  • 1
  • 4
  • 8
  • 4
  • 48
  • 2
  • ½ c = ____ oz.
  • ½# = ______oz
  • 4c= _______ oz.
  • 1gal=. ______ fl. oz.
  • 1oz= ______ Tbsp.
  • 1oz= ______ tsp.
  • 32fl. oz.=_______ qt.
  • 64fl. oz.= ______ pt.
  • 32 Tbsp. =______ c.
  • 3 lbs. =_____ oz
31
1 pt
1T or tsp =______
32
1 pt
8 tbsp = ___ cup
33
1 pt
2 c = ___ pint
34
1 pt
4 qt. = ___ gallons
35
1 pt
1 stick of butter = _____ tbsp. = ______ cup
36
1 pt
3 tsp = ___ tbsp(s)
37
1 pt
A cook cleans and sanitizes her work counter before beginning her assignment. A coworker comes by and asks to borrow a knife. The cook grabs her bookbag and places it on the counter. She finds the knife in her bookbag and loans it to her coworker. She returns her bookbag to the floor and proceeds with food preparation on her work counter.

What did she do wrong?
38
1 pt
A cook seasons some raw chicken breasts and lays them out on a sheet pan. He stores the chicken in the refrigerator until he is ready to cook them. The cook places the pan of chicken on the top shelf in the refrigerator because the shelves below are filled with dessert parfaits for a luncheon. What was done wrong?
39
1 pt
Technique for Sanitizing a Counter or Worktable
  1. Rinse table using hot water and a clean towel.
  2. Wash the table with hot water and detergent.
  3. Apply sanitizer using either a spray bottle or a special sanitizing bucket.
  4. Allow to air-dry.
  5. Clear table or countertop.
40
1 pt
Sickness caused by eating unsafe food.
A Parasite
B Cross-contact
C Foodborne illness
D Bacteria
41
1 pt
An organism that lives in and feeds on the body of another live creature.
A bacteria
B biological hazard
C parasite
D yeast
42
5 pts
What was the one thing you learned in Foods that you didn’t know before, and name one amazing thing you learned this semester?
What did you cook that was Awesome??

And..... We are DONE!!!

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