Intro to Culinary Midterm Review

Fin fish

145 F

Fresh steaks, veal, lamb

145 F

Egg dishes

160 F

Ground beef

160 F

Leftovers

165 F

Whole poultry

165 F

Which of the following temperature ranges is required for refrigeration storage? A. 41 F or lower B. 50 F or lower C. Between 50 F and 41 F D. Between 50 F and 31 F

A. 41 F or lower

Which of the following is an example of a Summer fruit? A. Bananas B. Kiwis C. Peaches D. Pineapples

A. Bananas

Julie is a home cook in the United States, which measuring system is she most likely to use? A. Customary B. Metric C. Scientific D. Conventional

A. Customary

Which of the following do measuring tools NOT measure? A. Gases B. Solids C. Liquids D. Flour

A. Gases

To prevent the enzymatic browning of cut fruits such as pears, which of the following can be used? A. Lemon juice in water B. Orange juice in water C. Lemon zest in water D. Orange zest in water

A. Lemon juice in water

Which of the following choices describes what bread pans are made of? A. Metal B. Marble C. Plastic D. Granite

A. Metal

One gram is approximately equal to the mass of which of the following? A. One dry kidney bean B. One snap pea C. One head of lettuce D. One cup of water

A. One dry kidney bean

Nancy is peeling apples, which is the correct knife for her to use? A. Paring knife B. Carving knife C. Chef knife D. Boning knife

A. Paring knife

Which of the following is known as a waxy potato? A. Red potato B. Idaho Russet potato C. Yucca D. Sweet potato

A. Red potato

Which of the following is the temperature at which a given oil will begin to smoke? A. Smoke point B. Smoke level C. Smoking temperature D. Smoking index

A. Smoke point

Which of the following are the bark, roots, seeds, buds, or berries of an aromatic plant? A. Spices B. Herbs C. Vegetables D. Fruits

A. Spices

Fresh herbs should be added as close to the end of cooking time as possible. A. True B. False

A. True

Which of the following choices describes a meat fork? A. Has a tube connected to a rubber bulb B. A large tool with two prongs attached to a handle C. Can also be called a scraper D. Is used for mixing foods together

B. A large tool with two prongs attached to a handle

Which of the following choices describes a meat fork? A. Has a tube connected to a rubber bulb B. A large tool with two prongs attached to a handle C. Can also be called a scraper D. Is used for mixing foods together

B. A larger tool with prongs attached to a handle

Which of the following should be at least blanched prior to serving because it is very tough and fibrous? A. Broccoli B. Brussels sprouts C. Cauliflower D. Green leaf cabbage

B. Brussels sprouts

Which of the following impacts the heat level of a pepper? A. Color B. Capsaicin C. Amount of stem D. Curve of the pepper

B. Capsaicin

Which of the following items was used to help remove water from the grated potatoes? A. Colander B. Cheese cloth C. Cheese grater D. Shroud cloth

B. Cheese cloth

Apples emit which of the following gases which causes fruits to ripen? A. Propane B. Ethylene C. Methane D. Carbon dioxide

B. Ethylene

In order for food to cook, which of the following must be applied to the food? A. Butter B. Heat C. Moisture D. Salt

B. Heat

Which of the following are the leaves, stems or flowers of an aromatic plant? A. Spices B. Herbs C. Vegetables D. Fruits

B. Herbs

Which of the following involves inserting long, thin strips of fat into a large, naturally lean piece of meat with a special needle before cooking to baste the meat from the inside? A. Barding B. Larding C. Marinating D. Roasting

B. Larding

Which of the following is a measuring term used in the metric system? A. Tablespoon B. Liter C. Teaspoon D. Cup

B. Liter

Which of the following is true of skillets? A. May also be called saucepans B. May also be called frying pans C. Are deep round containers used for liquids D. Are only used with dry goods

B. May also be called frying pans

Which of the following should never be used to warm food in a metal container? A. Toaster oven B. Microwave C. Griddle D. Oven

B. Microwave

Which of the following combines a cooktop and oven into one appliance? A. Oven B. Range C. Refrigerator D. Cooktop

B. Range

Which of the following can be added to eggplants to remove moisture? A. Black pepper B. Salt C. Flour D. Vinegar

B. Salt

Which of the following is the presence of chlorophyll in a potato? A. The eyes of the potato B. Solanine C. Mold D. Loose skin

B. Solanine

Most foods service operations do not keep produce longer than which of the following time periods? A. Two days B. Three days C. Four days D. Five days

B. Three days

Which of the following is NOT a fine herb? A. Parsley B. Thyme C. Rosemary D. Basil

B. Thyme

A resinous herb is going to have almost a more ______ stem to it. A. Softlike B. Treelike C. Branch-like D. Fine herbs

B. Treelike

Which of the following is NOT a quality grade for fresh fruits and vegetables? A. U.S. Fancy B. U.S. Delicious C. U.S. Number 1 D. U.S. Number 2

B. U.S. Delicious

Which of the following is NOT a category of fruits? A. Summer fruit B. Winter fruit C. Autumn fruit D. Tropical fruit

C. Autumn fruit

Which of the following is NOT a desired characteristic of a storage area for herbs and spices? A. Cool B. Dark C. Away from air D. Near a window

C. Away from air

Which of the following are shallow dishes designed for oven use? A. Cookie sheets B. Pie pans C. Baking dishes D. Break pans

C. Baking dishes

Which of the following CANNOT be stored at refrigeration temperatures? A. Apples B. Oranges C. Bananas D. Grapes

C. Bananas

Which of the following is NOT a resinous herb? A. Oregano B. Rosemary C. Bay leaf D. Sage

C. Bay leaf

Which of the following comes in a variety of sizes such as Bundt, round, shaped form and square? A. Muffin pans B. Pie pans C. Cake pans D. Mixing bowls

C. Cake pans

Which of the following is a con of tools made of metal? A. Easy to clean B. Does not foster bacterial growth C. Can scratch other surfaces D. Non-porous

C. Can scratch other surfaces

Which of the following are flat, rectangular sheets designed for foods such as cookies and pizza? A. Baking dishes B. Bread pans C. Cookie Sheets D. Cake Pans

C. Cookie sheets

Which of the following is NOT a member of the stalk family? A. Celery B. Asparagus C. Corn D. Rhubarb

C. Corn

Which kitchen tool is meant to protect countertops from damage? A. Kitchen shears B. Bread knives C. Cutting boards D. Baking dishes

C. Cutting boards

Which of the following is a cooking technique which involves food being completely immersed in hot fat and fried until it is done? A. Stir-frying B. Pan-frying C. Deep-frying D. Sauteing

C. Deep-frying

Which of the following is a round cut? A. Small dice B. Medium dice C. Diagonal D. Julienne

C. Diagonal

WHich of the following reads the internal temperature of foods? A. Sifter B. Appliance thermometer C. Food thermometer D. Ladle

C. Food thermometer

Which of the following correctly defines mass? A. Mass is the quantity of a three dimensional space occupied by a liquid B. Mass is the width of an object C. Mass is the measurement of how much matter is in an object D. Mass is the quantity of a three dimensional space occupied by a solid

C. Mass is the measurement of how much matter is in an object

Which of the following herbs can be used in desserts? A. Sage B. Dill C. Mint D. Cilantro

C. Mint

Which of the following is true for all cutting tools? A. Must be washed and dried by hand B. Must be sanitized with bleach and water C. Must be washed after every use D. Must never be sanitized

C. Must be washed after every use

Which of the following should not be measured with a dry measuring cup? A. Flour B. Sugar C. Oil D. Peanut Butter

C. Oil

If you need to leave your work area, which of the following should you do with your knife? A. Place the knife in the sink to be washed at a later time B. Leave the knife on top of your work area C. Place the knife beneath the corner of the cutting board D. Place the knife in the sanitation bucket

C. Place the knife beneath the corner of the cutting board

Which of the following is a major kitchen appliance? A. Blender B. Mixer C. Range D. Processor

C. Range

Which of the following is a large spoon with holes and/or wide slits? A. Icing spatula B. Wooden spoon C. Slotted spoon D. Ladle

C. Slotted spoon

Which of the following is NOT a characteristic which impacts the quality grade of a fruit or vegetable? A. Color B. Size C. Taste D. Shape

C. Taste

Which of the following is a small kitchen appliance? A. Oven B. Range C. Toaster D. Cooktop

C. Toaster

Which of the following may be used to stir foods in a skillet? A. Whisk B. Slotted Spoon C. Wooden spoon D. Turning spatula

C. Wooden spoon

Kitchen tool used for many purposes, including moisture removal

Cheesecloth

Preparation of food for human consumption

Cooking

Methods used for preparing foods, including dry-heat, moist-heat and combination cooking

Cooking Methods

Solid surface made of plastic, wood or other materials used to safely cut food products

Cutting Board

Which of the following describes a ladle? A. A tool with a tube connected to a rubber bulb B. A tool designed to open cans, jars and bottles C. A deep spoon with large teeth around the edges D. A deep spoon with a long handle which holds and serves liquids

D. A deep spoon with a long handle which holds and serves liquids

If a fruit needs to ripen it can be stored in which of the following temperature ranges? A. Between 35 F and 40 F B. Between 45 F and 50 F C. Between 55 F and 60 F D. Between 65 F and 70 F

D. Between 65 F and 70 F

Joe is looking for a knife which can be used as an all purpose knife in his kitchen. Which should he purchase? A. Bread knife B. Carving knife C. Boning knife D. Chef knife

D. Chef knife

Which of the following should you not do before preparing food? A. Secure hair B. Wash hands with warm soapy water C. Review the recipe D. Clean the cooking area with bleach

D. Clean the cooking area with bleach

Which of the following is NOT an example of a fruit which is commonly thought of as a vegetable? A. Avocado B. Tomato C. Cucumber D. Coconut

D. Coconut

_______ less of a stalky stem than resinous herbs. A. Resinous herbs B. Spices C. Vegetables D. Fine herbs

D. Fine herbs

Which of the following is an example of a Tropical fruit? A. Apples B. Peaches C. Strawberries D. Kiwis

D. Kiwis

Which of the following is not a common material used to make cutting boards? A. Plastic B. Glass C. Marble D. Metal

D. Metal

Which cooking method was used to cook the potato latkes by Chef Land? A. Stir-frying B. Deep-frying C. Sauteing D. Pan-frying

D. Pan-frying

Kitchen tools are NOT made from which of the following materials? A. Glass B. Wood C. Silicone D. Plexiglass

D. Plexiglass

Which of the following is NOT a root? A. Carrot B. Beet C. Radish D. Potato

D. Potato

Which of the following is NOT on the label? A. Name of the product B. Date C. Expiration date D. Storage location

D. Storage location

Green, leafy vegetables contain a high level of which of the following? A. Iron B. Magnesium C. Calcium D. Vitamin D

D. Vitamin D

Which of the following is NOT a flowering vegetable? A. Broccoli B. Brussels sprouts C. Cauliflower D. Zucchini

D. Zucchini

Cooking method utilizing direct of indirect heat including broiling, grilling, roasting, or baking

Dry-Heat Cooking

Engineering the flavors and other factors to improve prepared foods

Flavoring

Temperatures for meat products and other foods regulated to keep the finished product safe and free of bacteria

Internal Temperature Requirements

Tool used for identifying food items within the kitchen according to date prepared or other important factors

Labels

Cooking method utilizing water or other liquids including poaching, simmering, boiling, blanching and steaming

Moist Heat Cooking

Cooking technique used to fry foods with oils in a frying pan

Pan-Frying

Regulating the size of a serving

Portion control

Using spices or other ingredients to improve the flavor of foods

Seasoning

Temperature at which oil will begin to smoke

Smoke Point

Regulated date for food safety; used to protect consumers and inform food preparers of freshness entities

Use-by-Date