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?
Question 38
38.
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?
Question 39
39.
Question 40
40.
Question 41
41.
Question 42
42.
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!!!
Chef Boyardee was the founder of culinary art ?
True
False
Tube pans are used to make rolled cookies?
True
False
Cakes need to cool fully before removing them from the pan?
True
False
Sauteed means bring to a boil?
True
False
It's ok to defrost a chicken under hot running water?
True
False
Baking soda and baking powder are chemical leaveners that might be used often in cookies and cakes?
True
False
Is it okay to substitute baking soda for baking powder when cooking?
True
False
A very small variation in the portion of an ingredients can change the quality of the finished cake?
True
False
Fresh cheese is highly perishable and should be stored in the refrigerator?
True
False
Woodley is the Best Teacher Ever?
True
False
Misen en Place means...
Team work
Using exact measurements
Everything in it's place
follow the recipe carefully
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
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
Overcooked meat is…
A dry and hard to digest
B low in calories
C very moist
D Tender
Frozen poultry should be thawed…
A on the counter
B in hot water
C in warm water
D in the refrigerator
A dry method of cooking poultry is…
A Braising
B Stewing
C Broiling
D Simmering
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
The most common used of flour in baking is…
A All-purpose flour
B Bread flour
C Cake flour
D Pastry flour
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
The more milk fat a product has, the ___?___it's calorie count ?
A Higher
B Lower
What utensil can be used to cut the fat when making pie dough?
A Pastry blender
B Rolling pin
C Electric mixer
D Whisk
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
The best time to go shopping is:
A When you're hungry
B After you have eaten
C When you have nothing to do
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
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
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°
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°
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
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
Technique for Sanitizing a Counter or Worktable
Wash the table with hot water and detergent.
Allow to air-dry.
Rinse table using hot water and a clean towel.
Apply sanitizer using either a spray bottle or a special sanitizing bucket.
Clear table or countertop.
Sickness caused by eating unsafe food.
A Parasite
B Cross-contact
C Foodborne illness
D Bacteria
An organism that lives in and feeds on the
body of another live creature.
