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Woodley's Intro. to Culinary Final

Last updated almost 7 years ago
42 questions
Note from the author:
Intro. to Culinary Arts
1

Chef Boyardee was the founder of culinary art ?

1

Tube pans are used to make rolled cookies?

1

Cakes need to cool fully before removing them from the pan?

1

Sauteed means bring to a boil?

1

It's ok to defrost a chicken under hot running water?

1

Baking soda and baking powder are chemical leaveners that might be used often in cookies and cakes?

1

Is it okay to substitute baking soda for baking powder when cooking?

1

A very small variation in the portion of an ingredients can change the quality of the finished cake?

1

Fresh cheese is highly perishable and should be stored in the refrigerator?

1

Woodley is the Best Teacher Ever?

1

Misen en Place means...

1

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

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

Overcooked meat is…

1

Frozen poultry should be thawed…

1

A dry method of cooking poultry is…

1

Flour should be stored in…

1

The most common used of flour in baking is…

1

Which of the following statements is NOT true about the storage of dairy products?

1

The more milk fat a product has, the ___?___it's calorie count ?

1

What utensil can be used to cut the fat when making pie dough?

1

A well-planned shopping list is primarily to help:

1

The best time to go shopping is:

1

After you have washed your hands, which item should be used to dry them?

1

Which personal behavior can contaminate food?

1

The temperature danger zone(temperatures at which bacteria multiplies very rapidly) for potentially hazardous food is between…

1

The following conditions that support the growth of microorganisms except…

12

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
1

Draw the Gallon Man.

10

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
1

1T or tsp =______

1

8 tbsp = ___ cup

1

2 c = ___ pint

1

4 qt. = ___ gallons

1

1 stick of butter = _____ tbsp. = ______ cup

1

3 tsp = ___ tbsp(s)

1

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?

1

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?

1

Technique for Sanitizing a Counter or Worktable

  1. Clear table or countertop.
  2. Apply sanitizer using either a spray bottle or a special sanitizing bucket.
  3. Allow to air-dry.
  4. Wash the table with hot water and detergent.
  5. Rinse table using hot water and a clean towel.
1

Sickness caused by eating unsafe food.

1

An organism that lives in and feeds on the body of another live creature.

5

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!!!