Neumann Culinary 1 Sem. 1 Final 24-25 PDF

Neumann Culinary 1 Sem. 1 Final 24-25 * Indicates required question 1. Email * 2. What is the password * Sanitation 3. The most common way that bacteria is transmitted from food handler to food is by ____. * 2 points Mark only one oval. sneezing and...

Neumann Culinary 1 Sem. 1 Final 24-25 * Indicates required question 1. Email * 2. What is the password * Sanitation 3. The most common way that bacteria is transmitted from food handler to food is by ____. * 2 points Mark only one oval. sneezing and coughing unclean uniforms and aprons hair falling into food unwashed hands and/or soiled single-use gloves 4. Cross-contamination occurs as the result of ___. * 2 points Mark only one oval. unwashed hands to food raw food to ready-to-eat food unsanitary equipment and utensils to food all of the above 5. Wash your hands for a minimum of ___ seconds with soap and warm water before handling food. * 2 points Mark only one oval. 60 15 20 5 6. What is the temperature danger zone? * 2 points Mark only one oval. Above 41 degrees F Above 41 degrees F and below 135 degrees F Below 135 degrees F Above 135 degrees F and below 41 degrees F 7. To what temperature do you need to cook poultry? * 2 points Mark only one oval. Maintain 155 degrees F for 15 seconds Maintain 145 degrees F for 15 seconds Maintain 165 degrees F for 15 seconds Maintain 135 degrees F for 15 seconds 8. E Coli is destroyed at what temperature? * 2 points Mark only one oval. Reheat quickly to 165 degrees F Hold at 135 degrees F Cook to 155 degrees F for 15 seconds All of the above 9. At what temperature should cold foods be held? * 2 points Mark only one oval. 45 degrees F 41 degrees F Room Temperature 35 degrees F Lab Procedures 10. Which towels should I use to dry dishes in the foods lab? * 2 points Mark only one oval. paper towels orange towels red/black towels any type is fine 11. Which towels should I use to sanitize surfaces in the foods lab? * 2 points Mark only one oval. paper towels orange red towels or black any type is fine 12. When finished with a lab, it is ok to leave my clean dishes in the dish drying rack. * 2 points Mark only one oval. True False 13. In the foods lab, I can put food debris down the drain because there is a garbage disposal. * 2 points Mark only one oval. Yes No 14. On lab days, students may alter the recipe to better suit their personal tastes. * 2 points Mark only one oval. True False 15. If a recipe says to bake something for 14-16 minutes, which of the options below would be the SAFEST choice? * 2 points Mark only one oval. Set timer for 16 minutes Set timer for 15 minutes Set timer for 14 minutes 16. It is ok to wear air pods while I cook in the foods lab. * 2 points Mark only one oval. True False 17. Which of the following topics has NOT been covered in Culinary 1 thus far? * 2 points Mark only one oval. Safety Sanitation Types of Knives Knife Cuts Measurements Fruits Eggs Measurement Abbreviations 18. What is the abbreviation for TABLESPOON? * 2 points Mark only one oval. tblsp tbsp t tbs 19. What is the abbreviation for TEASPOON? * 2 points Mark only one oval. T tbsp tea tsp 20. What is the abbreviation for QUART? * 2 points Mark only one oval. qt qrt qu 21. Which of the following is an another abbreviation for TABLESPOON? * 2 points Mark only one oval. t T 22. Which of the following is an another abbreviation for TEASPOON? * 2 points Mark only one oval. t T Measurements 23. How many cups are in a quart? * 2 points Mark only one oval. 2 4 6 8 24. How many pints are in a quart? * 2 points Mark only one oval. 2 4 0 8 25. How many teaspoons are in a tablespoon? * 2 points Mark only one oval. 2 3 4 6 26. How many ounces are in a cup? * 2 points Mark only one oval. 2 4 6 8 27. How many ounces are in a pound? * 2 points Mark only one oval. 20 16 12 8 28. How many tablespoons is one stick of butter? * 2 points Mark only one oval. 4T 6T 8T 10 T 29. If my original recipe calls for 2 1/2 cups of sugar and I cut the recipe in half, how much do I need now? * 2 points Mark only one oval. 2 cups 1 cup 1 1/4 cups 3/4 cup 30. If my original recipe calls for 1/4 cups of butter and I cut the recipe in half, how much do I need now? * 2 points Mark only one oval. 1/2 cup 1 cup 1/8 cup 1/3 cup 31. If my original recipe calls for 2/3 cups of flour and I double the recipe, how much do I need now? * 2 points Mark only one oval. 1/3 cup 2/3 cup 3/4 cup 1 1/3 cup Basic Skills 32. When preparing foods, the same types of measuring tools can be used for all ingredient types. * 2 points Mark only one oval. True False 33. Packing is used when measuring liquid ingredients. * 2 points Mark only one oval. True False 34. A shredder-grater removes only a thin layer of fruits and vegetables so nutrients lying near the surface are * 2 points preserved. Mark only one oval. True False 35. For maximum cooking efficiency, the bottoms of cookware should be about the same diameter as the heating unit. * 2 points Mark only one oval. True False 36. What piece of equipment do you use to measure ingredients by weight? * 2 points Mark only one oval. Measuring spoon. Kitchen scale. Dry measure. Liquid measure. 37. Sifters, rolling pins, and spatulas are examples of ____. * 2 points Mark only one oval. baking tools mixing tools preparation tools measuring tools 38. When measuring an airy ingredient, like powdered sugar or flour, you could dip the cup in the container and shake * 2 points off the excess. Mark only one oval. True False 39. What ingredient traditionally gets packed into the measuring cup? * 2 points Mark only one oval. Flour Water Brown Sugar Salt 40. What type of measuring cup is shown in the picture below? * 2 points Mark only one oval. Dry Measuring Cup Liquid Measuring Cup Measuring Spoons 41. What ingredient would you use the item in the picture to measure? * 2 points Mark only one oval. Water Flour Oil Salt Recipes 42. What term means the amount of servings or the amount of items a recipe makes? * 2 points Mark only one oval. portion percentage amount yield 43. Which of the following is NOT a main part of a recipe? * 2 points Mark only one oval. Ingredients Directions Cost Yield Time Kitchen Equipment 44. What tool is this? 2 points Mark only one oval. Cutting Board Meat Thermometer Sifter Tongs Whisk Colander Peeler Dry Measuring Cups Box Grater Liquid Measuring Cup Pastry Blender Electric Hand Mixer Ramekins 45. What tool is this? * 2 points Mark only one oval. Cutting Board Meat Thermometer Sifter Tongs Whisk Colander Peeler Dry Measuring Cups Box Grater Liquid Measuring Cup Pastry Blender Electric Hand Mixer Ramekins 46. What tool is this? 2 points Mark only one oval. Cutting Board Meat Thermometer Sifter Tongs Whisk Colander Peeler Dry Measuring Cups Box Grater Liquid Measuring Cup Pastry Blender Stand Mixer Ramekins 47. What tool is this? * 2 points Mark only one oval. Sauce Pan Frying Pan Skillet Stock Pot 48. What tool is this? 2 points Mark only one oval. Cutting Board Meat Thermometer Sifter Tongs Whisk Colander Peeler Dry Measuring Cups Box Grater Liquid Measuring Cup Pastry Blender Stand Mixer Ramekins 49. What tool is this? * 2 points Mark only one oval. Cutting Board Meat Thermometer Sifter Tongs Whisk Colander Peeler Dry Measuring Cups Box Grater Liquid Measuring Cup Pastry Blender Electric Hand Mixer Ramekins 50. Simplest tool for beating and stirring light mixtures. Incorporates air! Commonly used for eggs & whipped cream. * 2 points Mark only one oval. chef’s knife whisk beater springform pan 51. Cylinder which eases the rolling of dough and pastries. * 2 points Mark only one oval. colander whisk rolling pin springform pan 52. Utensil for lifting and turning items like pancakes and meat * 2 points Mark only one oval. straight edge sptaula bent edge spatula spreader saucepan 53. Which of the following would be used to measure salt? * 2 points Mark only one oval. dry measuring cup liquid measuring cup measuring spoon Eggs 54. Beaten egg mixture that is cooked without stirring and served folded in half. * 2 points Mark only one oval. custard meringue omelet soufflé 55. Soft protein lumps that develop when an egg thickens. * 2 points Mark only one oval. Beading candling coagulum custard emulsion meringue omelet soufflé syneresis weeping 56. What part of the egg is the arrow pointing to? * 2 points The thick and thin egg white Mark only one oval. Shell Albumen Yolk Chalazae Air Cell 57. The process by which the proteins in eggs change from a liquid to a solid by heating. * 2 points Mark only one oval. Beading candling coagulation emulsion 58. When cooking eggs, you should use high heat. * 2 points Mark only one oval. True False 59. The two grades of eggs available in most supermarkets are Grade A and Grade B. * 2 points Mark only one oval. True False 60. Recipes are generally formulated to use small eggs. * 2 points Mark only one oval. True False 61. Which is true of eggs over hard? * 2 points Mark only one oval. Mostly runny yolk Completely set yolk Partially runny yolk 62. Cooked eggs that are brown are cooked perfectly. * 2 points Mark only one oval. True False 63. Perfectly scrambled eggs have a visible color variation. (You can see the egg white and the yolk) * 2 points Mark only one oval. True False Knives 64. In the photo below, what knife is used to peel or cut fruit and vegetables into small pieces, or to carry out other * 2 points similar precision work? Mark only one oval. paring chef santoku boning serrated/bread utility 65. In the photo below, what knife is used to cut through foods with a hard exterior and softer interior? * 2 points Mark only one oval. paring chef santoku boning serrated/bread utility 66. In the photo below, what knife is the most common knife used in the kitchen and is ideal for slicing, dicing, * 2 points chopping. Mark only one oval. paring chef santoku boning serrated/bread 67. A dull knife is safer than a sharp knife. * 2 points Mark only one oval. True False 68. In the photo below, which knife cut do you see? * 2 points Mark only one oval. chiffonade mince batonnet julienne dice rondelle 69. In the photo below, which knife cut do you see? * 2 points Mark only one oval. chiffonade mince batonnet julienne dice rondelle 70. In the photo above, which knife cut do you see? * 2 points Mark only one oval. chiffonade mince batonnet julienne dice rondelle 71. In the photo below, which knife cut do you see? * 2 points Mark only one oval. chiffonade mince batonnet julienne dice rondelle 72. What part of the knife is being shown in the picture? * 2 points Mark only one oval. tip point cutting edge heel This content is neither created nor endorsed by Google. Forms