Cookery 9 Questions

COOKERY 9
When following a recipe, this is the most helpful practice to acquire.

a. don't preheat oven in advance
b. only read one step at a time
c. be creative with suggested equipment
d. carefully read the recipe through twice
Grade 9Culinary Skills

How should you hold a knife?
a. hold knife handle with one hand and the food item with the other with tucked in
fingers
b. hold knife handle with one hand and the blade with the other
c. hold knife handle with one hand and use your fingers to guide the blade
d. hold knife handle with one hand, relax your other hand by your side
Grade 9Kitchen Safety and Sanitation

How do you walk safely with a knife?
a. hold knife facing up with the blade on a slight angle
b. hold knife facing out and on a slight angle
c. hold knife facing down and on a slight angle
d. hold knife by the blade and on a slight angle

Identify the illness caused by food that is not safe to consume.
a. food sanitation
b. food poisoning
c. food incubation
d. food degradation
Grade 9Baking Skills

A leavening agent made from dry acid or salt acid, baking soda, and starch or flour is?
a. Baking powder
b. Baking eggs
c. Baking fat
d. Baking soda
Grade 9Kitchen Equipment and Tools

What is a serrated knife?
a. A knife with a zig-zag edge that is used to cut bread with.
b. A long knife with a smooth blade.
c. A small knife used for cutting herbs.
d. A small knife used for cutting small ingredients.

What is a paring knife?
a. A knife that you cut pears with.
b. A small knife that is used to peel and cut small ingredients with.
c. A knife that is used to cut meat.
d. A knife that is large and used to cut bread with.

Which phrase best fits food safety and sanitation?
a. When in doubt, throw it out.
b. Reduce, Reuse, Recycle.
c. Measure twice, cut once.
d. An ounce of saftey is worth a pound of cured ham.

The best way to thaw Frozen food should be in the
a. Sink
b. Oven
c. Refrigerator
d. Pan it will be cooked in
Grade 9Meal Planning

Food labels provide information about the ingredients and nutritional value of foods.
a. True
b. False

Identify how to cut safely when using a knife.
a. cut towards your body
b. cut away from your body
c. cut on a diagonal
d. cut towards your body, closest to your fingers
Grade 9Culinary Math

A measuring system used throughout most of the world is called:
a. Metric System
b. Customary System
c. Euro System
d. International Measuring System

Identify the behavior that is not safe while cooking in the kitchen.
a. keep cupboards and drawers closed after using them
b. keep tools and equipment away from the edge of the counter
c. wait until you're finished cooking before cleaning spills on the floor
d. communicate when you are opening the oven or carrying hot food to the sink

One of the biggest causes of popover failures is?
a. Not enough eggs
b. Too much butter
c. Too much cooking
d. Not enough cooking

Which statement about eggs is true?
a. Eggs are a good source of protein.
b. If you whip eggs too long, they will liquify.
c. Eggs are a high calorie food at 150 calories per egg.
d. Eggs cooked over-easy are healthier than eggs cooked over-well.

Usually, baking recipes suggest the exact to use.
a. type of mixer
b. flour brand
c. container size
d. color of baking sheet

1 cup equals how many tablespoons?
a. 12
b. 14
c. 16
d. 18

What information does a recipe contain?
a. Calories
b. Nutrient Content
c. Ingredients
d. Storage directions

How many teaspoons are in a tablespoon?
a. 1
b. 2
c. 3
d. 4

What are the four steps of Food Safety?
a. cook, chill, clean, eat
b. chill, cook, clean separate
c. sanitize, clean, separate, cook
d. cook, chill, rinse, clean
How should you cut food that is round?
a. slice food in half to get a flat edge
b. slice off thin section so food sits flat and stable on the cutting board
c. balance the knife carefully on top and start cutting
d. hold the knife near the blade and cut the food in half

What should be placed under a chopping board to stop it from slipping?
a. A grip mat.
b. A damp cloth.
c. A damp piece of paper towel.
d. All of the above.

a. True
b. False

Identify the option that gives good advice about how to scramble eggs?
a. Eggs can burn easily, don't overcook.
b. Never add salt or pepper to scrambled eggs.
c. Use high heat and don't stir eggs while cooking.
d. Cook eggs for at least 20 minutes for best texture.

Which type of recipes may NOT be easily altered?
a. Cakes
b. Soups
c. Casseroles
d. Salads

What is the difference between food safety and sanitation?
a. Food sanitation deals with the food preparer; food safety deals with the cleanliness
of the work area.
b. Food sanitation deals with cooking temperatures; food safety deals with cooking utensils
c. Food safety is how food is handled to prevent food-borne illness; food sanitation is the
cleanliness of equipment and facilities.
d. Food safety is handling equipment the correct way; food sanitation deals with the
prevention of accidents and illness.

These are starches and sugars found in foods that provide your main source of energy.
a. carbohydrates
b. vitamins
c. fiber
d. electrolytes

During food lab, wearing loose clothes or long chains could lead to injury.
a. True
b. False

What shouldn't you do when using a knife?
a. Place your hand under the blade.
b. Place your fingers out flat.
c. Allow your hand to come into contact with the blade.

Which time range will produce a perfectly boiled egg?
a. 1-3 minutes
b. 3-10 minutes
c. 12-15 minutes
d. 30-45 minutes

The Danger Zone temperature range is: degrees, the most favorable condition
for rapid growth of many pathogens.
a. 35 to 120
b. 40 to 125
c. 45 to 140
d. 50 to 150

Complex carbohydrates are
a. composed of sugars linked together.
b. found in grain products.
c. good sources of energy.
d. all of the above.

Which is not a required part of a recipe?
a. ingredients
b. cooking time
c. equipment needed
d. nutritional values

Identify the health benefit/s of consuming whole grains.
a. helps you fill full so you may not overeat
b. helps clean your arteries
c. helps lower cholesterol in a healthy diet
d. all of the above

Define al dente.
a. "soft to bite"
b. "sticks to the wall"
c. "to the tooth"

What should you do if you are talking to someone and using a knife?
a. keep talking, you should communicate when cooking
b. keep looking at the knife and continue talking
c. ignore the person and talk to them when you have finished cutting
d. place your knife down, do not use it
Which statement is true?
a. A lemon can also be used for cleaning purposes.
b. Never add salt to the water when cooking pasta.
c. To poach an egg, crack it into a small bowl first.
d. Eggs stop boiling as soon as you turn off the heat.

This is a unit of heat used to measure the energy your body uses and the energy it
receives from food.
a. calories
b. electrolytes
c. minerals
d. proteins

When making french fries, identify the culinary cut used to prepare the potatoes.
a. chiffonade
b. brunoise
c. cube
d. julienne

When cooking dried pasta, test that the pasta is al dente by
a. tasting it.
b. cutting a piece in half.
c. double checking exact cooking time.
How should you cut food that is round?
a. slice food in half to get a flat edge
b. slice off thin section so food sits flat and stable on the cutting board
c. balance the knife carefully on top and start cutting
d. hold the knife near the blade and cut the food in half

What should be placed under a chopping board to stop it from slipping?
a. A grip mat.
b. A damp cloth.
c. A damp piece of paper towel.

a. True
b. False

Identify the option that gives good advice about how to scramble eggs?
a. Eggs can burn easily, don't overcook.
b. Never add salt or pepper to scrambled eggs.
c. Use high heat and don't stir eggs while cooking.
d. Cook eggs for at least 20 minutes for best texture.

Which type of recipes may NOT be easily altered?
a. Cakes
b. Soups
c. Casseroles
d. Salads

What is the difference between food safety and sanitation?
a. Food sanitation deals with the food preparer; food safety deals with the cleanliness
of the work area.
b. Food sanitation deals with cooking temperatures; food safety deals with cooking utensils
c. Food safety is how food is handled to prevent food-borne illness; food sanitation is the
cleanliness of equipment and facilities.
d. Food safety is handling equipment the correct way; food sanitation deals with the
prevention of accidents and illness.

These are starches and sugars found in foods that provide your main source of energy.
a. carbohydrates
b. vitamins
c. fiber
d. electrolytes

During food lab, wearing loose clothes or long chains could lead to injury.
a. True
b. False

What shouldn't you do when using a knife?
a. Place your hand under the blade.
b. Place your fingers out flat.
c. Allow your hand to come into contact with the blade.

Which time range will produce a perfectly boiled egg?
a. 1-3 minutes
b. 3-10 minutes
c. 12-15 minutes
d. 30-45 minutes

The Danger Zone temperature range is: degrees, the most favorable condition
for rapid growth of many pathogens.
a. 35 to 120
b. 40 to 125
c. 45 to 140
d. 50 to 150

Complex carbohydrates are
a. composed of sugars linked together.
b. found in grain products.
c. good sources of energy.
d. all of the above.

Which is not a required part of a recipe?
a. ingredients
b. cooking time
c. equipment needed
d. nutritional values

Identify the health benefit/s of consuming whole grains.
a. helps you fill full so you may not overeat
b. helps clean your arteries
c. helps lower cholesterol in a healthy diet
d. all of the above
Define al dente.
a. "soft to bite"
b. "sticks to the wall"
c. "to the tooth"

What should you do if you are talking to someone and using a knife?
a. keep talking, you should communicate when cooking
b. keep looking at the knife and continue talking
c. ignore the person and talk to them when you have finished cutting
d. place your knife down, do not use it

Which statement is true?
a. A lemon can also be used for cleaning purposes.
b. Never add salt to the water when cooking pasta.
c. To poach an egg, crack it into a small bowl first.
d. Eggs stop boiling as soon as you turn off the heat.

This is a unit of heat used to measure the energy your body uses and the energy it
receives from food.
a. calories
b. electrolytes
c. minerals
d. proteins

When making french fries, identify the culinary cut used to prepare the potatoes.
a. chiffonade
b. brunoise
c. cube
d. julienne

When cooking dried pasta, test that the pasta is al dente by
a. tasting it.
b. cutting a piece in half.
c. double checking exact cooking time.
These three nutrients provide energy.
a. proteins, fats, and water
b. carbohydrates, fats, and minerals
c. fats, proteins, and vitamins
d. carbohydrates, proteins, and fats

What is a cook's knife?
a. A small knife used to cut small ingredients with.
b. A knife that you use to cut herbs with.
c. A large knife that is used for slicing, dicing and chopping.
d. A knife that you use to cut bread with.

is the sickness caused by eating food that contains a harmful
substance.
a. Food Transmitted Disease
b. Foodborne Illness
c. Bacterial Food Disease

Identify what protein provides?
a. structure, enzymes
b. enzymes, transportation
c. structure, transportation, enzymes
d. enzymes, infection, structure

Cheese and brown sugar should be firmly packed down for accurate measurements.
a. True
b. False

During food lab, you do not need to include time for clean up during planning.
a. True
b. False

Which measuring tool(s) would be needed to measure 3/4 cup brown sugar?
a. liquid measuring cup
b. 3/4 measuring cup
c. 3/4 measuring spoon
d. 1/2 & 1/4 measuring cups

What is used to incorporate air into flour and other dry ingredients?
a. Shaker
b. Sauter
c. Sifter
d. Slicer

Identify the best choice of flour for baking bread because of its protein content.
a. whole wheat flour
b. bleached flour
c. unbleached flour

Which leavening agent is not used to make cookies?
a. yeast
b. baking soda
c. baking powder

When baking a gluten free recipe with eggs, it is advisable to separate the eggs and
beat the whites to soft peaks for a more fluffy and light product.
a. True
b. False

Flour thickens the mixture and holds ingredients together.

Which is a risk for cross contamination?
a. Cutting raw vegetables with a clean knife
b. Using one cutting board for meats and another for vegetables
c. Using one cutting board for all food prep
d. Washing hands often

What are the recommended steps from the UDSA for food safety?
a. Clean, Caution, Cook, Chill
b. Shop, Chill, Cook, Clean
c. Cook, Cover, Clean, Chill
d. Clean, Separate, Cook, Chill

Which is not a concern for food safety and sanitation?
a. buying local
b. controlling bacterial growth
c. proper handling of knives
d. washing hands often

What is the best way to put out a grease fire?
a. pour water on it
b. put a dishtowel over it
c. smother it with the lid or baking soda, flour, or some type of powder substance
d. pick up the pot, throw it in a sink and run water on it

When using measuring spoons to measure a dry ingredient
always .
a. level the ingredient with the top of the spoon
b. read the measurement at eye level
c. use the smallest spoon
d. use on flat surface

This is a term for a recipe that gives an accurate list of ingredients, their quantities, and
the preparation methods needed to prepare a particular menu item in a consistent
manner every time.
a. standardized recipe
b. regulated recipe
c. transposed recipe
d. tested recipe

Identify the four basic ingredients when baking bread.
a. milk, flour, yeast, grains
b. flour, water, yeast, salt
c. flour, water, nutritional yeast, salt
d. whole grain flour, baking soda, water, salt

Dry ingredients should always be leveled off with a to ensure a correct
measure.
a. Turner
b. Spatula
c. Scraper
d. Paring Knife
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Food-borne illness can kill you.

a. True
b. False

Which is a common mistake made when boiling pasta?
a. too much water
b. too little water
c. too large pan
d. water too hot

Your kitchen should have a fire extinguisher to put out fires.
These should be checked yearly to see if they still have a charge.

To replicate the flavor, density and texture of gluten flours, it is advisable to use a blend
of gluten free flours and starches when baking.
a. True
b. False

To prevent cross-contamination, food handlers should NOT
a. touch raw meat and then touch cooked or ready-to-eat food
b. allow food to remain at temperatures above 41 degrees F
c. take food temperatures when receiving food
d. hold food at temperatures below 140 degrees F

The 3 major work stations that comprise the work triangle are the sink, stove, and
refrigerator.
a. True
b. False

The word perishable means:
a. Food never spoils
b. Food spoils easily
c. Food needs to remain at room temperature
d. None of the above

This is the function of salt in pasta cooking water.
a. brings water to a quicker boil
b. keeps pasta from sticking together
c. adds flavor

Potatoes are one of the most versatile foods in the world. What does this mean?
a. Potatoes are an expensive food.
b. Potatoes can be used in many ways and for many dishes.
c. Potatoes are eaten and grown by people all over the world.
d. Potatoes are grown in the ground and can be eaten with or without the peeling.

When measuring liquids, always put the measuring cup on a surface.
a. wet
b. flat
c. dry
d. thin

Sandals are the best footwear for the kitchen since it can get so hot.
a. True
b. False

Which food is most associated with salmonella contamination?
a. Ground beef
b. Raw eggs
c. Rare roast beef
d. Unpasteurized dairy

This popular cookware metal is a poor heat conductor, though very dense and non-
reactive.
a. copper
b. stainless steel
c. aluminum
d. nickel

What is another name for blood sugar?
a. sucrose
b. fructose
c. glucose
d. lactose

Which is a good source of vitamin C?
a. apples
b. tomato
c. watermelon
d. corn

Which nutrient group does not contain calories?
a. water
b. protein
c. carbohydrate
d. lipid

The recipe yields 8 servings. You will be serving about 15 people. What should you do to
make sure you have enough food.
a. Make the recipe as is.
b. Double the recipe - multiply ingredients by 2.
c. Triple the recipe - multiply ingredients by 3.
d. Quadruple the recipe - multiply ingredients by 4.

Which mixing method is used when making cookies?
a. biscuit method
b. creaming method
c. muffin method

How should cookies be placed on a baking sheet?
a. one inch apart
b. barely touching
c. two to three inches apart

What can you line cookies sheets with to ensure an easier clean-up?
a. parchment paper
b. wax paper
c. clean dish cloth
When should dried pasta be added to the cooking water?
a. when the water is at full boil
b. when the water is at a simmer
c. before the water begins to heat

Use when removing pots and pans from the oven.
a. Hands
b. Paper Towels
c. Potholders
d. your T-Shirt
This question is a part of a group with common instructions. View group »

375 milliliters = 12.5 ounces

9 ounces = 270 milliliters

6 cups = 3 pints = 1350 milliliters

3 Tablespoons = 9 teaspoons = 45 milliliters

60 milliliters = 12 teaspoons

All brands of baking powder are gluten free.
a. True
b. False

The flavors and textures of gluten free baking products is identical to baking products
made with gluten.
a. True
b. False

A spatula, toaster oven and stand mixer are all examples of small kitchen appliances.
a. True
b. False

A French Knife is an alternative name for a Chef's Knife.
a. True
b. False

A stand mixer is more efficient mixing large quantities of dough than a hand held mixer.
a. True
b. False

Most bread dough recipes call for two risings, why is this?
a. bread dough doesn't need to rise
b. allows better reversal of the leavening process
c. to better cool the dough which inhibits fermentation
d. allows for respiration that occurs with fermentation

This is the ideal temperature of water to start cooking pasta.
a. cold
b. room temperature
c. hot

When dicing or slicing a pepper, what should be discarded?
a. seeds
b. seeds and stem only
c. seeds, stem and all the green part
d. seeds, stem, and the white part in the middle

Which is the best definition for the term yield?
a. the amount of servings a recipe makes
b. the amount of ingredients needed to make a recipe
c. the amount of people needed to make the recipe
d. the weight of the ingredients needed to make the recipe

Metric Units Units of measurement based on milliliters, liters,
milligrams, grams, and kilograms.

The boiling point of water is 100 degrees Fahrenheit.
a. True
b. False

The basic ingredients in pastry dough, in order of quantity, are flour, fat , water
or other liquid, salt , and sometimes sugar for browning and sweetness.

This is the ideal place for bread dough to rise.
a. in a floured or oiled bowl, covered and in a cold place
b. in a floured or oiled bowl, covered and in a warm place
c. in a floured bowl, uncovered and in a drafty place
d. in a bowl, uncovered and in a 300 degree oven
Identify which choice is not a method for checking if bread is finished baking.
a. insert a toothpick into the highest point of bread
b. tapping on the bottom of the bread
c. use an internal thermometer
d. visually look for dry, even, browned crust

You can use your clean, bare hands to separate egg white from egg yolk.
a. True
b. False

What task is a colander used for?
a. basting
b. mixing
c. paring
d. draining

This knife is also known as a French knife and is usually the largest knife in the kitchen.
a. paring knife
b. slicing knife
c. chef's knife
d. Chinese cleaver

Which tool is best for removing all the batter from a bowl?
a. whisk
b. rubber scraper
c. wooden spoon
d. mixing spoon

This is the main reason pasta sticks together during cooking.
a. too much cooking water
b. not enough cooking water
c. too much salt in the cooking water

When cooking dried pasta according to package instructions, when should you start
timing the cooking?
a. one minute after adding the pasta to the water
b. as soon as the pasta is added to the water
c. when the water returns to a boil after adding the pasta

What is the technique used for safe hand position while cutting?
a. bear paw
b. bear claw
c. south paw
d. dog claw

Cross contamination is the transference of disease causing elements from one source to
another through physical contact.
a. True
b. False

Bacteria that require the presence of oxygen to function is aerobic
bacteria.

Bacteria multiplies rapidly at this DANGER ZONE temperature:
a. 0- 32 degrees F
b. 32- 40 degrees F
c. 40- 60 degrees F
d. 60- 125 degrees F

Sixteen How many cups are in a gallon?

3 3/4 cups = 930 milliliters = 30 ounces

Electrical appliances are never a safety threat.
a. True
b. False

Do not touch a person who is choking because you may be electrocuted.
a. True
b. False

Conserving water puts you at risk for cross contamination.
a. True
b. False

Cookie sheets should always be greased when baking cookies.
a. True
b. False

Cookie dough should be dropped approximately apart on the cookie sheet
prior to baking.
a. 1 in
b. 3 in
c. 2 in
d. 1/2 in

Which is a dangerous method for trying to put out a grease fire?
a. Water
b. Fire extinguisher
c. Smother
d. Call 911

Which items are not usually found as part of a recipe?
a. ingredients
b. cooking temperature
c. price per serving
d. cooking time
Putting pressure on a cut will
a. make it hurt less.
b. make it hurt more.
c. prevent germs from getting in.
d. help to stop bleeding.

Identify the correct definition of cookware.
a. containers only used in the oven
b. anything that holds food and transfers heat
c. containers that can withstand 400 degrees F
d. ceramic containers

Identify the strength of ceramic cookware.
a. conducts heat well
b. responds well to temperature changes
c. light in weight
d. retains heat well

Which utensil should NEVER be used when cooking in a non-stick skillet or pan?
a. metal spatula
b. wooden spatula
c. rubber scraper

Which statement about dry measuring cups is true?
a. only fill them half-way
b. fill them to the top
c. they come in a set of three
d. they are usually "see through" or transparent
A blender is more efficient processing dry food than a food processor.
a. True
b. False

For which cutting tool do you use a sawing motion?
a. peeler
b. chef knife
c. boning knife
d. serrated knife

This is the reason why oil is not added to pasta cooking water.
a. It can burn on the bottom of the pot.
b. It will keep sauce from sticking to the pasta.
c. It greatly increases cooking time.

Which ingredient is often measured using the stick method?
a. sticks
b. butter
c. flour
d. eggs

The recipe called for 1 pound of shrimp. What tool would be used to measure this
amount?
a. 1 pound cup
b. a scale
c. a large bowl
d. use estimation

How can you speed up the process of boiling liquid?
a. Use a smaller pot.
b. Don't add salt.
c. Stir it often.
d. Use a lid on pot.

When cooking pasta, water must first come to a boil before adding pasta.
a. True
b. False

Whether by hand or machine, what is the main reason that we knead bread dough?
a. to warm the liquid ingredient in the dough
b. to activate the sugar that softens the dough
c. to thoroughly incorporate the salt
d. to activate gluten that gives bread structure

How do we know when we've sufficiently kneaded bread dough?
a. the dough is smooth, not sticky, and holds its shape
b. when your dominant hand feels fatigued
c. time kneading for exactly 5 minutes
d. time kneading for exactly 3 minutes

After grating potatoes, identify the next preparation step/s when making hash browns.
a. pat dry
b. rinse well and pat dry
c. immediately add seasoning and let rest
d. immediately add all ingredients and fry

Once the pasta is in the cooking water, you should stir it
a. once then leave it alone.
b. continuously until the water boils again.
c. until the water simmers again.

Custard ice cream is made from cooked custard, a thin pouring type of custard called
creme anglaise.

Why is it more advisable to freeze soups or stews in metal or plastic containers rather
than glass containers?
a. metal and plastic won't leach minerals from food
b. metal and plastic are flexible
c. metal and plastic won't change the taste of food
d. metal and plastic are more economical

Ice cream should be kept at 0 degrees F, or -18 degrees C. If ice cream is
partially thawed and frozen again, it may become grainy.

What can be added to fruit before freezing that will slow enzymatic browning?
a. sugar
b. salt
c. ascorbic acid
d. sodium bicarbonate
Identify the ideal steps for freezing carrots.
a. blanche whole carrot, freeze single layer on cookie sheet, pack in freezer bags
b. cut to size, freeze single layer on cookie sheet, pack in freezer bags
c. cut to size, blanche, pack in freezer bags
d. cut to size, blanche, freeze single layer on cookie sheet, pack in freezer bags

Italian style gelato ice cream has a higher portion of milk and a lower portion
of cream than standard ice cream.

Pastry dough is different from bread dough, as it is handled gently to
minimize the development of gluten so the dough can be easily shaped and
remain tender.

Microscopic organisms is bacteria.

A food borne illness caused by toxins produced by the anaerobic bacterium is
called Botulism

A delicious Cajun soup dish served over rice is called:
a. Creole
b. Gumbo
c. Etouffe
d. Roux
Which bacteria is found in the lower intestines of healthy humans?
a. Salmonella
b. E-Coli
c. Norwalk
d. None

An egg cooked "over-well" should have a liquid center.
a. True
b. False

The smell of garlic on your fingers can be easily removed by simply rinsing with hot
water.
a. True
b. False

Which statement is FALSE?
a. If you whip cream too long it will liquify.
b. Pasta is done to perfection after boiling 30 minutes.
c. A wet potato is much easier to peel than a dry potato.
d. When dicing onions don't cut all the way through the root.

Which statement is FALSE?
a. If you whip cream too long it will liquify.
b. Pasta is done to perfection after boiling 30 minutes.
c. Peeling a wet potato is much easier than peeling a dry potato.
d. If you don't have a juicer, you can use a spoon to juice a lemon.

If you whip cream too long it will return to a liquid state.
a. True
b. False

When sautéing correctly, what will you hear?
a. nothing
b. pounding
c. music
d. sizzling

What are the 2 safest ways to thaw out food?
a. microwave or refrigerator
b. refrigerator or set out on counter
c. refrigerator or soak in cold water
d. soak in cold water or in warm water

Refrigerators should be kept at .
a. 42-50 degrees F.
b. 32-40 degrees F.
c. 52-60 degrees F.
d. 38-45 degrees F.

Where should you store raw meats in the refrigerator?
a. middle shelf
b. in the deli drawer
c. top shelf
d. bottom shelf

Which is the best description for serrated knife?
a. triangular shaped blade
b. smallest knife in the kitchen
c. saw-toothed blade
d. blade swivels

Which of the following is commonly associated with an outbreak of Bacillus cereus
(botulism)?
a. cooked rice
b. blanched vegetables
c. raw chicken
d. a hamburger cooked rare

Volume The amount of space an ingredient takes up.

Once they have been peeled, sliced or cut, fruits and vegetables should be refrigerated.
a. True
b. False
A convection oven works in exactly the same way as a conventional oven.
a. True
b. False

A colander separates liquids from solids.
a. True
b. False

A skillet is another name for a frying pan.
a. True
b. False

A cookie sheet has one raised edge while as baking sheet has four raised edges.
a. True
b. False

AT what internal temperature is poultry fully cooked?
a. 135 degrees F
b. 125 degrees F
c. 145 degrees F
d. 165 degrees F

The only purpose in adding zest to a food is to add color.
a. True
b. False

Identify the weakness of metal cookware.
a. does not retain heat very well
b. responds quickly to changes in temperature
c. heats up quickly
d. suitable for stovetop or oven use
Identify the undesirable characteristic of cooking with aluminum.
a. conducts heat well
b. lightweight
c. is reactive to acidic and alkaline foods
d. does not rust

Use high protein gluten free flour blends in bread recipes and low protein gluten free
flour blends in cake recipes.
a. True
b. False

Xanthan Gum functions as a binding agent in gluten free flours.
a. True
b. False

Gluten free flour cannot be made from legumes.
a. True
b. False

Mixing gluten free batters too long (more than five minutes) will make the product
dense rather than fluffy and light.
a. True
b. False

All varieties of oatmeal are gluten free.
a. True
b. False

A beef grade of prime would indicate
a. a rare piece of meat.
b. tough and chewy meat.
c. tender and juicy meat.
d. a well done piece of meat.

Fats are necessary nutrients in our diets because they provide energy, help the body
store and use vitamins, and
a. help break down cholesterol in the bloodstream.
b. help the amino acids build muscle.
c. help our bones absorb calcium.
d. help regulate body temperature.

Define malnutrition.
a. A disease resulting from a vitamin C deficiency, which is characterized by bleeding
gums, loss of teeth, and internal bleeding.
b. A lack of the right proportions of nutrients over an extended period, which can be
caused by an inadequate diet or the body’s inability to use the nutrients taken in.
c. A compound from plants that is active in the human body.
d. The process of taking nutrients into the body and making them part of the body.

Recipe ingredients are listed in order of .
a. weight
b. amount
c. preparation time
d. cost

Which steps are best followed after bread is finished baking?
a. remove from oven, place on counter for 10 minutes
b. remove from oven, cover for 10 minutes
c. remove from oven, place on cooling rack until bread reaches room temperature
d. remove from oven, place in bag and put in fridge for 10 minutes

Food that has been contaminated to the point that it is considered unfit for human
consumption is adulterated food.

One of the basic nutrients needed by the body to maintain life, build and repair tissues,
form enzymes and hormones is protein.
Conditions and practices followed to maintain health, including sanitation and personal
cleanliness is hygiene

An illness in humans caused by the consumption of an adulterated food product is
a food-borne illness.

To pour or brush a liquid over food while it cooks.
a. Beat
b. Saute
c. Marinate
d. Baste

What do you do if you want cookies to be more chewy?
a. shorten baking time and move to cooling rack immediately after baking
b. lengthen baking time and move to cooling rack immediately after baking
c. do not adjust the baking time and leave cookies on the baking sheet until cooled

If the cookie recipe calls for a baking time of 12-15 minutes, set the oven timer
for to check doneness.
a. 10 minutes
b. 12 minutes
c. 14 minutes

The Danger Zone is the area between the stove and the refrigerator, where you are
most likely to fall.
a. True
b. False

All garabage produced in the United States could be recycled.
a. True
b. False

The main reason pasta should not be rinsed after cooking is because rinsing
a. washes away all the flavor from the cooking water.
b. causes sauce not to stick on the pasta.
c. cools the pasta too quickly.
How long is it safe to keep and reuse leftover food?
a. 1 hour
b. 1 day
c. 3 days
d. 1 week

Which statement best describes a vegetable peeler?
a. triangular blade
b. smallest knife in the kitchen
c. saw-toothed blade
d. blade swivels

Salmonella is often associated with poultry or eggs.
a. True
b. False

Which type of food would be the most likely to cause a foodborne illness?
a. tomato juice
b. baked potatoes
c. stored whole wheat flour
d. dry powdered milk

The largest threat to food safety comes from which of the following contaminants?
a. pesticides
b. hair
c. microorganisms
d. food additives

Identify the pathogen responsible for the Irish potato famine.
a. E. coli.
b. salmonella
c. phytophthora infestans
d. botulism

Identify the best indicator of a high quality potato.
a. soft wrinkled skin, sprouts
b. firm, smooth, no green sprouts, bruises or blemishes
c. firm, sprouts
d. firm, mottled green color

How are unopened cans and packaged goods stored?
a. Freezer Storage
b. Refrigerator Storage
c. Dry Storage
d. None of the above

1 2/3 cup = 410 milliliters = 27 tablespoons

Which food does not freeze well?
a. Mayonnaise
b. Vegetables
c. Meats
d. Fruits

Fermentation is a chemical breakdown of sugar by bacteria.
a. True
b. False

Unlike a conventional oven, a toaster oven uses moist air to cook food.
a. True
b. False
A casserole dish can be used in the oven but cannot be used for serving.
a. True
b. False

Salad dressing with wine vinegar, oil, and seasonings.
a. Viniagrette
b. Olive oil
c. Ranch
d. Thousand Island

To move a spoon in a circular or figure 8 motion.
a. Whip
b. Stir
c. Blend
d. Beat

If food spoils, how can you tell?
a. Syneresis
b. Unusual odor
c. Flavor change
d. All of the above

Fermentation
a. An ingredient that produces gases in batters and doughs, causing baked products
to rise and become light and porous
b. Flour-liquid mixture with a consistency ranging from thin to thick, depending on the
proportion of dry to liquid ingredients
c. A protein formed when wheat flour is moistened and thoroughly mixed that gives
strength and elasticity to batters and doughs
d. Process that takes place when yeast cells act on sugars to produce carbon dioxide and
alcohol; enzymatically controlled process in which a compound is broken down, such as
a carbohydrate into carbon dioxide and ethyl alcohol

Why is it useful to create a flat surface on the fruit or vegetable you are cutting?
a. it looks better that way
b. so that the edges are straight and even
c. it keeps it from rolling on the cutting board
d. so that it will fit in the container more neatly

What ingredient MUST you have in order to saute'?
a. fat
b. salt
c. sugar
d. vegetables

Steaming is an unhealthy cooking method.
a. True
b. False

Three How many teaspoons are in a tablespoon?

Sixteen How many ounces are in a pound?

Custom blends of ice cream may be flavoured with fruit , nuts or
chocolate.

Standard ice cream is made from cream , milk, sugar and
flavourings.

When making ice cream, it is the constant stirring and
quick freezing that keeps ice crystals small so ice cream remains smooth.

Adding sugar to cream reduces the freezing point of cream
keeping it from becoming rock hard.

The three phases of making ice cream are making the mix, freezing the
ice cream and then hardening the ice cream.

Natural gums or emulsifiers may be added to ice cream to increase
smoothness.

Reduced fat ice creams are made with a milk/cream mixture that is less
than 10% fat and may be called ice milk.

Both pasta and pastry are types of unleavened doughs. Pasta is made
from flour and liquid and is boiled, while pastry is made from flour
and fat and is baked.

The flour type most commonly used for a flaky pie crust is white all-
purpose flour. Short pastry is often made with
lower protein pastry flour to minimize gluten development.

Pastry dough is versatile and may be used for sweet pies
or savoury turnovers or tarts.
o prevent wet fillings from causing pie dough from becoming soggy, pastry is sometimes
pre-baked blind , with a layer of foil or parchment over the dough and weight
on top, such as dried beans or pie weights that keep the dough
from bubbling up.

A method to limit gluten development in pastry dough, in addition to gentle handling, is
to add an acidic ingredient such as lemon juice, vinegar ,
buttermilk or sour cream .

A popular ratio proportion of flour to fat in pie dough is 3 parts flour
: 2 parts fat.

To achieve a flaky pie crust, the dough structure must consist of flattened layers
of dough , between fat layers that puff up into flakes when baked.

Fats used in pastry dough such as
butter, lard and shortening will all result in a flaky crust,
whereas using oil may result in a mealy crust.

Your restaurant is closed Sunday and Monday. Tuesday morning you open the
restaurant and notice that the refrigerator is not running. When you check the internal
temperature, it reads 50 degrees F. What should you do with the fresh ground beef in
the refrigerator?
a. cook and serve it within 2 hours
b. freeze it right away
c. discard it
d. re-chill it immediately to below 41 degrees F

Which of the following is NOT a common characteristic of potentially hazardous foods?
a. they are moist
b. they are dry
c. they are neutral or slightly acidic
d. they are high in protein

Which food is most associated with e-coli?
a. Ground beef
b. Eggs
c. Rare roast beef
d. Unpasteurized dairy

Which is not true of a chronic health condition?
a. It lasts more than three months.
b. It is easily cured with proper treatment.
c. Some food-borne illnesses can lead to chronic conditions.

The last day on which a store should sell a product.
a. pack dates
b. freshness
c. sell by dates

At what stage during bread making does final proofing occur?
a. when you see yeast growing in water and sugar
b. when you tap on a loaf of bread to test doneness
c. when the dough is shaped after its final rise
d. when the dough is shaped right after kneading

Identify any differences between active dry yeast and fresh yeast.
a. fresh yeast adds more flavor to a product than dry yeast
b. dry yeast keeps well, while fresh yeast needs refrigeration and only lasts a few weeks
c. a and b
d. dry, fresh and nutritional yeast all work in exactly the same way

Baking time may need to be adjusted when using dark cookie sheets.
a. False, the color of the cookie sheet does not impact cooking time.
b. True, you may need to increase baking time.
c. True, you may need to decrease baking time.

The most common flour used to make cookies.
a. whole wheat flour
b. cake flour
c. all-purpose flour

Where should the cookie sheet be positioned in the oven to ensure even baking?
a. middle rack
b. top rack
c. bottom rack

What are the best ways to prevent poisoning?
a. Do not mix household chemicals
b. Follow label directions exactly
c. Both A & B
d. Neither A & B

1/2 teaspoon = 4 pinches = 2.5 milliliters

160 milliliters = 2/3 cup = 5 1/3 ounces

This cookware gets hot faster and cools down faster than any other metal.
a. copper
b. aluminum
c. tin
d. cast iron

Identify a negative characteristic of using copper cookware.
a. is reactive to acidic and alkaline foods
b. has thermal conductivity
c. is twice as fast at transferring heat than aluminum
d. has a fairly high melting point
Identify what the term "seasoning" means in context of cast iron cookware.
a. slowly heats herbs and spices
b. treated with hot oil
c. only withstands low to medium temperatures
d. treated with baking soda and vinegar

What type of metal can nonstick coating, such as Teflon, be applied to?
a. almost any metal
b. only cooper
c. only iron and cooper
d. only steel

Identify the weakness of glass cookware.
a. retains heat
b. suited for long cooking dishes such as braising
c. prone to cracking with extreme temperature changes
d. is non-reactive

Identify the correct name of this pasta shape.
a. fettuccine
b. angel hair
c. manicotti
d. fusilli

Customary Units Units of measurement such as ounces,
cups, pints, quarts, and gallons.

Four How many quarts are in a gallon?
Grade 9Culinary Arts

All forks are the same size and are interchangeable.
a. True
b. False

Grill cheese sandwiches are always made using the microwave oven.
a. True
b. False

What is the minimum internal temperature for safe consumption of poultry?
a. 175 degrees F
b. 145 degrees F
c. 155 degrees F
d. 165 degrees F

Which term does not identify the grade of a cut of meat?
a. select
b. prime
c. best
d. choice

Identify what happens physiologically when someone does not get protein in their daily
diet.
a. muscles shrink
b. nothing happens
c. muscles contract
d. stomach shrinks

Acids, like vinegar or citrus, increases the sweetness in salads?
a. True
b. False

Food handlers must practice all of the following hygienic practices except
a. proper handwashing.
b. daily bathing.
c. wearing clean clothing to work.
d. getting periodic AIDS testing.

Which of the following is not a basic characteristic of foodborne mold?
a. it grows well in sweet acidic foods with low water activity
b. freezing temperatures prevent or reduce its growth but do not destroy it
c. its cells and spores may be killed by heating, but the toxins it produces may not be
destroyed
d. it needs a host to survive

Fully cooked and then freeze dried.
a. Converted Rice
b. Instant Rice
c. Long Grain
d. Wild Rice

Pour batter
a. A protein formed when wheat flour is moistened and thoroughly mixed that gives
b. An ingredient that produces gases in batters and doughs, causing baked products to rise
and become light and porous
c. Flour-liquid mixture that is stiff enough to be shaped by hand
d. Flour-liquid mixture with a consistency ranging from thin to thick, depending on the

A kitchen brigade is a specific preparation and cooking tasks
are assigned to each member of the kitchen staff.

A guide to the nutrients in one serving of food.
a. metabolism
b. vegan
c. vegetarian
d. percent daily values

This defines a person who does not eat animals or animal products
a. metabolism
b. percent daily values
c. vegan
d. vegetarian

This describes a person who does not eat meat.
a. metabolism
b. vegetarian
c. vegan
Identify the options not included in a recipe.
a. yield and ingredient amount
b. yield and step by step instructions
c. yield and altitude adjustments
d. yield and cooking/baking temperature and time

What is another name for fruit sugar?
a. sucrose
b. fructose
c. glucose
d. lactose

Which of the following foods is high in protein?
a. chicken
b. an apple
c. candy
d. lettuce

What are substances that the body needs to regulate bodily functions, promote growth,
repair body tissues, and obtain energy?
a. calories
b. fiber
c. amino acids
d. nutrients

Anemia results from too little iron in your diet.
a. True
b. False

All fats are unhealthy and should be eliminated from a balanced diet.
a. True
b. False

Which nutrient group has the most calories per gram?
a. lipid
b. protein
c. minerals
d. carbohydrates

Which tool would be most useful to cook broccoli in a healthy way?
a. mortar & pestle
b. wonder cup
c. steamer basket
d. roasting pan

Identify the ingredients that should be at room temperature when making cookies.
a. all the ingredients
b. eggs and butter/fat
c. all the liquids

A crucial part of steaming anything is to have a lid on the pan.
a. True
b. False

How should oven racks be positioned for baking cake?
a. at the top
b. positioning doesn't make a difference
c. at the bottom
d. in the middle

If not stated in the recipe, what kind of egg should be used?
a. small
b. medium
c. large
d. free range

High altitude baking requires a recipe adjustment. Which ingredient should you add
more of to ensure a cake doesn't fall in when baked at high altitude?
a. liquid
b. yeast
c. fat
d. sugar

What is tofu?
a. compressed meat fat
b. cooked meats
c. cooked, skinless legume
d. cooked egg whites

When buying salad greens, you should look for color and texture, shape, general
condition, and size

What does it mean to measure a heaping amount of an ingredient?
a. Don't level ingredient off - let it mound.
b. Level ingredient off with straight edge.
c. Heap ingredient into the mixing container quickly.
d. Heap the ingredient into a ball of dough.

Which task are you doing if you are cutting an ingredient into small, square pieces?
a. chopping
b. dicing
c. grating
d. peeling

Which statement regarding liquid measuring cups is TRUE?
a. Fill them to the appropriate line of measurement.
b. Fill them to the top when measuring.
c. Hold cup in your hand while measuring.
d. They are usually made of metal.

What task are you doing if you are cutting food into smaller pieces or shreds using a tool
with a rough surface?
a. chopping
b. dicing
c. grating
d. peeling

Identify the ideal internal thermometer temperature for a cooked baked potato.
a. 100 degrees F.
b. 150 degrees F.
c. 300 degrees F.
d. 210 degree F.
The amount of liquid and the amount of rice must be exactly measured for most cooking
methods except for the boiling method.
a. True
b. False

Baked goods, such as biscuits, muffins and popovers, that can be prepared in a short
amount of time are called quick breads .

Rice is one of the most important food crops in the word today.
a. True
b. False

When baking soda is added to flour and heated, it releases which of the following?
a. Sodium Bicarbonate ( NaHCO3)
b. Carbon Monxide (CO)
c. Carbon Dioxide (CO2)
d. Bio Bicarbonate (BB2)

Ruminant animals such as cattle have a part stomach that allows them to
utilize roughage.
a. one
b. two
c. three
d. four

Leavening Agent
a. Flour-liquid mixture that is stiff enough to be shaped by hand
b. Process that takes place when yeast cells act on sugars to produce carbon dioxide and
c. An ingredient that produces gases in batters and doughs, causing baked products to rise
d. Flour-liquid mixture with a consistency ranging from thin to thick, depending on the

Quick breads are products.
a. grilled
b. baked
c. boiled

Always rinse your noodles after draining them.
a. True
b. False

Round tube that can be stuffed:
a. Ziti
b. Manicotti
c. Lasagna
d. Macaroni

Has been parboiled to make it fluffy and less sticky.
a. Instant Rice
b. Converted Rice
c. Short Grain
d. Long Grain

How many categories of plastic can be recycled?
a. All of them
b. 5
c. 7
d. 12

Sifting an ingredient removes clumps and the ingredient.
a. adds weight to
b. removes weight from
c. adds air to
d. removes air from

Whipping means to increase the of a substance by incorporating air into it.
a. time
b. yield
c. volume
d. measurement

Room temperature in the average home is usually about 100 degrees.
a. True
b. False

Hand washing should take about 10 seconds from start to finish.
a. True
b. False

If prepared improperly, , can kill you since it contains toxin 1,200 times
deadlier than cyanide.
a. Calamari
b. Cod
c. Salmon
d. Puffer Fish

Identify the chemical process by which the body breaks down food to release energy.
a. metabolism
b. vegan
c. vegetarian

This protein contains all of the essential amino acids.
a. neutral protein
b. incomplete protein
c. simple protein
d. complete protein

What is another name for table sugar?
a. sucrose
b. fructose
c. glucose
d. lactose

Which of the following is NOT used to determine the amounts you should consume from
each food group in the MyPlate plan?
a. age
b. weight
c. sex
d. activity level
[MyPlate] is an illustrated dietary tool broken into the 5 food groups and
related portion sizes.

When eating as a guest of someone, always wait for the host to begin eating before you
begin.
a. True
b. False

Intestines is an organ that is responsible for
a. carrying blood to heart.
b. carrying nerve waves to the brain.
c. absorption of nutrients.
d. reproduction.

What is the minimum internal temperature for safe consumption of steak?
a. 165 degrees F
b. 175 degrees F
c. 145 degrees F
d. 155 degrees F

What is the minimum internal temperature for safe consumption of fish.
a. 165 degrees F
b. 175 degrees F
c. 145 degrees F
d. 155 degrees F

Identify the minimum internal temperature for safe consumption of ground beef.
a. 145 degrees F
b. 175 degrees F
c. 155 degrees F
d. 160 degrees F

Canned food, dry cereal and pasta are all considered shelf
stable food.

Marika cut apple slices to the twins on the same cutting board that she used to make
hamburger patties. The error she made is called cross
contamination .

Light, moisture, air and damaged packaging can all contribute to
the spoilage of food.

Food that is stored at 0 degrees F is called frozen food.

The principle of FIFO means to use the oldest food first .

Identify the conditions that does not support the growth of microorganisms.
a. moisture
b. a protein or carbohyrate food source
c. high acidity
d. temperatures between 41 degrees F and 140 degress F

To fry in a small amount of oil or butter.
a. Saute
b. Deep Fry
c. Broil
d. Boil

When baking soda is mixed with flour and heated, it does not taste good. What
ingredients can you add to improve the taste?
a. salt and more flour
b. brown sugar, buttermilk, vinegar, honey, applesauce
c. granulated sugar, powered sugar or raw sugar.

What is fondant?
a. a fluted tin
b. a sugar based paste used for decorating
c. a thin icing drizzled over cake
d. a cream based icing cake pieces are dipped into

The best method for melting chocolate is to
a. microwave with a little water.
b. in a pot on medium heat.
c. in a heatproof bowl in a pot of simmering water.
d. in the oven.

You can use any temperature of water to activate yeast.
a. True
b. False

When planning meals, you don't need to consider .
a. table manners
b. budget
c. allergies
d. colour

The liquid to rice ratio for the following types of rice:
Converted white rice 2:1
Brown Rice: 3:1
Short Grain Rice: 1 3/4:1

Brown gravy is usually made with pan drippings.
a. True
b. False
cooked rice is dry, fluffy and does not stick together:
a. Long Grain
b. Short Grain
c. Medium Grain
d. Wild Rice

Chocolate Sauce is an example of a non-starch sauce.

When making a cheese sauce, the cheese is usually added while the sauce is still
cooking.
a. True
b. False

A non-starch sauce requires a thickening agent.
a. True
b. False

Macaroni is the most popular Italian Pasta.
a. True
b. False

There are 200 shapes for Italian pasta.
a. True
b. False

Al Dente means to the tooth, tender and
firm

Looks like spaghetti but is long, thin and flat.
a. Angel Hair
b. Spaghetti
c. Linguine
d. Fettuccine

Rice noodles do not have to be cooked they are soaked in hot water until soft.
a. True
b. False

Are soaked in hot water rather than boiled.
a. Egg Noodle
b. Rice Noodle
c. Spaghetti
d. Angel Hair Pasta

Most popular Asian noodle:
a. Egg Noodle
b. Rice Noodle
c. Spaghetti
d. Ziti

Separates when hot but sticks together as it cools:
a. Long Grain
b. Short Grain
c. Medium Grain
d. Brown Rice

This rice is soft, sticky and moist when cooked.
a. Short Grain
b. Brown Rice
c. Instant Rice
d. Wild Rice

Which is not related to food preparation?
a. Dovetailing
b. Coordination
c. Coronation
d. Cooperation

Which tool is not used in preparing for a food lab?
a. Work Plan
b. Market Order
c. Cleaver
d. Recipe

The red food-coloring carmine- used in Skittles and other candies- is made
from
a. Rose petals
b. A type of beetle
c. Blood from fish
d. Cherry juice

One of the most popular pizza toppings in Brazil is
a. Shrimp
b. Broccoli
c. Spinach
d. Green Peas

Most wasabi consumed is not real wasabi, but colored
a. horseradish
b. ranch
c. mayonnaise
d. sour cream
Identify the correct name of this pasta shape.
a. angel hair
b. fettuccine
c. penne
d. manicotti

Approximately how many varieties of native potatoes are there?
a. 50
b. 4,000
c. 100
d. 500
When making mashed potatoes, how many potatoes per person should be prepared.
a. 1 potato
b. 1/3 to 1/2 pound
c. 2 potatoes
d. 3 pounds

What is the best way to cut potatoes for boiling when making mashed potatoes?
a. large chunks
b. julienne
c. small cubes
d. medium cubes

When making mashed potatoes, after the potatoes are boiled, identify the next step in
the process.
a. quickly strain and add milk
b. return the pot of strained potatoes to the heat for a few minutes
c. strain and quickly add butter
d. strain and cool to room temperature

Before roasting potatoes, it is ideal to them for 7-8 minutes.
a. salt soak
b. parboil
c. freeze
d. fry

Before baking a potato, why is it important to pierce the skin?
a. softens the hard skin
b. allows steam to penetrate the potato
c. allows steam to escape from the potato
d. increases starch content

When planning to bake multiple potatoes, identify an important consideration when
purchasing the potatoes.
a. color
b. size
c. origin
d. seasonal variety

What does it mean to "rough chop" an ingredient?
a. chop it fast
b. chop it roughly the same size
c. chop it with no regard to how uniform the pieces are
d. chop it roughly 10 minutes after peeling thoroughly

An egg and cream pie.
a. Quiche
b. Crepe
c. Roux
d. Mise en Place

Melanie and her sister ate at a restaurant and were provided excellent service by their
server. The bill for their meal was $15.50. They left a tip of $1.50. This was appropriate.
a. True
b. False

It is proper etiquette to cut up all of your meat before eating any of it.
a. True
b. False

If using butter from a butter dish put butter on your plate and then butter your roll.
a. True
b. False

The napkin should be placed under the knife when setting the table.
a. True
b. False

Plates, forks, spoons, and beverage glasses are considered tableware .

According to health authorities, how much protein should we consume each day?
a. 2-3 servings
b. 1-2 servings
c. 3-4 servings
d. no servings needed

How often should you consume protein?
a. every other day
b. weekly
c. 10 times a day
d. daily

Which combination is not a complete protein?
a. beans and rice
b. peanut butter and wheat bread
c. rice and snow peas
d. refried beans and wheat tortilla

Which is not an example of the 5-7 oz. daily required amount of protein?
a. 1 egg
b. 1 chicken thigh
c. 2 slices of lunch meat
d. 1 cup beans

Both under mixed and over mixed biscuits have low volumes
and rounded tops.

Gluten
d. An ingredient that produces gases in batters and doughs, causing baked products to rise

Dough/Drop batter
d. An ingredient that produces gases in batters and doughs, causing baked products to rise
What are the three gases that are used to make baked products rise?
a. carbon monoxide, oxygen and hydrogen
b. air, steam, carbon monoxide
c. steam, air, carbon dioxide

What do you do if there is a fire in the oven?

What group of nutrients contain cholesterol? Fat

Define saturated fats.
a. fats that have as many hydrogen atoms as possible
b. fats that have as fewer hydrogen atoms than they can hold
c. fats that are missing one hydrogen atom
d. fats that are missing two or more hydrogen atoms

Define unsaturated fats.
a. fats that are missing two or more hydrogen atoms
b. fats that have as many hydrogen atoms as possible
c. fats that have as fewer hydrogen atoms than they can hold
d. fats that are missing one hydrogen atom

What is another name for milk sugar?
a. sucrose
b. fructose
c. glucose
d. lactose

Which of these nutrients is sometimes associated with high blood pressure?
a. iron
b. sodium
c. carbohydrate
d. calcium

[Food Intolerance] : a negative reaction to a food or part of
food caused by a metabolic problem, such as the inability to digest parts of certain foods
or food components.

Ingredients in a recipe should be listed with the ingredients that you need the most of
first.
a. True
b. False

Why are dehydrated foods less likely to spoil?

Feed is the smallest operation cost of animal production
a. True
b. False

A sow cannot bear offspring.
a. True
b. False

The main dish or course of a meal in France.
a. Hors d'Oeurves
b. Cheese Course
c. Entree
d. Dessert

To decorate a finished dish.
a. Garnish
b. Melt
c. Cut
d. Mix

To make a mixture smooth by mixing quickly with a mixer.
a. Whip
b. Stir
c. Beat
d. Mix

What is a cake dummy?
a. a three tiered cake stand
b. a styrofoam three tiered cake form
c. a cake mix
d. a pastry bag
What is a springform tin?
a. a coil shaped cake tin
b. a silicone cake pan
c. a tin with springs at its base
d. a tin with springs on its side

On a cake, icing and frosting are the same.
a. True
b. Yes, though frosting is a healthier choice.
c. No, icing dries hard and is thinner than frosting.
d. No, frosting dries hard and is thinner than icing.

Silicone bakeware is safe to use up to what temperature?
a. 450 degrees F
b. 400 degrees F
c. 550 degrees F
d. 500 degrees F

The inside of a bell pepper is sometimes called its ribs.
a. True
b. False
Enzymatic browning occurs when something is overcooked.
a. True
b. False

The pivot chop is commonly used when dicing potatoes.
a. True
b. False

Onions and bell peppers are similar in that they both have seeds inside, both have a
core and both must be peeled.
a. True
b. False

What uncooked meat is a trichina worm most likely to make a home in?

Beating, creaming, whipping and sifting all have one thing in common. What do they
have in common?
a. They are all done with a spoon.
b. They are all done with an electric mixer.
c. They all incorporate air into the mixture.
d. They are all tasks that take 1 hour or more to finish.

When an over mixed muffin is broken apart, narrow, open areas are visible, these are
called
a. holes.
b. tunnels.
c. gluten.
d. puffs.

You can successfully store breads WITHOUT frosting and/or filling at room temperature.
a. True
b. False

What are minerals found in large amounts in the body?
a. fat soluble
b. microminerals
c. water soluble
d. macrominerals
e. carbohydrates

Define monounsaturated fats.
a. fats that are missing one hydrogen atom
b. fats that are missing two or more hydrogen atoms
c. fats that have as many hydrogen atoms as possible
d. fats that have as fewer hydrogen atoms than they can hold

[Pasteurization] is the process of treating a substance with
heat to destroy or slow the growth of pathogens.

[Proteins] are nutrients that help build and maintain body cells and
tissues.

[Incomplete proteins] is a protein that lacks one or
more of the essential amino acids.

[Food additives] are substances intentionally added to food to
produce a desired effect.

[Fiber] is an indigestible complex carbohydrate.

[Complex proteins] is a protein that contains an adequate
amount of all nine essential amino acids.

Everyone needs vitamin supplements to remain healthy.
a. True
b. False

is a tool that can help you choose healthful foods for all your meals and
snacks.
a. Myguide
b. Myplate
c. MyPyramid

Pigs and dogs have monogastric stomachs. Which means that have stomach.
a. one
b. two
c. three
d. four

Musculoskeletal system is responsible for providing the body with structure.
a. True
b. False

A long crusty loaf of French bread.
a. Croissant
b. Eclair
c. Donut
d. Baguette
A very thin pancake usually rolled around a filling.
a. Eclair
b. Crepe
c. Croissant
d. Baguette

A mixture of flour and melted butter or fat used to thicken liquids.
a. Roux
b. Cornstarch
c. Julienne
d. Seasonings

Name 2 knives and what each knife should be used for and why it is easier to use that
knife for that particular job.

1. manicotti

You can see the process of fermentation begin when you proof yeast.
a. True
b. False

Activated yeast produces twice as much alcohol as carbon dioxide.
a. True
b. False

Packaged yeast does not expire.
a. True
b. False

Yeast gets energy from any form of sugar such as white sugar, molasses, honey or
syrups.
a. True
b. False

Baker's yeast cells thrive only on white granulated sugar.
a. True
b. False

Yeast cells are dead until mixed with water and a simple sugar.
a. True
b. False

Yeast cells multiply by budding.
a. True
b. False

Yield The number of servings or the amount a recipe makes.

Food Scale Measuring tool that is used to measure food by weight.

At what temperature in Fahrenheit does water boil? 212 degrees F

Name 3 important things that should be listed on a good recipe.

Name at least 2 of the most used leavening agents.

Which is more safe; a sharp knife or a dull knife? Why?

List 5 elements of a recipe.

There are many types of plant oils. Name two types of oil derived from each of the three
categories (nuts, fruit, and seeds).

Suggest three tips for personal hygiene that are important when working with food.
Suggest three safety rules to remember when using a knife.

Suggest three ways to work safely around electricity.

Why are oils exceptionally good at browning foods quickly?

Suggest three ways to prevent trips or falls in the kitchen.

Name a lower fat ingredient that could substitute for sour cream in a recipe.

Name the steps for making a white sauce:
Identify this type of nut.










Name one pureed frozen fruit that when blended can substitute for ice cream.

Describe the difference between a solvent extracted oil and a cold pressed oil.
Animal fats are used for deep frying because of their stability. Name three animal fats
suitable for deep frying, and their origin.

Give three reasons why butter and oil are not interchangeable in a recipe.
In an effort to prolong an oil's shelf life, what are three elements that you should avoid
exposing oil to?

What is an infused oil?

What is the function of both liquid oil and solid fat in baking?

Define the term smoke point in relation to cooking with oils and fats.

What is the basic difference between fats and oils?

What do you use to make a white sauce?

What is a roux?

Pasta and noodles are extenders. What does this mean?

What is the total number of amino acids?

What does it mean when a protein is incomplete?

Why do we need to eat a variety of foods containing protein?

List three reasons protein is needed in the body.

Name the best sources of protein for optimum health.

Correctly identify this legume.

There are many career options in the food service industry. Please choose three careers
and explain what a person in each career would do and what training or education they
would need for each career. Please write in complete sentences.

Name one substitute for a portion or the whole amount of cream cheese in a recipe.

Name one substitute for a portion or the whole amount of graham crackers in a dessert
crust.
Name one rice substitute that will provide you with more protein and fibre than rice.

Name one food that could substitute for a portion of refined sugar in a recipe.

Name a substitute for fruit canned in heavy syrup.
Name one lower fat option for cream in a recipe.

What type of fruit puree could substitute for a portion of butter in a recipe?

List the six nutrient groups.

What is the term that describes all animal protein?

What are the building blocks of protein called?

How is extra protein stored in the body?

Please write about 3-4 characteristics a person in the food industry should have to be
successful. Explain why each of these characteristics is important in this industry. Please
write full sentences.

Identify three types of energy that animals consume?

Cookery 9 Questions

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COOKERY 9

When following a recipe, this is the most helpful practice to acquire.

Grade 9Culinary Skills

Grade 9Kitchen Safety and Sanitation

Grade 9Kitchen Safety and Sanitation

Grade 9Baking Skills

Grade 9Kitchen Equipment and Tools

Grade 9Kitchen Equipment and Tools

Grade 9Kitchen Safety and Sanitation

Grade 9Kitchen Safety and Sanitation

Grade 9Meal Planning

Grade 9Kitchen Safety and Sanitation

Grade 9Culinary Math

Grade 9Kitchen Safety and Sanitation

Grade 9Baking Skills

Grade 9Culinary Skills

Grade 9Culinary Skills

Grade 9Culinary Math

Grade 9Culinary Skills

Grade 9Culinary Math

Grade 9Kitchen Safety and Sanitation

Grade 9Culinary Skills

Grade 9Meal Planning

Grade 9Culinary Skills

Grade 9Culinary Skills

Grade 9Kitchen Safety and Sanitation

Grade 9Meal Planning

Grade 9Kitchen Safety and Sanitation

Grade 9Culinary Skills

Grade 9Culinary Skills

Grade 9Kitchen Safety and Sanitation

Grade 9Meal Planning

Grade 9Culinary Skills

Grade 9Culinary Skills

Grade 9Culinary Skills

Grade 9Culinary Skills

Grade 9Meal Planning

Grade 9Culinary Skills

Grade 9Culinary Skills

Grade 9Culinary Skills

Grade 9Meal Planning

Grade 9Culinary Skills

Grade 9Culinary Skills

Grade 9Kitchen Safety and Sanitation

Grade 9Meal Planning

Grade 9Kitchen Safety and Sanitation

Grade 9Culinary Skills

Grade 9Culinary Skills

Grade 9Kitchen Safety and Sanitation

Grade 9Meal Planning

Grade 9Culinary Skills

Grade 9Culinary Skills

Grade 9Culinary Skills

Grade 9Culinary Skills

Grade 9Meal Planning

Grade 9Culinary Skills

Grade 9Culinary Skills

Grade 9Kitchen Equipment and Tools

Grade 9Kitchen Safety and Sanitation

Grade 9Meal Planning

Grade 9Culinary Skills

Grade 9Kitchen Safety and Sanitation

Grade 9Culinary Math