Culinary Review 1

Culinary Review 1

9th - 12th Grade

25 Qs

quiz-placeholder

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Culinary Review 1

Culinary Review 1

Assessment

Quiz

Other

9th - 12th Grade

Practice Problem

Hard

Created by

jerelyn glass-saiz

Used 2+ times

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25 questions

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1.

MULTIPLE CHOICE QUESTION

20 sec • 5 pts

Identify the term that describes the amount of servings a recipe makes

scale

portion

yield

segment

2.

MULTIPLE CHOICE QUESTION

20 sec • 5 pts

What method should never be used to thaw food?

in the fridge over night

on the counter over night

in cold running water

the microwave

3.

MULTIPLE CHOICE QUESTION

20 sec • 5 pts

What is a paring knife?

A knife that you cut pears with.

A knife that is used to cut meat.

A small knife that is used to peel and cut ingredients with.

A knife that is large and used to cut bread with.

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

You are cutting vegetables for Mirepoix. If you cut 3 pounds of onions, how much carrots and celery do you need?

3 pounds of each

2 pounds of celery, 1 pound of carrots.

1.5 pounds of each

6 pounds of both together

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The range of the temperature danger zone is

41-135*F

Where bacteria multiplies most rapidly

70-90*F

34-40*F

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How many cups are in one gallon?

4

12

16

24

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

What is the name of this tool?

Potato Masher

Zester

Colander

Pastry Blender

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