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None Culinary Arts Questions

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None Kitchen Safety and Sanitation
Which of the following are acceptable ways of extinguishing a fire?
  1. Deny it oxygen.
  2. Disrupt the flame's chain reaction by using a dry chemical extinguisher.
  3. Remove the fire's fuel supply.
  4. Cool the fire's fuel below its combustion point.
  5. all of the above
None Culinary Math
     16      ounces in a medium cup.
None Culinary Skills
Braise
  1. To precook by boiling until parially done
  2. To brown in a small amount of hot fat, then add a small amount of liquid and cook slowly in a covered pan on the stovetop or in the oven
  3. To fry quickly in a small amount of fat
None Culinary Skills
Pan-fry
  1. To brown very quickly with high heat
  2. To brown in a small amount of hot fat, then add a small amount of liquid and cook slowly in a covered pan on the stovetop or in the oven
  3. To cook in a small amount of fat
None Kitchen Safety and Sanitation
Sterilize
  1. To kill bacteria by heating, generally applied to milk or fruit juice
  2. To destroy microorganisms with heat
  3. To cook slowly in liquid over low heat, at about 180 degrees F
None Meal Planning
A protein found in milk is
  1. albumen.
  2. protoplasm.
  3. casein.
  4. true moo.
None Culinary Math
     20      ounces in a large cup.
None Kitchen Equipment and Tools
Unplug electric equipment before disassembling or cleaning.
  1. True
  2. False
None Kitchen Safety and Sanitation
As long as a chemical container is first sanitized and then relabeled it is okay for use as a food storage container.
  1. True
  2. False
None Culinary Skills
Clarify
  1. To make a liquid clear, then straining
  2. To destroy microorganisms with heat
  3. To cook in liquid at boiling temperature
None Culinary Skills
Caramelize
  1. To cook in sugar or syrup
  2. To cause a dry substance to pass into solution in a liquid
  3. To melt sugar slowly over low heat until it becomes brown
None Culinary Skills
Blanch
  1. To cook in liquid at boiling temperature (212 degrees F)
  2. To pour boiling water over, or to dip into boiling water, to loosen skin or set color. Also used to prepare food for canning, freezing, or drying
  3. To cook slowly in liquid over low heat, at about 180 degrees F
None Culinary Skills
Marinate
  1. To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point
  2. To allow a food to stand in a seasoned liquid to soften or to add flavor
  3. To cook in hot liquid, being careful that food holds its shape
None Kitchen Safety and Sanitation
Although knives are primarily for cutting, it is acceptable to use them to pry open containers and difficult lids.
  1. True
  2. False
None Kitchen Safety and Sanitation
Keep knives sharp. A sharp knife is safer than a dull one because it requires less force and it less likely to slip.
  1. True
  2. False
None Kitchen Safety and Sanitation
Don't fill pans so full that they are likely to spill hot foods.
  1. True
  2. False
None Kitchen Safety and Sanitation
Always walk, never run in the classroom.
  1. True
  2. False
None Kitchen Equipment and Tools
Do not use any kitchen equipment unless you understand its operation.
  1. True
  2. False
None Kitchen Safety and Sanitation
Know where fire extinguishers are located and how to use them.
  1. True
  2. False
None Kitchen Safety and Sanitation
Discard chipped or cracked dishes and glasses.
  1. True
  2. False
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