Culinary Arts Pre-Test

Name: _______________________________ Culinary Arts Pre-Test ANSWERS Culinary Essentials. In the field of cooking, there are specific terms and techniques you need to know, without taking the time to look them up. This section of the pretest deals with these “Culinary Essentials.” Abbreviations. What do these abbreviations mean? 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. C or c = CUP T = Tablespoon t = teaspoon tbsp. = Tablespoon tsp. = teaspoon oz. = ounce lb. = pound qt. = quart pt. = pint gal. = gallon doz. = dozen stk. = stick F. = Fahrenheit min. = minute hr. = hour l. = liter kg. = kilogram Equivalents. There are several common ways to measure the same amount. We call these equal measures “equivalents”. These are the most important culinary equivalents. Which ones do you know? 1. 1 T = 3 t 2. 1 C. = 8 oz 3. 1 pt = 16 oz 4. 1 qt = 32 oz 5. 1 gal. = 128 oz 6. 1 C = 16 T 7. 1 pt = 2 C 8. 1 qt = 4 C 9. 1 qt = 2 pt 10. 1 gal = 4 qt 11. 1 hr = 60 min 12. 1 lb = 4 stk 13. 1 stk = 8 T Safety and Sanitation: Being safe in the kitchen and keeping foods safe during preparation, serving and storage are critical skills for everyday life. Write a complete answer to these questions that deal with safety and sanitation. 1. How do you properly wash your hands before preparing foods? Wet hands, lather with soap and sing “Happy Birthday” so you scrub long enough to remove dirt and germs. Rinse hands thoroughly, dry with paper towel or clean towel. 2. How do you use a knife to slice an apple into wedges? Push point of paring knife into apple at top of core, slice down. Turn apples and repeat with other side to cut apple completely in half. Cut each half into wedges. 3. You’re finished with the knife in question 2. What is the correct procedure for cleaning it? Holding knife by handle, immerse in hot soapy water. While continuing to hold the knife, wash blade, then handle. Rinse under running water, then put in dish drain or dry. 4. Your friend is slicing a bagel but cuts her finger instead. You and her two year old see blood…. Now what?? Make sure the 2 year old is safe. Apply pressure to your friend’s cut, then determine if a trip to the ER is necessary for stitches….. 5. How do you take a sheet of cookies out of a hot oven? Wear mitts or use potholders. Prepare a “landing place” for the hot cookies. Open the oven door, let the heat blast clear, pull out the oven rack, lift out cookie sheet, move cookies to landing place, close oven door. 6. The hot mitts on the counter are slightly damp. Should you use them to take the cookies in question 5 out of the oven? NO! great way to get burned as heat will go right thru them. 7. You just knocked a glass of lemonade off the kitchen counter. It shatters.. Your dog and your friend’s two year old are in the kitchen with you. Now what?? Get the 2 year old to a safe place – seat-belted in the high chair, put in a playpen or if the child is the cooperative, dependable type, have them sit on a chair. Block the dog out of the room. (Maybe you have a well-trained dog who will move where you point and then sit on command!) Use paper towels to gather glass shards and blot up lemonade. Wash floor to get rid of the sticky lemonade, check for glass that may have traveled some distance from the impact. 8. How do you leave a hot skillet on the stove top when you are called away from the kitchen for a few minutes? Turn off burner, turn skillet handle inside. Take kids out of the kitchen with you! 9. Where should you store heavy pots and pans in the kitchen? In base cabinets or low shelves. 10. What is the 40F – 140F window? This is the temperature range that allows food poisoning bacteria, like salmonella, to grow quickly, easily and freely. Name: _______________________________ 11. What is the proper way to thaw a large piece of meat like a turkey or a roast? In the refrigerator. A turkey takes 3 – 4 days to thaw in the refrigerator. When you thaw it on the counter, the outside is growing bacteria while the inside is an ice rock. To speed the thawing, immerse the wrapped turkey in cool water and change the water every hour or so. 12. If you don’t have a thermometer, what is a common indicator that your freezer is not at the proper temperature? Your ice cream will be soft!! 13. You sloshed some oil on the floor while putting a few tablespoons in a pan. Now what? Blot up excess oil with a paper towel. Wash spot with soapy water and dry. Check to be sure you removed all the oil – it make the floor dangerously slipperly! 14. You are taking your favorite mayo-based salad to a friend’s home for a birthday party. How do you keep from making everyone at the party sick?? Refrigerate the salad while you transport it. Serve salad in an “ice bath” – a larger bowl with ice & water. Refrigerate leftovers promptly or discard! 15. When boiling pasta, noodles or a vegetable in a large pot of water, how do you safely drain off the hot water? Position colander in clean sink. Using hot pads, grab pot and move to sink. Pour water and pasta away from you, into the colander. Name: _______________________________ Kitchen Tools Identification Sheet Directions: Identify each of the following kitchen tools. 1. 5. 9. 13. Tongs 2. Slotted Spoon 3. 4. Paring Knife Rolling Pin 6. Sifter 7. Peeler/Corer 8. Wooden Spoon Measuring Spoons 10. Narrow Spatula 11. Dry Measuring Cups 12. Chef Knife Colander 14. Meat Fork 15. 17. Box Grater 18. Rubber Scraper 19. 21. Whisk 22. Liquid Measuring Cup Flat Spatula or Pancake Turner Mixing Bowls 16. Ladle 20. Cutting Board Kitchen Shears or Scissors 23. Serrated/Bread Knife 24. Pastry Blender 25. Double Boiler A good recipe has different parts. Define each part: Ingredients – These are the food stuffs that make go into making the recipe. Directions- step by step instructions to make the recipe. Container size and type – the shape, dimension and kind of pan, pot, or bowl needed to make the recipe. Portion – the “pile on the plate” that is considered a serving of the recipe Yield – the number of servings that the recipe makes. Nutritional Value – the amount of the different nutrients in the recipe. Eggs: What are the three parts of the egg that you find when you crack open an egg? 1. Yoke- the “yellow” part of the egg 2. Albumen – the “white” part of the egg 3. Chalazae (kuh-LAY-zee) – white strands that anchor the yolk in the center of the egg. Describe how to cook an egg for each of these methods: • Scrambled: Crack several eggs in a bowl. Add a small amount of milk or water, pour into heated, buttered skillet and stir gently until desired doneness. • Sunnyside up: Crack egg into heated, buttered skillet. Turn heat to low and cook until white is set and yoke is desired doneness. • Fried: Crack egg into heated, buttered skillet. Poke yolk, cook gently on 1 side, then flip and cook on second side. Baking Basics: What is a leavener? An ingredient that makes a baked product rise. What is gluten? The protein in flour What is the difference between quick breads and yeast breads? The leavener; yeast breads are leavened with yeast and quick bread are leavened with baking soda or baking powder. What gas is produced during baking? Carbon dioxiode. What is the meaning of these common bread making terms: Name: _______________________________ Knead – to fold and push on a dough to develop the gluten and distribute the ingredients. Cut-in – to distribute some kind of fat, like shortening or butter in a flour based mixture. Cream – to use an electric mixer to beat butter and sugar til light and fluffly. Does is matter if you have the correct size pan when you are baking? Absolutely! Nutrition – eating healthy is an important part of culinary arts. What are the 6 major nutrient groups? Carbohydrates, Proteins, Fats, Vitamins, Minerals and Water. What is “MyPyramid”? The United States Department of Agriculture’s healthy eating logo/symbol. What is the difference between serving size and portion size? Serving Size is the standard nutritional amount of a food ~ a serving of bread is one slice. Portion is the “pile on the plate” – and portion size is growing. So is the number of people who are overweight….. List 4 different types of information you find on the Nutrition Facts Panel (the list that is on all the packaged foods we purchase.) Calories, fats, fiber, sodium, carbohydrates, sugars, potassium. Animal and Plant Proteins Give an example of an animal protein. Beef, chicken, fish, pork, lamb, bison, shellfish. Give an example of a plant protein. Kidney beans, lentils, garbanzo bean or chickpeas, split peas, dried butter beans, pinto bean, black beans… What is the relationship between the cut of beef and how much it costs? The more tender the cut of beef, the more money it costs. Pasta What is the general method for cooking pasta? Use lots of water to give pasta room to swim, don’t overcook, drain promptly and carefully. What does “al dente” mean? Translates “to the tooth” in Italian and means that pasta should be firm to the tooth, not crunch and not mushy when you bite it.