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Chapter One exam (9th grade culinary)

Quiz by Aaliyah

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30 questions
Show answers
  • Q1
    Which of the following is a biological hazard in the kitchen?
    Broken glass
    Hot oil
    Bacteria on raw chicken
    Cleaning spray
    30s
  • Q2
    What is the main reason for practicing kitchen safety?
    To finish cooking faster
    To save money on ingredients
    To protect everyone from injuries and illness
    To follow rules
    30s
  • Q3
    What should you never do to stop a grease fire?
    Turn off the heat
    Use a lid to smother it
    Use baking soda
    Pour water on it
    30s
  • Q4
    The “Temperature Danger Zone” where bacteria grow fastest is between:
    0°F and 32°F
    40°F and 140°F
    32°F and 100°F
    150°F and 200°F
    30s
  • Q5
    What is the first step in treating a cut?
    Apply ice
    Apply ointment
    Wrap it immediately
    Stop the bleeding with pressure
    30s
  • Q6
    The correct method to cool a burn is:
    Use ice
    Run cool water for 10–15 minutes
    Apply butter
    Use oil
    30s
  • Q7
    Which of the following should be stored away from food?
    Cleaning products
    Flour
    Spices
    Dried pasta
    30s
  • Q8
    What does PPE stand for in culinary arts?
    Professional Preparation Essentials
    Personal Protective Equipment
    Preventive Process Equipment
    Proper Procedure Evaluation
    30s
  • Q9
    Why should pot handles be turned inward on the stove?
    To cool faster
    To save counter space
    To prevent spills and burns
    To look organized
    30s
  • Q10
    The first modern restaurant opened in:
    Rome, 150 BCE
    London, 1800
    Paris, 1765
    New York, 1921
    30s
  • Q11
    What event helped spread fine dining to the public in France?
    Industrial Revolution
    Great Depression
    French Revolution
    World War I
    30s
  • Q12
    Which restaurant was the first fast food chain in America?
    Delmonico’s
    White Castle
    McDonald’s
    Burger King
    30s
  • Q13
    The Front of House (FOH) includes:
    Dishwashers
    Line cooks
    Prep cooks
    Servers and hosts
    30s
  • Q14
    The Back of House (BOH) includes:
    Chefs and cooks
    Hosts
    Managers
    Bartenders
    30s
  • Q15
    What does “mise en place” mean?
    Everything in its place
    Cook to order
    Behind you
    Clean kitchen
    30s

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