Culinary 2 Final Exam Review
Quiz by Kelli Preto
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- Q1
What is botulism
food poisoning from rodents
food poisoning from sneezing
food poisoning from canned goods
food poisoning from dirty hands
30s - Q2
What is salmonella?
food poisoning from improperly canned goods
food poisoning from sneezing
Food poisoning from unsanitary conditions
food poisoning from rodents
30s - Q3
What is e coli?
food poisoning from eating food that has been contaminated (sneezing, animals, etc.)
food poisoning from mold
food poisoning from rodents
food poisoning from improper canning
30s - Q4
How do you put out a grease fire?
water
flour
Salt
sugar
30s - Q5
How do you measure brown sugar?
eyeball it
Pack it firmly in a dry measuring cup
dry measuring cup
liquid measuring cup
30s - Q6
What is a whisk used for?
adding liquids to a mixture
Incorporating air into a mixture
adding herbs to a mixture
mixing in small amounts
30s - Q7
How many tablespoons are in a cup?
16
8
12
4
30s - Q8
How many teaspoons are in a tablespoon?
2
1
4
3
30s - Q9
How many sticks of butter are in a cup?
3
1
2
4
30s - Q10
What is the temperature danger zone?
30-130
40-140
20-120
50-150
30s - Q11
What is cross-contamination
When food is contaminated by you when preparing it
When food is spoiled by bacteria
When food sits at room temperature too long
When food comes to you contaminated from the supplier
30s - Q12
What are the three safest ways to thaw food?
Kitchen counter, fridge, microwave
kitchen counter, microwave, cook from frozen
fridge, microwave, cold running water
fridge, microwave, cold bath
30s - Q13
What does mise en place mean?
Preview a recipe
Get everything ready to work
Make a list
Preheat your oven
30s - Q14
Which of these cuts are a mince?
#ae6109a4-0f6d-45e5-9558-bf0998f5b4a4/question/549adf84839a574cde9e892cc4fe3c678d3fdb54_original.webp30s - Q15
Which of these cuts is a julienne?
#ae6109a4-0f6d-45e5-9558-bf0998f5b4a4/question/2daff48de0719fdbb7f40b58d1f6e1ea5fd761e1_original.webp30s
