
Final Exam prep Introduction to Culinary Arts
Quiz by Jill Garloff
Tag the questions with any skills you have. Your dashboard will track each student's mastery of each skill.
What is required to participate in a lab?
What happens when an egg coagulates?
How to tell the difference between a raw agg and a hard boiled egg?
Which of the following is NOT poultry?
RTC stands for...
Which of the following is considered dark meat on a chicken?
All poultry must be inspected by....
Frozen food should be kept at _____ temperature
How do you keep chicken from drying out while cooking in the oven?
Which of the following is considered a dry cooking method?
What is the internal cooking temperature for doneness in poultry?
The internal organs in poultry are called...
Poaching is an example of which type of cooking method?
Jewelry in food is considered what type of contamination?
The single most important part of a person's hygiene for a food handler is
A choking person can be helped by..
Which is NOT a step for avoiding burns?
When should spills be cleaned up?
Where should heavy items be stored?
Which leavening agent is in a quick bread?
Which section does the garde manger station include?
What does RTE stand for?
What is an Italian potato dumpling called?
What is the Italian term for pasta that is cooked but still firm inside?