Semester Final Study Guide Culinary 3 Part 1
Quiz by Sherry Carbajal
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61 questions
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- Q1The color of roux is determined by the:type of flour usedtype of marinade usedcooking timetype of fat used30s
- Q2When roasting vegetables, in order to obtain the best browning place the vegetables:cut side downcut side up30s
- Q3Food that is sautéed is usually done:quickly over low heat.slowly over low heat.quickly over high heat.slowly over high heat.30s
- Q4T or F. Steels are used to sharpen knives.FalseTrue30s
- Q5T or F. The more grains are processed, the less nutritional value they contain.TrueFalse30s
- Q6When pan frying meats, overcrowding the pan will result in:the food burninga sizzlethe inability of caramelization to occura rapid increase in the pan's temperature30s
- Q7When making stock, the dominant vegetable in mirepoix is:onionleekcarrot celery30s
- Q8Boiled eggs should immediately be placed into an ice bath or cold water to:all the aboveprevent a gray ring from formingreduce the sulfurous smellstop the cooking process30s
- Q9During steaming, this colored vegetable can be prone to losing its natural pigment:orangeredwhitegreen30s
- Q10Short-grain rice has this much starch content compared to long grain rice:higherthe samerice does not have starchlower30s
- Q11Which of the following is not a critical factor for ensuring knife safety in food prep?using an expensive knifestabilizing the ingredientpositioning the guide handanchoring the knife20s
- Q12Which of the following are not two main ingredients used to make a vinaigrette?an oil and an acidan oil and eggsan oil and a vinegaran oil and citrus20s
- Q13By what # do you multiply the ingredients for a recipe that yields 6 but 18 are needed?31/32420s
- Q14It is acceptable to be absent from work when:you were up most of the night with high fever & vomitingyou want to celebrate your birthday with your friendsyou have a doctor's appointment for your annual check-upyou worked late 2 nights in a row & are exhausted20s
- Q15If the consistency of polenta turns out runny, you should:let the polenta simmer until the liquid reducesadd flour or cornstarch to thicken itthrow it outadd more cornmeal to thicken it20s