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Food Preparation Methods Chapter Exam

Exam Instructions:

Choose your answers to the questions and click 'Next' to see the next set of questions. You can skip questions if you would like and come back to them later with the yellow "Go To First Skipped Question" button. When you have completed the practice exam, a green submit button will appear. Click it to see your results. Good luck!

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Question 1 1.

You should NEVER do which of the following with respect to kitchen safety?

I. Leave children alone in the kitchen

II. Add water to hot oil

III. Leave something cooking unattended

Question 2 2. Each kitchen should make sure to have which of the following on hand at all times?

Question 3 3. If you haven't eaten your leftovers for _____, throw them out.

Question 4 4. Never try to catch a _____.

Question 5 5. What should you do with pot handles in the kitchen?

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Question 6 6. This food preparation technique involves pulling and pushing dough to help it bake more efficiently.

Question 7 7. How are liquids and solids typically weighed/measured?

Question 8 8. All of these are components of food safety that help ensure food is safe to consume EXCEPT which?

Question 9 9. Which of these is a common preparation for fruits and vegetables?

Question 10 10. Understanding the proper _____ is important for making certain that meat is appropriately cooked.

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Question 11 11. Brushing a food with a liquid such as butter or cooking juices is known as _____.

Question 12 12. You want to instruct your assistant to cut food into thin, stick-like pieces. What do you tell him to do to the food?

Question 13 13. Creating a smooth mixture of cauliflower, for example, is known as creating a _____.

Question 14 14. Which two things are necessary if you want to try to flambé something?

Question 15 15. If a chef asks you to ''render'' something, what is he asking you to do?

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Question 16 16. Does organic produce need to be washed?

Question 17 17. Which of these is an example of a dry-heat cooking technique?

Question 18 18. Which of these is NOT a part of the process of food preparation?

Question 19 19. Why is cooking generally seen as an action that is more than simply functional?

Question 20 20. What is boiling or steaming an example of?

Food Preparation Methods Chapter Exam Instructions

Choose your answers to the questions and click 'Next' to see the next set of questions. You can skip questions if you would like and come back to them later with the yellow "Go To First Skipped Question" button. When you have completed the practice exam, a green submit button will appear. Click it to see your results. Good luck!

FTCE Family & Consumer Science 6-12 (052): Practice & Study Guide  /  Social Science Courses
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