Intro To Culinary Arts Final Exam Updated Actual Questions With Correct Answers

INTRO TO CULINARY ARTS FINAL EXAM
UPDATED ACTUAL QUESTIONS WITH CORRECT
ANSWERS


Question 1.
Why is the kitchen susceptible to bacterial growth?


ANSWER

Bacteria thrive in warm, moist environments with an available food source.



Question 2.
What four things do the USDA recommend we reduce in our diet?


ANSWER

1 - fat
2 - cholesterol
3 - sugar
4 - sodium



Question 3.
What are examples of ingredients measured in liquid measuring cups?


ANSWER

water, milk, oil



Question 4.
What type of Fire Extinguisher must you have in a kitchen?


ANSWER

ABC Fire Extinguisher






,Question 5.
Describe kneading in three steps?


ANSWER

1 - fold
2 - push
3 - turn



Question 6.
Flour + Liquid = _________


ANSWER

gluten



Question 7.
evaporated milk


ANSWER

canned milk with 1/2 of the water removed



Question 8.
1 tablespoons = ___ teaspoons


ANSWER

3



Question 9.
What are the three nutritional benefits of fruits?


ANSWER

1 - most are low in fat, calories, and sodium
2 - most are high in vitamins and minerals
3 - no cholesterol






, Question 10.
1 quart = ___ ounces


ANSWER

32



Question 11.
What size eggs should be used in recipes?


ANSWER

large



Question 12.
What are the four forms of fruits and vegetables?


ANSWER

1 - frozen
2 - fresh
3 - canned
4 - dried



Question 13.
What room of the house is most susceptible to bacterial growth?


ANSWER

the kitchen



Question 14.
What are some causes of eating disorders?


ANSWER

negative body image, low self-esteem