FCP Master Class - At the Table: Course 5 Assessment
Culinary Skills

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* 1. Please add your info.

Name:

Academy #:

Email address:

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* 2. Which cooking method is defined as cooking food using dry heat in an oven?

A.Broil

B. Bake

C. Steam

D. Poach

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* 3. What does blanching specifically include after briefly boiling or steaming food?

A. Resting at room temperature to finish cooking

B. Sautéing quickly to brown the surface

C. Simmering until tender

D. Shocking in ice water to stop cooking

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* 4. Which moist-heat technique cooks food gently in liquid below boiling at about 160–180°F (71–82°C)?

A. Boil

B. Deep-fry

C. Poach

D. Roast

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* 5. The Maillard reaction is best described as:

A. The breakdown of sugars alone producing sweet, nutty notes

B. A reaction between amino acids and reducing sugars producing browning and complex flavors

C. Adding liquid to dissolve browned bits from a pan

D. Melting and clarifying fat from meat or poultry

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* 6. Caramelization refers to:

A. Thermal breakdown of sugars alone causing browning and nutty flavors

B. A reaction between amino acids and sugars

C. Simmering liquid to concentrate flavor

D. Removing fat from the surface of a sauce

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* 7. “Everything in its place,” meaning prepping and organizing ingredients and tools before cooking, refers to:

A. FIFO

B. Mise en place

C. Par stock

D. 86

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* 8. Why do professional kitchens often prefer weight over volume measurements?

A. Weight is faster because it avoids using tools

B. Weight is only used for liquids

C. Weight is less accurate but easier to learn

D. Weight is more reliable and not affected by density, air pockets, or settling

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* 9. The food safety “danger zone” for rapid pathogen growth is:

A. 0°F–32°F (−18°C–0°C)

B. 32°F–41°F (0°C–5°C)

C. 41°F–135°F (5°C–57°C)

D. 135°F–165°F (57°C–74°C)

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* 10. Which action best helps prevent cross-contamination?

A. Store raw meat/poultry/seafood/eggs separately and below ready-to-eat foods

B. Store raw meats above ready-to-eat foods for convenience

C. Store raw meats above ready-to-eat foods for convenience

D. Skip sanitizing if surfaces look clean

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* 11. Proper handwashing guidance in the deck includes washing hands with warm water and soap for at least:

A. 10 seconds

B. 15 seconds

C. 20 seconds

D. 30 seconds

FCP Master Class - At the Table: Course 5 AssessmentCulinary Skills

Question Title

* 1. Please add your info.

Question Title

* 2. Which cooking method is defined as cooking food using dry heat in an oven?

Question Title

* 3. What does blanching specifically include after briefly boiling or steaming food?

Question Title

* 4. Which moist-heat technique cooks food gently in liquid below boiling at about 160–180°F (71–82°C)?

Question Title

* 5. The Maillard reaction is best described as:

Question Title

* 6. Caramelization refers to:

Question Title

* 7. “Everything in its place,” meaning prepping and organizing ingredients and tools before cooking, refers to:

Question Title

* 8. Why do professional kitchens often prefer weight over volume measurements?

Question Title

* 9. The food safety “danger zone” for rapid pathogen growth is:

Question Title

* 10. Which action best helps prevent cross-contamination?

Question Title

* 11. Proper handwashing guidance in the deck includes washing hands with warm water and soap for at least:

FCP Master Class - At the Table: Course 5 Assessment
Culinary Skills