2024 Part #1: Foods & Nutrition 1 FINAL EXAM (Selected Response)

Front

What part of the knife is this?

Back

tip

Front

What part of the knife is this?

Back

spine

Front

What part of the knife is this? Options: rivets, heel, tang, bolster

Back

bolster

Front

What position is the non-cutting hand in while using a knife? Options: grip, claw, relaxed, flat

Back

claw

Front

What should you do to prepare your cutting surface for safety? Options: sharpen the knife, wash your vegetables, place cutting board 2 inches from the edge of counter, place a damp dish towel under the cutting board

Back

place a damp dish towel under the cutting board

Front

Which of the following is an easy and accurate way to remember the difference between a surface that is "clean" and a surface that is "sanitary"?

Back

A "clean" surface is free of visible dirt or waste, while a "sanitary" surface is free of invisible microorganisms.

Front

Which knife should you use to trim broccoli? Options: Chef's Knife, Boning Knife, Paring Knife, Serrated Knife

Back

Paring Knife

Front

What is the best procedure to use when washing your hands? Options: Wash with iodine in cool water., Disinfect with hand sanitizer., Wash with soap in hot water for at least 20 seconds., Wash with bar soap in ice water, the rinse with iodine.

Back

Wash with soap in hot water for at least 20 seconds.

Front

What is the difference between fats and oils?

Back

Fats are solid at room temperature; oils are liquid at room temperature.

Front

Measure dry ingredients in one bowl; liquid ingredients in another bowl; make a well in dry; add liquid to dry; mix just enough to get dry ingredients wet. This is a description of which mixing method?

Back

muffin mixing method