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F1: 2.0 Understand fundamentals of food preparation

F1: 2.0 Understand fundamentals of food preparation

Assessment

Flashcard

Other

9th - 12th Grade

Practice Problem

Hard

Created by

Wayground Content

FREE Resource

Student preview

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40 questions

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1.

FLASHCARD QUESTION

Front

A frozen piece of salmon should NOT be thawed:

Back

on the counter

2.

FLASHCARD QUESTION

Front

A recipe for sweet potato casserole serves 12 and calls for 1/3 cup of chopped pecans. How much pecans would be needed to make it serve 24?

Back

2/3 cup

3.

FLASHCARD QUESTION

Front

A sweet potato casserole recipe calls for 1/4 cup of flour for 4 servings. To serve 16 people, how much flour is needed?

Back

1 cup

4.

FLASHCARD QUESTION

Front

Which are used to measure small amounts of ingredients, usually less than 1/4 cup? Options: dry measuring cups, liquid measuring cups, measuring spoons, scales

Back

measuring spoons

5.

FLASHCARD QUESTION

Front

From top to bottom, which food item should go on which shelf in a refrigerator for a community event? Options: sheet cake, carrots, raw eggs, ground beef; carrots, ground beef, raw eggs, sheet cake; ground beef, sheet cake, raw eggs, carrots; carrots, raw eggs, sheet cake, ground beef

Back

sheet cake, carrots, raw eggs, ground beef

6.

FLASHCARD QUESTION

Front

Which is the most important reason a food employee should not chew gum while preparing food?

Back

saliva can contaminate customers' food

7.

FLASHCARD QUESTION

Front

All leftovers must be reheated for 15 seconds to the minimum temperature of:

Back

165F

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