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Fall Exam Review - Intro to Culinary

Fall Exam Review - Intro to Culinary

Assessment

Flashcard

Life Skills

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

The two primary functions of a restaurant menu are planning and communication.

Back

True

2.

FLASHCARD QUESTION

Front

Cross contamination can be a result of handling cooked food after touching raw meat

Back

True

3.

FLASHCARD QUESTION

Front

Soaking knives in hot, soapy water is NOT a safety hazard

Back

False

4.

FLASHCARD QUESTION

Front

When planning a restaurant menu, which is NOT a factor to consider? Type of place and customers, Truthfulness, Balance and Variety, How many tables you have

Back

How many tables you have

5.

FLASHCARD QUESTION

Front

Knives should be kept __________ to prevent injury.

Back

Sharp

6.

FLASHCARD QUESTION

Front

Cutting ____________ should be used every time one cuts foods and must be washed after each use

Back

Boards

7.

FLASHCARD QUESTION

Front

Cutting boards provide a _____________ between the countertop and knife.

Back

Barrier

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