Nutrition and Wellness Midterm

What are the basic guidelines for kitchen safety?

• Focus on what you are doing

• Dress for safety

• Clean up messes as you go

• All of the following are okay

Which of the following do you do last during lab?

• Put on Apron

• Wash hands

• Get ingredients

• Prepare dishwater

How are pan handles supposed to be positioned on the stove?

• Inward

• Outward

Which is safer, a sharp knife or a dull knife and why?

• Dull knife, because it is not sharp

• Dull knife, because it will slip

• Sharp knife, because it will slice through the food

How should you disconnect an electrical appliance from the outlet?

• Pull from the cord

• Pull from the plug

What is cross contamination?

• Using the same knife to cut strawberries and watermelon

• Using the same knife to cut cucumbers and garlic

• Using the same cutting board to cut raw chicken and a head of lettuce

• Using the same cutting board to cut raw onions and peppers

What are the four steps to food safety?

• Cook, Wash, Chill, Separate

• Cook, Clean, Bake, Separate

• Cook, Sanitize, Bake, Separate

• Cook, Clean, Chill, Separate

What temperature is known as the “Danger Zone”?

• 0-40 F

• 40-140 F

• 140-165 F

• 0-32 F

What is the correct order or washing dishes?

• Plates, serving dishes, glasses, flatware, and pots

• Glasses, pots, plates, flatware, and serving dishes

• Serving dishes, glasses, flatware, pots, serving dishes

• Glasses, flatware, plates, serving dishes, and pots

Jenny wanted to make cookies and found out it will make 24 cookies. What is that number referring to?

• Size

• Amount

• Yield

• Number