
F1: 2.0 Understand fundamentals of food preparation
Authored by Cameron Meeks
Other
9th - 12th Grade
Used 21+ times

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40 questions
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1.
MULTIPLE CHOICE QUESTION
15 mins • 1 pt
A frozen piece of salmon should NOT be thawed:
under cold running water
as part of the cooking process
in the cooler
on the counter
2.
MULTIPLE CHOICE QUESTION
15 mins • 1 pt
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?
1 cup
2/3 cup
1/2 cup
1/4 cup
3.
MULTIPLE CHOICE QUESTION
15 mins • 1 pt
A sweet potato casserole recipe calls for 1/4 cup of flour for 4 servings. To serve 16 people, how much flour is needed?
1/4 cup
1/2 cup
1 cup
2 cups
4.
MULTIPLE CHOICE QUESTION
15 mins • 1 pt
Which are used to measure small amounts of ingredients, usually less than 1/4 cup?
dry measuring cups
liquid measuring cups
measuring spoons
scales
5.
MULTIPLE CHOICE QUESTION
15 mins • 1 pt
There are four shelves in a refrigerator used for a community event. There is space for one item of each shelf. From top to bottom, which food item should go on which shelf?
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
6.
MULTIPLE CHOICE QUESTION
15 mins • 1 pt
Which is the most important reason a food employee should not chew gum while preparing food?
customers may see and find it distasteful
saliva can contaminate customers' food
it can be a choking hazard
it prevents a food handler from tasting food
7.
MULTIPLE CHOICE QUESTION
15 mins • 1 pt
All leftovers must be reheated for 15 seconds to the minimum temperature of:
135F
145F
155F
165F
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