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F1: 2.0 Understand fundamentals of food preparation

Authored by Cameron Meeks

Other

9th - 12th Grade

Used 21+ times

F1: 2.0 Understand fundamentals of food preparation
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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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