Open Binder Food Unit Quiz

What are the three main causes of burns in the kitchen from your notes? (Select all that apply)

• Hot burners left on

• Scalding from steam or burning liquid

• Leaving food unattended.

• Putting metal in the microwave.

If a knife drops you should ​ (a)  

• Catch it before it falls.
• Put something under it so it doesn't scratch floor
• jump back and let it fall

If bleeding doesn't stop after ___ minutes, you need stitches.

• five

• ten

• Twenty

• Thirty

Just as a map is expressed in yards or miles, a recipe is expressed in ___________ or ______________.

• Grams; ounces

• Inches; pounds

• Weight; volume

• Cups; grams

Read the liquid's level at the bottom of the __________________.

• Glass

• Meniscus

• Cup

• Jug

Volume units larger than an ounce are the __________, pint, quart, and _________________.

• Centimeter; millimeter

• Liter; inch

• Gram; Gallon

• Cup; Gallon

Which food category goes in the red?

• Veggies

• protein

• fruit

• dairy

• Grain

Which food category goes in the green?

• Veggies

• protein

• fruit

• dairy

• Grain

Match the following

• French

• Serving Styles         #1: _____________________

  Definition: everything is set out, guests walkthrough, select their foods and then have a seat

• Family

• Serving Style        #2: ______________________

  Definition: all food is in the center of the table; each guest picks up a dish in front of them, takes a portion and passes it

• Buffet

• Serving Style #3____________________

  Definition: servers present the food on platters to the guests; each guest is served individually

   Wait for everyone to be (a)   before eating.​ ​ ​

• Served
• seated
• talking