Basic Foods II Final Exam Study Guide

Out of the following: home, classroom, and food service industry, what room is the most UNSAFE place?

• home

• classroom

• food service industry

• office

In case of electrocution, what should you do?

• Don't approach person unless no contact.

• Immediately pour water on the person.

• Pull the person away with your bare hands.

• Give the person food and water.

Which knives are the safest to use?

• Sharp ones

• Dull ones

• Rusty ones

• Broken ones

What is the best way to extinguish a grease fire?

• Turn off heat, smother with metal lid.

• Pour water on the fire.

• Use flour to put out the fire.

• Move the pan to the sink and run water.

What should you use to reach things in high places?

• A step stool

• A rolling chair

• A broomstick

• A stack of books

• A folding table

Which two (2) chemicals combined together produce deadly toxic fumes?

• Bleach and vinegar

• Salt and sugar

• Baking soda and water

• Lemon juice and olive oil

Name the three (3) types of hazards that make food UNSAFE.

• Biological, chemical, and physical

• Thermal, electrical, and mechanical

• Nutritional, environmental, and ergonomic

• Visual, auditory, and tactile

Temperatures between 40 and 140 are known as what?

• Danger zone

• Safe zone

• Cold zone

• Hot zone

Describe the steps to measure dry ingredients like flour.

• Use dry measuring cup, spoon, scrape off edge.

• Use a liquid measuring cup and pour directly.

• Pack the flour tightly into the cup.

• Shake the cup to level the flour.

Describe the steps to measure liquid ingredients like milk.

• Place on flat surface, then pour and fill to line.

• Scoop with a dry measuring cup and level off.

• Shake the container and estimate the amount.

• Use a spoon to transfer and guess the quantity.