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WorksheetsFocus on Foods Final Review
Total questions: 60
Worksheet time: 30mins
Name
Class
Date
1.
It is safe to thaw food on the kitchen counter
a)
True
b)
False
2.
Sharp knives are safer than dull ones
a)
True
b)
False
3.
Pull oven racks out when getting pans out of the oven
a)
True
b)
False
4.
Poultry and leftovers should be cooked to an internal temp of 165 F.
a)
True
b)
False
5.
Freezers should be kept at 32 F
a)
True
b)
False
6.
Bacteria grow fastest in the temperature danger zone of 40-140
a)
True
b)
False
7.
The best way to test beef for doneness is to taste it
a)
True
b)
False
8.
The acronym FAT TOM stands for things that can cause food to spoil or rot
a)
True
b)
False
9.
It is safe to thaw food on the kitchen counter
a)
true
b)
false
10.
what food borne illness cna you get from undercooked poultry?
a)
E. Coli
b)
Botulism
c)
Listeria
d)
Salmonella
11.
What food borne illness can you get form undercooked beef?
a)
Salmonella
b)
Listeria
c)
E. Coli
d)
Botulism
12.
What food borne illness can you get from improperly canned foods?
a)
salmonella
b)
botulism
c)
e. coli
d)
listeria
13.
Which of the following is NOT a part of safe food storage?
a)
date marking
b)
covering food tightly
c)
brand marking
d)
separating uncooked foods from cooked foods
14.
If you have a small grease fire, what should you put on it immediately?
a)
water
b)
baking powder
c)
baking soda
d)
wet towel
15.
what does HACCP stand for?
a)
Help and call cops please
b)
hazard analysis and critical control point
c)
help analysis and consumer cost point
d)
heating and cooling cooking point
16.
Flour should be packed down when measuring
a)
True
b)
False
17.
You can use measuring spoons to measuring small amounts of both liquid and solid ingredients
a)
True
b)
False
18.
1 cup = ?? ounces
a)
4
b)
8
c)
16
d)
32
19.
how many cups are in a gallon?
a)
4
b)
8
c)
12
d)
16
20.
How many teaspoons are in a tablespoon?
a)
2
b)
3
c)
4
d)
5
21.
one stick of butter = ???
a)
1/4 C.
b)
1/2 C.
c)
1 C.
d)
2 C.
22.
How many cups are in a gallon?
a)
4
b)
8
c)
16
d)
32
23.
How many cups are in a quart?
a)
4
b)
8
c)
12
d)
16
24.
When baking, pre heating the oven is NOT required.
a)
True
b)
False
25.
What is the abbreviation for teaspoon?
a)
t
b)
T
c)
tspn
d)
TS
26.
What is the abbreviation for tablespoon?
a)
T
b)
t
c)
TB
d)
tblspn
27.
what is the abbreviation for quart?
a)
Q
b)
QRT
c)
qt
d)
QURT
28.
What is the abbreviation for gallon?
a)
G
b)
Gal.
c)
GL.
d)
gln
29.
Leavening agents cause baked goods to rise
a)
True
b)
False
30.
A thick or stiff mixture that is used to make quick breads is called a batter.
a)
True
b)
False
31.
A harmless gas that causes dough to rise when heated is called carbon dioxide
a)
true
b)
false
32.
what is the technique that involves manipulating dough by folding it forward, puching the dough and rolling it back with the heel of the hand?
a)
kneading
b)
needing
c)
folding
d)
beating
33.
what is the complex protein that is formed when flour is mixed with liquid called
a)
batter
b)
dough
c)
gluten
d)
coagulate
34.
what type of mixture has the least amount of flour and the most liquid called?
a)
pour batter
b)
drop batter
c)
soft dough
d)
stiff dough
35.
which of the following is NOT a leavening agent?
a)
steam
b)
heat
c)
baking soda
d)
yeast
36.
When this ingredient is mixed with liquid, it develops gluten. main ingredient in baked goods
a)
fat
b)
flavor
c)
flour
d)
egg
37.
this ingredient adds tenderness, richness, flavor and browning to baked goods
a)
sugar
b)
fat
c)
flour
d)
eggs
38.
this keeps batters from separating by emulsifying ingredients together.
a)
flour
b)
eggs
c)
sugar
d)
fat
39.
which does NOT belong in the right side of a properly set table?
a)
spoon
b)
fork
c)
knife
d)
drinking gladd
40.
It is acceptable to cut all your meat at one time.
a)
True
b)
False
41.
When eating a meal with a group of people, it is polite to wait until everyone is served before you begin to eat
a)
True
b)
False
42.
What type of knife is used to cut small foods or removed the peeling off of foods?
a)
paring knife
b)
boning knife
c)
chef's knife
d)
butcher knife
43.
what type of knife is used to mince?
a)
paring knife
b)
boning knife
c)
chef's knife
d)
fillet knife
44.
to cut or chop food into small, irregular pieces
a)
dice
b)
slice
c)
mince
d)
julienne
45.
to cut food into small square, square pieces
a)
dice
b)
mince
c)
julienne
d)
slice
46.
to cut into spears about 1.5 inches long
a)
dice
b)
slice
c)
mince
d)
julienne
47.
what does mise in place mean?
a)
one at a time
b)
everything in it's place
c)
level off ingredients
d)
clean as you go
48.
it is important to frequently stir rice while you are cooking it
a)
True
b)
False
49.
cooking small pieces of food by covering them completely with a liquid and then simmering them slowly in a covered pan
a)
steaming
b)
stewing
c)
poaching
d)
braising
50.
cooking food over, but NOT in, boiling water.
a)
poaching
b)
braising
c)
steaming
d)
stewing
51.
cooking food in liquid just below boiling
a)
simmering
b)
stewing
c)
steaming
d)
braising
52.
cooking food just below simmering. is a gentle cooking method
a)
steaming
b)
stewing
c)
broiling
d)
poaching
53.
cooking food in simmering liquid and steam
a)
braising
b)
stewing
c)
simmering
d)
poaching
54.
cooking food uncovered in a frying pan in it's own natural fat. no additional fat is needed
a)
deep fat frying
b)
sauteing
c)
pan broiling
d)
broiling
55.
cooking and stirring pieces of food over high heat in a small amount of oil
a)
stir frying
b)
grilling
c)
deep fat frying
d)
broiling
56.
cooking food surrounded by heat in an oven
a)
baking/roasting
b)
sauteing
c)
grilling
d)
broiling
57.
cooking food that is completely immersed in hot fat
a)
sauteing
b)
baking
c)
deep fat frying
d)
pan broiling
58.
cooking food under direct, high heat in an over
a)
pan broiling
b)
frying
c)
baking
d)
broiling
59.
cooking food on a grate over an open flame
a)
baking
b)
grilling
c)
stir frying
d)
broiling
60.
What is the term used to describe mixture of flour and fat that is used as the base for all white sauces?
a)
roux
b)
paste
c)
base
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