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WorksheetsFundamentals of Food Production
Total questions: 71
Worksheet time: 43mins
Name
Class
Date
1.
What are pathogens?
a)
Microorganisms that cause illness
b)
Harmful things present in food making it unsafe to eat
c)
Diseases that spread from one surface or food to another
d)
Chemicals found in air soil plants water and some food
2.
A foodborne-illness outbreak occurs when
a)
one person gets ill after eating food.
b)
one person gets ill after eating food that was not completely cooked.
c)
two or more people get the same illness after eating different foods
d)
two or more people get the same illness after eating the same food
3.
The three categories of food safety hazards are biological physical and
a)
thennal.
b)
temporal.
c)
practical.
d)
chemical.
4.
Pathogens grow well in food that has a temperature between
a)
0°F and 100°F.
b)
31°F and I00°F.
c)
4l°FandI35°F.
d)
55°F and 155°F.
5.
If FAT TOM conditions are right bacteria will double their number as often as every minutes.
a)
10
b)
20
c)
30
d)
40
6.
Glass from a broken lightbulb is an example of which type of contaminant?
a)
Physical
b)
Chemical
c)
Biological
d)
Environmental
7.
The transfer of allergens from food containing an allergen to the food served to a customer is known as
a)
cross-contact.
b)
food allergen contact.
c)
contamination.
d)
cross-contamination.
8.
Hands and arms should be scrubbed with soap for at least seconds.
a)
5
b)
10
c)
15
d)
20
9.
At what minimum temperature should hot TCS food be held?
a)
70°F
b)
80°F
c)
125°F
d)
135°F
10.
The "first-in first-out" rule refers to
a)
purchasing items from a key supplier.
b)
storing potentially hazardous foods first.
c)
using new food supplies before older ones.
d)
using older food supplies before newer ones.
11.
Shell eggs must be received at a maximum air temperature of
a)
35°F.
b)
45°F.
c)
55°F.
d)
65°F.
12.
Ready-to-eat TCS food that has been prepped in-house and stored at 41°F or lower should be thrown out after how many days?
a)
2
b)
5
c)
7
d)
10
13.
In a refrigerator raw ground meat should be stored
a)
on the top shelf.
b)
above the seafood.
c)
on the bottom shelf
d)
above the while and ground turkey
14.
A pork roast must be cooked to an internal temperature of for at least 15 seconds.
a)
135°F
b)
145°F
c)
155°F
d)
165°F
15.
A whole chicken must be cooked to an internal temperature of____ for at least 15 seconds.
a)
165
b)
155
c)
145
d)
135
16.
Eggs that will be hot-held for service must be heated to an internal temperature of for at least 15 seconds.
a)
135°F
b)
145°F
c)
155°F
d)
165°F
17.
TCS food that is being held at 135°F or higher must have its temperature checked at least
a)
every hour.
b)
every 2 hours.
c)
every 3 hours.
d)
every 4 hours
18.
Foodhandlers who plan to reheat leftover or previously prepared TCS food so that it can be held for service must heat the food to an internal temperature of within 2 hours and hold for 15 seconds.
a)
145°F
b)
155°F
c)
165°F
d)
l 75°F
19.
A HACCP system focuses mostly on
a)
employee habits actions and behaviors.
b)
the clean and sanitary conditions of the restaurant.
c)
cross-contamination personal hygiene and cleaning and sanitizing..
d)
major hazards at specific points within a food's flow through the operation.
20.
Store foodservice cleaning chemicals
a)
close to refrigerators.
b)
in dry food-storage areas.
c)
conveniently near food-storage containers.
d)
away from food utensils and equipment used for food.
21.
What is the leading cause of foodborne illnesses?
a)
Fungi
b)
Viruses
c)
Bacteria
d)
Parasites
22.
The correct order for cleaning and sanitizing food-contact surfaces is to
a)
wash sanitize and dry.
b)
rinse sanitize and wash.
c)
clean sanitize rinse and dry.
d)
clean rinse sanitize and air-dry.
23.
The first step in the flow of food is
a)
cooking.
b)
receiving.
c)
preparmg.
d)
purchasing
24.
Having consideration for oneself and others is called
a)
pride.
b)
respect.
c)
judgment.
d)
knowledge
25.
Doing work without making excuses for why it's not being done more quickly or better is an example of
a)
pride.
b)
knowledge.
c)
work experience..
d)
personal responsibility.
26.
An arrangement of equipment and tools in a certain area dedicated for completing a specific task is a
a)
work Iine.
b)
work section.
c)
workstation.
d)
work brigade.
27.
A gazpacho recipe serves 50 but a banquet order requires servings for 30. What is the conversion factor for this recipe?
a)
0.2
b)
0.4
c)
.6
d)
.8
28.
To find the total cost of a recipe a chef must know
a)
the price of the meal.
b)
how much waste will occur.
c)
ingredient amounts and the price of each.
d)
the amount a guest is willing to pay for the dish.
29.
What is the formula used to increase or decrease a recipe?
a)
Divide by the number of desired servings.
b)
Multiply by the number of desired servings.
c)
Divide the amount of ingredients by the number of ingredients and then multiply each ingredient by the conversion factor.
d)
Divide the desired yield by the original yield to get the conversion factor and then multiply each ingredient by the conversion factor
30.
If 58 of 180 people in a restaurant have ordered the house special then what percentage of customers have ordered the house special?
a)
30.1
b)
31.1
c)
32.2
d)
35.5
31.
Of 280 breakfast customers 65 percent order scrambled eggs and bacon. How many people ordered this
a)
73
b)
117
c)
182
d)
232
32.
Of 280 breakfast customers, 65 percent order scrambled eggs and bacon. How many people ordered this menu item?
a)
73
b)
117
c)
182
d)
232
33.
The manager estimates that with the chef's new summer salad next month's sales will increase 12 percent from last month's total of$52 200. What are next month's sales if the manager is correct?
a)
$6
b)
264
c)
$45
d)
936
34.
If a recipe calls for 4 cups of milk how many fluid ounces are used?
a)
8
b)
16
c)
32
d)
64
35.
At what temperature does water boil?
a)
100°F
b)
180°F
c)
212°F
d)
250°F
36.
If a recipe calling for 14 ounces of onions is tripled how many pounds of onions are needed?
a)
1.25
b)
2.62
c)
3.75
d)
4.20
37.
A soup recipe serves 12 but you only need to serve 8. What is the conversion factor?
a)
.25
b)
.33
c)
.40
d)
.66
38.
The amount of space an ingredient takes up is the
a)
mass.
b)
weight
c)
volume
d)
measure
39.
Which method for measuring fat involves packing the fat down into the cup and pressing firmly to remove air bubbles??
a)
Stick
b)
Degreasing
c)
Water displacement
d)
Dry measuring cup
40.
If a recipe calls for 7 pounds of trimmed asparagus which has a 55 percent yield how many pounds of untrimmed asparagus are needed?
a)
3.85
b)
7.86
c)
10.30
d)
12.73
41.
If a recipe calls for 8 pounds of trimmed celery which has a 75 percent yield how many pounds of untrimmed celery are needed?
a)
6.00
b)
9.35
c)
10.7
d)
12.5
42.
Garlic has an 88 percent yield. After trimming 8 pounds there will be pounds of garlic.
a)
2.50
b)
6.75
c)
7.04
d)
9.09
43.
Green peas have a 40 percent yield. After trimming 12 pounds there will be pounds of green peas.
a)
3.00
b)
3.33
c)
4.80
d)
6.00
44.
A banquet hall is preparing to serve a party of 432 guests. If each table seats eight people how many tables are needed?
a)
34
b)
43
c)
54
d)
108
45.
Of 8,910 lunch customers last month 3 560 ordered salads. What percentage of customers ordered salads?
a)
25.0
b)
31.7
c)
40.0
d)
45.5
46.
A manager received an invoice for $86.40 for 30 gallons of ice cream. How much did each gallon cost?
a)
$2.88
b)
$3.15
c)
$3.49
d)
$4.26
47.
The number of servings or the amount the recipe makes is the
a)
yield.
b)
volume.
c)
weight.
d)
portion size.
48.
A French word that refers to the mixture of coarsely chopped onions carrots and celery that provides a flavor base for stock is
a)
aromatics.
b)
mirepoix.
c)
bouquet gami.
d)
sachet d'epices.
49.
A bundle of fresh herbs such as thyme parsley stems and a bay leaf tied together is an example of
a)
aromatics.
b)
mirepoix.
c)
bouquet gami.
d)
sachet d'epices.
50.
Which is a highly flavored type of stock made with fish bones?
a)
Fume
b)
Glace
c)
Remouillage
d)
Court bouillon
51.
The process of eliminating bones or impurities that can cause cloudiness in a stock is called
a)
sweating.
b)
browning.
c)
shocking.
d)
blanching.
52.
What causes bone and mirepoix to release flavor more quickly when liquid is added?
a)
Stewing
b)
Browning
c)
Sweating
d)
Blanching
53.
The process of removing fat that has cooled and hardened from the surface of the stock is called
a)
scraping
b)
blanching
c)
skimming
d)
degreasing
54.
A liquid or semisolid product that adds flavor moisture and visual appeal to another dish is a
a)
soup.
b)
sauce
c)
stock
d)
glaze
55.
Which grand sauce is made from milk and white roux?
a)
Veloute
b)
Bechamel
c)
Hollandaise
d)
Espagnole
56.
A rich brown sauce that is traditionally made by combining equal parts of espagnole and veal stock is called
a)
veloute.
b)
bechamel.
c)
demi-glaze.
d)
hollandaise.
57.
What thickener is made of equal parts cooked flour and fat?
a)
Roux
b)
Liaison
c)
Cornstarch
d)
Beurre manie
58.
A thickener made of equal parts flour and soft whole butter is
a)
roux.
b)
liaison.
c)
cornstarch.
d)
beurre manie
59.
A mixture of egg yolks and heavy cream often used to finish some sauces is called
a)
roux.
b)
slurry
c)
liaison
d)
cornstarch
60.
A rich flavorful broth or stock that has been clarified is
a)
puree.
b)
bisque.
c)
consomme.
d)
oignon brule.
61.
Which kind of soup is thickened by the starch of the main ingredient such as potatoes rather than an added starch such as roux?
a)
Clear
b)
Puree
c)
Thick
d)
Cream
62.
A hearty thick soup made in much the same way as a cream soup is a
a)
puree.
b)
broth
c)
chili
d)
chowder
63.
Bechamel sauce is a-----sauce.
a)
grand
b)
brown
c)
pureed
d)
derivative
64.
A stock should be cooled to which temperature to ensure its safety?
a)
35°F
b)
45°F
c)
55°F
d)
65°F
65.
Sachet d'epices and bouquet gami are known as
a)
herbs.
b)
spices.
c)
aromatics.
d)
flavoring.
66.
Which liquid is most often used in making stock?
a)
Water
b)
Bouillon
c)
Concasse
d)
Consomme
67.
Which grand sauce is made from veal chicken or fish stock and a white or blond roux?
a)
Veloute
b)
Bechamel
c)
Espagnole
d)
Hollandaise
68.
The two main ingredients of bechamel are
a)
butter and egg yolks.
b)
milk and white roux.
c)
fish stock and egg yolks.
d)
veal stock and white roux.
69.
Cream soups should never be
a)
boiled.
b)
seasoned.
c)
served cold
d)
covered during cooking.
70.
Which is usually a main ingredient in a bisque?
a)
Veal
b)
Cream
c)
Potatoes
d)
Shellfish
71.
The correct mixture of mirepoix is
a)
50 percent carrot 10 percent onion 40 percent celery.
b)
50 percent celery 25 percent onion 25 percent carrot.
c)
50 percent onion 25 percent celery 25 percent carrot.
d)
50 percent onion IO percent celery 40 percent carrot.
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