WorksheetsFoods 1 - Chapter 2 Test Review
Total questions: 25
Worksheet time: 25mins
Name
Class
Date
1.
What is the difference between food safety and sanitation?
a)
Food sanitation deals with cleanliness of the food preparer; foodsafety, the cleanliness of food preparation areas.
b)
Food sanitation deals with cooking temperatures; food safety dealswith cooking utensils.
c)
Food safety is how food is handled to prevent foodborne illness; food sanitation is the cleanliness of equipment and facilities.
d)
Food sanitation deals with foodborne illness and preventingaccidents; food safety deals with equipment.
2.
In kitchen group two, Mary had to keep going back to the pantry to get ingredients and Geovanni was trying to find the saucepan 30 minutes into the lab. What did this lab group do poorly?
a)
Use of the recipe
b)
Collection of all equipment and ingredients
c)
Application of sanitation procedures
d)
Division of tasks among lab members equitably
3.
In kitchen group one John prepared the soup by himself, while the rest of the lab members cleaned. What did this lab group do poorly?
a)
Use of the recipe
b)
Collection of all equipment and ingredients
c)
Application of sanitation procedures
d)
Division of tasks among lab members equitably
4.
What can be used to extinguish a small pan fire?
a)
Baking soda
b)
Flour
c)
Salt
d)
Water
5.
Mr. Lahr is exhausted from planning, shopping for, and preparing a special Valentine’s Day dinner for Ms. Lahr. What should Mr. Lahr have done differently during meal planning?
a)
Planned and shopped at least 1–2 days before
b)
Purchased the meal from a fastfoodrestaurant
c)
Shopped for the ingredients 2 weeks before
d)
Asked his wife to do the shopping
6.
Terri noticed that George was running behind on his tasks in the work plan,so she worked on dishes so he could finish. This is an example of:
a)
communication.
b)
cooperation.
c)
organization.
d)
responsibility.
7.
Mr. Beasley was unhappy with the taste of the homemade soup he made. He decided he would add more spice. This is an example of what strategy of the work plan?
a)
Develop a timetable
b)
Evaluate the work plan and product
c)
Make and carry out a work plan
d)
Select recipe
8.
Which is an example of cross contamination?
a)
Cutting raw vegetables with a clean chef's knife
b)
Placing raw meats on a shelf below readytoeatfood in the refrigerator
c)
Preparing raw chicken and vegetables on the same cutting board
d)
Using clean hands and work surfaces when preparing food
9.
Which kitchen equipment is used to measure the internal temperature of foods?
a)
Dry measuring cups
b)
Liquid measuring cups
c)
Scales
d)
Thermometers
10.
To cook food in a pan using vapor produced by boiling liquid is to:
a)
barbeque.
b)
boil.
c)
sauté.
d)
steam.
11.
To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber is to:
a)
baste.
b)
grease.
c)
season.
d)
tenderize.
12.
How does microwaving compare with baking?
a)
Microwaving bread is better than baking in the oven.
b)
Microwaving causes foods to brown better than baking in aconventional oven.
c)
Microwaving is faster than baking in a conventional oven.
d)
Microwaving is moister than baking in a conventional oven.
13.
To thoroughly mix ingredients and incorporate air using a spoon, wire whisk, mixer, or food processor with an upanddownand circular motion, is to:
a)
beat.
b)
cream.
c)
sift.
d)
toss.
14.
To make a recipe for chicken casserole healthier, by adding more vitamins and fiber, add:
a)
1 cup beef broth.
b)
1 cup sour cream.
c)
1 package frozen mixed vegetables.
d)
1 pound chicken legs and thighs.
15.
Which part of a recipe, usually given for conventional ovens, tells how to cook the food?
a)
Container size and type
b)
List of ingredients and amounts
c)
Stepbystepdirections
d)
Temperature and time
16.
Kat does not want to spend the whole day cleaning after breakfast. To help avoid this, she should:
a)
clean as she cooks.
b)
load the dishwasher after the guests leave.
c)
wash all dishes by hand.
d)
wash all dishes the next day.
17.
Mr. Bennett is demonstrating to students how to dice foods. What does he need to protect the table top?
a)
Cutting board
b)
Grater
c)
Scraper
d)
Straightening steel
18.
What are the health benefits of eating vegetables as compared to eating red meats?
a)
May increase the amount of calorie intake in one day
b)
May increase the amount of fat in the diet
c)
May increase the amount of protein in the diet
d)
May reduce risk for stroke and other cardiovascular diseases
19.
How does inaccurately measuring ingredients affect the final product?
a)
Air is added to the ingredients, making the baked food lighter.
b)
Air or moisture in the original ingredient will be lost, making theproduct heavier.
c)
More or less ingredient will affect the taste and appearance of the product.
d)
Sticky ingredients will be easier to remove from the measuring cup or spoon.
20.
The quickest and easiest resource for researching recipes by ingredient,type, or time available for preparation is:
a)
cookbooks.
b)
family recipes.
c)
internet recipes.
d)
package labels.
21.
When determining the freshness of milk, check the:
a)
color of the milk.
b)
sell by date.
c)
smell of the milk.
d)
taste of the milk.
22.
To cook uncovered under a direct heat source is to:
a)
braise
b)
broil
c)
roast
d)
simmer
23.
Which cooking equipment would be best to cook vegetable beef soup?
a)
Double boiler
b)
Electric skillet
c)
Slow cooker
d)
Steamer
24.
Which recipe part is not necessary for preparing the dish, but is usefulwhen planning foods to fit into an eating plan?
a)
Container size and type
b)
List of ingredients and amounts
c)
Nutrition analysis
d)
Yield
25.
To cook food in hot liquid, 212°F, having bubbles that rise to and breakon the surface of a liquid is to:
a)
barbeque.
b)
boil.
c)
sauté.
d)
steam.
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