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WorksheetsOCS Foods 1 Final
Total questions: 30
Worksheet time: 15mins
Name
Class
Date
1.
A family is choosing to prepare dinner at home rather than go out to a restaurant, because a parent just became unemployed. This most likely demonstrates which type of need?
a)
Economic
b)
Hunger
c)
Emotional
d)
Intellectual
2.
Losing a job and attending cooking classes are examples of which type of individual influences on food choices?
a)
Personal beliefs
b)
Religious and cultural factors
c)
Situational factors
d)
Social factors
3.
Picking a certain brand of bottled water because a celebrity is drinking it in an advertisement is most likely an illustration of what type of external food influence?
a)
Economic
b)
Media
c)
Environmental
d)
Technological
4.
Which of the following is the most widely recognized food safety training program in the United States?
a)
HACCP
b)
ServSafe
c)
Safety 1st
d)
Food Safety Today
5.
What is the "danger zone" in which foods should NOT be kept for more than 2 hours?
a)
0 to 30 degrees
b)
20 to 80 degrees
c)
60 to 110 degrees
d)
40 to 140 degrees
6.
The proper food service attire would be:
a)
flip flops, jeans, and a tank top
b)
heels, black pants, and a white shirt
c)
closed-toe, slip-resistant shoes, chef coat and/or clean apron, hair restrained and no jewelry
d)
closed-toed, slip-resistant shoes, dirty apron, pony tail
7.
If a chemical is taken from its original container, it must be properly:
a)
discarded
b)
hidden
c)
labeled
d)
none of the above
8.
Many foodborne pathogen illnesses go unreported.
a)
True
b)
False
9.
What are the three main types of contamination?
a)
Beef, Chicken, and Pork
b)
Physical, Bacteria, Bleach
c)
Physical, Chemical, Biological
d)
Meat, Vegetables, and Fruits
10.
_________ are microorganisms that cause disease.
a)
Pathogens
b)
Bacteria
c)
Viruses
d)
Parasites
11.
Removal of dirt or food residue is called what?
a)
Sanitize
b)
Clean
c)
Contact time
12.
Foods that can be consumed without preparation or treatment.
a)
TCS Foods
b)
Ready to eat foods
c)
Commercial Foods
13.
Which is not a ready to eat food?
a)
cheese
b)
salad
c)
washed fruit
d)
frozen pizza
14.
Which is a recipe resource?
a)
Cookbooks
b)
Ingredients and amounts
c)
Nutritional analysis
d)
Recipe yield
15.
How many T are in 1 C?
a)
3
b)
16
c)
8
d)
12
16.
What is the abbreviation for fluid ounce?
a)
Fl oz
b)
F oun
c)
Fl on
d)
F oz
17.
What action should always be completed when baking?
a)
Scrape down the sides of the bowl
b)
Sift the flour before mixing in
c)
Have butter at room temperature
d)
Measure liquids first
18.
What may be a disadvantage to cooking in the lab?
a)
Learning new recipes
b)
Developing leadership skills
c)
Working with others
d)
Trying new foods
19.
The amount of servings that a recipe makes.
a)
Yield
b)
Recipe
c)
Total
d)
Final Ammount(FA)
20.
Define Watt
a)
A unit of power
b)
Wrong way to spell "what"
c)
Dovetail
d)
Customary
21.
Define Cooking Time
a)
The total amount of time that food is exposed to heat or energy
b)
The Customary rule of the universal handbook of cooking
c)
The yield
d)
The watts available
22.
A set of instructions for preparing a specific food.
a)
Recipe
b)
Cooking time
c)
Yield
d)
Time-work schedule
23.
What is this person doing?
a)
Packing
b)
Level off
c)
Sifting
d)
Scraping
24.
What is this person doing?
a)
Packing
b)
Level off
c)
Sifting
d)
Scraping
25.
a)
Dry Measuring Cups
b)
Measuring Spoons
c)
Liquid Measuring Cups
d)
Scale
26.
What should you use to measure out 1 Tbsp. of me?
a)
Dry Measuring Cups
b)
Measuring Spoons
c)
Liquid Measuring Cups
d)
Scale
27.
What does Fattom stand for
a)
Food, Acidity, Time, Temperature, Oxygen, Moisture
b)
A fat guy named Tom
c)
Forget all the time on money
d)
Fear all the tomatoes on missy
28.
What are pathogens?
a)
Disease-causing organisms, such as bacteria, viruses, parasites, or fungi
b)
Mean guys or girls
c)
a path of gentlemen
d)
a bad cough
29.
What food borne illness is most commonly associated with chicken, eggs, and other forms of poultry?
a)
E. Coli
b)
Staphylococcus
c)
Salmonella
d)
Listeria
30.
How should you put out a grease fire?
a)
Throwing water on it
b)
Smothering with a lid
c)
Just let it burn
d)
Put more grease in it
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