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Intro to CA - Final Exam

Total questions: 37

Worksheet time: 19mins

Name
Class
Date
1.

Bacteria or toxins that are produced by bacteria cause most food-borne illnesses.

a)

False

b)

True

2.

Baking soda can be used to put out a small grease fire.

a)

False

b)

True

3.

Mise en place includes assembling all necessary tools and ingredients to prepare food

a)

False

b)

True

4.

The person who is setting tables should not touch glasses or flatware that comes into contact with the food

a)

False

b)

True

5.

Poultry should be cooked to 145 degrees F.

a)

False

b)

True

6.

Re-use cutting boards only if you wash them first.

a)

False

b)

True

7.

There are 2 pints in a quart

a)

True

b)

False

8.

Salmonella may be found in uncooked or undercooked chicken

a)

True

b)

False

9.

The movement of harmful microorganisms from one place to another is:

a)

cross contamination

b)

chemical contamination

c)

sanitation

d)

physical contamination

10.

The chef’s knife is the most useful of all knives.

a)

True

b)

False

11.

Reheating temperature to _________ degrees and hold for 15 seconds

a)

165

b)

220

c)

185

d)

145

12.

The best way to thaw food is on the counter top.

a)

True

b)

False

13.

The temperature danger zone is _________degrees.

a)

41-145

b)

40-150

c)

41-125

d)

41-135

14.

Freezing temperatures kill all bacteria in foods.

a)

True

b)

False

15.

1c = ______oz

a)

16 oz

b)

32 oz

c)

8 oz

d)

4 oz

16.

Cross contamination occurs when there is a transfer of harmful bacteria.

a)

True

b)

False

17.

Which knife is a good, all-around knife for slicing, dicing, and cutting large foods?

a)

Chef Knife

b)

Slicing Knife

c)

Paring Knife

d)

Utility Knife

18.

Which is the correct abbreviation for tablespoon?

a)

T

b)

t

c)

TBSP

d)

T and TBSP

19.

Hands must be thoroughly washed each and every time following:

a)

Bathroom Use

b)

Touching hair, face, or body

c)

Chewing gum

d)

All of the options

20.

When using a serrated knife to cut bread, what is the proper technique?

a)

Chopping motion

b)

Sawing motion

c)

Pressing down firmly

d)

All of the options

21.

The safest way to defrost frozen poultry should be :

a)

Stored in the freezer until ready to cook

b)

Thawed in the fridge

c)

Thawed by soaking in warm water

d)

Refrozen if not cooked immediately

22.

A ___ would be the best tool to remove peas from boiling water.

a)

Ladle

b)

Wooden Spoon

c)

Slotted Spoon

d)

Scoop

23.

All of the following tools could be used to lift and turn meat during cooking EXCEPT

a)

Tongs

b)

Rubber Spatula

c)

Turner

d)

Cook's Fork

24.

Hand washing process should be done for ___ seconds

a)

10

b)

20

c)

40

d)

3

25.

Joe cut his hand while cooking. How should he properly handle his injury?

a)

Wash his hands and equipment

b)

Throw away any contaminated food

c)

Bandage his hand

d)

All of the options

26.

Cookies should be baked for 8-10 minutes. How many minutes should you set the timer for?

a)

8 minutes

b)

9 minutes

c)

10 minutes

27.

How do you measure brown sugar?

a)

Fill dry measuring cut, level off

b)

Fill liquid measuring cup, level off

c)

Fill dry measuring cut, pack in, level off

d)

Fill liquid measuring cup, pack in, level off

28.

What should you do immediately after handling raw chicken?

a)

Wipe your hands on a towel

b)

Wash your hands

c)

Rinse off the cutting board

d)

Taste your food

29.

After cutting raw meat, what steps do you have to follow?

a)

Wipe your hands on a towel

b)

Wash your cutting board and knife

c)

Rinse off the cutting board

d)

Taste your food

30.

What knife should be used to cut onions?

a)

Serrated Knife

b)

Chef's Knife

c)

Paring Knife

d)

Butter Knife

31.

What is the incorrect way to defrost chicken?

a)

Refrigerator

b)

Microwave (defrost setting)

c)

Counter Top

d)

Running water

32.

3 tsp = ___ T

a)

8

b)

1

c)

1/2

d)

16

33.

1 pound = ____ ounces

a)

16 oz

b)

32 oz

c)

8 oz

d)

4 oz

34.

4 ounces = ____ cup

a)

8

b)

1

c)

1/2

d)

16

35.

2 ounces = ____ cup

a)

1/2

b)

2

c)

1/4

36.

1 stick of butter = ___ cup

a)

1/2

b)

2

c)

1/4

37.

1 quart = ____ pints

a)

1/2

b)

2

c)

1/4