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Adv. Foods Unit 1

Total questions: 49

Worksheet time: 19mins

Name
Class
Date
1.
What should go under a cutting board to prevent it from sliding? 
a)
a napkin
b)
a damp towel 
c)
a dry towel 
2.
What type of knife is this?
a)
serrated knife
b)
santoku 
c)
chef
d)
paring
3.

The back end of the cutting edge on a knife?

a)

heel

b)

bolster

c)

tang

d)

point

4.
Never leave your knife in:
a)
a knife block
b)
soapy water in the sink
5.

Finely sliced or shredded leafy veggies is commonly made using what type of cutting technique?

a)

Mincing

b)

Rondelle

c)

Chiffonade

d)

Julienne

6.

Mincing is commonly used for what type of food?

a)

Spinach

b)

Carrots

c)

Shallots

d)

Garlic

7.

A Brunoise dice cut results from what other cutting technique?

a)

Julienne

b)

Batonnet

c)

Rondelle

d)

Chaffonade

8.
The knife that is used to cut bread is:
a)
Serrated knife
b)
paring knife
c)
chef's knife
d)
santoku knife
9.
What type of knife cut results in a 1/8-inch thick cube? 
a)
brunoise
b)
batonnet
c)
chiffonade
d)
julienne
10.
Which of the following cuts should be 1/2-inch cubes?
a)
small dice
b)
medium dice
c)
large dice
d)
julienne
11.
What is the bolster of a knife? 
a)
The metal pieces that fasten the handle to the tang
b)
The part of the blade that continues into the knife's handle
c)
The spot where the blade and handle come together
d)
The tip of the knife
12.
What is true about knife safety? 
a)
Never catch a falling knife
b)
Carry a knife pointing up
c)
Place a knife in a sink filled with water
d)
Use a dull knife
13.
How should a knife be carried? 
a)

Carry the knife at your side of your leg with the point down

b)
Carry the knife by holding the back of the blade to hand off to the dishwasher.
c)
Carry the knife at your side with the point up.
d)
Transport the knife on a cutting board. 
14.
Which vegetable cut is a ¾″ cube?
a)
Julienne
b)
Large Dice
c)
Mince
d)
Turn
15.

Which classic leafy vegetable cut resembles thin ribbon strips? 

a)
Chiffonade
b)
Diagonal
c)
Julienne
d)
Mince
16.
The dimensions ⅛" x ⅛" x 2" best describe what classic vegetable cut?
a)
Brunoise
b)
Julienne
c)
Mince
d)
Tournée
17.
What vegetable cut is defined as very small, irregular pieces?
a)
Diced
b)
Minced
c)
Paysanne
d)
Sliced
18.
Which knife is MOST appropriate for peeling vegetables? 
a)
Chef's 
b)
Paring
c)
Slicing
d)
Utility
19.
What is the BEST tool to sharpen a knife? 
a)
Diamond grade sandpaper
b)
Knife of equal size
c)
Knife steel
d)
Sharpening stone or whetstone
20.
Which dimensions of ⅛″x⅛″x⅛″ BEST describes what type of classic vegetable cut? 
a)
Brunoise
b)
Julienne
c)
Mince
d)
Turn
21.
What is the tang on a knife?
a)
The sharp edge of the blade
b)
The spot where the blade and handle come together
c)
The dull side of the blade
d)
The metal suppport of the handle
22.

Why should knives be kept sharp

a)

Because they cut harder

b)

You can work faster with a sharp knife

c)

A sharp knife is a safe knife

d)

Not all knives need to be sharp anyway

23.
How many pints make a quart?
a)
2
b)
4
c)
6
d)
8
24.
_______ pints = 8 cups
a)
2
b)
4
c)
8
d)
16
25.

What foodborne illness originates from human feces and is commonly linked to ready-to-eat food?

a)

norovirus

b)

norovirus

26.

Which foodborne illness can result from eating rare hamburger and unpasteurized milk?

a)

E. Coli

b)

botulism

c)

Listeriosis

d)

Hepatitus A

27.

Personal hygiene is important in preventing what type of contamination?

a)

Physical

b)

Chemical

c)

Biological

d)

Industrial

28.
1 gallon = ________ fl oz 
a)
32
b)
64
c)
128
29.

1 quart = ________

a)

2 cups

b)

4 cups

c)

128 oz

d)

16 oz

30.

Which is NOT one of the big six foodborne illnesses?

a)

Listeria

b)

Listeria

31.

A recipe calls for 2 fluid ounces of vinegar. How many cups of vinegar is this?

a)

1/4 cup

b)

1/2 cup

c)

2 cups

d)

4 cups

32.

1/4 gallon contains how many fluid ounces?

a)

32 fl oz.

b)

16 fl oz.

c)

8 fl oz.

d)

64 fl oz.

33.

Which piece of equipment should be washed last?

a)

glasses

b)

plates

c)

silerware

d)

pots

34.
Used for peeling, trimming, slicing, chopping, and dicing.
a)
all-purpose knife
b)
boning knife
c)
cleaver
d)
fillet knife
35.
Used mainly for peeling and trimming fruits and vegetables.
a)
all-purpose knife
b)
paring knife
c)
utility knife
d)
slicer
36.
Noncutting edge of the blade
a)
heel
b)
spine
c)
tip
d)
cutting edge
37.

If you are wearing a band aid you must

a)

take it off

b)

not participate in the lab

c)

wear a glove

38.

Which knife is the best choice to be used to cut carrots?

a)

bread

b)

paring

c)

chef

39.

When cooking a hamburger, the minimum internal temperature must reach

a)
135° F for 15 seconds
b)
145° F for 15 seconds
c)
155° F for 15 seconds 
d)
165° F for 15 seconds
40.

To what minimum internal temperature should orange roughy (fish) be cooked?  

a)
135° F for 15 seconds
b)
145° F for 15 seconds
c)
155° F for 15 seconds
d)
165° F for 15 seconds
41.

What is the minimum internal cooking temperature for a veal roast?

a)

135° F

b)

165° F

c)

155 F

d)

145 F

42.
Pathogens grow well between which temperatures?
a)
0* and 32* F
b)
32*F and 41*F
c)
41*F and 135*F
d)
135*F and 165*F
43.

What minimum internal temperature do vegetables or produce need to be cooked to?

a)

145

b)

155

c)

165

d)

135

44.

What is the correct temperature for receiving cold TCS food?

a)

32°F or lower

b)

41°F or lower

c)

45°F or lower

d)

50°F or lower

45.

Where should a food handler check the temperature of food?

a)

On the bottom surface

b)

On the top surface

c)

In the thinnest part

d)

In the thickest part

46.

Whole fish should be cooked to an internal temp of ____°F for 15 seconds.

a)

145

b)

155

c)

165

d)

175

47.

What is the minimum internal cooking temperature of green beans that are hot held for service?

a)

155°F

b)

165°F

c)

135°F

d)

145°F

48.

What is the minimum internal cooking temperature for pork chops

a)

165°F

b)

135°F

c)

145°F

d)

155°F

49.

What is the minimum internal cooking temperature of poultry (example: chicken)?

a)

135°F

b)

145°F

c)

155°F

d)

165°F

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