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WorksheetsFood Service
Total questions: 10
Worksheet time: 20mins
To compare the growth of microorganisms, you need...
Several different samples of germs in different petri dishes.
Several different samples of germs in different petri dishes and a control dish.
A control dish.
A control dish for each sample provided.
Which of the following helps a food preparer make meals more attractive?
Sight, smell, preference.
Smell, taste, preference.
Taste, smell, nutritional value.
Shape, color, texture.
Which formula is used to determine the batch quantity conversions?
Multiply servings per batch by servings needed.
Multiply servings needed by recipe quantity.
Divide number of servings needed by servings per batch.
Add recipe ingredients per batch to number of people being served.
When planning for quantity cooking, where would you record the ingredients available and amounts needed?
Order worksheet.
Itemization list.
Recipe ledger.
Food requisition.
Which column contains kitchen items already in stock?
O.H.
Item
I.S.
Inventory
A meal consisting of spaghetti, applesauce, cottage cheese and a roll would...
have the same colors
have the same textures
have the same flavors
have the same nutrients
When filling out an order form, which guide is used for transfer between food measurements?
Metric Scale.
Conversion chart.
Metric conversion table.
Equivalents chart.
How many teaspoons are equal to one ounce?
2
3
5
6
When planning a school lunch, each meal should include “several” foods containing:
calcium
iron
protein
carbohydrates
A “combination of food groups to provide needed nutrients” is called:
dietetic guideline.
nutrient pattern.
nutritional menu guide.
meal pattern.
