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WorksheetsFoods and Nutrition Semester Exam Review
Total questions: 64
Worksheet time: 32mins
Contaminants in foods cause over 76 million illnesses in the United States each year.
True
False
To thoroughly clean your hands, wash them with soap and cold water for 20 seconds.
True
False
Cross-contamination is the spread of bacteria from one food to another.
True
False
Liquid measuring cups are made of transparent glass or plastic.
True
False
A recipe is a set of directions for making a food or beverage.
True
False
In the customary system, a dry ounce is a measure of weight.
True
False
In the customary system, a fluid ounce is a measure of volume.
True
False
To prevent kitchen messes, measure liquids over the mixing bowl.
True
False
Dry measuring cups are used to measure ingredients such as jam, yogurt, and peanut butter.
True
False
A dash or a pinch is equivalent to one tablespoon.
True
False
To pare is to make straight, shallow cuts with a slicing knife.
True
False
To whip is to beat quickly and vigorously to incorporate air into a mixture.
True
False
Which is the correct way to hold a knife?
Grip the handle with all four fingers and hold the thumb gently but firmly against the side of the handle.
Grip the handle with all four fingers and thumb.
Grip the handle with three fingers, rest the index finger flat against the blade on one side, and hold the thumb on the opposite side to give additional stability and control.
Grip the handle with three fingers and thumb and place the index finger on top of the spine.
When cutting with a knife, you should do the following:
Keep your eyes on the blade the entire time.
Use a cutting board.
Shape your guiding hand like a bear claw.
All of the above.
What type of motion is used for slicing?
Rocking
Sawing
Crossing
Pressure
What type of motion is used for chopping?
Rocking
Slicing
Crossing
Pressure
What is the definition of contaminant?
a poison that can cause illness
a protected cell that develops into a bacterium when it has the right conditions
a substance, such as a chemical or organism, that makes food unsafe to eat
a living thing so small that it can only be seen through a microscope
Which is not one of the most common foods in which cross-contamination occurs?
Seafood
unwashed fruit
eggs
raw meat
On a typical day, how long can perishable foods that contain meat, poultry, fish, eggs, or dairy products safely sit at room temperature?
no more than 2 hours
2 hours or more
no more than 90 minutes
no more than 30 minutes
What type of knife is ideal for beginning cooking students?
a dull knife
a sharp knife
beginning students should not use knives
a serrated knife
Which is a safe way to clean knives?
Soak them in a sink
Soak them in a dishpan.
Wash them with the blade pointed away from you
Wash them in a dishwasher
Which should not be used to put out a grease fire?
salt
water
metal lid
fire extinguisher
What is the difference between a paring knife and a vegetable peeler?
There is no difference.
Unlike a vegetable peeler, a paring knife has a swivel blade for quick peeling of fruits and vegetables
Unlike a paring knife, a vegetable peeler has a swivel blade for quick peeling of fruits and vegetables.
Unlike a vegetable peeler, a paring knife has a serrated or sawtooth blade.
What kitchen tool would you use to lift hot broccoli florets out of a pot?
baster
turner
sifter
tongs
What information is not typically included in a recipe?
container size and type
converted measurements
ingredients
yield
How are ingredients presented in a well-written recipe?
in exact amounts and in the order used
alphabetically and in exact amounts
listed in order from least to greatest amount used
listed in order from greatest to least amount used
What is nutritional analysis of a recipe?
information on MyPlate food groups included in the recipe
information on the recipe’s nutrient and calorie content
information on the recipe’s calorie content
information on the recipe’s nutrient content
What is the metric system?
a system of measurement based on multiples of 100
a system of measurement based on multiples of 1
a system of measurement that is standard in the U.S.
a system of measurement based on multiples of 10
Which is a type of measurement used in recipes?
temperature
weight
dimensions
all of the above
What should you do if a recipe calls for 1 1/2 cups of cherries but the store only sells them by the pound?
convert from customary to metric
convert from metric to customary
calculate the equivalent
none of the above
Which is not a step for measuring liquids?
Pour the liquid into the measuring cup
Hold the measuring cup over the mixing bowl.
Bend down to check the measurement at eye level
None of the above
Which is not a step for measuring dry ingredients?
Lay out a piece of wax paper or have an extra bowl to measure over
Level off the top of the cup using the straight edge of a spatula or butter knife.
Pack down flour, granulated sugar, or confectioners’ sugar.
Pour the ingredient out of the measuring cup into the mixing container.
When do you need to use measuring spoons instead of cups?
to measure dry ingredients in amounts smaller than 1/4 cup
to measure dry ingredients in amounts smaller than 1/2 cup
to measure dry ingredients in amounts smaller than 3/4 cup
to measure dry ingredients in amounts smaller than 2/3 cup
How can you measure amounts that are not marked on your measuring cups?
Use a combination of standard-size measures that add up to what you need.
Use the measuring cup that comes closest to the desired amount.
Estimate the equivalent amount.
none of the above
How can you prevent a cutting board from slipping while you use it?
Hold it down with the same hand that you use to hold down the food.
Anchor it with heavy cans.
Place a wet paper towel or dishcloth under it.
Use a plastic cutting board rather than wood.
Which is a reason to change a recipe?
to be creative and try something new
to substitute ingredients for health reasons
to increase the yield
all of the above
What is the term for combining two or more ingredients thoroughly so they blend?
folding
stirring
coating
mixing
Which is not a form of mixing?
whipping
kneading
creaming
dredging
What does it mean to reduce?
to make a liquid clear by removing solid particles
to simmer a mixture in order to evaporate the liquid and intensify the flavor
to heat liquid to just below the boiling point
to dip food briefly into boiling water and then into cold water to stop the cooking process
When is it safe to use aluminum foil in the microwave?
Always
Never
When it is labeled "microwave safe"
if the owner's manual or recipe specifies
Which piece of jewelry can be worn by a food handler?
Diamond Ring
Medical Bracelet
plain metal band
watch
Foodhandlers should keep their fingernails:
short and unpolished
long and unpolished
long and painted with nail polish
short and painted with nail polish
What must food handlers do after touching their hair, face, or body?
wash their hands
rinse their gloves
change their aprons
use a hand sanitizer
The danger zone is between ____ º F to ____ º F and is the range of temperatures in which bacteria grows rapidly.
0-80
41-135
32-212
100-140
What are the four sizes in a standard set of dry measuring cups? Circle the 4 correct answers!!
1 cup
3/4 cup
1/2 cup
1/3 cup
1/4 cup
What are the four sizes in a standard set of measuring spoons? Circle the 4 correct answers!!
1 T
1 tsp
1/2 tsp
1/3 tsp
1/4 tsp
To cut off a thin layer of peel with a paring knife or peeler.
Pare
Square Off
Chiffonade
Mince
To divide food into four equal parts.
Pare
Square Off
Quarter
Mince
To cut food into thin pieces with a knife using a sawing motion while pressing the knife down gently.
chop
dice
slice
mince
To cut food into small irregular pieces
chop
grate
mince
chiffonade
To chop finely
mince
chop
dice
quarter
To cut rounded edges off into a square to prepare for dicing.
dice
chop
mince
square off
To cut food into small square pieces
Chop
Dice
Mince
Grate
To cut food into small pieces and shreds by pressing and rubbing the food against the rough surface of a grater.
chiffonade
grate
pare
mince
To slice leaf vegetables into very thin ribbons by rolling them prior to cutting.
grate
minuce
dice
Chiffonade
Michelle diced an onion and washed the knife immediately, putting it away after drying it.
Safe
Unsafe
Michelle used a dull knife because she didn’t want to cut her thumb while peeling potatoes.
Safe
Unsafe
When Michelle dropped her knife, she tried to catch it in order to try and prevent from cutting her feet.
Safe
Unsafe
Michelle used her chef’s knife to pry open a can of diced tomatoes.
Safe
Unsafe
Michelle placed her chef’s knife into the sink to allow it to soak before washing it.
Safe
Unsafe
When carrying her knife from the counter to the sink, Michele held the knife by the handle, near her leg, with the tip pointed down.
safe
unsafe
The most versatile knife used for slicing, dicing, and mincing.
Paring Knife
Bread KNife
Utility Knife
Chef's Knife
Long, thin blade and serrated edge used with a sawing motion.
Paring Knife
Bread KNife
Utility Knife
Chef's Knife
Smaller knife used for detail work or cutting fruits and vegetables.
Paring Knife
Bread KNife
Utility Knife
Chef's Knife
