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Worksheets

Fall Final 2019

Total questions: 60

Worksheet time: 31mins

Name
Class
Date
1.
HACCP stands for
a)
Handle All Chemical Control Problems
b)
The Hazard Animal Control Center Place
c)
The Hazard Analysis Critical Control Point
d)
Hoping All is Cool Calm and Pleased
2.
CCP stands for
a)
Critical Control Point
b)
Critical Chemical Problems
c)
Critics Calling People
d)
Carrots Corn Peanuts
3.
TDZ stands for
a)
Time Danger Zone
b)
Temperature Danger Zone
c)
Time Down Zone
d)
Temperature Down Zone
4.
FIFO stands for
a)
First In First Out
b)
Food In Food Out
c)
Final In Final Out
d)
Find Internal Fish Out
5.
Can cause food borne illness
a)
Food Thermometer
b)
First In First 
Out
c)
Disposal Point
d)
Cross Contamination
6.
True or False: Adults are more likely than preschool-age children to get sick from contaminated food.
a)
True 
b)
False
7.
Biological contaminants consist of
a)
Viruses, Parasites, Fungi, Bacteria
b)
Cleaners, Sanitizers, Polishes
c)
Glass, Dirt, Bag Ties
d)
Science, Chemistry, Biology
8.
Chemical contaminants consist of
a)
Viruses, Parasites, Fungi, Bacteria
b)
Cleaners, Sanitizers, Polishes
c)
Glass, Dirt, Bag Ties
d)
Science, Chemistry, Biology
9.
Physical contaminants consist of
a)
Viruses, Parasites, Fungi, Bacteria
b)
Cleaners, Sanitizers, Polishes
c)
Glass, Dirt, Bag Ties
d)
Science, Chemistry, Biology
10.
Hepatitis A is a 
a)
Virus
b)
Bacteria
c)
Parasite
d)
Fungi
11.
Salmonellosis is a 
a)
Virus
b)
Bacteria
c)
Parasite
d)
Fungi
12.
E. Coli is a 
a)
Virus
b)
Bacteria
c)
Parasite
d)
Fungi
13.
Mushrooms are a 
a)
Virus
b)
Bacteria
c)
Parasite
d)
Fungi
14.
Yeast is a 
a)
Virus
b)
Bacteria
c)
Parasite
d)
Fungi
15.
The internal temperature of chicken should be
a)
155F
b)
145F
c)
135F
d)
165F
16.
Why are preschool-age children at a higher risk for food-borne illnesses?
a)
They have not built up strong immune systems.
b)
They are more likely to spend time in a hospital.
c)
They are more likely to suffer allergic reactions.
d)
Their appetites have increased since birth
17.
Who can get sick from food borne bacteria?
a)
teachers
b)
tall people
c)
comedians
d)
everyone
18.
What does the acronym FATTOM stand for?
a)
Food
And
Temperature
Time
Or
Moisture
b)
Federal 
Association
Traiining
Temperary
Organic
Matters
c)
Food
Acidity
Temperature
Time
Oxygen
Moisture
d)
Fancy
Agricultural
Tensing 
Tom
Over heat
Mopping
19.
A food handler accidentally sprays a cleaner into the fryer oil and continues to use the fryer. What type of hazard is this?
a)
Biological
b)
Chemical
c)
Physical
d)
Environmental
20.
What are three types of hazards that make food unsafe?
a)
Biological, environmental and chemical
b)
Biological, chemical and sanitary
c)
Chemical, physical, and environmental
d)
Chemical, physical and biological
21.
Adults are more likely than preschool-age children to get sick from contaminated food.
a)
true 
b)
false
22.
Executive Chef/Head Chef
a)
Chef  de Cuisine
b)
Chef boyardee
c)
Sous Chef
d)
Top Chef
23.
Fry Chef
a)
Frissionier
b)
Fish Fry
c)
Friturier
d)
Fritissioner
24.
Saucier
a)
Sauces
b)
Swing Chef
c)
Saute Chef
d)
Roundsman
25.
Assistant Chef
a)
Soup Chef
b)
Saute Chef
c)
Station Chef
d)
Sous Chef 
26.
Grillardin
a)
Grill Cheese
b)
Grill Chef
c)
Gourmet Chef
d)
Glacier
27.

Creator of the Kitchen Brigade System

a)

Fernand Point

b)

Georges-Auguste Escoffier

c)

Marie-Antoine Careme

d)

Michel Guerard

28.
Name the picture
a)
Teaspoon
b)
Perforated Spoon
c)
Tablespoon
d)
Portion Spoon
29.
Name the picture
a)
Dry measuring cup
b)
Grease Measuring cup
c)
Liquid measuring cup
d)
Pyrex Measuring cup
30.
Name the picture
a)
Dry measuring cup
b)
Grease Measuring cup
c)
Liquid measuring cup
d)
Pyrex Measuring cup
31.

How many quarts in a Gallon?

a)

4

b)

5

c)

6

d)

3

32.

how many cups in a quart?

a)

4

b)

3

c)

2

d)

1

33.

How many cups in a pint?

a)

1

b)

2

c)

3

d)

4

34.

How many cups in a Gallon?

a)

12

b)

14

c)

16

d)

18

35.

How many ounces are in a gallon

a)

64 oz.

b)

128 oz.

c)

124 oz.

d)

62 oz.

36.

What is the abbreviation for Tablespoon?

a)

Tbsp. or T

b)

tsp. or t.

c)

lb.

d)

Tb.

37.

What is the abbreviation for teaspoon

a)

Tbsp. or T.

b)

Tsp. or t.

c)

pt.

d)

qt.

38.

What is the abbreviation for Pint?

a)

pn.

b)

pt.

c)

pi.

d)

qt.

39.

How many ounces are in a cup?

a)

8

b)

16

c)

4

d)

12

40.
This cooking method involves boiling water in a saucepan
a)
Shallow Frying
b)
Deep Frying
c)
Boiling
d)
Grilling
41.
The food is covered in oil
a)
Shallow Frying
b)
Steaming
c)
Deep Frying
d)
Boiling
42.

What is GRILLING?

a)

Food cooked quickly above a heat source in a skillet or on a metal grate over a fire.

b)

Cooking food by hot air in an oven.

c)

To quickly cook food directly under a heat source.

d)

Foods cooked by vapors from boiling water.

43.
_________ is responsible for inspecting food
a)
USDA
b)
FDA
c)
CDC
44.

What is STEAMING?

a)

Foods cooked by vapors from boiling water.

b)

Food is fried in a small amount of oil at a high temperature, then covered for the last few minutes to steam the food.

c)

Food cooked in an ungreased skillet

d)

Cooking food by hot air in an oven.

45.

What is BOILING?

a)

To quickly cook food directly under a heat source.

b)

Food cooked in fat

c)

To cook food in water that has reached its highest possible temperature of 212°F.

d)

Using radiation and waves of energy that move water and fat molecules in order to cook foods.

46.

What is BAKING?

a)

Cooking food by hot air in an oven.

b)

Food cooked quickly above a heat source in a skillet or on a metal grate.

c)

Foods cooked by vapors from boiling water.

d)

Cooking food quickly in a hot pan with little fat.

47.

What is FRYING?

a)

To quickly cook food directly under a heat source.

b)

Cooking food by hot air in an oven

c)

When food is cooked in fat

48.

What is DEEP-FAT FRYING?

a)

Food cooked in fat

b)

Food is completely covered in oil or fat to be cooked

c)

Food that cooked by hot air, similar to baking, uncovered, usually in an oven.

d)

To quickly cook food directly under a heat source.

49.
panfrying, deep frying, grilling, broiling, and roasting are all examples of the ___ method
a)
dry heat
b)
moist heat
c)
combination
d)
braising
50.

What is the abbreviation for Ounce?

a)

fl. oz.

b)

oz.

c)

ou.

d)

qt.

51.

What is umami?

a)

an herb

b)

a flavor

c)

a nut

d)

a spice

52.

Which of the following is not included in a standard mirepoix?

a)

onion

b)

carrots

c)

green peppers

d)

celery

53.

The sense of .............. is related with the nose.

a)

sight

b)

smell

c)

touch

d)

hearing

e)

taste

54.

The sense of .............. is related with the skin.

a)

sight

b)

smell

c)

touch

d)

hearing

e)

taste

55.

The sense of .............. is related with the tongue.

a)

sight

b)

smell

c)

touch

d)

hearing

e)

taste

56.

The sense of .............. is related with the ears.

a)

sight

b)

smell

c)

touch

d)

hearing

e)

taste

57.

The sense of .............. is related with the eyes.

a)

sight

b)

smell

c)

touch

d)

hearing

e)

taste

58.

A condiment is a

a)

flavoring served on the side and added by the individual diner

b)

spice combination used in Italian soups and sauces

c)

spice combination used in Cajun cooking

d)

type of seasoning ingredient

59.

When you say a cooked onion is translucent, you are saying that

a)

flavor from the onion has blended with other ingredients in a dish

b)

aroma from the onion has blended with other ingredients in a dish

c)

light passes through the cooked onion

d)

light does not pass through the cooked onion

60.

The United States use what system?

a)

English

b)

Metric

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