WorksheetsState Assessment practice 1
Total questions: 20
Worksheet time: 10mins
What does scald mean when discussing safety in the kitchen?
a protective bandage
type of a burn
burns easily
a scrape or minor cut
flammable items include
cooking equipment
stove hood
plastic and paper
fire extinguishers
what is it called when you avoid property damage or injury?
accident
reasonable care
near miss
liability
what is the legal responsibility one person has to another?
reasonable care
general audit
premises
liability
Which government agency oversees safety in a workplace?
FFA
FDA
OSHA
USDA
Which agency grades and inspects poultry , eggs, and meat?
USDA
FFA
FDA
OSHA
Which agency was established to regulate new foods and health related products?
FFA
FDA
USDA
OSHA
Which agency determines how solid waste is managed
FDA
USDA
EPA
OSHA
Which of the following contain 3 of the 6 nutrients?
carbohydrates, water, fats
calcium, fructose, fatty acids
mineral, water, incomplete proteins
carbohydrates, minerals, incomplete proteins
what does nutrient density mean?
foods that include all five food groups from myplate
the study of nutrition and eating calories
food that nourishes the body with the least calories
food that is rich in nutrients for the number of calories
To retain the maximum nutrients when cooking you should do what to your food?
fry
boil
steam
microwave
If you are cooking rice and you want to consume the maximum amount of nutrients, what should you NOT do?
avoid rinsing it
avoid cooking it in oil
avoid using a lid when cooking
avoid using fresh rice
Which are the most common food allergens?
cheese, beef, wheat, and milk
soy, dairy, beef and pork
shellfish, tree nuts, peanuts, and fish
lettuce, soy, peanuts, and milk
What is vegetarianism
a dietary practice that avoids eggs
a dietary practice that avoids shellfish
a dietary practice that includes fruits and fish
a dietary practice that avoids animal products
a heart healthy diet is defined by:
high protein and low carb
low in fat, salt, cholesterol and red meat
high in dairy and low in fat and cholesterol
only fruits and vegetables
Length of time you should wash your hands
10-15 seconds
15 -18 second
20-30 seconds
30-35 seconds
What is the temp of the Temperature Danger Zone?
41- 135 degrees
39-145 degrees
41- 160 degrees
70- 135 degrees
bacteria grows rapidly in a ____________ environment?
dry, warm, and low acid environment
warm, moist, protein rich and low acid
warm, dry, calcium rich and neutral environment
cold, dry, protein-rich and high acid
an example of cross-contamination is when:
a knife is used to cut lettuce and tomatoes
chicken and beef both were thawed on the counter
raw poultry juices dripped on fresh lettuce
apples and pears are stored together
In the acronym FATTOM, the O and M stand for?
oxygen & minerals
oxygen and moisture
osium and moisture
oxygen and micro-organisms
