NEW
Font size
WorksheetsChapter 21 & 22 Exam Review
Total questions: 22
Worksheet time: 11mins
Foodborne illness is also called
food preparation
food poisoning
food contamination
food coloring
Symptoms of foodborne illnesses include all of the following, EXPECT
fever
nausea
headache
stomach pain
What is E. Coli?
food poisoning found in water, ground beef, unpast. milk
bacteria found only in commercial kitchens
bacteria found in meat,eggs, fish, poultry
bacteria found only in home kitchens
Which of these foods does NOT freeze well?
Meat
Fish
Bread
Lettuce
In the refrigerator, where should you place raw poultry, raw meat, and fish?
on a door shelf
on the top shelf
on the bottom shelf
all the way in the back
Dry storage temperatures should be below what temperature?
120 degrees F
150 degrees F
25 degrees F
85 degrees F
Which should you NOT do to avoid burns in the kitchen?
wet all pot holders before using them
remove pan lids by tilting them away from you
turn pot holders towards center of stove
do not clean appliances until they have completely cooled
Which of the following objects is not considered flammable?
paper bag
pot holders
casserole pan
kitchen towel
what should you do to avoid electrical shocks?
tug on cord to disconnect appliances
be sure your hands are moist when using electrical equipment
keep appliances plugged in when not in use
unplug a toaster before prying food from it
what kitchen tool has holes and is used for straining/draining water?
grater
colander
sifter
double boiler
Foods that are perishable are likely to:
cook quickly
be stored in the pantry
taste better
spoil quickly
What temperature should hot foods be kept above?
25 degrees F
140 degrees F
200 degrees F
250 degrees F
Common kitchen injuries are the result of all of the following except:
falls
dropping pans on your toes
fired
burns
How are ingredients on the food label organized?
Alphabetic Order
By weight
step-by-step format
ingredients format
what is tsp an abbreviation of?
spork
tablespoon
soup spoon
teaspoon
lb is the abbreviation for which of the following:
little bit
pound
lean beef
none of these
To ____ is to cook in hot fat.
simmer
stir fry
fry
brown
when you ____ you mix two or more ingredients together
whip
combine
toss
cream
to cook in the oven in dry heat
scald
braise
simmer
roast
It is important to store frozen foods:
In a new package after you purchase food at the store
wrapped in a paper bag in the deep freeze
in their original packaging
In an insulated casserole dish in the freezer.
Which food group includes legumes?
The grain group
The vegetable group
The protein group
The dairy group
Which brand type's product labels list only the product name and nutritional information?
National Brands
Store Brands
Designer Brands
Generic Brands
