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Prostart 1 Midterm Review

Total questions: 60

Worksheet time: 46mins

Name
Class
Date
1.

If your knife falls to the floor, stand back and

a)

try to catch it

b)

let if fall

2.

When cutting food you should:

a)

cut toward you

b)

cut away from you

c)

hold the food in your hand

3.

The safest way to pass a knife to another person is

a)

Hand it to them with the handle facing them

b)

Hand it to them with the point facing them

c)

Put it on the counter and let them pick it up

4.

How should a knife be carried at your work station:

a)

at your side

b)

tip pointing down

c)

blade facing behind

d)

walking

e)

All of the answers here are correct

5.

A dull knife is safer than a sharp knife

a)

True

b)

False

6.

Knives should be placed in a sink of soapy water

a)

True

b)

False

7.

Always use a cutting board between the counter and your knife

a)

True

b)

False

8.

What is the hand position for the hand holding the food to be cut?

a)

fingers straight out

b)

in a claw shape so that knuckles guide the knife

c)

in your palm, fist wrapped around the food

9.
A foobourne illness outbreak is... 
a)
a disease transmitted to a person by food
b)
when people get each other sick
c)
when two or more people get the same illness after eating the same food
d)
when food stinks and everyone is grossed out
10.
What are the 3 types of Hazards for Food?
a)
Biological, Physical, and Bacterial
b)
Biological, Mental , and Bacterial
c)
Physical, Bacterial, and Chemical
d)
Biological, Physical, and Chemical
11.
A definition of microorganism is...
a)
small, living organisms, only visible through microscope
b)
bacteria
c)
small bugs that eat old food
d)
parasites
12.
The four types of pathogens that can contaminate food and cause food borne illness are...
a)
bacteria, fungi, germs, virus
b)
fungi, parasites, bacteria, virus
c)
biological, physical, chemical, bacterial
d)
fungus, bacteria, virus, and contamination
13.
FATTOM stands for...
a)
Food, Activity, Time, Temperature, Oxygen, Moisture
b)
Food, Acidity, Time, Temperature, Oxygen, Moisture
c)
Food, Acidity, Toxins, Time, Oxygen, Moisture
d)
Food, Action, Time Temperature, Oxygen, Mold
14.
TCS Foods are...
a)
Totally Controlled Sanitation
b)
Three Contaminate Safe
c)
Time and Temperature Control for Safety
d)
Time Controlled Sanitation
15.
Ready-To-Eat foods...
a)
can be eaten without further preparation
b)
are the safest
c)
don't need careful handling
d)
have not been washed
16.
Windex being sprayed near food is an example of...
a)
a physical hazard
b)
a biological hazard
c)
a good idea
d)
a chemical hazard
17.
A Band-Aid found in your soup is an example of a...
a)
yummy appetizer
b)
chemical hazard
c)
physical hazard
d)
biographic hazard
18.
Cutting carrots on the same cutting board as bacon is an example of a...
a)
Baconological Hazard
b)
Physical Hazard
c)
Chemical Hazard
d)
Biological Hazard
19.
How hot should water be when you wash your hands?
a)
75 degrees F
b)
85 degrees F
c)
160 degrees
d)
As hot as you can stand, without burning yourself.
20.
FATTOM is...
a)
Six conditions pathogens need to grow
b)
My Dad's friend
c)
Six ways to properly cook food
d)
Six conditions that bacteria doesn't grow in
21.

To cut food in small squares

a)

chop

b)

mince

c)

dice

d)

julienne

22.

To use a rapid, up and down rocking motion with your knife where the food ends up in tiny pieces

a)

chop

b)

mince

c)

dice

d)

julienne

23.

What is the ratio for using fresh vs dried herbs

a)

3 times the amount of fresh ( 3:1 fresh)

b)

use it the same (1:1)

c)

3 times the amount of dried (3:1 dried)

24.

What is the formula used to increase or decrease a recipe?

a)

divide by the number of desired servings

b)

multiply by the number of desired servings

c)

divide the amount of ingredients by the number of ingredients, and then multiply each ingredient by the conversion factor

d)

divide the desired yield by the original yield to get the conversion factor, and then multiple each ingredient by the conversion factor

25.

What is a standardized recipe?

a)

a recipe that makes 1 portion

b)

a recipe that makes 4 portions

c)

a recipe that can be adjusted according to the desires of the chef

d)

a recipe with a set format that is clear to anyone who uses it

26.

Which hand tool shreds small pieces of the outer peel of citrus fruits?

a)

sieve

b)

zester

c)

peeler

d)

grater

27.

Which type of knife is used to slice bread and cake?

a)

utility

b)

tournée

c)

santoku

d)

serrated

28.

The bark, roots, seeds, buds, or berries of an aromatic plant are called

a)

herbs

b)

spices

c)

extracts

d)

aromatics

29.

Which moist-heat cooking method is in a liquid that is at a constant, moderate temperature just below the boiling point?

a)

simmering

b)

blanching

c)

steaming

d)

deep frying

30.

What is the flavor description of chives?

a)

Mild, Licorice Flavor

b)

Delicate Onion Flavor

c)

Comes from the Coriander Plant

d)

Commonly Associated with Pickles

31.

What is the flavor description of Dill?

a)

Mild, Licorice Flavor

b)

Delicate Onion Flavor

c)

Comes from the Coriander Plant

d)

Commonly Associated with Pickles

32.

What herb is used for flavor and then taken out?

a)

Basil

b)

Chervil

c)

Chives

d)

Bay

33.

What herb is normally used as a simple garnish on your dinner plate?

a)

Parsley

b)

Mint

c)

Chives

d)

Dill

34.

How should you store spices?

a)

Damp paper towel in the fridge

b)

Ziploc Bag

c)

Air tight container away from sunlight

d)

Outside in the heat

35.

How should you store herbs?

a)

Damp paper towel in the fridge

b)

Ziploc Bag

c)

Air tight container away from sunlight

d)

Outside in the heat

36.

Which spice comes in root form?

a)

Mustard

b)

Paprika

c)

Cinnamon

d)

Ginger

37.

Which spice comes in bark form?

a)

Mustard

b)

Paprika

c)

Cinnamon

d)

Ginger

38.

What is the most expensive spice?

a)

Basil

b)

Saffron

c)

Cilantro

d)

Lemongrass

39.

What herb is not a part of Italian Seasoning?

a)

Sage

b)

Oregano

c)

Basil

d)

Cilantro

40.
Success of yeast breads depends on:
a)
Careful measuring
b)
Sufficient kneading
c)
Controlled temperatures
d)
All of the above
41.
Yeast...
a)
will grow if water is too cool
b)
will not grow if water is too cool
c)
does not need warmth
d)
does not need moisture
42.
This process is used to develop a strong gluten structure that holds up when the dough rises
a)
Fermentation
b)
Kneading 
c)
Pliable
d)
Proofing
43.
What is the function of flour in yeast breads?
a)
Structure 
b)
Taste 
c)
Food for the yeast 
d)
Moisture 
44.
If the temperature of your water is too hot, your yeast will... 
a)
Multiply
b)
Die 
c)
Dissolve 
d)
Live
45.

What is fermentation (proofing)?

a)

Rolling out your dough

b)

Adding flour to your dough

c)

Allowing your dough to rise

d)

Pressing into your dough

46.
The food for the yeast is: 
a)
Flour 
b)
Sugar 
c)
Salt 
d)
Eggs 
47.

Fat is optional in some yeast bread recipes. Fat increases the tenderness of bread.

a)

True

b)

False

48.

Regulates the action of the yeast and inhibits the action of certain enzymes in the flour.

a)

sugar

b)

salt

c)

flour

d)

liquid

49.

Which flour type contains more gluten

a)

bread flour

b)

cake flour

c)

all-purpose flour

50.

To press the dough with the heel of the hands, fold it, turn it (same direction) and repeat until the dough is smooth and elastic.

a)

pushing

b)

kneading

c)

mixing

51.
One cup contains  ___tablespoons
a)
8
b)
12
c)
16
d)
18
52.
How do you measure liquid ingredients?
a)
Set liquid measuring cup on a flat surface. Pour liquids in then read the  measurement at eye level. 
b)
Pour the liquid into the measuring cup until its at the correct line
c)
Pour liquids into the dry measuring up, making sure its on a flat surface
53.
3 teaspoons equals _________ Tablespoons
a)
3
b)
2
c)
1
54.
What equipment should you use to measure the following:
1 cup peanutbutter
a)
A
b)
B
c)
C
55.
A recipe yields 20 cookies, but I want to increase the yield to 40 cookies. The original amount of sugar needed is 1/2 c. What is the new amount needed for the yield of 40 cookies?
a)
1/4 c
b)
3/4 c
c)
1 c
d)
2 c
56.

What is communication?

a)

Two people talking

b)

Asking questions

c)

Expressing information that is clearly understood

d)

Expressing information that is not clearly understood

57.

Our facial expressions, tone of voice, movement, appearance, eye contact, gestures, and posture are called _____________________.

a)

verbal communication

b)

nonverbal communication

58.

65% of communication is ______________________.

a)

verbal

b)

nonverbal

59.
Communication is always a ___ way process.
a)
one
b)
two
c)
three
d)
four
60.

Conversation skills in a professional settings include (check all that apply)

a)

tone of voice

b)

being clear

c)

being concise

d)

using slang

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