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Worksheets

JH FACS Final Fall 2020

Total questions: 47

Worksheet time: 24mins

Name
Class
Date
1.

Turn pan, pot, and skillet handles toward the center of the cooktop.

a)

burns and fires

b)

falls

c)

cuts

d)

poisonings

2.

Keep fingers away from blender and food processor blades.

a)

burns and fires

b)

falls

c)

cuts

d)

poisonings

3.

Keep food out of the way when spraying with chemical cleaners.

a)

burns and fires

b)

falls

c)

cuts

d)

poisonings

4.

Wipe up spills right away.

a)

burns and fires

b)

falls

c)

cuts

d)

poisonings

5.

Wash sharp knives one at a time.

a)

burns and fires

b)

falls

c)

cuts

d)

poisonings

6.

Smother a grease fire with a baking sheet or a pan lid.

a)

burns and fires

b)

falls

c)

cuts

d)

poisonings

7.

Use dry, clean pot holders to handle hot kitchen tools.

a)

burns and fires

b)

falls

c)

cuts

d)

poisonings

8.

Never leave food cooking on the cooktop unattended.

a)

burns and fires

b)

falls

c)

cuts

d)

poisonings

9.

Use a sturdy step stool when reaching for objects from high shelves or cabinets.

a)

burns and fires

b)

falls

c)

cuts

d)

poisonings

10.

Keep all medicines, cleaning supplies, and other household chemicals away from food storage areas.

a)

burns and fires

b)

falls

c)

cuts

d)

poisonings

11.

Values have little effect on your actions.

a)

True

b)

False

12.

Long-term goals take more time and effort than short-term goals.

a)

True

b)

False

13.

A leader needs knowledge, courage, and integrity to be effective.

a)

True

b)

False

14.

The first step in baking is to collect the ingredients.

a)

True

b)

False

15.

Pan, pot, and skillet handles should be turned toward the center of the cooktop.

a)

True

b)

False

16.

Rugs used in the kitchen should have nonskid backings.

a)

True

b)

False

17.

Thaw frozen meat and poultry on the counter.

a)

True

b)

False

18.

Freezer temperatures should be between 35°F and 40°F (2°C to 4°C).

a)

True

b)

False

19.

Use only a small amount of water when cooking vegetables.

a)

True

b)

False

20.

Dough is thin and can be poured into a cooking pan.

a)

True

b)

False

21.

To cook in a liquid at a temperature just below boiling is called curdling.

a)

True

b)

False

22.

It is best to air-dry dishes.

a)

True

b)

False

23.

Work plans are used when cooking by yourself.

a)

True

b)

False

24.

It is best to organize your kitchen according to work centers.

a)

True

b)

False

25.

When working with others in the kitchen, food preparation and cleanup tasks are often rotated.

a)

True

b)

False

26.

Which of the following resources is a human resource?

a)

Home.

b)

Pets.

c)

Personality.

d)

Money.

27.

Which of the following resources is a nonhuman resource?

a)

Books.

b)

Knowledge.

c)

Health.

d)

Ability.

28.

Which of the following is an example of a physical need?

a)

New experience.

b)

Food.

c)

Security.

d)

Friendship.

29.

Zack enjoys playing basketball. His coach says Zack needs to practice every afternoon to develop his skills. Zack’s goal is to get a basketball scholarship to go to college. Which term describes Zack’s goal?

a)

Achievement.

b)

Short-term.

c)

Priority.

d)

Long-term.

30.

Which of the following are the best examples of nonhuman resources?

a)

Talents, creativity, and personality.

b)

Schools, houses, and money.

c)

Roads, libraries, and abilities.

d)

Possessions, fire protection, and skills.

31.

Which are the best examples of community resources?

a)

Talents, schools, and libraries.

b)

Fire and police protection.

c)

Possessions, houses, and abilities.

d)

Textbooks, cars, and roads.

32.

If Megan decides to take art, she must give up playing in the band. Which term describes what she gives up in order to take art?

a)

Decision-making process.

b)

Alternative.

c)

Trade-off.

d)

Advantages and disadvantages.

33.

Where do people learn values?

a)

Family.

b)

Religion.

c)

Personal experiences.

d)

All the above.

34.

Recognizing your personal worth and accomplishments are ____ needs.

a)

emotional

b)

esteem

c)

social

d)

physical

35.

Which of the following is an example of multitasking?

a)

Cooking sausage over moderate heat.

b)

Preparing a tossed salad while the chili is heating.

c)

Baking brownies in the oven.

d)

Slicing an apple.

36.

When you enter the foods lab, what is important to remember?

a)

Take time to talk to your friends.

b)

Wait until everyone else has begun their work.

c)

Begin working right away to make good use of time.

d)

Ask to borrow an apron because you forgot to bring one.

37.

Who is responsible for the actual food preparation when you divide the tasks?

a)

Food server.

b)

Cook.

c)

Cleanup person.

d)

Host.

38.

The extra items you would like, but can live without, are ____________________.

a)

wants

b)

physical

c)

recipe

d)

broil

39.

Food, clothing, and shelter are ____________________ needs.

a)

wants

b)

physical

c)

recipe

d)

broil

40.

A set of directions used to prepare a food product is called a(n) ____________________.

a)

wants

b)

physical

c)

recipe

d)

broil

41.

To ____________________ is to cook by direct heat by placing the food under the heat source.

a)

wants

b)

physical

c)

recipe

d)

broil

42.

High-frequency energy waves often used to cook food are called ____________________.

a)

wants

b)

microwaves

c)

recipe

d)

broil

43.

Abbreviation for tablespoon

a)

T.

b)

Tbsp.

c)

t.

d)

tsp.

44.

Abbreviation for cup

a)

C.

b)

c.

c)

t.

d)

tsp.

45.

Abbreviation for degrees Fahrenheit

a)

*F

b)

c.

c)

t.

d)

tsp.

46.

____________________ tablespoon(s) = 1 fluid ounce.

a)

2

b)

4

c)

6

d)

8

47.

____________________ tablespoon(s) = cup.

a)

2

b)

4

c)

6

d)

8