WorksheetsCulinary Management 1 REVIEW #2
Total questions: 10
Worksheet time: 5mins
A dry measuring cup measures
dry ingredients
wet ingredients
liquid ingredients
solid ingredients
A liquid measuring cup measures
dry ingredients
liquid ingredients
gaseous ingredients
solid ingredients
What are the 3 types of hazards?
physical, chemical, biodegradable
physical, chemical, biohazard
physical, chemical, biological
physical, chemical, biographical
Good hygiene is not brushing your teeth and showering once a week.
True
False
Symptoms associated with foodborne illnesses are
nausea
vomiting
diarrhea
all the above
Tongs are used for
mixing food
smashing food
picking up food
blending food
What foodborne illness can result from eating raw cookie dough?
E. coli
Campylobacter
Botulism
Salmonella
What is the temperature range for the temperature danger zone?
43° F - 162°F
41°F - 129°F
40°F - 140°F
42°F - 152°F
This is a picture of a
grinder
grater
chopper
shredder
A spill should be cleaned up __________________.
slowly
whenever you have time
immediately
after you're finished cooking
