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WorksheetsJeopardy
Total questions: 20
Worksheet time: 3mins
How many ounces are in a pound?
1 ounce
12 ounces
16 ounces
24 ounces
Accurate measurements are essential to good food preparations?
True
False
Which is an advantage of using a standardized recipe?
Consistent Yield
Quality Color
Paid Control
Yield Control
What is “AP” abbreviated for?
Ad Placement
Advanced Purchase
All Placed
As Purchased
What “has been tried, adapted, and retried several times for use by a food service operation and has been found to produce the same good results and yield every time when the exact procedures are used with the same type of equipment and the same quantity and quality of ingredients?”
KPI
Standardized Recipe
Standard Operating Procedure
Training Tracker
What poster must be displayed on the serving line near the Point of Service?
Poster 475C
OSHA Standards
Health Inspection
Mission Statement
True or False?
Civil Rights training is a part of the Administrative Review procedure and must be documented.
True
False
How long does a complainant have to file a civil rights complaint?
1 Year
6 Months
Forever
90 Days
Who is responsible for training local agencies on an annual basis?
Health Inspectors
Corporate Trainers
Local Teachers
State Agencies
Who can determine a disability?
Family Members
Licensed Physician
Nurse
Yourself
Which tool is used to determine the correct portion size of a product.
Scale
Eye
"By Feel"
None of the Above
What is the proper portion size for green beans?
2 Oz Slotted Spoodle
4 Oz Scoop
#8 Scoop
4 Oz Slotted Spoodle
Which is a benefit of portion control?
Meets USDA guidelines
Improves Food Quality
Lose Money
Increases Waste
Which portion scoop is used to serve whipped potatoes?
#4
#6
#8
#10
Define Portion Control.
Measuring and serving food.
Planning the service of food.
Has been tried, adapted, and retried several time for use by food service operators.
Serving the planned amount of food to customers based on the standardized recipe yield.
How long should employees wash their hands?
10 Seconds
15 Seconds
20 Seconds
25 Seconds
What is the correct compartment order when setting up a three compartment sink?
Wash, Rinse, Sanitize
Rinse, Wash, Sanitize
Rinse, Wash, Air Dry
Wash, Sanitize, Rinse
How many people must become ill after eating the same food for a foodborne illness to occur?
1
2
3
4
Which is an example of cross contamination?
Cleaning your cutting board before starting a new task.
Cutting lettuce directly after cutting fish.
Changing gloves and washing hands after completing a recipe.
Chopping tomatoes directly after chopping onions.
What is the temperature range that represents the temperature danger zone?
41-135
40-141
35-155
0-100
