wayground logo

Free Printable Worksheets

NEW

Font size

S
M
L
XL
Worksheets

Review

Total questions: 52

Worksheet time: 39mins

Name
Class
Date
1.

Which does NOT show a safe practice on the use of knives?

a)

Keep sharp edges

b)

Cutaway from the body       

c)

Always use a cutting board

d)

Use for pounding ingredients

2.

Karen always make herself clean at all times especially during laboratory. What cooking outfit should she use to protect her hair from touching the food?

a)

Aprons

b)

Hairnet       

c)

Potholder

d)

Towel

3.

How do you control the bleeding of a wound?

a)

Pressing it with a gauze pad

b)

Washing it under running water     

c)

Applying grease, oil and ointment

d)

Putting some antiseptics and antibiotics

4.

What situation wherein people would have to leave a building and practice what they would do if there were a fire in it?

a)

Practice

b)

Role Play 

c)

Drill

d)

Event

5.

Peppa is planning to bake a cake for her mother. What PPE will she prepare to protect her dress from dirt??

a)

Apron

b)

Potholder

c)

Hairnet

d)

Towel

6.

What is immediately given to a person who has been injured?

a)

Care

b)

Nurse

c)

First Aid

d)

Care and Nurse

7.

This hazard is due to repetitive strain injury like improper lifting or reaching.

a)

Chemical

b)

Physical

c)

Biological

d)

Ergonomic

8.

This hazard is caused by bacterial contamination such as improper hygiene.

a)

Chemical

b)

Physical

c)

Biological

d)

Ergonomic

9.

It is a term used which means anything that may cause injury or illness.

a)

Hazard

b)

Chemical

c)

Risk

d)

Illness

10.

What hazard is being shown when raw meat is on a counter for a long period of time?

a)

Chemical

b)

Biological

c)

Physical

d)

Ergonomic

11.

Children who loved to play with animals have a great risk of infection?

a)

Chemical

b)

Biological

c)

Physical

d)

Ergonomic

12.

What is the markup percentage if the purchase price is 15.00 and the selling price is 20.00?

a)

25%

b)

10%

c)

5%

d)

2%

13.

This is the number of pieces produced in a recipe

a)

Product

b)

Yield

c)

Total

d)

Amount

14.

_________ is the total amount you pay for the product for the product you bought.

a)

Peso Mark Up

b)

Percentage Mark Up

c)

Buying Price

d)

Selling Price

15.

The total price paid for a resource used is called ___________.

a)

Mark Up

b)

Food Cost

c)

Selling Price

d)

Buying Price

16.

In the principle of costing, the term used to add in the price cost is called ___________.

a)

Mark Up

b)

Item Cost

c)

Selling Price

d)

Food Cost

17.

What is the equivalent measurement of 1 pound butter?

a)

2 cups

b)

2 kilograms

c)

2 ounces

d)

2 quart

18.

Which of the following is the correct abbreviation of a pound?

a)

lb.

b)

pnd.

c)

pdn.

d)

lbs

19.

What is the equivalent measure of 1/2 cup flour?

a)

8 tbsp.

b)

4 tbsp.

c)

10 tbsp.

d)

2 tbsp.

20.

What is the correct abbreviation of dozen?

a)

dozen

b)

doz.

c)

do.

d)

dz.

21.

What is the correct abbreviation of tablespoon?

a)

tbsps.

b)

tbsp.

c)

tsp.

d)

tsps.

22.

What statement is true when measuring dry ingredients?

a)

Only fill the half way

b)

Fill them to the top

c)

They come in a set of 4

d)

Made up of plastic only

23.

What statement is true when measuring dry ingredients?

a)

Only fill the half way

b)

Fill them to the top

c)

They come in a set of 4

d)

Made up of plastic only

24.

This tool is used to time baked products while baking?

a)

Timer

b)

Dry measuring cup

c)

Weighing scale

d)

Oven

25.

When measuring liquid, always put the measuring cup on __________ surface?

a)

Wet

b)

Dry

c)

Flat

d)

Top

26.

Trash bags, cleaning solutions, extra dish soap, and detergent should be placed________.

a)

on the countertops

b)

on top of shelves cabinet

c)

in the lower cabinet near the stove

d)

in the lower cabinet under the sink

27.

Stack pots and pans should be placed ________.

a)

on the countertops

b)

on top of shelves cabinet

c)

in the lower cabinet near the stove

d)

in the lower cabinet under the sink

28.

Which of the following can be used to absorb odor and keep kitchen smelling fresh?.

a)

baking soda

b)

brown sugar

c)

iodized salt

d)

baking powder

29.

When cleaning the kitchen premises, which part of the kitchen should be cleaned last?

a)

sink

b)

deck

c)

floor

d)

countertops

30.

Clearing the deck in the kitchen means ____________

a)

wiping down dust and crumbs

b)

cleaning the corners of the cabinet

c)

putting all the dirty dishes in the dishwasher

d)

putting away all the items that do that do not belong in the kitchen

31.

Which of the following can be used in cleaning the refrigerator?

a)

Pure bleach

b)

Pure Vinegar

c)

1/2 cup water and 1/2 cup vinegar solution

d)

1/2 cup vinegar and 1/2 cup bleach solution

32.

When we clean the refrigerator, we should never wash the glass self with hot water. The reason for this is_____________.

a)

The hot temperature will melt the glass

b)

The hot temperature will damage the glass quality

c)

The glass shelf is difficult to wash if hot water is used

d)

The sudden temperature change could break the glass

33.

Which of the following should be thrown out from the refrigerator?

a)

expired

b)

inedible

c)

moldy

d)

all of these

34.

Which is the correct order in cleaning gas stove?

a)

Cleaning the stovetop, preparing the stove for cleaning, cleaning the burners

b)

Preparing the stove for cleaning, cleaning the burners, cleaning the stovetop

c)

Preparing the stove for cleaning, cleaning the stovetop, cleaning the burners,

d)

Cleaning the burners, cleaning the stovetop, preparing the stove for cleaning

35.

What is contact time?

a)

How soon you must respond to a customer complaint

b)

The amount of time it takes for a chemical sanitizer to be effective

c)

How long food can be in the temperature danger zone

d)

None of the above

36.

The following are the three methods of using heat in sanitizing EXCEPT.

a)

Steam

b)

Hot Air

c)

Sunlight

d)

Hot Water

37.

Which of the following is used in the cleaning process?

a)

Detergent

b)

Acid Cleaners

c)

Solvent Cleaners

d)

Abrasive Cleaners

38.

Which of the following should NOT be used in sanitizing food contact surfaces and equipment?

a)

Iodine

b)

Chlorine

c)

Insecticide

d)

Quaternary ammonium

39.

Which of the following must be cleaned and sanitized before and after food preparation?

a)

Equipment

b)

Utensils

c)

Food preparation surfaces

d)

All of these

40.

To prevent __________ of food, cleaning supplies, equipment, and chemicals should be separately and away from food, dishes, utensils and food contact surfaces.

a)

contamination

b)

rotting

c)

burning

d)

freezing

41.

__________ is the step that removes harmful microorganisms on a food contact surface.

a)

Brushing

b)

Sanitizing

c)

Scratching

d)

Scrubbing

42.

Cleaning and __________ are critical to food safety and foodservice operations

a)

Painting

b)

Shaving

c)

Sanitizing

d)

Putting away

43.

Which of the following DOES NOT apply sanitizing?

a)

washing the dishes with detergent

b)

Steaming the used fork and spoons

c)

Soaking empty jars in hot water with detergent

d)

Applying chlorine solution in washing pots and pans

44.

This utensil measures large amount of food such as oil, water and milk.?

a)

measuring glass

b)

measuring spoon

c)

graduated spoon

d)

household scale

45.

Oven is used for the follwing reasons EXCEPT.

a)

Baking

b)

Heating

c)

Stirring

d)

Cooking

46.

Oven is used for the following reasons EXCEPT.

a)

Baking

b)

Heating

c)

Stirring

d)

Cooking

47.

These utensils are essential for various task from cleaning vegetables to straining pasta or contents.

a)

strainer

b)

funnel

c)

graduated spoon

d)

whisk

48.

These utensils is used to grab and lift objects/food.

a)

Spatula

b)

Turner

c)

Food tongs

d)

Spoon

49.

It is used for mashing cooked potatoes and other soft, cooked vegetables.

a)

Peeler

b)

Knife

c)

Serving spoon

d)

potato masher

50.

It is used to protect countertops while cutting and chopping food.

a)

cooling rack

b)

cutting board

c)

whisk

d)

food turner

51.

This is a tool used to peel off the outer skin of fruits and vegetables.

a)

peeler

b)

knife

c)

grater

d)

spoon

52.

When cleaning the kitchen premises, which part of the kitchen should be cleaned first?

a)

sink

b)

deck

c)

floor

d)

countertops