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WorksheetsB&PA Unit 1-4 Review
Total questions: 20
Worksheet time: 10mins
When bacteria from raw foods comes into contact with ready-to-eat foods, it is called...
Cross Referencing
Cross Contamination
Biohazardous Contamination
Bacterial Infection
Which temperature range is considered the "danger zone"?
0-100
32-40
40-140
140-212
When calibrating a thermometer, the stem should be...
touching the bottom
touching the sides
hovering above the water
submerged in the center of water
At what temperature does water boil?
32
40
140
212
When washing dishes in a 3 compartment sink, what do you do right after washing?
Rinse
Sanitize
Scrape/Soak
Air Dry
How many quarts are in a gallon?
4
8
12
16
How many pints are in a gallon?
4
8
12
16
How many cups are in a gallon?
4
8
12
16
How many TBSP are in 1 stick of butter?
4
8
12
16
How many tsp are in 1 TBSP?
2
3
4
8
How many fluid ounces (fl. oz.) are in 1 cup?
4
8
16
32
How many TBSP are in 1 c?
8
16
24
32
Which knife is used for mincing?
French
Utility
Paring
Serrated
Which knife is used in a sawing motion?
Santoku
Paring
Bread
French
Which cut looks like match sticks?
Rondelle
Julienne
Chiffonade
Mince
How big is a medium dice?
1/4"
1/2"
3/4"
1 1/2"
Flour contains a protein called _ that gives bread it's structure
gluten
molasses
leavening
fat
What two things trigger baking powder to act?
Moisture, Heat
Acid, Moisture
Heat, Acid
Soda, Leaven
Which is an example of an unsaturated fat?
Butter
Vegetable Oil
Bacon Fat
Cheese
When using the muffin method, be careful NOT to...
separate wet and dry
bake until it "springs back"
sift dry ingredients
overmix
