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WorksheetsCulinary
Total questions: 21
Worksheet time: 35mins
Bacteria, viruses and parasites; what contaminant is this?
Physical
Biological
Chemical
Sanitizers are what kind of contaminate?
(a)
How long do you wash your hands?
Tell me the steps to wash your hands. The entire process.
What kind of cut is this?
Slice
Mince
Dice
Chop
What are TCS foods more prone to?
Frozen to long
Bacteria Growth
Left out in the sun
Left in the trash
What is FIFO?
Proper way to thaw meat is in what?
Mrs. Camp's favorite color? Color it here
Temperature Danger Zone is __° to ___°
(a)
At risk population, name two?
Draw a line where you would stick the thermometer to check cooking temp
Proper internal temperature for chicken is (a) °
Which picture below represents a physical contaminant?
Are you allowed to eat in the kitchen?
What needs to be done before using a thermometer?
The French term used to gather ingredients
(a)
How long should you lather your hands when washing?
5-10 seconds
10-15 seconds
15-20 seconds
0-5 seconds
What are some steps to complete before working in the kitchen?
Which picture shows an example of cross contamination?
There is the head chef and then there is the ____ who is second in command.
Sous Chef
Assistant Chef
Under-study
Soux Chef Assistant
