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WorksheetsMidterm Review
Total questions: 50
Worksheet time: 26mins
How should you hold a knife?
hold knife handle with one hand and the food item with the other with tucked in fingers
hold knife handle with one hand and the blade with the other
hold knife handle with one hand and use your fingers to guide the blade
hold knife handle with one hand, relax your other hand by your side
If you get a burn, immediately run ice on it
True
False
Which group of individuals has a higher risk of foodborne illness?
teenagers
elderly people
women
vegetarians
Which of the following safety procedures can help prevent burns?
filling containers of hot liquid to the top
open the oven door half way when removing hot food
wear clothing with long loose sleeves
turn pot/pan handles away from the edge of the stove
If you drop a knife, you should try and catch it before it hits the floor
True
False
If there is a grease fire in a pot or pan on the stove top, which of the following should NEVER be used to try and put out the fire?
baking soda
water
a tight fitting lid
a flat baking sheet
What do you do when you have finished using a knife?
put it away immediately
wash it individually in the sink, rinse it, dry it and put it away
place it behind the taps and wash it with your other dishes
put it in the sink to soak
Why do we need to wash our hands before we eat or handle food?
To prevent illness
to avoid cross-contamination
To keep our food germ-free
all of the above
What is the first thing you should do before you start working with food?
wash your hands
measure ingredients
clean the kitchen
preheat the oven
A person on fire is standing vertically with a fire blanket around them and the smoke rises to their face
Gas extinguisher
Flashback
Upper limit explosion
Chimney Effect
3 things needed to create a fire
Fuel, Oxygen, and Heat
Fuel, Carbon Dioxide, Heat
Fuel, Oxygen, Cold
Gasoline, Oxygen, Heat
What does FAT TOM stand for?
Fire, Aim, Temperature, Timing, Oxygen, Mess
Food, Acidity, Turnover, Timing, Oxygen, Moisture
Food, Acidity, Time, Temperature, Oxygen, Moisture
Friends, Aim, Take, Turns, Omit, Measure
Acronym used to describe the conditions necessary for bacterial growth
(a)
What does R.A.C.E. stand for?
Remove fire, Aim at nozzle, Contain the fire, Extinguish fire
Remove residents from danger, Alert fire dept, Contain fire, Extinguish or evacuate
Remove residents from danger, Alert your friends, Contaminate the fire, Evacuate
Remove dirt from table, Adhere to rules, Contain the mess, Extinguish the germs
What do you do if you discover a fire?
P.A.S.S.
F.A.T.T.O.M.
R.A.C.E.
What does P.A.S.S. stand for?
Pull the pin, aim at base of fire, squeeze the lever, sweep side to side
Push the nozzle, aim at top of fire, squeeze the lever, sweep side to side
Pull the pin, aim at top of fire, squeeze the extinguisher, sweep the floor
Push the pin, aim at base of fire, squeeze the lever, sweep the floor
What is the acronym for using a fire extinguisher?
R.A.C.E.
P.A.S.S.
F.A.T.T.O.M.
A sharp knife is more dangerous than a dull knife
True
False
What can you use to extinguish a grease fire?
baking powder
baking soda
water
nothing, you just let it happen
Type of fire extinguisher used for electrical items like circuits and motors?
Class A
Class B
Class C
Class D
Type of fire extinguisher used for ordinary combustibles like paper, cardboard, and wood?
Class A
Class B
Class C
Class D
Type of fire extinguisher used for flammable liquids, paint, gasoline, oil
Class A
Class B
Class C
Class K
What is the temperature danger zone?
40 - 140 F
32 - 120 F
60 - 100 F
35 - 120 F
How long can perishable foods sit out?
30 minutes
2 hours
1 hour
6 hours
The spreading of bacteria or other pathogens from one food to another
sanitize
foodborne illness
cross contamination
To reduce the number of microorganisms to a level that meets public health standards implies cleanliness as well
sanitize
foodborne illness
cross contamination
A disease transmitted to people by food
sanitize
foodborne illness
cross contamination
A wagon with cooking facilities providing food on a ranch, worksite, or campsite
business plan
chuck wagon
food truck
mobile vendors
retailers who sell their goods from motorized vehicles instead of a storefront locatin, especially those offering packaged and freshly made food items
business plan
chuck wagon
food truck
mobile vendors
a mobile venue that sells food
business plan
chuck wagon
food truck
mobile vendors
A written document that describes the business and how it will operate
business plan
chuck wagon
food truck
mobile vendors
An easy and fast way to dine; typically, it involves no servers. Instead, guests help themselves to food set up in food bars or order at a counter
concept
casual dining
fast casual
quick service
Relaxed dining, includes restaurants from several classifications
concept
casual dining
fast casual
quick service
Made to order food with higher quality ingredients than fast food (Panera, Chipotle)
concept
casual dining
fast casual
quick service
A style of eating that usually takes place in expensive restaurants, where especially good food is served to people, often in a formal way
fine dining
quick service
casual dining
concept
A mental grouping of similar objects, events, ideas , or people
fine dining
quick service
casual dining
concept
Pastry chef
saucier
sous chef
poissonier
patissier
Roast cook
boucher
patissier
rotisseur
poissonier
Fish cook
chef de partie
saucier
sous chef
poissonier
Sauce cook
chef de partie
saucier
sous chef
patissier
line or station chef
chef de partie
sous chef
poissonier
rotisseur
butcher
boucher
patissier
rotisseur
sous chef
Assistant chef
saucier
sous chef
rotisseur
boucher
A program in which an advanced student works at a business to get hands-on training
apprentice
chef
entrepreneur
internship
The french word for "kitchen" but in English means a style of cooking
bon appetit
cuisine
kitchen brigade
apprentice
French term used as a salutation to a person about to eat
chef
cuisine
bon appetit
kitchen brigade
A large kitchen staff that uses a chain of command to complete a task
apprentice
bon appetit
entrepreneur
kitchen brigade
A self motivated person who creates and runs a business
chef
cuisine
entrepreneur
internship
A highly skilled professional who is proficient in all aspects of food preparation
apprentice
chef
cuisine
entrepreneur
A person who works for another in order to learn a trade
apprentice
bon appetit
chef
cuisine
