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Worksheets

Living Skills 1st semester final

Total questions: 48

Worksheet time: 4hrs 0mins

Name
Class
Date
1.
What procedures will help prevent burns in the kitchen?
a)
use oven mitts
b)
stand to the side when opening the oven
c)
pull oven racks out instead of reaching in
d)
all of the above
2.
Electrical shock can be prevented by keeping electrical appliances away from water
a)
true
b)
false
3.
Is this the correct way to put a pot / pan handle?
a)
Yes
b)
No
4.
You should wash dishes in:
a)
HOT soapy water
b)
WARM soapy water
c)
HOT clear water
d)
WARM clear water
5.

If a grease fire starts, what is the main thing you should not do?

a)

put baking soda on it

b)

put a lid on it

c)

put it out with water

d)

leave it to go out on it's own

6.

Always wash ____ separately

a)

Knives

b)

Spoons

c)

Forks

d)

Spatulas

7.
Always cut/chop food on a __?
a)
Chair
b)
Counter
c)
Stove Top
d)
Cutting Board
8.

Should you leave your knife in the sink to soak after you are finished using it?

a)

Yes

b)

No

9.

When lifting a lid from a pot or pan on the stove top, you should:

a)

lift it open towards you so you can see inside

b)

lift it away from you so you don't get burned from the steam

c)

lift it straight up to prevent from any steam coming up on the sides

d)

don't lift it at all, just keep it closed

10.

Why is it important to keep the kitchen clean?

a)

to keep pests out of your kitchen

b)

to help keep you and others safe

c)

to prevent cross contamination/foodborne illnesses from occurring

d)

all of the above

11.
A sharp knife is __________ than a dull knife.
a)
more dangerous
b)
safer
c)
equal
d)
harder to cut with
12.
Wash your hands...
a)
after touching your face
b)
after touching your hair
c)
after using the restroom
d)
all choices
13.

What is the abbreviation for quart?

a)

QRT

b)

qrt

c)

qt

d)

q

14.

What is the abbreviation for cup?

a)

c

b)

Cup

c)

oz

d)

cp

15.

What is the abbreviation for ounce?

a)

oc

b)

oz

c)

o

d)

oun

16.

Pint can be abbreviated...

a)

Pnt

b)

pz

c)

pt

d)

pi

17.

Tablespoon can be abbreviated which two ways

a)

TBSP

b)

T

c)

Tsp

d)

Tblspn

18.

teaspoon can be abbreviated which two ways

a)

TSPN

b)

t

c)

tsp

d)

tspn

19.

1 gallon is _ quarts

a)

1

b)

2

c)

4

d)

8

20.

How many 1/3 cups does it take to make 1 cup?

a)

2

b)

3

c)

4

d)

6

21.

A stick of butter contains 8 tablespoons or _ cup(s)

a)

1/4

b)

1/2

c)

1

d)

2

22.

To fold and press dough with your hands to make it smooth and stretchy.

a)

Stir

b)

Sift

c)

Knead

d)

Marinate

23.

To cook food using dry heat, usually in an oven.

a)

Broil

b)

Simmer

c)

Boil

d)

Bake

24.

To set the oven temperature before you start cooking..

a)

Preheat

b)

Bake

c)

Cook

d)

Broil

25.

To spread a thin layer of butter or oil on a pan to prevent food from sticking to the pan.

a)

Cream

b)

Grease

c)

Broil

d)

Bake

26.

To stir or mix an ingredient rapidly to add air.

a)

Sift

b)

Fold

c)

Knead

d)

Beat

27.

To heat a liquid until large bubbles form at the bottom of the pot and then vigorously rise to continually break the surface.

a)

Simmer

b)

Broil

c)

Boil

d)

Combine

28.

To whisk food rapidly to incorporate air, making the food light and fluffy

a)

Knead

b)

Stir

c)

Fry

d)

Whip

29.

To cook in the oven with intense heat coming from above, it tends to crisp and brown the food quickly.

a)

Bake

b)

Fry

c)

Broil

d)

Boil

30.

To cut fat into flour with two knives, or a pastry blender, until it is distributed in small particles throughout the mixture.

a)

Blend

b)

Cut in

c)

Knead

d)

Mince

31.

To soak food (usually meat) in a sauce before cooking to add flavor.

a)

Marinate

b)

Season

c)

Saute

d)

Al Dente

32.

To use a spoon or brush to add liquid to a food.

a)

Baste

b)

Brown

c)

Sear

d)

Garnish

33.

What should you do before you leave the house to go grocery shopping?

a)

Go restroom

b)

Clean your room

c)

Write a list

d)

Nothing

34.

What would I find in the Dairy Department?

a)

Milk

b)

Yogurt

c)

Cottage Cheese

d)

Chicken

35.

What item would I find in the Meat Department?

a)

Fish

b)

Toilet Paper

c)

Can of tuna

d)

Pasta

36.

What item would I find in the Produce Department?

a)

Bacon

b)

Yogurt

c)

Broccoli

d)

Steak

37.

What items would I find in the canned food section?

a)

cheese

b)

Pasta Sauce

c)

Can of corn

d)

Can of green beans

38.

What would I find in the Paper Goods Department?

a)

Toilet Paper

b)

Green onions

c)

Paper Plates

d)

Diapers

39.

What would I find in the Refrigerator Department?

a)

Frozen Fruit

b)

Pizza

c)

Ice Cream

d)

Tissues

40.

What would you find in the Pet/Baby section?

a)

Diapers

b)

Dog Food

c)

Rice

d)

Lollipops

41.

What would you find in the Cleaning Aisle at the Grocery Store

a)

Dish Soap

b)

Muffins

c)

Oil

d)

Pasta

42.

You can cut vegetables on the same board you just used to cut meat.

a)

True 😃

b)

False 😡

43.

Which of the following is the safest way to thaw meat?

a)

Set it on the counter

b)

In hot water in the sink

c)

In the refrigerator

d)

Put it next to a heater

44.

What is the temperature range known as the "Danger Zone"

a)

60-126 Degrees

b)

40-140 Degrees

c)

140-165 Degrees

d)

0-40 Degrees

45.

Kayla used a cutting board and a knife to cut raw beef and lettuce, which of the following is an example of what she did?

a)

Sanitation

b)

Disposal

c)

Cross-Contamination

d)

Food Swap

46.

If food is left out more than 3 hours, what should you do with it?

a)

Send the leftovers home with your guests

b)

Reheat them and eat some more

c)

Throw it away

d)

Put the leftovers in a container and in the refrigerator

47.

Alex wanted to make sure his steak was done before eating it, which of the following should he use?

a)

A knife

b)

Fork

c)

Food thermometer

d)

Food scale

48.
What are the FOUR basic sanitation practices?
a)
Clean, Sanitize, Cook, Chill
b)
Clean, Separate, Cook, Chill
c)
Clear, Separate, Cook, Cool
d)
Clear, Sanitize, Cook, Cool