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Worksheets

Review 3/7

Total questions: 89

Worksheet time: 45mins

Name
Class
Date
1.

Losing a job and purchasing food on a budget is an example of which type of individual food influence?

a)

situational

b)

media

c)

technological

d)

wellness

2.

Sandy chose to purchase Glutano brand pretzels because she saw Kourtney Kardashian eating them on KUWK. This choice is most likely effected by which influence?

a)

situational

b)

media

c)

technological

d)

wellness

3.

Dan chooses Low Sodium foods because he has high blood pressure. This choice is most likely effected by which influence?

a)

economic

b)

technological

c)

situational

d)

physiological

4.

Mary does not eat pork because of her religion. This choice is most likely effected by which influence?

a)

situational

b)

media

c)

technological

d)

cultural

5.

Which is an example of an external influence affecting food choices?

a)

health diagnosis

b)

religious dietary restrictions

c)

personal taste

d)

friend's favorite foods

6.

Influences that exist within the individual is an ______ influence.

a)

Inside

b)

Inner

c)

Internal

d)

Interior

7.

Influences that come from outside of the individual or family are called _______ influences.

a)

External

b)

Outer

c)

Outside

d)

Outward

8.

Choosing to convert a vacant city lot into a community vegetable garden is an example of what type of external food influence?

a)

economic

b)

environmental

c)

media

d)

technological

9.

Jason, a 25-year-old young professional, relies heavily on high-sodium and high-fat fast food and frozen meals because he never learned to cook. Which internal influence on food choices does this represent?

a)

family schedules

b)

knowledge and skills

c)

peer group

d)

stages of life

10.

Food advertisements tend to:

a)

Exaggerate the benefits of eating a food product

b)

Convey accurate ideas about food

c)

Promote healthy eating habits

d)

Use celebrity influence

11.

Taste is a unique experience for everyone.

a)

true

b)

false

12.

Influences such as gender/age , wellness and activity levels

a)

wellness

b)

physiological influences

c)

cultural influences

d)

psychological influences

13.

the state of being in overall good health

a)

physiological

b)

technological

c)

wellness

d)

situational

14.

food choices based on supply and demand, price and availability

a)

media

b)

situational

c)

environmental

d)

economic

15.

influences such as emotions, appetite, thoughts, stress, personal likes and dislikes

a)

media

b)

wellness

c)

external

d)

psychological

16.

influences such as stages of life, family schedules, financial resources, knowledge, skills, and peer group

a)

physiological

b)

situational

c)

technological

d)

economic

17.

influences such as television, print, and the internet

a)

media

b)

technological

c)

environmental

d)

economic

18.

To cook food rapidly in a small amount of fat over high heat.

a)

Pan Fry

b)

Deep Fry

c)

Broil

d)

Saute

19.

Which type of food would be a good choice for sauteeing?

a)

high moisture veggies (onions, peppers, zucchini)

b)

Large cuts of meat

c)

Tender pieces of meat

20.

Cooking method where foods are partially submerged in fat or oil.

a)

Saute

b)

Pan Fry

c)

Deep Fry

d)

Broil

21.

A cooking method where foods are completely submerged in hot fat or oil.

a)

Saute

b)

Pan Fry

c)

Deep Fry

d)

Broil

22.

A flavorful liquid used to make food more moist as well as give it more flavor

a)

Carryover cooking

b)

rest time

c)

marinate

d)

batter

23.
Name this utensil...
a)
Drainer
b)
Strainer
c)
Colander
d)
Cooling Rack
24.
a)
Chef's Knife 
b)
Paring knife
c)
Cleaver 
25.
a)

Paint brush

b)

Baster

c)

Pastry brush

26.

Which is the best option for melting chocolate?

a)

Saucepan

b)

Skillet

c)

Double boiler

d)

Baking sheet

27.

Aaron is making southern-style biscuits and needs to combine flour and fat/shortening to the make dough. He needs to use a:

a)

Kitchen shears

b)

Baster

c)

Colander

d)

Pastry blender

28.

Do you wash chicken before preparing it?

a)

Yes

b)

No

29.

What is NOT a way cross-contamination can occur?

a)

Improperly cleaned and sanitized prep areas, equipment, utensils

b)

Improperly stored food and chemicals

c)

Clean hands and good hygiene

d)

Standing or dripping water

30.

What foods should NOT be on the bottom shelf of the refrigerator?

a)

Poultry, chicken, and turkey

b)

Ground meat

c)

RTE foods

d)

Fish or Eggs

31.

What type of powered equipment is used for chopping, mixing and blending food?

a)

Microwave

b)

Mincing Machine

c)

Food Processor

d)

Blender

32.

What is an abbreviation for teaspoon?

a)

t

b)

teas

c)

T

d)

Tbsp

33.

Which measure equals 1 pound

a)

4 ounces

b)

8 ounces

c)

16 ounces

d)

32 ounces

34.
To cut food into large, thick or thin, flat pieces using a sawing motion while gently pressing down is to:
a)
shred
b)
slice
c)
pare
35.

What is to cut food into small, equal size squares 1/2 inch in size?

a)

chop

b)

dice

c)

mince

d)

cube

36.

What is to make small straight shallow cuts to tenderize the meat or let juices soak in?

a)

chop

b)

grate

c)

score

d)

mince

37.

What is to cut food into very fine uneven pieces?

a)

score

b)

mince

c)

chop

d)

dice

38.

What is to turn on an appliance or oven 10 to 15 min. before food is to be placed in it?

a)

preheat

b)

clean

c)

sanitize

39.

What is to cut food into small, uneven pieces?

a)

cube

b)

dice

c)

chop

d)

mince

40.
In a recipe, pt. is the abbreviation for:
a)
pare
b)
part
c)
pint
d)
put
41.
Which kitchen equipment is used to measure large amounts of both dry/solid and liquid ingredients?
a)
Dry measuring cup
b)
Liquid measuring cups
c)
Measuring spoons
d)
Scales
42.
Which kitchen equipment is a bowl made of wire mesh that is used to remove solid pieces of food from a liquid?
a)
Bread knife
b)
Strainer
c)
Food chopper
d)
Kitchen shears
43.
Which kitchen equipment is used to quick-fry foods in a small amount of fat?
a)
Casserole
b)
Double boiler
c)
Steamer
d)
Wok
44.
Which kitchen appliance is used to fry, bake, broil, or roast foods?
a)
Microwave oven
b)
Range/Oven/Stove
c)
Slow cooker
d)
Toaster oven
45.
In a recipe, c. is the abbreviation for:
a)
chop
b)
cube
c)
cup
d)
cut
46.
What is an abbreviation for gallon?
a)
g.
b)
G.
c)
gal.
d)
Gl.
47.
What is an abbreviation for fluid ounce?
a)
fl. ouc.
b)
fl. oz.
c)
ouc.
d)
oz.
48.
Which kitchen equipment has four 1-inch deep sides and is used to bake cakes, pizza, and fish?
a)
Baking sheet
b)
Loaf pan
c)
Pie pan
d)
Roasting pan
49.

What is the temperature danger zone?

a)

60-160 degrees

b)

40-140 degrees

c)

20-120 degrees

d)

30-130 degrees

50.

How many teaspoons in a tablespoon?

a)

1

b)

2

c)

3

d)

4

51.

What is the food borne illness caused by bacteria found in the human body?

a)

Salmonella

b)

E.Coli

c)

Staph

d)

Perfringens

52.
Food-born illness is
a)
an illness caused from not eating enough
b)
an eating disorder
c)
an illness caused by contaminated food
d)
When you have a food baby
53.
Bacteria is...
a)
Tiny living things that live on food, plants, animals, and soil.
b)
Large organisms that live on people.
c)
BAD!
d)
Little aliens that live on the moon!
54.
Which is an example of cross- contamination?
a)
Washing your hands before cooking
b)
Using separate cutting boards for meats and produce
c)
Storing your meats and produce separately.
d)
Using the same knife to cut chicken and onions (without washing it).
55.
Which can help prevent an electric shock?
a)
Replace cords and plugs when they become worn.
b)
Run cords under rugs and carpets.
c)
Unplug electrical appliances by pulling on the cord.
d)
Use extension cords with small appliances.
56.

Which is not a factor in controlling growth of microorganisms?

a)

color

b)

temperature

c)

moisture

d)

oxygen

57.

What is the proper procedure for cleaning and sanitizing food-contact surfaces?

a)

clean, sanitize, towel dry

b)

rinse, scrape, clean, sanitize

c)

pre-scrape, clean, rinse, sanitize, air-dry

d)

clean, sanitize, rinse, towel dry

58.

A friends has been diagnosed with Norovirus. Should he volunteer at the soup kitchen?

a)

No, he must be excluded but can tomorrow.

b)

Yes, he can as long as he washes his hands well.

c)

No, he must be exluded until cleared by a doctor.

d)

Yes, he can as long as he is restricted to washing dishes.

59.

One example of cross-contamination is when someone preparing foo:

a)

prepares hand-battered food in small batches

b)

uses the same ice for serving drinks and keeping bottles cold

c)

uses separate cutting boards for raw and cooke dmeat

d)

washes fruits and vegetables under running water

60.

The most important reason a food employee should not chew gum while preparing food is

a)

saliva can be transferred to a food handler's hands and spit onto food

b)

customers may see and find it distasteful

c)

it can be a choking hazards

d)

it prevents a food handler from tasting food

61.

What is the maximum number of days that homemade chicken salad can be held at 41 degrees?

a)

2

b)

6

c)

7

d)

3

62.

You can safely thaw meat using any procedure except:

a)

under cold running water

b)

part of the cooking process

c)

in the cooler

d)

on the counter

63.

Which of these people would be considered highly susceptible to foodborne illness?

a)

preschooler

b)

adult on kidney dialysis

c)

woman who is 15 weeks pregnant

d)

All of the above

64.

Which is an example of a chemical contaminant?

a)

freezer burn on frozen fruit

b)

table sanitizer sprayed over pastries

c)

bad smell coming from fresh seafood

d)

caterpillar found in a case of lettuce

65.
What is this item?
a)
Mixer
b)
Pastry Blender
c)
Blender
66.

Foods that are ______ and rich in ________ are good sources for supporting bacteria growth.

a)

dry, fiber

b)

moist, protein

c)

dry, fat

d)

moist, fat

67.

Foods that are _______ acidic cannot support bacterial growth.

a)

not

b)

highly

c)

somewhat

68.

Time is important, because the longer a food stays in the Danger Zone, more _______ can multiply.

a)

mould

b)

pathogens

c)

odors

69.

___________ bacteria require oxygen to grow.

a)

aerobic

b)

air based

c)

anaerobic

70.

An example of a food with a high moisture content is:

a)

Meat

b)

Chips

c)

Crackers

71.
Which is not a TCS food?
a)
Cooked Rice
b)
Seafood
c)
Cut Melons
d)
Oranges
72.

What internal temperature do you cook chicken to?

a)

135 degrees

b)

145 degrees

c)

165 degrees

d)

155 degrees

73.

Fat Tom stands for?

a)

food,acidity,time, texture, oxygen, moisture

b)

fat, attitude, temperature, time, orange, mixture

c)

food, acidity, time, temperature, oxygen, moisture

74.

What are 3 common foodborne pathogens?

a)

chemical

b)

bacteria

c)

biological

d)

physical

75.

What does FIFO stand for?

(a)  

76.

True or False:

You need to wash your cutting board and knife between preparing raw chicken and vegetables.

a)

True

b)

False

77.

What groups of people are most susceptible to an FBI?

a)

PIYO

b)

OPIY

c)

YOPP

d)

YOPI

78.

How many cases are in an FBI outbreak?

a)

0

b)

1

c)

2

79.

What is the protection of food?

a)

Food Safety

b)

Food Sanitation

c)

Sanitation

d)

Safety

80.

Which hazard is a hair?

a)

Chemical

b)

Biological

c)

Physical

d)

Handler

81.

Which hazard is bacteria?

a)

Chemical

b)

Biological

c)

Physical

d)

Handler

82.

What type of food does an FBI love?

a)

Fruits

b)

Vegetables

c)

Chocolate

d)

Protein

83.

How should pan handles be turned?

a)

Outward

b)

Inward

84.

How many people in the United States get sick from food they eat each year?

a)

1 in 10

b)

1 in 6

c)

1 in 3

d)

1 in 8

85.

Put a check beside each impact of foodborne illness

a)

people going to hospital

b)

death

c)

legal action

d)

business closing

86.

Put a check beside each impact of foodborne illness

a)

loss of restaurant job

b)

imprisonment

c)

loss of restaurant customers

d)

bad breath

87.

Which one is a naturally occurring physical hazard?

a)

metal

b)

feather

c)

glass

d)

false nails

88.

Check all that apply. Which is a source of pathogens?

a)

wheat

b)

raw food

c)

food handlers

d)

soil

e)

air, dust, dirt, and food waste

89.

Transfer of harmful substance from one food to another?

a)

Cross Occur

b)

Cross Service

c)

Cross Contamination

d)

Cross Transfer

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