WorksheetsQuarterly Assessment for Hospitality Fundamentals
Total questions: 28
Worksheet time: 14mins
How should you carry a knife?
On top of a cutting board
Holding it down in front of you
Holding it down at your side
By holding the knife with both hands
What is the correct procedure for washing a knife?
Leave it in the sink to be washed with other dishes
Put it in the dishwasher
Leave the knife off to the side of the sink until ready to wash by hand
You don't have to wash a knife, just rinse it off
What are the colors of FCCLA?
Royal blue and gold
Red and black
Red and white
Red, white, and blue
What do the letters FCCLA stand for?
Family, Community, Coconut Lenders of America
Family, Career, Community Leaders of America
Family, Coconut Community Leaders of America
Family, Community, Career Leaders of America
Which national program helps members learn more about themselves, the workplace, and future careers to put themselves on the pathway to success?
Power of One
FACTS
Financial Fitness
Career Connection
The National Program that helps teenagers understand how to make, save, and spend money wisely
Financial Fitness
FACTS
Career Connection
Families Fitness
The main focus of FCCLA is:
School
Children
Family
Sports
A poem that shares an organization's belief, FCCLA starts, "We are the Family, Career, Community Leaders of America. We face the future with warm courage and high hope."
Teen Times
Red Rose
Creed
Tagline
What is the process called that has 5 parts and helps an individual or group make plans for an activity?
FCCLA Planning Process
FCCLA Form A Plan Process
FCCLA Get It Done Process
FCCLA This Is It Process
The 3 types of hazards that can contaminate food are:
Biological, Environmental, Chemical
Biological, Chemical, Sanitary
Chemical, Physical, Environmental
Biological, Physical, Chemical
During the handwashing process, your hands and arms should be scrubbed for ____ seconds.
1-2
3-5
6-9
15-20
Who is most susceptible to foodborne illness?
All people
Infants, senior citizens, people with compromised immune systems
Teenagers and younger kids
Infants, young kids, and teenagers
The conditions under which bacteria multiply rapidly are commonly known as:
Hazards
Temperature Danger Zone
Flow of Food
FDA food code
What is the third step in cleaning and sanitizing items in a 3-compartment sink?
Sanitizing
Drying
Rinsing
Washing
What should be used to remove items from the oven?
Apron
Dish towels
Hot pads/oven mitts
Paper towels
How should your hands be positioned when cutting food?
Flat on the cutting board
Flat on the food
Bear claw
Wrapped around the food
What should you use the tip of your knife for?
Peeling an onion
Opening containers
Opening food bags
Nothing
What is a potential foodborne illness from poultry?
E. coli
Listeria
Salmonella
Norovirus
The best way to prevent salmonella is to:
Cook thoroughly to 165*F.
Make sure no red juice comes from the meat.
Cook until it smells done.
Cook only in an oven.
A potential foodborne illness from ground beef is:
E. coli
Salmonella
Botulism
Norovirus
To prevent the foodborne illness of E-Coli from ground beef, it should be cooked to ____.
165°F
155°F
160°F
145°F
The transfer of pathogens from one surface to another is called?
micro transmission
pathogenic spread
cross-contamination
surface safety
Which of the following is not one of the four types of microorganisms that can contaminate food?
Fungi
Bacteria
Viruses
Pests
Wounds on your hands should be covered with a bandage that prevents:
dirt from getting in
hand sanitizer from getting on them
fluids from leaking out
parasites
What item is considered acceptable jewelry for a food handler?
nail polish
plain band ring
false eyelashes
bracelet
Fluff, scoop, level off is the correct way to measure what?
butter
flour
sugar
baking powder
Use the label is the correct way to measure what?
butter
flour
sugar
baking powder
Using a liquid measuring cup and placing it on the table to correctly read the measuring lines is the correct way to measure?
flour
egg
butter
liquids
