WorksheetsNutrition & Meal Planning Fall Final
Total questions: 40
Worksheet time: 26mins
Fill in the blank:
______ knives are safer than dull knives.
Small
Blunt
Sharp
Butter
What is the temperature range know as the "Danger Zone"
60-126 Degrees
141-165 Degrees
41-135 Degrees
0-40 Degrees
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?
Sanitation
Cross-Contamination
Using time wisely
Food Swap
Foodborne illness is often caused by
Improperly packaged commercial foods
Mayonnaise in prepared food items
Handling practices that cause contamination of food
Too many people working with a food
How should you place Pot and Pan handles on the stove when cooking?
Towards you so you can grab them in an emergency
Towards the middle of the stove, away from being hit or being over a heat source
Towards another pot or pan so they are in one spot
What does PASS mean when using a fire extinguisher
pull, aim, squeeze, sweep
push, alter, sweep, squeeze
point, aim, squeeze, sweep
plug, aim, squeeze, sweep
These are common kitchen ingredients that can be poured onto flames from a grease fire on the stove if a lid is not available to cover it
vinegar or milk
cinnamon or pepper
water or ice
salt or baking soda
Perishables, prepared foods, and leftovers should be refrigerated within this time period
2 hours
3 hours
4 hours
any time you want
This is the amount of time you should spend washing your hands to rid them of bacteria
10 seconds
12 seconds
15 seconds
20 seconds
After cutting raw meat on a cutting board,
cut anything you want on it without washing
wash thoroughly before cutting fresh vegetables on it
cut the rest of your food then wash
store it away until you need it again
This type of item should not be used in the microwave
any type of item can be used in the microwave
one made of microwave safe glass
one made of paper
one made of metal
One bacteria found in fresh shell eggs is
Salmonella
Clostridium botulinum
Clostridium perfringens
Staphylococcus aureus
What is this called?
Spoon
Big Dipper
Ladle
Little Dipper
What is this kitchen utensil called?
Wire Whisk
Egg Beater
Simple Whisk
Flick of the Wrist Whisk
What is this kitchen utensil called?
Rolly Polly Olly
Rolling Pin
Dough Roller
Rolling Tool
What is this called in the kitchen?
Dry Measuring Cups
Liquid Measurement Counter
Measuring Bowl
Liquid Measuring Cups
You need to drain the water from your pasta noodles which utensil would help you best?
Colander
Spatula
Chef Knife
Toaster
What type of cut is this?
Round
Brunoise
Rondelle
Julienne
Finely sliced or shredded leafy veggies is commonly made using what type of cutting technique?
Mincing
Rondelle
Chaffonade
Julienne
Mincing is commonly used for what type of food?
Spinach
Carrots
Shallots
Garlic
What type of cut is this?
Chiffonade
Julienne
Brunoise
Batonnet
This is a ________ knife.
Tourne
Granton/Santoku
Chef's
Cleaver
Why is the hand-claw technique important when cutting?
Keeps fingers from cramping
Prevents strain on wrist
Keeps food sanitary
Guides food and prevents cuts
Describe the guiding hand or claw
With your fingers curled inward, and your thumb in front of your fingers
With your fingers curled inward, and your thumb tucked behind your fingers
With your fingertips forward, flat on the food
How can you stabilize the cutting board?
Dry Towel
Wet Paper Towel or Rubber Mat
Dry cloth towel
By pressing down on the board as you cut
How should you walk with the knife?
With the knife down at your side, holding your arm stiff
With the knife down at your side, swinging your arm slightly
With the knife out in front
Where should you put the knife when you are done using it?
On the counter next to the sink so it can be washed intentionally when you are ready
In the sink to soak and get fully cleaned
In the dishwasher to sanitize it
What type(s) of equipment would you use if you were going to crush graham crackers?
Chefs Knife
Rolling Pin
Serrated Knife
Food Processor
Chef's Knives are mostly used for..
slicing tomatoes and soft foods
Chopping, Dicing, and mincing
Small items like fruits and vegetables
removing bones from fish
Which knife is pictured here?
Santoku Knife
Paring Knife
Serrated Knife
Chef's knife
Equipment is not listed on a recipe.
True
False
You should always follow a recipe by
Which step takes the longest first
In sequential order
Which step is the quickest first
Which step is the easiest first
“4 dozen cookies” is the
ingredients
abbreviations
yield
equivalents
A recipe yields 2 dozen cupcakes. You need 6 dozen. What is the recipe conversion factor?
2
3
6
.5
Which part of a recipe would someone with an allergy need to be most aware ?
directions
yield
ingredients
abbreviations
What is the correct abbreviation of "teaspoon?"
teasp.
t.
tbsp
tsp
How much boiling water should Sally use to make Minted Pineapple?
1 can
3/4 cup
1 3/4 cups
1/2 tbsp
Convenience foods generally cost more because they contain only the highest quality ingredients.
True
False
One important factor in meal planning is setting up a food ____, a plan for managing money.
multiple
convenience
budget
scratch
