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TLE 10 SOLOMON 3RD MONTHLY EXAM

Total questions: 49

Worksheet time: 27mins

Name
Class
Date
1.

What is a contaminant?

a)

A disease that is caused by eating contaminated food

b)

A substance in food that does not belong in food and can cause death or illness

c)

Food that contains contaminants

2.

What is a food borne illness?

a)

A substance in food that does not belong in food and can cause death or illness

b)

Food that contains contaminants

c)

A disease that is caused by eating contaminated food

3.

What is contaminated food?

a)

A disease that is caused by eating contaminated food

b)

A substance in food that does not belong in food and can cause death or illness

c)

Food that contains contaminants

4.

What is a physical contaminant?

a)

An item that accidentally gets into food

b)

A microscopic living substance that accidentally gets into food

c)

A chemical that is toxic or not usually found in the food

5.

What is a chemical contaminant

a)

An item that accidentally gets into food

b)

A chemical that is toxic or not usually found in the food

c)

A microscopic living substance that accidentally gets into food

6.

What is a biological contaminant?

a)

An item that accidentally gets into food

b)

A chemical that is toxic or not usually found in the food

c)

A microscopic living substance that accidentally gets into food

7.

Which of the following are examples of a physical contaminant?

a)

Fingernails

b)

Cleaning agents

c)

Viruses

d)

Wood splinters

8.

Which of the following are examples of chemical contaminants?

a)

Bandages

b)

Pesticides

c)

Cleaning agents

d)

Fungi

9.

Which of the following are examples of biological contaminants?

a)

Bits of metal

b)

Fungi

c)

Parasites

d)

Pesticides

10.

Which type of contaminant is responsible for most food borne illness?

a)

Physical

b)

Chemical

c)

Biological

11.

What is a virus?

a)

A microorganism that reproduces in the cells of other living things

b)

Single-celled microscopic organisms that reproduce very rapidly under ideal conditions

c)

An organism that must live in another living thing in order to survive and gets its nourishment from the host

12.

What is bacteria?

a)

A microorganism that reproduces in the cells of other living things

b)

Single-celled microscopic organisms that reproduce very rapidly under ideal conditions

c)

An organism that must live in another living thing in order to survive and gets its nourishment from the host

13.

What is a parasite?

a)

An organism that must live in another living thing in order to survive and gets its nourishment from the host

b)

Single-celled microscopic organisms that reproduce very rapidly under ideal conditions

c)

A microorganism that reproduces in the cells of other living things

14.

What is the temperature danger zone?

a)

30-150 degrees

b)

50-130 degrees

c)

40-140 degrees

15.
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
16.
Is the following practice a SAFE or UNSAFE practice: Before cooking, Sandy pinned back her long hair.
a)
Safe
b)
Unsafe
17.
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!
18.
Is the following a SAFE or UNSAFE practice: Terry used a dull knife to chop so he wouldn't cut his hand.
a)
Safe
b)
Unsafe
19.
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).
20.
Contamination is the presence of harmful substances in food.
a)
True
b)
False
21.
The "danger zone" for foods is between
a)
4 degrees Celsius and 0 degrees celsisus
b)
60 degrees Celsius and 100 degrees celsius
c)
Below 0
d)
4 degrees Celsius and 60 degrees celsius
22.
Foods should not sit out for longer than...
a)
2 hours
b)
30 min
c)
1 hour
d)
1 day
23.
The following are examples of potentially hazardous foods:
a)
Milk and milk products
b)
Poultry and fish
c)
Salad dressings
d)
All of the above
24.
You should use a damp towel to take food out of the oven.
a)
True
b)
False
25.
Is the following a SAFE or UNSAFE practice: Lisa threw water on a fire in a skillet.
a)
Safe
b)
Unsafe
26.
How long should you wash your hands for?
a)
40 seconds
b)
5 seconds
c)
20 seconds
d)
10 seconds
27.
Is the following a SAFE or UNSAFE practice: Cameron held onto the electric plug to pull it from the wall.
a)
Safe
b)
Unsafe
28.
Is the following a SAFE or UNSAFE practice: Priya left her rings and watch on while cooking.
a)
Safe
b)
Unsafe
29.
Is the following practice SAFE or UNSAFE: Harjot picked up the hot corn-on-the -cob with tongs.
a)
Safe
b)
Unsafe
30.

1. The arrangement and decoration of a table before a meal, especially a special one.

a)

Table Etiquette

b)

Table Setting

c)

Table Set-up

31.

2. What type of table setting is this?

a)

Casual Table Setting

b)

Basic Table Setting

c)

Formal Table Setting

32.

3. What type of table setting is this?

a)

Basic Table Setting

b)

Formal Table Setting

c)

Casual Table Setting

33.

4. What type of table setting is this?

a)

Formal Table Setting

b)

Casual Table Setting

c)

Basic Table Setting

34.

What is the importance of Table Setting?

4 lines
35.

Which napkin fold is diamond napkin fold?

a)
b)
c)
d)
36.

Which napkin fold is candle napkin fold?

a)
b)
c)
d)
37.

Which napkin fold is sail napkin fold?

a)
b)
c)
d)
38.

Name this napkin fold.

(a)  

39.

Which napkin fold is pyramid napkin fold?

a)
b)
c)
d)
40.

Which napkin fold is the fanfold ?

a)
b)
c)
d)
41.

Which napkin fold is the birds of Paradise Fold?

a)
b)
c)
d)
42.

Which napkin fold is the Pyramid?

a)
b)
c)
d)
43.

Which Napkin Fold is the Bishop's Hat?

a)
b)
c)
d)
44.

It is the importance of the napkin folding, except.

a)

to catches crumbs

b)

wipes our mouth

c)

prevents from coughs and sneeze

d)

for sweeping the floor

e)

for catching fire

45.

A piece of Cloth That is Used at the table for wiping the mouth and fingers while eating.

a)

TABLE NAPKIN

b)

TOP CLOTH

c)

HANDKERCHIEF

d)

TABLE SKIRT

46.

When you are finished eating, put your silverware on the tablecloth

a)

TRUE

b)

FALSE

47.

You should not blow your nose into a napkin.

a)

TRUE

b)

FALSE

48.

The following tells something about a table napkin except:

a)

It is used to cover the lap to protect the clothing of the guest.

b)

It can be folded or in variety of fancy shapes when set on the table.

c)

It should not match with the color of the table cloth in formal occasion.

d)

It can be placed at the left of the fork or at the center of cover between the knife and fork.

49.

The following are the steps in folding a candle except one.

a)

Begin with the napkin open as a square, then fold in half horizontally.

b)

Fold the bottom edge up to the center part of the napkin.

c)

Fold the napkin in half to create a triangle.

d)

Fold the top edge up to the center of the napkin

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