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WorksheetsFall 24 FN 1 exam review 2
Total questions: 57
Worksheet time: 29mins
Grains are the edible _________ of plants.
hull
bran
seeds
leaves
The term "enriched" means that vitamins and minerals have been:
added
deleted
Which one is a gluten free grain?
Wheat
Barley
Rye
Rice
Which is the part of the seed that is left when white flour is produced?
bran
germ
endosperm
kernel
When the entire edible portion of a seed is used, it is referred to as:
processed
whole grain
gluten free
enriched
Gluten is a:
carbohydrate
sugar
vitamin
protein
Converted rice is _______ to save nutrients.
parboiled
enriched
processed
Which is NOT a nutritional benefit to eating whole grains?
fiber
B vitamins
calcium
riboflavin
Make at LEAST half of your grains:
refined grains
whole grains
processed grains
enriched grains
You should eat more refined grains than whole grains.
True
False
Which is considered a refined grain?
oatmeal
popcorn
rye
white rice
Which is a grain that comes from Mexico?
rye
corn
bran
wheat
The #1 grain of Asian countries is:
wheat
oats
rice
barley
Store uncooked pasta in a _____________ place.
cool and wet
cool and moist
sunny
cool and dry
What do whole grains provide that helps lower high cholesterol?
fiber
carbohydrates
protein
gluten
Which grain comes from Russia?
rye
corn
white rice
farro
What is NOT easily digested by everyone.
white rice
gluten
oatmeal
endosperm
Which is the largest portion of the kernel?
endosperm
germ
bran
grain
How many cups of dried pasta do you need to end up with 4 cups of cooked pasta?
1 cup
2 cups
3 cups
4 cups
Millet and amaranth are examples of:
refined grains
pastas
ancient grains
breakfast cereals
Why should you practice good manners?
feel comfortable interacting with others
show respect for other
more relaxed in situations
All of the above
What are the categories of etiquette
Preparing for the meal
During the meal
At the end of the meal
Dining away from home
All of the above
When preparing a meal you should NOT:
Come clean and neat, Remove your hat, wash your hands
Comb your hair and put on makeup at the table
Let elders go first, and stand behind your chair until everyone is seated
Be polite to the person beside you
During the meal where should you place your napkin?
wipe you nose
put it on your lap throught the meal
On the table
On your shirt
When eating soup you DO NOT :
Rest your arms on the table
Blow on your soup
Crumble crackers in soup
All of the Above
When you make a accident you DO NOT?
leave it for the waiter
use the a napkin
ask for assistance
A type of meal service consisting of several dishes from which guests serve themselves. Best for large crowds is called a buffet
True
False
Tim is visiting another country on vacation and eating in a restaurant. He notices that many around him are using utensils differently than he is accustomed to back home. What should he do?
ask the waitress what to do
decline to eat anything that doesn't look familiar
eat the way he is accustomed
watch others in the restaurant and eat as they do
Who should begin eating first during a meal?
You
The eldest person at the table
The host
The youngest person at the table
Forks, spoons, and knives are all considered what kind of tableware?
beverageware
dinnerware
flatware
holloware
Tips should be _______ of the bill.
5-10%
25%
15-20%
dependent on service
Each cover should be at least:
1 foot
2 feet
18 inches
30 inches
Spoons go on which side of the plate?
left
right
What is defined as the arrangement of a place setting?
canape
place mat
cover
linens
When setting the table for a formal meal, where should the dinner fork be placed?
above the dinner plate
left of the dinner plate
on the dinner plate
right of the dinner plate
Which is the most important reason a food employee should not chew gum while preparing food?
Customers may see and find it distasteful.
Saliva can be transferred to a food handler’s hands and spit onto food
It can be a choking hazard.
It prevents a food handler from tasting food.
Food cooked for a buffet-style dinner and hot held must be maintained at a minimum of what temperature?
120°F
135°F
145°F
175°F
How many seconds should the total
handwashing process take?
10
15
20
25
Which food was correctly cooled?
a large pot of soup that was divided into smaller pans and cooled at room temperature for 8 hours
beans that did not cool to 70°F within 2 hours, but were reheated to 145°F for 15 seconds within 2 hours and then cooled correctly
cooked poultry that cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within an additional 4 hours
a roast that cooled from 135°F to 70°F within 4 hours and from 70°F to 41°F within an additional 6 hours
Which of the following helps prevent food in a self-service area from becoming contaminated by guests?
ensure that guests use only one plate
require people to monitor the self-service area
post allergen information around the self-service area
list all the ingredients in each menu item
Which is not a
factor in controlling growth of microorganisms?
temperature
color
moisture
oxygen
All leftovers
must be reheated for 15 seconds to the minimum temperature
of:
135°F
145°F
155°F
165°F.
Which of these people would be considered highly susceptible to foodborne illness?
preschooler
adult on kidney dialysis
woman who is 15 weeks pregnant
All of the above
Ground beef cooked in a microwave must reach an internal temperature of:
135°F
145°F
155°F
165°F
Slicing meat using a meat slicer left out at room temperature requires that:
the slicer must be cleaned and sanitized every four hours.
the slicer must be cleaned and sanitized when done slicing meat for the day
the slicer must be cleaned and sanitized at the end of an volunteer’s shift
the slicer must be disassembled and
put in the dishwasher.
Which is an example of a chemical
contaminant?
caterpillar found in a case of lettuce
bad smell coming from fresh seafood
table sanitizer sprayed over pastries
freezer burn on frozen fruit
There are four shelves in a refrigerator used for a community event. There is space for one item on each shelf. From top to bottom, which food item should go on which shelf?
wrapped apples, heads of lettuce, raw eggs, partially cooked chicken nuggets
heads of lettuce, partially cooked chicken nuggets, raw eggs, wrapped apples
partially cooked chicken nuggets, wrapped apples, raw eggs, heads of lettuce
heads of lettuce, raw eggs, wrapped apples, partially cooked chicken nuggets
A friend has been diagnosed with Norovirus. Should he volunteer at the soup kitchen?
Yes, he can as long as he washes
his hands well.
Yes, he can as long as he is restricted to washing dishes.
No, he must be excluded but can tomorrow.
No, he must be excluded until cleared by a doctor.
What should you do to avoid cross-contact when preparing food for someone with a food allergy?
wipe down work surfaces with a wet cloth
wash, rinse, and sanitize surfaces and utensils between uses
use only organic ingredients
cook the food to its minimum internal temperature
One example of cross-contamination
is when someone preparing food:
uses separate cutting boards for
raw and cooked meat.
uses the same ice for serving drinks and keeping beverage bottles cold in a cooler.
washes fruits and vegetables under running water.
prepares hand-battered food in small batches.
A frozen piece of salmon can be thawed
using any procedure except:
under cold running water.
part of the cooking process.
in the cooler
on the counter
What is the maximum number of days that homemade chicken salad can be held at 41°F?
2
3
6
7
You are in charge of a bake sale with large trays of fresh pastries and cookies. Everyone working is serving food and handling money so they cannot run to wash their hands and put on gloves between every sale. What are some other things to prevent bare hand contact?
Supply tongs for use in serving items.
Have worker use single-use papers
Wrap items in plastic before putting in the case.
All of the above
What is the proper procedure for cleaning and sanitizing food-contact surfaces?
clean, sanitize, rinse, towel dry
rinse, scrape, clean, sanitize
clean, sanitize, towel dry
pre-scrape, clean, rinse, sanitize, air-dry
Which is not a factor in controlling growth of microorganisms?
color
temperature
moisture
oxygen
There are four shelves in a refrigerator used for a community event. There is space for one item on each shelf. From top to bottom, which foot item should go on which shelf?
heads of lettuce, partially cooked chicken nuggets, raw eggs, wrapped apples
wrapped apples, heads of lettuce, raw eggs, partially cooked chicken nuggets
partially cooked chicken nuggets, wrapped apples, raw eggs, heads of lettuce
heads of lettuce, raw eggs, wrapped apples, partially cooked chicken nuggets
What is the primary purpose of using a napkin during a meal?
To clean the table
To signal the end of the meal
To wipe your hands and mouth
To cover your plate
