Worksheets7th Grade FCS Pretest
Total questions: 25
Worksheet time: 13mins
Name
Class
Date
1.
What should you do if a grease fire starts in your kitchen?
a)
Pour water on it
b)
Turn off the heat and leave it alone
c)
Use a wet towel to smother it
d)
Cover it with a tight fitting lid and turn off the heat.
2.
Which of these items should NOT be used to put out a grease fire?
a)
water
b)
baking soda
c)
fire extinguisher
3.
What is the safest way to thaw frozen meat?
a)
On the kitchen counter
b)
In the refrigerator
c)
Under hot running water
d)
In the oven
4.
Which of these practices helps prevent cross-contamination?
a)
Using the same cutting board for all food items
b)
Washing hands after handling raw meat
c)
Using the same knife for all foods without washing
d)
Storing raw meat above ready-to-eat foods in the fridge
5.
What should you do if you spill something on the kitchen floor?
a)
Leave it until you finish cooking
b)
Clean it up immediately
c)
Cover it with a towel
d)
Warn others but leave it
6.
Why is it important to keep pot handles turned inward on the stove?
a)
To make them easier to grab
b)
To prevent people from knocking into the handles and spilling over the pot
c)
To save space on the stove
7.
What should you do before cleaning an electrical appliance?
a)
Unplug it
b)
Turn it off
c)
Wipe it down with a wet cloth
d)
Disassemble it
8.
Why is it important to wash fruits and vegetables before eating them?
a)
To remove pesticides and dirt
b)
To improve taste
c)
To make them look shiny
d)
To soften them
9.
What should you do if you cut yourself while cooking?
a)
Continue cooking
b)
Wash the cut and apply a bandage
c)
Cover it with a paper towel
d)
Ignore it
10.
Which of these is NOT a safe practice when using a microwave?
a)
Using microwave-safe containers
b)
Covering food with a microwave-safe lid or wrap
c)
Using metal containers
11.
What is the safest way to handle hot pots and pans?
a)
With bare hands
b)
Using oven mitts or pot holders
c)
Using a damp cloth
d)
Grabbing to handle quickly
12.
Why is it important to store cleaning supplies away from food?
a)
To keep the kitchen organized
b)
To prevent chemical contamination
c)
To make them easier to find
d)
To save space
13.
What should you do if you break a glass in the kitchen?
a)
Pick up large pieces by hand. Use a broom to sweep up small pieces and use a damp paper towel for small shards
b)
Vacuum it immediately
c)
Leave it for someone else to clean up
14.
How many teaspoons are in a tablespoon?
a)
4
b)
5
c)
3
d)
2
15.
What is the abbreviation for teaspoon?
a)
t.
b)
T.
16.
Which ingredient gets packed when measuring?
a)
flour
b)
sugar
c)
brown sugar
17.
Flat surface and eye level describes how you measure which ingredient?
a)
dry ingredients
b)
wet ingredients
c)
solids
18.
Which is safer to use?
a)
dull knife
b)
sharp knife
19.
Which is larger?
a)
tablespoon
b)
teaspoon
20.
If a recipe states to cream together butter and sugar, which tool should you use to do so?
a)
spoon
b)
whisk
c)
rubber scraper
d)
electric mixer
21.
What must you do just before you start working with food?
a)
put on an apron
b)
wash your hands
c)
clean the counter
22.
What do you use to measure out 3 T. of milk?
a)
measuring spoons
b)
dry measuring cup
c)
liquid measuring cup
23.
You should mix muffin batter until all the lumps are gone and the batter is smooth.
a)
True
b)
False
24.
Which leveling agent do quick breads NOT use to rise?
a)
Baking Soda
b)
Baking Powder
c)
Yeast
d)
Heat
25.
Which of our 5 senses do we eat with?
a)
taste
b)
sight
c)
smell
d)
all of them
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