WorksheetsFoods 1 Assessment 1
Total questions: 43
Worksheet time: 22mins
Name
Class
Date
1.
One of the safest ways to thaw foods is by placing the item in the refrigerator overnight.
a)
True
b)
False
2.
It is not necessary to change linens (towels, cloths) often in the kitchen.
a)
True
b)
False
3.
The safest cutting boards available are the porous wooden ones.
a)
True
b)
False
4.
Doneness of cookies is best tested by inserting a toothpick.
a)
True
b)
False
5.
You should never buy or consume canned goods that are dented. These are unsafe.
a)
True
b)
False
6.
It is safe to thaw meat in cold water on the counter for a few hours before you cook it.
a)
True
b)
False
7.
When defrosting meat in the refrigerator, always put it on the top shelf so that it is most visible and you won’t forget that it is there.
a)
True
b)
False
8.
Never taste food that doesn’t smell right. “If in doubt, throw it out”.
a)
True
b)
False
9.
Not preheating your oven can cause cookies to spread out and be “lacy”
a)
True
b)
False
10.
Is it safe to consume eggs with broken shells?
a)
Yes
b)
No
11.
Cross-contamination can lead to foodborne illnesses.
a)
True
b)
False
12.
Cookies should not be cooked in a broiler because it doesn’t get hot enough in that location.
a)
True
b)
False
13.
Is it safe to leave perishable foods at room temperature for more than two hours?
a)
Yes
b)
No
14.
It is okay to begin cooking food and then change your mind and refrigerate it again.
a)
True
b)
False
15.
The proper way to measure flour is to pack it tightly in the measuring cup.
a)
True
b)
False
16.
Personal Hygiene is the process of keeping yourself clean in the kitchen.
a)
True
b)
False
17.
Is it true that a refrigerator should maintain a temperature under 40 degrees Fahrenheit?
a)
True
b)
False
18.
The temperature where bacteria multiply rapidly is approximately between 40 and 140 degrees Fahrenheit.
a)
True
b)
False
19.
Leveling Spatula
a)
Lifts food out of a liquid
b)
Cleans sides of bowls
c)
Stirring for stovetop cookery
d)
Scrapes off excess ingredient when measuring
20.
Slotted Spoon
a)
Lifts food out of a liquid
b)
Cleans sides of bowls
c)
Stirring for stovetop cookery
d)
Stirs sauces and gravy during cooking
21.
Wooden spoon
a)
Lifts food out of a liquid
b)
Cleans sides of bowls
c)
Stirring for stovetop cookery
d)
Stirs sauces and gravy during cooking
22.
Tongs
a)
Shreds cheese or vegetables
b)
Turns food without piercing
c)
Used to remove skins from fruits/veggies
d)
Cutting solid fat into flour
23.
Electric Mixer or Stand Mixer
a)
Shreds cheese or vegetables
b)
Used to measure flour, sugar, etc...
c)
Cutting solid fat into flour
d)
Used to beat or blend mixtures at high speeds
24.
Pastry Blender
a)
Shreds cheese or vegetables
b)
Used to remove skins from fruits/veggies
c)
Cutting solid fat into flour
d)
Used to beat or blend mixtures at high speeds
25.
French (Chef's Knife)
a)
Shreds cheese or vegetables
b)
Dices Vegetables
c)
Used to remove skins from fruits/veggies
d)
Cutting solid fat into flour
26.
The correct abbreviation for tablespoon is:
a)
tbl.
b)
tbsp.
c)
tab.
27.
The correct abbreviation for tablespoon is:
a)
t.
b)
T.
28.
The correct abbreviation for ounce is:
a)
oun.
b)
O.
c)
oz.
29.
____teaspoons = 1 tablespoon
a)
2
b)
3
c)
4
30.
______cups = 1 stick of butter
a)
1/2
b)
1
c)
2
31.
____tablespoons = 1/4 cup
a)
2
b)
4
c)
8
32.
____cups = 1 gallon
a)
8
b)
16
c)
32
33.
____ounces = 1 pound
a)
8
b)
16
c)
32
34.
____cups = 8 tablespoons
a)
1/4
b)
1/2
c)
1
d)
2
35.
____tablespoons + ____teaspoons = 1/3 cup
a)
5, 1
b)
5, 2
c)
10, 2
36.
3/4 cup of flour
a)
1/4 cup + 1/4 cup + 1/4 cup
b)
1/3 cup + 1/2 cup
c)
1/2 cup + 1/4 cup
37.
4 ounces of shredded cheese
a)
1/2 cup
b)
1 cup
c)
1 cup + 1 cup (dry cups)
38.
5/8 cup of rice
a)
1/4 cup + 1/2 cup
b)
1/2 cup + 1 tablespoon + 1 tablespoon
c)
1/3 cup + 1/4 cup
39.
Flour
a)
Liquid measuring cup
b)
Dry measuring cup
40.
Milk
a)
Liquid measuring cup
b)
Dry measuring cup
41.
Butter/Margarine
a)
Liquid measuring cup
b)
Dry measuring cup
42.
Shortening
a)
Liquid measuring cup
b)
Dry measuring cup
43.
Vegetable/Olive Oil
a)
Liquid measuring cup
b)
Dry measuring cup
100 %
