WorksheetsQ1 Review Test
Total questions: 50
Worksheet time: 28mins
Jennie injured herself and was
bleeding during a foods lab. She applied pressure to the wound. She is practicing first aid for which category of kitchen accidents?
chemical poisoning
cuts
electrical issues
other issues
When cleaning up broken glass pieces, how should they be safely gathered and discarded?
by gathering onto a piece of paper
and discarding into the garbage
by gathering up with a cloth and
shaking into the garbage
by sweeping into a trash container or under the cabinet until the end of the lab
by sweeping with a broom or gathering with a wet paper towel, then
throwing away immediately.
What should be used to protect
hands when handling hot utensils?
a damp towel
an apron
an article of clothing
a dry oven mitt
In a kitchen, pots with handles
that are loose:
are not a food sanitation issue as long as caution is used.
may lead to injuries from burns by hot food items.
should be used to store cold foods.
should be used with pot holders to prevent spilling.
What should be used to prevent falls when reaching for equipment or ingredients on top shelves?
counter
kitchen chair
trash can
step stool
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.
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
1. Which surface needs to be cleaned and sanitized?
Wall
Cutting Boards
Floors
Garbage containers
What is sanitizing?
Reducing dirt from a surface
Reducing the hardness of water
Reducing the pH of a surface
Reducing the pathogens to safe levels
What is cleaning?
Reducing dirt from the surface
Reducing the hardness of water
Reducing the pH of a surface
Reducing pathogens to safe levels
Which does not require sanitizing?
Plates
Knives
Walls
Tongs
The first step in cleaning and sanitizing items in a three-compartment sink is
air-drying items
immersing items in sanitizer
washing items in detergent
rinsing, scraping, or soaking items
1. After scraping and washing, what is the third step in cleaning and sanitizing a prep table?
Sanitizing
Rinsing
Air-drying
rewashing
Where should garbage cans be cleaned?
Away from food and utensils
In dishwashing areas
Next to food-prep areas
In food storage areas
what is on the picture?
PATE
CANAPE
GALANTINE
BALLONTINES
The picture showing the HOT APPETIZER?
It is the picture showing COLD APPETIZER?
Which of the following is a material used for salad/appetizer making and dessert that needs great care to ensure long Shelf Life.
Glass
Aluminum
cast iron
stainless steel
Which of the following situations is good housekeeping practice best shown?
Emptying the garbage can every other day.
Using imported sanitizing and disinfecting materials
Spraying air freshener before and after leaving the room.
Planning and implementing a program of regular cleaning of fixtures, furniture and home appliances
Which of the following knife is used for trimming and paring fruits and vegetables?
butcher knife
French knife
paring knife
shears
Which of the following is the proper order/steps in cleaning kitchen premises?
1.) Rinse all surfaces with cold to hot water to remove thoroughly all remaining chemical solutions and food soil residues.
2.)Remove residual food soil from equipment surfaces
3.) scrape and pre rinse
4.) Rinse all equipment surfaces and sanitize
4 3 2 1
2 3 1 4
3 2 1 4
1 2 3 4
Which of the following appetizers are made of seafood or fruit, usually with a tart or tangy sauce?
canapé
cocktail
relish
salad
Which of the following should be practiced when using cutting board to reduce the spread of bacteria.
Use the same chopping board for different kind of foods.
Keep separate chopping board for your meat and your vegetables.
Clean the chopping board if needed
scrape chopping board before using
Your younger sister accidentally swallowed poison. What first aid treatment should you do?
Read the label of the poisonous material
Remove anything remaining in the mouth
Give her a glass of water or any fruit juice
Give her a spoonful of sugar or any kind of sweets
It is a place for cooking and preparing food.
dining room
living room
kitchen
storage room
It is a measure of possible specific harmful effect in a given circumstances.
accident
danger
hazard
risk
Which of the following is an example of electrical hazard?
body stress
faulty equipment
cleaning agent
poor ventilation
It is a hazard that involves a machine, equipment, or process.
chemical
electrical
mechanical
psychological
What is the meaning of the acronym OHS?
Occupational Hardship and Safety
Occupational Hardship and Security
Occupational Health and Security
Occupational Health and Safety
Which of the following is NOT a kitchen hazard?
carbon monoxide
dirty sponges
stairs
molds
What type of hazard is brought by workers with diseases?
biological hazard
chemical hazard
ergonomic hazard
physical hazard
To keep the food clean you must __________.
work while you are ill
store food in clean containers
repair all faulty equipment
handle food when you have wounds
Name this cooking equipment
Oven
Steam Cooker
Range
Griddles
Name this cooking equipment
Steam Cookers
Broiler
Range
Fryer
it is made out of thin slices of bread in different shapes.
Relishes
Canape
Cocktails
Chips and dips
An appetizer served in lower temperatures
Hot appetizer
Hot meals
Cold meals
Cold Appetizer
a small portion of highly seasoned foods, it is a combination of canapés, olives, stuffed celery, pickled radishes, and fish.
Canape
Hors D’ Oeuvres
Cocktails
Relishes
What is this?
Grater
Colander
Teapot
Whisk
What is this?
Frying Pan
Grill Pan
Kettle
Pot
It is ok to use a dry measuring cup to measure milk.
True
False
How many teaspoons are in a tablespoon?
1
2
3
4
Which of the following components of salad that is used to enhanced the flavor?
Base
Garnish
Dressing
Body
It is also known as French Dressing.
Mayonnaise
Emulsified dressing
vinaigrette
mustard
It should be edible and adds flavor and eye appeal to the salad.
Base
Body
Garnish
Dressing
A thick, creamy dressing that is an emulsion of oil, vinegar or lemon juice, egg yolks, and seasonings.
vinaigrette
mayonnaise
Italian
ranch
A mixture of raw or cooked vegetables and other ready to eat foods, usually served with or tossed in some sort of dressing.
salad
butterhead
mayonnaise
emulsify
