Worksheets8th Grade Quarter 1 Vocabulary Assessment
Total questions: 30
Worksheet time: 15mins
Name
Class
Date
1.
Treatment given immediately after an accidentally that helps to relieve pain and prevent further injury.
a)
Cardiopulmonary Resuscitation
b)
First Aid
c)
Primary Care
d)
Antidote
2.
A colorless, odorless, deadly gas
a)
Carbon Monoxide
b)
Carbon Dioxide
c)
Hydrogen Dioxide
d)
Dihydrogen Monoxide
3.
A lifesaving method that includes forcing the victim's blood to pump blood and provides rescue breathing.
a)
Rescue Breathing
b)
First Aid
c)
Abdominal Thrust
d)
Cardiopulmonary Resucitaiton
4.
A substance that reverses the effects of a poison.
a)
Medication
b)
Antidote
c)
Antitoxic material
d)
Hydrogen Perixoide
5.
A maneuver that can save the life of a person who is choking.
a)
Cardiopulmonary Resusitation
b)
Abdominal Thrust
c)
Antidote
d)
First Aid
6.
A disease that is caused by a pathogen in food.
a)
Foodborne Illness
b)
Bacteria
c)
Pathogen
d)
Toxin
7.
Tiny organisms that are found everywhere.
a)
Toxin
b)
Mold
c)
Parasites
d)
Bacteria
8.
Poison
a)
Mold
b)
Parasite
c)
Toxin
d)
Bacteria
9.
Organism or substance that invades the body and damages cells.
a)
Foodborne Illness
b)
Cross-Contamination
c)
Sanitation
d)
Pathogen
10.
Spreading bacteria or pathogens to a food from a contaminated surface, tool, or work space.
a)
Cross-Contamination
b)
Sanitation
c)
Foodborne Illness
d)
Bacteria
11.
40-140 degrees; where bacteria grows the most rapidly.
a)
Temperature Danger Zone
b)
Sanitation
c)
Cross Contamination
d)
Pathogen
12.
Use of methods that create a clean, healthy environment.
a)
Cross Contamination
b)
Temperature Danger Zone
c)
Sanitation
d)
Pathogen
13.
Desirable color on a food surface produced by dry heat cooking methods.
a)
Baking
b)
Browning
c)
Boiling
d)
Broiling
14.
A list of foods and directions for preparing a dish
a)
Directions
b)
Recipe
c)
Ingredients
d)
Yield
15.
A food used to prepare a dish
a)
Ingredients
b)
Recipe
c)
Directions
d)
Yield
16.
The number and size of portions a recipe will make.
a)
Ingredients
b)
Recipe
c)
Yield
d)
Directions
17.
A sticky elastic protein that forms when flour is mixed with a liquid
a)
Leavening Agent
b)
Gluten
c)
Sugar
d)
Fat
18.
An ingredient added to baked products that produces carbon dioxide gas bubbles that causes baked goods to rise.
a)
Leavening Agent
b)
Gluten
c)
Sugar
d)
Fat
19.
A mixture of flour and liquid that can be poured into baking pans.
a)
Gluten
b)
Dough
c)
Batter
d)
Mix
20.
A mixture of flour and liquid that is thick or stiff enough to be kneaded or handled before putting into baking pans.
a)
Gluten
b)
Dough
c)
Batter
d)
Mix
21.
Fresh, dried or processed leaves and flowers of plants that enhance the flavor and fragrance of food.
a)
Salt
b)
Herbs
c)
Spices
d)
Seasonings
22.
Part of a plant derived substances that add flavor to any dish. Usually the root, bark, stem, or seeds.
a)
Salt
b)
Herbs
c)
Spices
d)
Seasonings
23.
1:1 mixture of fat and flour. Used to thicken sauces.
a)
Liasion
b)
Roux
c)
Emulsion
d)
Sauce
24.
The cooking of food by immersion in water that has been heated to near its boiling point (212 °F)
a)
Boil
b)
Simmer
c)
Sous Vide
d)
Broil
25.
Cooking method of foods when they are cooked in hot liquids kept just below the boiling point
a)
Boil
b)
Simmer
c)
Sous Vide
d)
Broil
26.
A savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces
a)
Stock
b)
Broth
c)
Soup
d)
Stew
27.
Soup consisting of meat or vegetable chunks, and often rice, cooked in stock.
a)
Stock
b)
Soup
c)
Broth
d)
Stew
28.
Rich brown sauce in French cuisine used by itself or as a base for other sauces.
a)
Gravy
b)
Stew
c)
Au Jus
d)
Demi-Glace
29.
What mother sauce is composed of flour, butter, milk, salt and pepper?
a)
Espangnole
b)
Sauce Tomat
c)
Bechamel
d)
Veloute
e)
Hollandaise
30.
What mother sauce is composed of egg yolks, lemon juice, butter, salt, and pepper?
a)
Espangnole
b)
Sauce Tomat
c)
Bechamel
d)
Veloute
e)
Hollandaise
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