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WorksheetsFoods & Nutrition Review
Total questions: 25
Worksheet time: 15mins
Which of the following are required on a standardized recipe?
Yields
Ingredient list
Step-by-step directions
Inspiration for the recipe
Which of the following is an example of a pathogen that we learned about?
Salmonella
E.Coli
Norovirus
flu
Pathogens cause (a) to occur.
Sicknesses
Restaurants closing
Foodborne illnesses
Death
When washing hands to prepare for cooking, what areas do you need to wash?
In Between fingers
Under nails
To your forearm
back of your hands
True or False: You should always sanitize dishes and surfaces before you clean them.
True
False
What internal temperature should chicken be cooked to?
160 degrees
165 degrees
170 degrees
175 degrees
What does HACCP stand for?
Hazard Analysis Critical Control Point
Hazard and Critical Control Points
Hazard Antibacterial Critical Control Points
Hot and Cooling Places
True or False: HACCP helps minimize the risk of foodborne illnesses.
True
False
How many people have to get sick from the same food at the same location for a foodborne illness outbreak to be reported?
1 person
2 people
3 people
4 people
What is cross-contamination?
When raw ingredients touch non-raw ingredients
When raw ingredients don’t get cooked all the way
When high allergy foods mix with other ingredients
When utensils are shared between ingredients
When washing dishes, what should be washed first?
Breakable items
Sharp items
Big items
Small items
When cutting food, how should the opposite hand (the one holding the food) be positioned?
Straight fingers
Curled fingers, like a claw
You should never hold the food with the opposite hand
None of these are correct ways to position your hand
Which of the following is an equivalent measurement of 1 cup?
Three ½ cups
8 tbsp
16 tbsp
1 ½ cup
Which of the following is an equivalent measurement of ½ cup?
Three ¼ cups
8 tbsp
Four ⅛ cups
All of these are equivalent to ½ cup
How many calories per gram is protein?
4 calories
7 calories
9 calories
15 calories
How many calories per gram is carbs?
4 calories
7 calories
9 calories
15 calories
How many calories per gram is fat?
4 calories
7 calories
9 calories
15 calories
On a food label, what does “serving size” mean?
The amount of calories in the food
The recommended quantity you should eat for 1 serving
The total servings in the container
The total amount of calories for the food
On a food label, what does “servings per container” mean?
The amount of calories in the food
The recommended quantity you should eat for 1 serving
The total servings in the container
The total amount of calories for the food
What kind of food would be dangerous for someone with a nut allergy to consume?
Waffles
Ham & Cheese Sandwich
Chick-fil-A nuggets fried in peanut oil
KitKat
What is the food source that causes gluten allergies to occur?
Soy
Oats
Wheat
Rice
What is a pathogen?
Good bacteria that helps you digest food
Bad Bacteria that makes you sick
A Virus
You can prevent food-borne illness by
Serving food that is delicious and nutritious
Washing hands, using gloves, and keeping food at the correct temperature.
Washing your hands at the beginning and end of your shift
Spraying pesticides on the kitchen floor so pests will not get in the food
It is an illness that we get from eating contaminated food.
Contamination Illness
Food Poisoning
Foodborne Illness
Hazard Illness
