Worksheets1st 1/3 of Principles of Food Class Quiz
Total questions: 20
Worksheet time: 11mins
Match the following Cooking Temperatures to the correct FOODS
Cook to at Least
165
Chicken
Ready-to-Eat
no cooking required
Baby Carrots
Cook to at least 155
Ground Beef
Cook to at least
135
Noodles
Cook to at least
145
Steak
Match the following pictures with the type of Knife Cut:
Rondelle Cut
Julienne or Matchstick Cut
Dice
Diagonal Cut
Put the steps of washing dishes in the correct order
Get a clean dishcloth and towel
Fill the sink with hot, soapy water
Wash the dishes with the dishcloth
Rinse the dishes thoroughly
Dry dishes and put them away
Your recipe for chocolate chip cookies says to bake the cookies at 350 degrees for 12 minutes. If you use a CONVECTION OVEN (with a fan) what temperature do you set the oven to?
275 degrees
300 degrees
325 degrees
350 degrees
Name 1 symptom of Foodborne Illness:
The correct way to hold your guiding hand (the hand that holds the food) is called:
The bear grip
The claw grip
The starfish grip
The SpongeBob grip
Cutting butter into flour for a FLAKY texture is the (a) mixing method.
Putting all of your dry ingredients into one bowl, then combining your liquid ingredients into another bowl is the (a) Mixing Method.
Which method of mixing involves combining butter and sugar until light and fluffy to add air to baked goods?
Creaming Method
Muffin Method
Biscuit Method
Foaming Method
This Mixing Method uses whipped egg whites and sugar to give lift to meringues, cakes and souffles:
Creaming Method
Biscuit Method
Foaming Method
Muffin Method
Which ingredient(s) below is/are LIQUID INGREDIENTS?
Flour
Eggs
Melted Butter
Baking Powder
Milk
Which ingredient(s) below is/are DRY INGREDIENTS?
Flour
Eggs
Melted Butter
Baking Powder
Milk
Which ingredient(s) below is/are a STRENGTHENER in a Baked Good Recipe?
Flour
Eggs
Melted Butter
Baking Powder
Milk
Which ingredient(s) below make a baked good TENDER?
Flour
Egg
Melted Butter
Baking Powder
Milk
Which ingredient(s) is/are a LEAVENING AGENT?
Flour
Eggs
Melted Butter
Baking Powder
Milk
Put the following HAND WASHING steps in the correct order:
Wet your hands with water as hot as you can stand
Apply soap
Scrub hands and fingers for 15 - 20 seconds
Rinse hands thoroughly
Dry with a single-use paper towel or air dry
What does the term "mise en place" mean?
To put things away
To put in place
To throw away rotten food
To cook food to the correct temperature
Which microorganism is the most COMMON cause of Foodborne Illness?
Bacteria
Mold
Fungus
Viruses
What is the best way to prevent people from getting a Foodborne Illness from a VIRUS in their food?
Wash your hands thoroughly
Cook food to the proper temperature
What is the best way to prevent people from getting a Foodborne Illness from a BACTERIA in their food?
Wash your hands properly
Cook food to the correct temperature
