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WorksheetsStandard 2.00 Test
Total questions: 55
Worksheet time: 49mins
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
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.
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
In a foods lab, following all kitchen safety rules is essential because they:
aid in the prevention of accidents.
keep students on task during the lab.
prevent students from burning food.
protect the teacher from lawsuits.
What should be used to protect hands when handling hot utensils?
a damp towel
an apron
an article of clothing
a dry oven mitt
A frozen piece of salmon should NOT be thawed:
under cold running water.
as part of the cooking process.
in the cooler.
on the counter.
From top to bottom, which food item should go on which shelf?
sheet cake, carrots, raw eggs, ground beef
carrots, ground beef, raw eggs, sheet cake
ground beef, sheet cake, raw eggs, carrots
carrots, raw eggs, sheet cake, ground beef
Which is the most important reason a food employee should not chew gum while preparing food?
Customers may see and find it distasteful.
Saliva can contaminate customers' food.
It can be a choking hazard.
It prevents a food handler from tasting food.
A friend has been diagnosed with Norovirus. Should he volunteer at the soup kitchen?
Yes, he can as long as he washes his hands well.
Yes, he can as long as he is restricted to washing dishes.
No, he must be excluded but can tomorrow.
No, he must be excluded until cleared by a doctor.
All leftovers must be reheated for 15 seconds to the minimum temperature of:
135°F.
145°F.
155°F.
165°F.
What is the maximum number of days that homemade chicken salad can be held at 41°F?
2
3
6
7
Which food was correctly cooled?
a large pot of soup that was divided into smaller pans and cooled at room temperature for 8 hours
beans that did not cool to 70°F within 2 hours, but were reheated to 145°F for 15 seconds within 2 hours and then cooled correctly
cooked poultry that cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within an additional 4 hours
a roast that cooled from 135°F to 70°F within 4 hours and from 70°F to 41°F within an additional 6 hours
Food cooked for a buffet-style dinner and hot held must be maintained at a minimum of what temperature?
120°F
135°F
145°F
175°F
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
Slicing meat using a meat slicer left out at room temperature requires that:
the slicer must be cleaned and sanitized every four hours.
the slicer must be cleaned and sanitized when done slicing meat for the day.
the slicer must be cleaned and sanitized at the end of an volunteer’s shift.
the slicer must be disassembled and put in the dishwasher.
Which is not a factor in controlling growth of microorganisms?
temperature
color
moisture
oxygen
Which is an example of a chemical contaminant?
caterpillar found in a case of lettuce
bad smell coming from fresh seafood
table sanitizer sprayed over pastries
freezer burn on frozen fruit
Which of these people would be considered highly susceptible to foodborne illness?
preschooler
adult on kidney dialysis
woman who is 15 weeks pregnant
All of the above
Ground beef cooked in a microwave must reach an internal temperature of:
135°F
145°F
155°F
165°F
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
You are in charge of a bake sale with large trays of fresh pastries and cookies. Everyone working is serving food and handling money so they cannot run to wash their hands and put on gloves between every sale. What are some other things to prevent bare hand contact?
Supply tongs for use in serving items.
Have worker use single-use papers.
Wrap items in plastic before putting in the case.
All of the above
How many seconds should the total handwashing process take?
10
15
20
25
Which are used to measure small amounts of ingredients, usually less than 1/4 cup?
dry measuring cups
liquid measuring cups
measuring spoons
scales
Which kitchen equipment is narrow with deep sides and is used to bake bread and pound cake?
baking sheet
loaf pan
pie pan
roasting pan
Which kitchen equipment is a shallow, round baking dish with sloping sides and may be used to bake quiche?
baking sheet
loaf pan
pie pan
roasting pan
Which is used to cook vegetables, retaining their nutrients?
casserole
double boiler
steamer
wok
Which kitchen equipment is a metal cutting tool with openings of different sizes and may be used to prepare cheese or cabbage?
food chopper
grater/shredder
pastry blender
rolling pin
Why should pots, pans, and casseroles be washed by hand last?
They are the heaviest cooking equipment used.
They require the coldest water to remove grease stains.
They should be stored last because they require more space.
They usually contain the most difficult-to-remove food residues.
Which kitchen equipment is usually a heavy oval or rectangular pan, often comes with a wire rack, and is used to cook large cuts of meat or poultry?
baking sheet
loaf pan
pie pan
roasting pan
Which kitchen equipment is used to quick-fry foods in a small amount of fat?
casserole
double boiler
steamer
wok
Mr. Jones is demonstrating to students how to dice foods. What does he need to protect the tabletop?
cutting board
grater
scraper
straightening steel
To cause a solid food to turn into or become part of a liquid is to:
dissolve.
marinate.
soak.
vent.
To cook uncovered under a direct heat source is to:
braise.
broil.
roast.
simmer.
To combine flour and solid fat by cutting the fat into tiny pieces using a pastry blender, two forks, or the hands is to:
cut-in
fold
knead
stir
Which measure equals a one-half cup?
two fluid ounces
eight tablespoons
eight teaspoons
eight fluid ounces
To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking is to:
baste
grease
season
tenderize
To work a ball of dough with the fingertips or heels of the hands by repeating press, fold, and turn motions is to:
cut in
fold
knead
stir
Which measure equals 1 tablespoon?
1 fluid ounce
2 fluid ounces
2 teaspoons
3 teaspoons
To lightly brown or cook food in a small amount of hot fat is to:
barbeque.
boil.
sauté.
steam.
To blend a delicate mixture into a heavier one by using a rubber spatula or spoon in a gentle up, down, and over motion so that the mixture stays light is to:
cut-in.
fold.
knead.
stir.
What is an abbreviation for teaspoon?
t
teas
T
Tbsp
Which measure equals 1 pound?
4 ounces
8 ounces
16 ounces
32 ounces
To leave an opening in the covering of a food to allow steam to escape is to:
dissolve.
marinate.
soak.
vent.
A recipe for sweet potato casserole serves 12 and calls for 31 cup of chopped pecans. How much pecans would be needed to make it serve 24?
1 cup
32 cup
21 cup
41 cup
A sweet potato casserole recipe calls for 41 cup of flour for 4 servings. To serve 16 people, how much flour is needed?
41 cup
21 cup
1 cup
2 cups
To lower the fat content in the Butternut Squash Soup Recipe, substitute:
1 stick of butter for the butter or margarine.
1 stick of margarine for the butter or margarine.
2 1/2 cups buttermilk for the milk.
2 1/2 cups skim milk for the milk.
Which part of a recipe, usually given for conventional ovens, tells how to cook the food?
A. container size and type
B. list of ingredients and amounts
C. temperature and time
D. step-by-step directions
Deborah is making cupcakes, and the recipe calls for 1 large egg. She only has medium eggs and would like to make a recipe with less cholesterol. What should she do?
use 1 small brown egg
use 1 egg white
use 2 egg whites
use 2 medium eggs
Which is an example of a nonessential ingredient in a recipe?
all-purpose flour in a cake
baking powder in biscuits
mushrooms in a stir-fry
shortening in a piecrust
Which is an example of an essential ingredient in a recipe?
green bell pepper in a casserole
potatoes in a beef stew
salt in a loaf of bread
toasted almonds in a salad
Taylor is preparing chicken pie for dinner and uses a 9" x 13" glass baking dish. What part of the recipe helped her decide what pan to use?
yield
list of ingredients and amounts
step-by-step directions for mixing and handling
container size and type
Which recipe part tells the number and size of servings the recipe will make?
container size and type
list of ingredients and amounts
nutrition analysis
yield
Which is a recipe resource?
ingredient substitutions
magazine or newspaper
recipe yields
volume measurement
