WorksheetsGHS ProStart One Final Review
Total questions: 54
Worksheet time: 27mins
Name
Class
Date
1.
What is the temperature danger zone for potentially hazardous food between?
a)
61 - 120˚F
b)
25 - 150˚F
c)
70 - 100˚F
d)
40 - 140˚F
2.
What is the single most effective way to prevent foodborne illness?
a)
Thoroughly cook food
b)
Wash hands often
c)
Properly freeze food
d)
Wear gloves at all times
3.
What are conditions that support the growth of microorganisms?
a)
Moisture & Oxygen
b)
Food & Acidity
c)
Time & Temperature
d)
All of the above
4.
Where do you place the thermometer to properly measure the temperature of a cooked protein?
a)
Into the thickest part
b)
Into the thinnest part
c)
On the surface
d)
Near the bone
5.
What does the M is FATTOM stand for?
a)
Measure
b)
Moisture
c)
Mixture
d)
Melt
6.
Food should be thrown out if it has been held within the temperature danger zone for how long?
a)
At least two hours
b)
At least three hours
c)
At least four hours
d)
At least six hours
7.
Poultry should be cooked to a minimum temperature of what?
a)
135˚F
b)
140˚F
c)
150˚F
d)
165˚F
8.
What internal temperature should you reheat leftover or previously prepared TCS food to?
a)
140˚F
b)
150˚F
c)
155˚F
d)
165˚F
9.
What is the minimum internal temperature of ground beef?
a)
135˚F
b)
140˚F
c)
155˚F
d)
165˚F
10.
Foods at a buffet table should be held at what temperature?
a)
135˚F
b)
145˚F
c)
155˚F
d)
165˚F
11.
What is the correct way to hold a knife?
a)
Pointer finger resting on top of the knife & the rest of the fingers holding the handle.
b)
All fingers holding the handle firmly.
c)
Pinch the blade between the pointer finger & thumb & the rest of the fingers holding the handle.
d)
Thumb resting on top of the knife & the other fingers holding the handle.
12.
The hand that is not holding the knife should be in what position?
a)
Behind your back
b)
In a claw shape holding the food
c)
No where near the food
d)
Helping the blade
13.
Julienne is what size?
a)
1/8 x 1/8 x 1/8 Inches
b)
1/8 x 1/8 x 2 Inches
c)
1/4 x 1/4 x 1/4 Inches
d)
1/4 x 1/4 x 2 Inches
14.
Brunoise is what size?
a)
1/8 x 1/8 x 1/8 Inches
b)
1/8 x 1/8 x 2 Inches
c)
1/4 x 1/4 x 1/4 Inches
d)
1/4 x 1/4 x 2 Inches
15.
Medium Dice is what size?
a)
1/8 x 1/8 x 1/8 Inches
b)
1/4 x 1/4 x 1/4 Inches
c)
1/2 x 1/2 x 1/2 Inches
d)
3/4 x 3/4 x 3/4 Inches
16.
What makes a stock unclear?
a)
Mirepoix
b)
Nourishing Element
c)
Fat
d)
Liquid
17.
Which sauce would be served on top of Eggs Benedict?
a)
Bechamel
b)
Hollandaise
c)
Espagnole
d)
Tomato Sauce
18.
Which form of stock involves bones that are roasted to create a deep brown color?
a)
Clear
b)
White
c)
Brown
d)
Compound
19.
Which sauce is made from white roux & milk?
a)
Bechamel
b)
Hollandaise
c)
Veloute
d)
Espagnole
20.
What is the trademark of a high quality stock?
a)
Clear
b)
Brown
c)
Creamy
d)
Salty
21.
A soup that is thickened with a puree of the main ingredient would be?
a)
Clear Soup
b)
Consommé
c)
Thick Soup
d)
Thin Soup
22.
What type of sauce is used in macaroni and cheese?
a)
Espagnole
b)
Hollandaise
c)
Veloute
d)
Bechamel
23.
What does equal parts of fat & flour make?
a)
Bechamel
b)
Mirepoix
c)
Mise en place
d)
Roux
24.
What cooking method first sears food in hot oil & then partially covered in a cooking liquid?
a)
Blanch
b)
Braise
c)
Broil
d)
Bake
25.
What cooking method involved placing food in airtight bags & submerge in water?
a)
Steam
b)
Sous Vide
c)
Blanch
d)
Poach
26.
What cooking method cooks by surrounding the items with hot, dry air in the oven?
a)
Braise
b)
Broil
c)
Roast / Bake
d)
Steam
27.
What rapid cooking method uses high heat from a source located above the food?
a)
Grill
b)
Broil
c)
Roast
d)
Flambe
28.
What cooking method involves food that is cooked on a grill rack above the heat source? No liquid needed.
a)
Grilled
b)
Broil
c)
Broast
d)
Saute
29.
What cooking method involved submerging food into a boiling cooking liquid to partially cook the food & then immediately submerging the food into ice water?
a)
Steam
b)
Poach
c)
Broil
d)
Blanch
30.
What cooking method cooks food in a cooking liquid between 160˚F - 180˚F ?
a)
Deep Fry
b)
Poach
c)
Saute
d)
Stew
31.
What cooking method cooks food rapidly in a small amount of fat over relatively high heat?
a)
Stew
b)
Poach
c)
Blanch
d)
Saute
32.
What cooking method involved breaded or battered foods immersed (completely submerged) into hot fat until the item is fully cooked?
a)
Steam
b)
Roast
c)
Deep Fry
d)
Pan Fry
33.
What is the proper vinaigrette dressing ratio?
a)
4 Parts Oil to 1 Part Vinegar
b)
3 Parts Oil to 1 Part Vinegar
c)
2 Parts Oil to 3 Parts Vinegar
d)
Just keep adding oil until it comes together.
34.
What ingredient acts as an emulsifier in salad dressing?
a)
Oil
b)
Vinegar
c)
Milk
d)
Egg
35.
Mayonnaise is an example of what kind of dressing?
a)
Vinaigrette Dressing
b)
Pureed Dressing
c)
Emulsion Dressing
d)
Simple Dressing
36.
What is NOT a part of the sandwich?
a)
Bread
b)
Spread
c)
Garnish
d)
Filling
37.
What is a smaller version of an open faced sandwich is called?
a)
Club
b)
Multidecker
c)
Submarine
d)
Canape
38.
To make sandwiches quickly during busy times, what needs to be done to make service time easy?
a)
Mise en place
b)
Mop the Floors
c)
Set all the Timers
d)
Check Orders for the Next Day
39.
Which ingredient is the primary flavor of the sandwich?
a)
Bread
b)
Spread
c)
Garnish
d)
Filling
40.
What form of pizza is known for being topped with simple ingredients?
a)
New York
b)
Chicago
c)
Neopolitan
d)
Cincinnati
41.
What ingredient provides STRENGTH & also is the producer of GLUTEN in baked goods?
a)
Yeast
b)
Flour
c)
Sugar
d)
Fat
42.
Whipped egg whites would be an example of what kind of leavener?
a)
Chemical
b)
Physical
c)
Organic
d)
Reactive
43.
A chocolate chip cookie recipe uses a portion scoop to distribute the dough to the pan, what kind of cookie would that be?
a)
Rolled
b)
Bagged
c)
Bar
d)
Drop
44.
In the biscuit & muffin method, are liquid ingredients added to the dry ingredients or are dry ingredients added to the liquid ingredients?
a)
Liquid to Dry
b)
Dry to Liquid
c)
It doesn't matter
d)
Mix in a separate bowl evenly.
45.
Using the creaming method, what two ingredients are creamed together until light & fluffy?
a)
Eggs & Sugar
b)
Butter & Sugar
c)
Flour & Fat
d)
Eggs & Butter
46.
What is cross-contamination?
a)
Mixing different types of food
b)
Transfer of bacteria from one surface to another
c)
Cooking food at high temperatures
d)
Using too much salt
47.
What is the first step in ensuring food safety?
a)
Cooking food thoroughly
b)
Storing food properly
c)
Washing hands
d)
Using fresh ingredients
48.
Which of the following is a good practice when preparing food?
a)
Using the same chopping board for raw meat and vegetables
b)
Washing fruits and vegetables before eating
c)
Leaving cooked food out overnight
d)
Tasting food with your fingers
49.
What should you do with leftovers to keep them safe to eat?
a)
Leave them on the counter
b)
Store them in the fridge within 2 hours
c)
Reheat them multiple times
d)
Throw them away immediately
50.
Which of the following is a sign of spoiled food?
a)
Bright colour
b)
Pleasant smell
c)
Slimy texture
d)
Firm texture
51.
What type of salad is intended as a palate cleanser?
a)
Starter
b)
Intermezzo
c)
Main
d)
Dessert
52.
What type of salad is served alongside the main course?
a)
Intermezzo
b)
Accompainment
c)
Main
d)
Starter
53.
What is a hot, open-faced Italian pie with a yeast dough bottom?
a)
Salsa
b)
Panini
c)
Flatbread
d)
Pizza
54.
Which type of pizza style is characterized by a deep-dish dough with an inch or more of toppings and sauce?
a)
Neapolitan
b)
New York
c)
Detroit
d)
Chicago
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