What should be used to prevent falls when reaching for equipment or ingredients on top shelves?

When cleaning up broken glass pieces, how should they safely be gathered and discarded?

Jennie injured herself and was bleeding in a foods lab. She applied pressure to the wound. She is practicing first aid for which category of kitchen accidents?

In a kitchen, pots with handles that are loose:

What should be used to protect hands when handling hot utensils?

Which is an example of a chemical contaminant?

Which of these people would be considered highly susceptible to foodborne illness?

Which is not a factor in controlling growth of microorganisms?

A friend has been diagnosed with Norovirus. Should he volunteer at the soup kitchen?

How many seconds should the total handwashing process take?

Which is the most important reason a food employee should not chew gum while preparing food?

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?

Which of the following helps prevent food in a self-service area from becoming contaminated by guests?

One example of cross-contamination is when someone preparing food:

There are four shelves in a refrigerator used for a community event. There is space for one item on each shelf. From top to bottom, which item should go on which shelf?

A frozen piece of salmon can be thawed using any procedure except:

What is the maximum number of days that homemade chicken salad can be held at 41°F?

All leftovers must be reheated for 15 seconds to the minimum internal temperature of:

Ground beef cooked in a microwave must reach an internal temperature of:

Food cooked for a buffet-style dinner and hot held must be maintained at a minimum of what temperature?

Which food was correctly cooled?

What is the proper procedure for cleaning and sanitizing food-contact surfaces?

Slicing meat using a meat slicer left out at room temperature requires that:

What should you do to avoid cross-contact when preparing food for someone with a food allergy?

Which kitchen equipment is used to quick-fry foods in a small amount of fat?

Which are used to measure small amounts of ingredients, usually less than ¼ cup?

Mr. Jones is demonstrating to students how to dice foods. What does he need to protect the tabletop?

Which kitchen equipment is narrow with deep sides and is used to bake bread and pound cake?

Why should pots, pans, and casseroles be washed by hand last?

Which kitchen equipment is a shallow, round baking dish with sloping sides and may be used to bake quiche?

Which kitchen equipment is a metal cutting tool with openings of different sizes and may be used to prepare cheese or cabbage?

Which is used to cook vegetables, retaining their nutrients?

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?

To cook uncovered under a direct heat source is to:

To leave an opening in the covering of a food to allow steam to escape is to:

Which measure equals 1 tablespoon?

To lightly brown or cook food in a small amount of hot fat is to:

To cause a solid food to turn into or become part of a liquid is to:

To combine flour and solid fat by cutting the fat into tiny pieces using a pastry blender, two forks, or the hands is to:

Which measure equals a one-half cup?

What is an abbreviation for teaspoons?

To work a ball of dough with the fingertips or heels of the hands by repeating press, fold, and turn motions is to:

Which measure equals 1 pound?

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:

To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking is to:

Which recipe part tells the number and size of servings the recipe will make?

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?

Which is a recipe resource?

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?

A sweet potato casserole calls for ¼ cup of flour for 4 servings. To serve 16 people, how much flour is needed?

Which is an example of a nonessential ingredient in a recipe?

To lower the fat content in the Butternut Squash Soup Recipe, substitute:

Which is an example of an essential ingredient in a recipe?

A recipe for sweet potato casserole serves 12 and calls for ⅓ cup of chopped pecans. How much pecans would be needed to make it serve 24?

Which part of a recipe, usually given for conventional ovens, tells how to cook the food?

When constructing a timetable, which step follows listing tasks?

Sarah is preparing to make a heart-healthy salad in the foods lab. What should Sarah do before she determines which equipment is needed to prepare the recipe?

Group 2 is preparing the market order. After the group lists the amount of ingredients needed and the amount of each on-hand ingredient, what should the group do next?

Tonya, Sarah, and Jane discuss recipe ideas for the class meal. This is an example of:

The total preparation time is 36 minutes and the total cook time is 17 minutes for a vegetable stir-fry. If class starts at 8:00 a.m., the stir-fry should be ready to serve at:

Mary is organizing her timetable for preparing today’s lunch menu. Which food product could be prepared ahead and stored in the refrigerator?

Lab group 2 is constructing a timetable and just estimated time for each task. What should the group do next?

In kitchen group one, John prepared the soup by himself, while the rest of the lab members cleaned. What did this lab group do poorly?