Wayground logo

Free Printable Worksheets

Font size

S
M
L
XL
Worksheets

RJ- Test

Total questions: 30

Worksheet time: 57mins

Name
Class
Date
1.

Please identify all they apply.

a)

Roast beef slice

b)

Paring Knife

c)

Bread Knife

d)

Serrated Knife

2.

Please identify

a)

Steamer

b)

Ricer

c)

Colander

d)

Skimmer basket

3.

Please identify

a)

Butcher's Knife

b)

Chef's Knife

c)

Paring Knife

d)

Boning Knife

4.

How long should proper hand washing take?

a)

15 sec

b)

10 sec

c)

25 sec

d)

20 sec

5.

What should food handlers do after prepping food and before using the restroom?

a)

Wash their hands

b)

Clean their work area

c)

Change their gloves

d)

Take off their aprons

6.
A food handler has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do?
a)
Stay home until a doctor approves a return to work.
b)
Wear gloves while handling food.
c)
Work in a nonfood handling situation.
d)
Wash hands frequently while handling food.
7.

True or False: Cook a whole turkey to a minimum internal cooking temperature of 155 degrees F (68 degrees C) for 15 seconds.

a)

True

b)

False

8.

What is the correct minimum internal temperature for: Whole chicken

a)

165 F (74 C) for < 1 second

b)

155 F (68 C) for 17 seconds

c)

145 F (63 C) for 15 seconds

d)

145 F (63 C) for 4 minutes

e)

135 F (57 C)

9.
What is sanitizing?
a)
Reducing dirt from a surface
b)
Reducing the pH of a surface
c)
Reducing the hardness of water
d)
Reducing pathogens to safe levels
10.

Harmful microorganisms are called:

a)

Virsus

b)

Bacteria

c)

Pathogens

d)

Toxins

11.
When making cookies, the process of adding sugar to butter is called...
a)
beating
b)
whipping
c)
stirring
d)
creaming
12.

Passing flour, cocoa powder or powdered sugar through a sieve to remove lumps and aerate it is known as

a)

Sifting

b)

Whipping

c)

Folding In

d)

Creaming

13.
How should employees behave during interactions with clients and co-workers?
a)
Professionally
b)
Opinionated
c)
Judgmentally 
d)
Disrespectfully
14.

Effective workers possess strong interpersonal skills.

a)

True

b)

False

15.

The way a person looks and dresses is a form of nonverbal communication.

a)

True

b)

False

16.

What are the characteristics of professionalism?

a)

Capable of being trusted

b)

Fact or quality of being on time.

c)

Engaging others while at work with respect

d)

All of the above

17.
When clearing plates you can't reach, you should reach over the guest getting in there way.
a)
True
b)
False
18.

These restaurants feature an “all-you-can-eat” option.

(a)  

19.

When setting up your salad production station, you must:

a)

Prepare the ingredients

b)

Arrange or store ingredients for max efficiency

c)

Be mindful of sanitation and portion control

d)

Both 1 & 2

e)

All of the above

20.

What is a bound salad?

a)

A salad that will bind you up

b)

A salad held together with mayo

c)

A salad made with salad dressing

d)

A salad made with vegetables

21.
How many teaspoons are in a tablespoon?
a)
1
b)
3
c)
8
d)
None of the above
22.
How many quarts are in a gallon?
a)
4
b)
9
c)
16
d)
All of the above
23.
How many Fluid ounces are in a cup?
a)
16
b)
64
c)
8
d)
128
24.

How do you accurately measure brown sugar and shortening for a recipe?

a)

firmly packed in a dry measuring cup

b)

firmly packed in a liquid measuring cup

c)

loosely packed in a dry measuring cup

d)

none of the following

25.

What is the proper way to measure oil, milk, and water in a liquid measuring cup?

a)

Pour the liquid slowly in a liquid measuring cup and estimate the right amount

b)

Hold up a dry measuring cup to be as close to your eyes as possible

c)

Set a liquid measuring cup on a flat surface and bend down to read it at eye level

d)

Use a dry measuring cup

26.

Charles is applying for a job as an executive chef. What is not the responsibility of this position?

a)

Creating new menu items

b)

Inventing new recipes

c)

Managing the kitchen staff

d)

Showing customers to their tables

27.

Which kitchen tool is used to beat an egg?

a)

whisk

b)

rolling pin

c)

spatula

d)

pastry blender

28.

What is the function of salt?

a)

provides structure

b)

enhances flavor

c)

makes baked products rise

d)

binds ingredients together

29.

Which piece of kitchen equipment is used to scoop cookie dough?

a)

cookie scoop

b)

ice cream scoop

c)

spatula

d)

wooden spoon

30.

Brownies

a)

Molded

b)

Pressed

c)

Bar

d)

Refrigerator

e)

Dropped

Similar Resources on Wayground

gov district final study guide

26 questions

gov district final study guide

quiz

Worksheet

•

12th Grade

Room Service Quiz

28 questions

Room Service Quiz

quiz

Worksheet

•

12th Grade

Baking Terms Quiz

28 questions

Baking Terms Quiz

quiz

Worksheet

•

12th Grade

Influences of Cultural Traditions in the Food Service Industry F

29 questions

Influences of Cultural Traditions in the Food Service Industry F

quiz

Worksheet

•

9th - 12th Grade

Hospitality and Tourism- Lodging Industry

30 questions

Hospitality and Tourism- Lodging Industry

quiz

Worksheet

•

12th Grade

Quiz on Fabrics and Household Linen

30 questions

Quiz on Fabrics and Household Linen

quiz

Worksheet

•

12th Grade

Houskeeping Part 1 Practice

26 questions

Houskeeping Part 1 Practice

quiz

Worksheet

•

9th - 12th Grade

Types of Restaurant Services

30 questions

Types of Restaurant Services

quiz

Worksheet

•

12th Grade