WorksheetsFirst Quarter Review
Total questions: 30
Worksheet time: 18mins
When a consumer sees unusual markings on an egg and suspects a defect, which part is most likely being described?
Air cell
Germinal disc
Chalaza
Egg white
In egg processing terms, which product is produced primarily by removing water to create a stable, shelf-friendly egg market form?
Liquid egg
Dried egg
Frozen egg
Shelled egg
What is the primary role of the germinal disc in an egg?
Fertilization
Humidity regulation
Moisture balance
Protection
What is the primary purpose of an eggshell?
(a)
The yolk contains components with moisturizing properties, and egg white proteins are sometimes discussed for pore benefits. Which nutrient type best fits the yolk’s moisturizing claim?
Vitamin B
Vitamin A
Fat
Protein
Which technique uses rolled leaves or herbs to produce very thin, delicate slices as a garnish?
Bias cut
Rondelle
Chiffonade
Batonnet
Which organism is a common cause of severe foodborne illness in ready-to-eat meats and soft cheeses?
Escherichia coli
Campylobacter
Listeria monocytogenes
Salmonella
Aflatoxins are toxins produced by certain molds. Which molds are most commonly associated with these toxins?
Aspergillus flavus and Aspergillus parasiticus
Penicillium roqueforti and Penicillium camemberti
Saccharomyces cerevisiae and Lactobacillus
Clostridium botulinum
A baker in a remote area relies on a product that has been dehydrated to remove most moisture for long shelf life. Which product is most appropriate?
Liquid eggs
Dried eggs
Frozen eggs
Shelled eggs
Which part of an egg is primarily responsible for determining the egg's freshness?
The shell
The chalaza
The air cell
The germinal disc
A student compares amylose and amylopectin in starch. Which statement correctly differentiates them?
Amylose is highly branched; amylopectin is linear
Amylose is mostly linear; amylopectin is highly branched
Both are equally branched
Neither has glycosidic bonds
A recipe calls for thickening a sauce with starch. Which option best describes how starch thickens when heated with liquid?
Starch granules dissolve completely
Amylose and amylopectin swell and form a viscous network
Starch converts to fat
Starch breaks down into simple sugars immediately
Which statement about disaccharides vs monosaccharides is true?
A disaccharide is two sugar units; a monosaccharide is a single sugar unit
A disaccharide is always a polymer; a monosaccharide is always a lipid
A disaccharide cannot dissolve in water; a monosaccharide can
A disaccharide is made of amino acids; a monosaccharide is made of sugars
A line cook wants uniform, small dices from a carrot after an initial batonnet cut. Which term describes the final 1–2 cm cube steps?
Brunoise
Julienne
Tourne
Bias
In menu prep, a chef cuts vegetables into uniform matchsticks with a square cross-section. Which cut is this?
Bias
Brunoise
Julienne
Batonnet
A pastry chef wants a glossy, golden finish on pastries using a wash. Which term best fits this technique?
Clarifying
Glazing
Coating
Emulsifying
How many millimeters are in 1 centimeter?
5 mm
10 mm
15 mm
20 mm
If a ruler shows millimeter marks, how many millimeters are there in 2.5 cm?
25 mm
20 mm
15 mm
5 mm
A measurement reads 12.4 cm. How many millimeters is this?
(a)
On an imperial ruler, what is the fractional inch mark immediately after 2 inches if the ruler shows 1/16 inch divisions?
2 1/8 in
2 1/16 in
2 1/4 in
2 3/16 in
Which statement best describes the FIFO principle in a kitchen?
Always store the newest items at the front of the fridge for easy access.
Use items that were produced or opened first before newer items to prevent spoilage.
Freeze all food as soon as it arrives, regardless of type.
Keep raw and cooked foods together to save space.
How long should you typically wash your hands with soap and water to effectively remove germs?
5 seconds
10 seconds
20 seconds
60 seconds
You have two jars of sauce opened on Monday and Tuesday. Which should you use first to follow FIFO?
The sauce opened on Monday
The sauce opened on Tuesday
It doesn’t matter
Only if they are in separate containers
Which of the following is a common chemical contaminant that could be found in food?
Glass shard from a broken bottle
A missing label on a can
Hair in the soup
Residual pesticide on unwashed produce
To minimize chemical contamination, what is the best practice when storing cleaning products?
Store them in the same cupboard as food for convenience
Label all containers clearly and store away from food
Decant cleaners into reused unlabeled bottles
Use the same spray bottle for both cleaners and sauces
A chicken’s egg consists of the shell, the albumen (egg white), the yolk, and the (a) membrane that lies just under the shell.
Blue, (a) , and pink aside from white and brown are all natural colors of egg.
What is the other name of the inner membrane that separates the yolk from the white.
(a)
Which of the following is a primary symptom or consequence of heavy Ascaris infection?
Severe dehydration
Abdominal pain and intestinal obstruction
Rash at the site of entry
Neurological symptoms
Which of the following correctly matches the three main categories of carbohydrates found in foods with a representative example for each?
Sugars (simple carbohydrates): glucose; Starches (complex carbohydrates): rice; Fibers (dietary fiber): cellulose
Sugars (simple carbohydrates): starch; Starches (complex carbohydrates): sugar; Fibers (dietary fiber): fructose
Sugars (simple carbohydrates): cellulose; Starches (complex carbohydrates): glucose; Fibers (dietary fiber): starch
Sugars (simple carbohydrates): fiber; Starches (complex carbohydrates): protein; Fibers (dietary fiber): fat
