WorksheetsProStart #5467 Chapters 6-10 & 17 Test
Total questions: 30
Worksheet time: 15mins
Why are preschool-aged children at a higher risk for foodborne illnesses?
They do not eat a wide variety of foods.
Their immune systems have not yet fully developed.
They are more likely to suffer allergic reactions.
Their appetites are not strong.
Which item is most likely to become unsafe when time and temperature are abused?
Fresh cilantro
Dry flour
Sour cream
Raw honey
What is cross-contamination?
Transferring allergens from one food to another
Spreading pathogens from one surface or food to another
Reducing the number of pathogens on a surface to safe levels
Allowing TCS food to remain in the temperature danger zone for too long
How should TCS foods be thawed?
In a refrigerator
Submerged under running cold water
In the microwave oven directly before cooking
All of the above.
An example of chemical contamination is
A pest entering a kitchen and breaking into the flour bag
A food handler working while having a stomach bug
Raw chicken being stored with raw vegetables
Sanitizer solution sprayed onto food in a cold vegetable bar
What are the six conditions that pathogens need to grow?
Food, acidity, time, temperature, oxygen, and mass
Food, acidity, time, temperature, oxygen, and moisture
Fat, acidity, time, temperature, oxygen, and mass
Fat, acidity, time, temperature, oxygen, and moisture
The single most important part of personal hygiene for a food handler is
removing jewelry.
restraining hair.
washing hands.
wearing a clean uniform.
If a food handler has diarrhea or has been vomiting, which action must the manager take?
Restrict the food handler to only washing dishes
Restrict the food handler to areas away from guests
Exclude the food handler from the operation
Call the health department immediately
Bacteria grow especially fast in the temperature range of
0°F to 212°F
141°F to 175°F
41°F to 70°F
70°F to 125°F
What is a food safety management system typically designed to prevent?
Food waste
Food theft
Foodborne illness
High food costs
TCS food must be thrown out after spending a maximum of how many hours in the temperature danger zone?
1
2
4
6
Which of the following is not considered to be personal protective equipment?
Loose pants
Apron or chefs jacket
Nylon gloves
Skid-resistant shoes
What does the first “S” stand for in the P.A.S.S. fire extinguisher acronym?
Spray
Sweep from side to side
Squeeze the trigger
Stop, drop, and roll
Which class of fire extinguisher should be used to extinguish a deep-fryer fire after the power has been turned off?
A
B
C
K
The term “saucier” refers to a
chef who runs the kitchen.
a special pot used to make sauces.
dish served with sauce.
cook who specializes in making sauces.
A bouquet garni is a
cheesecloth bag filled with dry spices.
bundle of fresh vegetables.
bag or bundle of fresh herbs.
set of multiple garnishes placed on a plate for service.
Which type of thickener uses cornstarch mixed with a cold liquid?
Liaison
Beurre manie
Roux
Slurry
Veloute sauce uses which type of roux
Brown
Dark
White
Blond
State/temperature that butter must be to be added to the egg in hollandaise
Ice cold
Softened
Melted
Browned
Bechamel’s “daughter” (derivative) sauce
Roux
Ketchup
Beurre manie
Alfredo sauce
Mirepoix is a mixture of chopped vegetables containing
25% onions, 50% carrots, 25% celery.
45% onions, 25% carrots, 30% celery.
45% onions, 30% carrots, 25% celery.
50% onions, 25% carrots, 25% celery.
Type of mother sauce that is not thickened with a roux
Veloute
Espagnole
Hollandaise
Bechamel
Herbs, spices and flavorings that create a savory smell are known as
Parsley
Bouquet
Aromatics
Consomme
Flavorful liquid made by simmering bones and/or vegetables that acts as a base for many soups and sauces
Broth
Bouillon
Stock
Chowder
The method of transferring soup to an ice bath is for the purpose of
Storage
Flavor Development
Safe cooling
Clarifying
Sauce is defined as
A relish to make food more appetizing
A stock or broth simmered for 24 hours
Gravies and soups
A garnish to any dish
When making a bechamel sauce, the main liquid component is
Cream
Brown stock
Pureed tomato
A light fish or veal stock
Which of the following are not one of the five mother sauces?
Espagnole
Tomato
Demi-glace
Hollandaise
The combining of two liquids that typically do not want to stay mixed (i.e. oil and vinegar)
Hollandaise
Dressing
Saucier
Emulsion
Which type of soup is considered a thick soup?
Cream
Bouillon
Vegetable
Consommé
