Wayground logo

Free Printable Worksheets

Font size

S
M
L
XL
Worksheets

Culinary Midterm

Total questions: 50

Worksheet time: 32mins

Name
Class
Date
1.

The temperature danger zone is ______ to ______.

a)

30 to 80

b)

40 to 190

c)

41 to 135

d)

60 to 120

2.

Bacteria, parasites, viruses, & Fungus are examples of

a)

Chemical Hazards

b)

Physical Hazards

c)

Biological Hazards

d)

Toxins

3.

Hair, fruit pits, metal shavings, and glass are all examples of

a)

Chemical Hazards

b)

Biological Hazards

c)

General Hazards

d)

Physical Hazards

4.

Clorox, Sanitizer, Windex, and Mr. Clean are examples of

a)

Chemical Hazards

b)

Biological Hazards

c)

Physical Hazards

d)

Bacteria Hazards

5.

What type of shoes should you wear in a commercial kitchen?

a)

Steel toe Boots

b)

Slides

c)

Sandals and nonslip

d)

Closed toe and nonslip

6.

What is the best way to extinguish a grease fire?

a)

Pour baking soda on it

b)

Turn the heat off, place lid on the pot, and smother the fire

c)

Turn off the heat and leave the kitchen

d)

Leave the kitchen and scream

7.

How many people determine a foodborne illness outbreak?

a)

2

b)

3

c)

6

d)

10

8.

When reheating food, it must reach ________ degrees for _____ seconds to be safe to eat.

(a)  

9.
When should you wash your hands when preparing food?
a)
After handling raw meats
b)
After handling raw eggs
c)
Before preparing salad
d)
All of the above
10.

What task requires food handlers to wash their hands before and after doing it?

a)

Taking out garbage

b)

Touching clothing or aprons

c)

Handling raw meat, poultry, or seafood

d)

Using chemicals that might affect food safety

11.

Hygiene includes activities such as

a)

washing dishes, folding clothes, eating

b)

brushing your teeth, showering, putting on deodorant

c)

reading a book, walking the dog, dancing

d)

changing your bed sheets, brushing teeth, riding in the car

12.

Always wash your hands with

a)

soap and cold water

b)

soap and cool water

c)

soap and luke warm water

d)

soap and warm water

13.

You MUST clean your area before you can sanitize your area.

a)

True

b)

False

14.
How should a knife be carried? 
a)
Carry the knife at your side with the point down
b)
Carry the knife by holding the back of the blade to hand off to the dishwasher.
c)
Carry the knife at your side with the point up.
d)
Transport the knife on a cutting board. 
15.
Which knife is used as an all purpose knife for chopping, slicing and mincing all types of food?  The blade is normally 8-14 inches long and tapers to a point at the tip.
a)
Chef's
b)
Paring
c)
Slicing
d)
Utility
16.
What type of knife is pictured?
a)
Santoku
b)
Chef
c)
Clever
d)
Paring 
17.

What knife is used for chopping, slicing, and most other cutting tasks?

a)

Utility knife

b)

Chef knife

c)

Paring knife

d)

Serrated knife

18.

Which knife is useful for cutting breads and pastries?

a)

Utility knife

b)

Serrated knife

c)

Paring knife

d)

Chef knife

19.

Which knife is designed to cut away skin and peel, also useful for cutting intricate garnishes and other detail work?

a)

Chef knife

b)

Utility

c)

Serrated knife

d)

Paring knife

20.

A knife does a better job of cutting or slicing food when it is sharp?

a)

True

b)

False

21.

What should be placed underneath a cutting board to prevent it from slipping?

a)

Damp paper towel

b)

Dry paper towel

c)

Damp wash cloth

d)

Dry cloth towel

22.

How should you wash your knives?

a)

Leave knives in sink to clean later

b)

Wash, rinse, dry, and put away

c)

Damp towel

23.

How should you carry a knife through the kitchen?

a)

In front of you

b)

Down and away from you

c)

With both hands

24.

What is the correct way to hold any food product with the off hand?

a)

Fingers straight

b)

Fingers bent

c)

Fingers in a claw position

d)

Flat hand

25.

This type of knife cut is used for vegetables like potatoes and watermelon and measures 3/4 inch X 3/4 inch X 3/4 inch.

a)

Julienne

b)

Large Dice

c)

Brunoise

d)

Mince

26.

This knife cut is typically used for garnishes and is the very smallest of the dice cuts. It measures 1/8 inch X 1/8 inch X 1/8 inch.

a)

Allumette

b)

Large Dice

c)

Brunoise

d)

Chiffonade

27.

This type of knife cut is commonly used on vegetable leaves and fresh herbs such as basil. The leaves are stacked, rolled, and sliced perpendicularly, creating thin strips.

a)

Chiffonade

b)

Julienne

c)

Small Dice

d)

Mince

28.

The cut measures 1/8 inch × 1/8 inch × 2 1/2 inches and is basically the allumette cut once more lengthwise. You will most often use this cut for carrots, celery, or potatoes, and see the thin strips used as a garnish. 

a)

Brunoise

b)

Mince

c)

Chiffonade

d)

Julienne

29.

This cut measures 1/4 inch × 1/4 inch × 1/4 inch and is produced by slicing the allumette into 1/4-inch sections.

a)

Allumette

b)

Brunoise

c)

Small Dice

d)

Chiffonade

30.

This cut measures 1/2 inch × 1/2 inch × 1/2 inch, and is a smaller version of the large dice. This is generally a good choice when recipes don't specify the size of the dice and the ingredient list just says "diced tomatoes."

a)

Medium Dice

b)

Brunoise

c)

Small Dice

d)

Mince

31.

What is the proper procedure if you cut yourself

a)

Apply pressure to the wound and apply first aid or seek medical attention

b)

Notify your instructor and seek medical attention from the nurses office

c)

Elevate the wound and seek medical attention

d)

Apply pressure to the wound and elevate them to play first aid or seek medical attention

32.

2. FCCLA is the acronym that stands for __________

a)

Family, Career and College Leaders of America

b)

Future Career and Community Leaders of America

c)

Family Career and Community Leaders of America

d)

Family Community and Career Leaders of America

33.

5. What is the acronym for CTAE

a)

A College, Technical, Agriculture Education

b)

B Career, Technical, Assistant Education

c)

C Career, Transcript, Agriculture Education

d)

D Career, Technical, Agriculture Education

34.

8. Family and Consumer Sciences was once named Future Homemakers of America

a)

True

b)

False

35.

9. FCCLA is

a)

FCCLA is a club

b)

FCCLA is an organization

36.

10. The flower that represents FCCLA is the

a)

Daisy

b)

Sunflower

c)

Rose

d)

Pansy

37.

Where should food handlers wash their hands?

a)

Prep Sink

b)

Utility Sink (mops cleaned)

c)

Designated sink for Handwashing

d)

Three compatment sink

38.

What goes in the refrigerator?

a)
b)
c)
39.

What goes in the refrigerator?

a)
b)
c)
40.

What goes in the refrigerator?

a)
b)
c)
41.

What goes in the refrigerator?

a)
b)
c)
42.

What goes in the refrigerator?

a)
b)
c)
43.

What goes in the refrigerator?

a)
b)
c)
44.

What goes in the refrigerator?

a)
b)
c)
45.

What goes in the refrigerator?

a)
b)
c)
46.

What goes in the refrigerator?

a)
b)
c)
47.
How long can you leave leftovers out of refrigeration?
a)
No more than 4 hours
b)
No more than 1 hour
c)
No more than 2 hours
d)
Overnight, as long as you put in back in the refrigerator.
48.
At what temperature should perishable items like meats, poultry, and seafood be stored?
a)
Below 32 degrees
b)
40 degrees or less
c)
Between 40 and 65 degrees
49.
Cookie dough should not be eaten until it is cooked
a)
True
b)
False
50.
Who is an example of someone who is at high-risk for foodborne illness.
a)
A pregnant woman
b)
Unborn babies and infants
c)
older adults
d)
All three of these are examples

Similar Resources on Wayground

Shark Tank Quiz

50 questions

Shark Tank Quiz

quiz

Worksheet

•

12th Grade

FOOD & BEVERAGE XI PH 2025

50 questions

FOOD & BEVERAGE XI PH 2025

quiz

Worksheet

•

11th Grade

Beverage Service Quiz

48 questions

Beverage Service Quiz

quiz

Worksheet

•

11th Grade

L2 CH 17 Poultry

50 questions

L2 CH 17 Poultry

quiz

Worksheet

•

9th - 12th Grade

Uji Kompetensi Keahlian – Aspek Pengetahuan (Kelas XII Kuliner)

50 questions

Uji Kompetensi Keahlian – Aspek Pengetahuan (Kelas XII Kuliner)

quiz

Worksheet

•

12th Grade - University

Uji Pengetahuan Industri Perhotelan

48 questions

Uji Pengetahuan Industri Perhotelan

quiz

Worksheet

•

12th Grade - University

GRADE 10 FOOD

50 questions

GRADE 10 FOOD

quiz

Worksheet

•

10th Grade

KK Perhotelan ( Pak Holli )

50 questions

KK Perhotelan ( Pak Holli )

quiz

Worksheet

•

11th Grade