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Fundamental Food Concept_Mid Term

Total questions: 50

Worksheet time: 1hrs 25mins

Name
Class
Date
1.

What is the safest minimum internal temperature for cooking poultry?

a)

130°F

b)

145°F

c)

165°F

d)

180°F

2.

Which practice helps prevent cross-contamination?

a)

Using separate cutting boards for raw meat and vegetables

b)

Washing hands only after cooking

c)

Storing raw meat above cooked food

d)

Using the same knife for all food types without washing

3.

How long should you wash your hands to effectively remove germs?

a)

5 seconds

b)

10 seconds

c)

20 seconds

d)

1 minute

4.

Which is NOT a safe way to thaw frozen food?

a)

In the refrigerator

b)

Under cold running water

c)

On the kitchen counter

d)

In the microwave

5.

What is the danger zone temperature range where bacteria multiply rapidly?

a)

0°F to 32°F

b)

40°F to 140°F

c)

150°F to 212°F

d)

160°F to 180°F

6.

When should you wash your hands in the kitchen?

a)

Only before cooking

b)

After handling raw meat

c)

Both before cooking and after handling raw meat

d)

Only after cooking

7.

Which is a safe way to store leftovers?

a)

Leaving food out overnight

b)

Storing in large containers without cooling

8.

How should you handle a kitchen fire caused by grease?

a)

Pour water on it

b)

Cover with a metal lid or use a fire extinguisher

c)

Throw flour on it

d)

Use a wet cloth to put it out

9.

Which of the following is a biological hazard in food safety?

a)

Broken glass

b)

Bacteria

c)

Cleaning chemicals

d)

Metal shavings

10.

Which hazard can come from cleaning products accidentally mixed with food?

a)

Chemical

b)

Biological

c)

Chemical

d)

Physical

11.

A hair found in food is an example of which hazard?

a)

Chemical

b)

Physical

c)

Biological

d)

Nutritional

12.

Which hazard is caused by viruses, bacteria, and parasites?

a)

Physical

b)

Chemical

c)

Biological

d)

Mechanical

13.

Which of the following is NOT a physical hazard?

a)

Glass shards

b)

Metal fragments

c)

Bacteria

d)

Stones

14.

What kitchen tool is used to peel vegetables?

a)

Grater

b)

Peeler

c)

Whisk

d)

Tongs

15.

Which equipment is used to blend soups or sauces until smooth?

a)

Mixer

b)

Grater

c)

Immersion blender

d)

Colander

16.

What is the purpose of a colander?

a)

Measuring liquids

b)

Draining liquids from foods

c)

Mixing dough

d)

Peeling vegetables

17.

Which knife is best for chopping vegetables?

a)

Bread knife

b)

Paring knife

c)

Chef’s knife

d)

Carving knife

18.

What is the safest way to hold a knife while cutting?

a)

Holding the handle loosely

b)

Grip the handle firmly with fingers curled inward on the other hand

c)

Holding the blade

d)

Using one finger on top of the blade

19.

What is the first step in proper hand washing?

a)

Dry hands with a towel

b)

Wet hands with clean, running water

c)

Apply soap immediately

d)

Use hand sanitizer

20.

After applying soap, what is the next step?

a)

Rinse immediately

b)

Dry hands

c)

Scrub hands for at least 20 seconds

d)

Turn off the water

21.

How should you dry your hands after washing?

a)

Shake hands in the air

b)

Use a clean towel or air dryer

c)

Use your apron

d)

Wipe on your pants

22.

How should you level off dry ingredients like flour?

a)

Tap the cup on the counter

b)

Use a straight edge like a knife to level

c)

Shake the cup

d)

Pack it tightly

23.

When measuring brown sugar, the proper technique is to:

a)

Pour and level

b)

Spoon and level

c)

Pack firmly into the measuring cup

d)

Pour loosely

24.

For liquid ingredients, you should measure at:

a)

Eye level on a flat surface

b)

Eye level on a flat surface

c)

Any height

d)

Above your head

25.

Which measuring cup is best for measuring 1/2 cup of flour?

a)

Liquid measuring cup

b)

Dry measuring cup

c)

Tablespoon

d)

Teaspoon

26.

What is the best way to measure sticky ingredients like honey?

a)

Use a dry measuring cup

b)

Use a tablespoon

c)

Use a liquid measuring cup and spray with cooking spray first

d)

Estimate

27.

When measuring spices, which tool should you use?

a)

Dry measuring cup

b)

Liquid measuring cup

c)

Measuring spoons

d)

Scale

28.

How many teaspoons are in 1 tablespoon?

a)

1

b)

3

c)

4

d)

5

29.

How many tablespoons are in 1/4 cup?

a)

2

b)

4

c)

6

d)

8

30.

How many cups are in 8 ounces of liquid?

a)

1 cup

b)

2 cups

c)

4 cups

d)

8 cups

31.

How many ounces are in 1 cup?

a)

4 oz

b)

6 oz

c)

8 oz

d)

12 oz

32.

How many tablespoons are in 1/2 cup?

a)

6

b)

8

c)

10

d)

12

33.

What does "tsp" stand for in a recipe?

a)

Tablespoon

b)

Teaspoon

c)

Teaspoonful

d)

Temperature

34.

What does "Tbsp" or "T" commonly stand for?

a)

Teaspoon

b)

Tablespoon

c)

Temperature

d)

Time

35.

What does "c" stand for in cooking measurements?

a)

Cupcake

b)

Cup

36.

How many teaspoons are in 2 tablespoons?

a)

3

b)

6

c)

9

d)

12

37.

Convert 1 cup to tablespoons.

a)

8 tbsp

b)

16 tbsp

c)

12 tbsp

d)

24 tbsp

38.

What is the abbreviation for ounce in recipes?

a)

oz

b)

on

c)

onz

d)

os

39.

Which of the following is the safest way to thaw meat?

a)

On the counter

b)

In the fridge

c)

In the sink

d)

Next to a heater

40.
To prevent ________________________________, keep raw foods separate from cooked foods.
a)
physical contaminant
b)
personal hygiene
c)
holding
d)
cross-contamination
41.

What does FOH stand for?

a)

Food on Hand

b)

Floor Operations

c)

Front of House

d)

Foodservice Operations

42.

Which staff member is responsible for the overall management of service?

a)

Captain

b)

Maître d’hotel

c)

Headwaiter

d)

Food manager

43.

What is the role of a Table busser?

a)

Take reservations

b)

Clean up and reset tables

c)

Run food from kitchen to tables

d)

Manage the dining room

44.

Give one example of silverware shown in the images.

a)

Teapot

b)

Fish knife

c)

Dessert plate

d)

Salad bowl

45.

Which of these is an example of dinnerware?

a)

Fork

b)

Wine Glass

c)

Plate

d)

Serving Spoon

46.

In the Brigade System, who is second in command in the kitchen?

a)

Line Cook

b)

Sous Chef

c)

Executive Chef

d)

Food Preparation Worker

47.

What is the primary responsibility of a food stylist?

a)

Writing recipes for cookbooks

b)

Testing new food products

c)

Preparing meals for private clients

d)

Preparing dishes for media presentations

48.

What French term refers to the "master of the house" in restaurant service?

a)

Sous Chef

b)

Maître d'hôtel

c)

Chef de CuisineChef de Cuisine

d)

Brigade Chef

49.

Which cooking technique involves cooking food in liquid just below the boiling point?

a)

Searing

b)

Simmering

c)

Roasting

d)

Grilling

50.

In fast-casual dining restaurants, when do customers typically pay for their meal?

a)

After finishing their meal

b)

During the meal

c)

Before receiving their food

d)

When leaving the restaurant

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