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Food Safety and Kitchen Vocabulary

Total questions: 95

Worksheet time: 48mins

Name
Class
Date
1.

What is the term used to describe vegetables that have been cooked to the proper degree of doneness (the opposite of mushy)?

a)

Crisp Tender

b)

Overcooked

c)

Wilted

d)

Soggy

2.

A form of complex carbohydrate from plants that humans cannot digest is called _______.

a)

Fiber

b)

Starch

c)

Glucose

d)

Sucrose

3.

Fry over a high heat while rapidly stirring is called _______.

a)

Stir Fry

b)

Deep Fry

c)

Braising

d)

Steaming

4.

One of the six main nutrients is called _______.

a)

Vitamin

b)

Fiber

c)

Sugar

d)

Starch

5.

Contamination from virus, fungi and bacteria is known as:

a)

Chemical Contaminants

b)

Biological Contaminants

c)

Cleaning

d)

Cross Contamination

6.

Chemicals such as cleaners and polishes that contaminate foods are called:

a)

Chemical Contaminants

b)

Biological Contaminants

c)

Cleaning

d)

Cross Contamination

7.

The process of removing visible organic matter and debris is called:

a)

Cleaning

b)

Cross Contamination

c)

Danger Zone

d)

FIFO Method

8.

The transfer of harmful bacteria or other microorganisms from one substance or surface to another is called:

a)

Cleaning

b)

Cross Contamination

c)

Danger Zone

d)

FIFO Method

9.

The temperatures between 40 - 140 degrees F, where food can only be left for two hours before it should be thrown out, is called the _______.

a)

Danger Zone

b)

Safe Zone

c)

Cold Zone

d)

Hot Zone

10.

The authority that forms the law that food handlers must abide by is called the _______.

a)

FDA (Food and Drug Administration)

b)

CDC (Centers for Disease Control and Prevention)

c)

USDA (United States Department of Agriculture)

d)

EPA (Environmental Protection Agency)

11.

A system of rotating food stock so that the oldest is used first is called the _______.

a)

FIFO Method (First In, First Out)

b)

LIFO Method (Last In, First Out)

c)

Random Selection Method

d)

Stockpile Method

12.

Highly susceptible population includes which groups?

a)

Elderly, immunocompromised, young children

b)

Healthy adults, athletes, teenagers

c)

Middle-aged professionals, college students, travelers

d)

Office workers, artists, engineers

13.

Fill in the blank: ________ is a method of getting everything out and setting up your workplace.

a)

Mise En Place

b)

Julienne

c)

Sauté

d)

Bain-marie

14.

Fill in the blank: ________ are foreign objects like hair, fingernails, or pests that can end up in food and pose a safety hazard.

a)

Physical Contaminants

b)

Chemical Contaminants

c)

Biological Contaminants

d)

Nutritional Additives

15.

Fill in the blank: ________ stands for Ready to Eat Foods.

a)

RTE

b)

RTF

c)

REF

d)

RET

16.

Fill in the blank: ________ is the process of destroying pathogenic microorganisms.

a)

Sanitation

b)

Fermentation

c)

Photosynthesis

d)

Respiration

17.

What does the 'F' in FAT TOM stand for in food safety?

a)

Food

b)

Fungi

c)

Fat

d)

Fiber

18.

What does the 'A' in FAT TOM stand for in food safety?

a)

Acidity

b)

Aeration

c)

Absorption

d)

Alkalinity

19.

What does the 'T' in FAT TOM stand for in food safety?

a)

Time

b)

Temperature

c)

Taste

d)

Texture

20.

What does the second 'T' in FAT TOM stand for in food safety?

a)

Temperature

b)

Time

c)

Toxin

d)

Taste

21.

What does the 'O' in FAT TOM stand for in food safety?

a)

Oxygen

b)

Oil

c)

Oregano

d)

Osmosis

22.

What does the 'M' in FAT TOM stand for in food safety?

a)

Moisture

b)

Mold

c)

Minerals

d)

Meat

23.

Herbs: Oils are found in the _________?

a)

leaves or stems

b)

roots

c)

flowers

d)

seeds

24.

Spices: Oils are found in the _________?

a)

roots, berries, fruits, bark of a plant

b)

leaves, stems, flowers, seeds

c)

petals, thorns, tubers, bulbs

d)

branches, shoots, tendrils, pods

25.

Which part of garlic is made up of individual cloves?

a)

Bulb

b)

Clove

c)

Sprout

26.

What does it mean if you see a green sprout growing from a garlic clove?

a)

The garlic is fresh

b)

The garlic is trying to grow new bulbs

c)

The garlic is spoiled

27.

Insoluble fiber does NOT dissolve in water. What is one benefit of insoluble fiber?

a)

It helps prevent constipation

b)

It dissolves in water

c)

It turns into a gel-like substance

28.

What type of fiber helps slow down digestion, keeps you feeling full longer, lowers cholesterol, and controls blood sugar?

a)

Soluble fiber

b)

Insoluble fiber

c)

Dietary fat

d)

Simple sugars

29.

Which foods are sources of soluble fiber?

a)

Oats, apples, oranges, carrots, and beans

b)

White rice, chicken, eggs, and butter

c)

Beef, pork, cheese, and ice cream

d)

Potatoes, corn chips, bacon, and soda

30.

Insoluble fiber is found in which types of foods?

a)

Whole wheat bread, brown rice, nuts, and the skins of fruits and vegetables

b)

Milk, cheese, and yogurt

c)

Chicken, fish, and eggs

d)

White bread, pasta, and sugary snacks

31.

What is the fiber content in 1 cup of Broccoli?

a)

5 grams

b)

1 gram

c)

10 grams

d)

0 grams

32.

What type of fiber is mostly found in Bell Pepper?

a)

Mostly insoluble

b)

Mostly soluble

c)

No fiber

d)

Only protein

33.

What is a sweet pepper that turns from green to red and is low on the scoville scale?

a)

Bell Pepper

b)

Jalapeño

c)

Habanero

d)

Serrano

34.

What is the active component in chili peppers that gives them heat?

a)

Capsaicin

b)

Lycopene

c)

Curcumin

d)

Piperine

35.

Genetically modified (GM) foods are foods derived from organisms whose genetic material has been modified in a way that does not occur naturally.

a)

True

b)

False

36.

What is a Heirloom vegetable?

a)

A variety of vegetable that is unchanged for 40 years and considered pure.

b)

A vegetable that is only grown in greenhouses.

c)

A genetically modified vegetable for higher yield.

d)

A vegetable that is harvested before it matures.

37.

A plant that has been cross pollinated to create a mix of the best traits is called a _______.

a)

Hybrid

b)

Clone

c)

Graft

d)

Seedling

38.

What is a medium sized pepper that can have a pungency running from 4,000 to 8,000 on the scoville scale and is recommended to be handled with gloves?

a)

Jalapeno

b)

Bell Pepper

c)

Banana Pepper

d)

Poblano

39.

What term is used for food grown with no pesticides or chemicals, and must be grown in soil that is pesticide free for many years to be labeled as such?

a)

Organic

b)

Processed

c)

Genetically Modified

d)

Hydroponic

40.

These can be called chilies or peppers. What are they?

a)

Peppers

b)

Tomatoes

c)

Carrots

d)

Potatoes

41.

What scale gives an idea of the heat or capsaicin in a pepper, where smaller peppers have more heat and peppers turn from green to red as they mature?

a)

Scoville Scale

b)

Richter Scale

c)

Beaufort Scale

d)

Mohs Scale

42.

This is a vegetable that is considered a cancer fighting vegetable. Its skin has fiber and vitamins. The seeds can be bitter in recipes. What is this vegetable?

a)

Tomato

b)

Potato

c)

Cucumber

d)

Carrot

43.

According to USDA Guidelines for Healthy Eating, how many cups of vegetables should teenagers have per day?

a)

2 ½ to 4 Cups a Day

b)

1 Cup a Day

c)

5 to 6 Cups a Day

d)

½ Cup a Day

44.

Formation of curds that can happen when milk is overheated or an acid is added. What is this process called?

a)

Curdling

b)

Pasteurization

c)

Fermentation

d)

Homogenization

45.

The solid portion of milk formed from curdling or adding an acid. This is the part that cheese is made from. What is this called?

a)

Curds

b)

Whey

c)

Cream

d)

Butter

46.

60% water removed. What is this milk product called?

a)

Evaporated Milk

b)

Condensed Milk

c)

Skimmed Milk

d)

Buttermilk

47.

Dairy products inspected for quality and sanitation (high rating). The milk sold to drink is always Grade ___.

a)

Grade A

b)

Grade B

c)

Grade C

d)

Grade D

48.

Dairy products that have met lower standards for sanitation are called Grade ___.

a)

Grade B

b)

Grade A

c)

Grade C

d)

Grade D

49.

Yogurt that is higher in protein. The difference between this and 'regular' yogurt is that more whey protein is strained out of it. What is this yogurt called?

a)

Greek Yogurt

b)

Icelandic Yogurt

c)

Swiss Yogurt

d)

French Yogurt

50.

Mechanical process by which milk fat globules are broken and tiny particles are spread. What is this process called?

a)

Homogenization

b)

Pasteurization

c)

Fermentation

d)

Clarification

51.

A disease of the bones caused by a lack of calcium. This makes bones fragile. What is this disease called?

a)

Osteoporosis

b)

Arthritis

c)

Scoliosis

d)

Rickets

52.

Process by which milk and milk products are heated to destroy bacteria. What is this process called?

a)

Pasteurization

b)

Fermentation

c)

Homogenization

d)

Condensation

53.

This cheese has more oils and fillers than true dairy products. Velveeta is an example of this. What is this type of cheese called?

a)

Processed Cheese

b)

Cheddar Cheese

c)

Goat Cheese

d)

Blue Cheese

54.

Untreated milk, unpasteurized milk, illegal to buy in the Ohio. What is this milk called?

a)

Raw Milk

b)

Skim Milk

c)

Condensed Milk

d)

Evaporated Milk

55.

Cheese in which controlled amounts of bacteria, mold, yeast are stored for a certain time. (older cheese can be months to years) What is this cheese called?

a)

Ripened Cheese

b)

Processed Cheese

c)

Fresh Cheese

d)

Cottage Cheese

56.

A mixture of fat and flour in a recipe (French Term). This thickens the sauce. The flour which is a starch allows the protein in the cheese to relax. What is this called?

a)

Roux

b)

Béchamel

c)

Velouté

d)

Emulsion

57.

What is the recommended daily serving size of milk to prevent weakening of the bones?

a)

1 cup, 2-3 cups needed daily to prevent weakening of the bones.

b)

1/2 cup, 1 cup needed daily to prevent weakening of the bones.

c)

4 cups, 5-6 cups needed daily to prevent weakening of the bones.

d)

3 tablespoons, 1-2 tablespoons needed daily to prevent weakening of the bones.

58.

What is Unripened Cheese?

a)

Cheese marketed as soon as the whey is removed. Examples are cottage cheese and cream cheese.

b)

Cheese that has been aged for several months to develop flavor.

c)

Cheese that is made only from goat's milk and aged for a year.

d)

Cheese that is smoked to enhance its flavor.

59.

What is UHT (Ultra High Temperature) milk? Refer to the image of the milk carton.

a)

A process to treat milk. This makes it shelf stable (does not need refrigeration).

b)

A type of milk that is only used for making cheese.

c)

A milk product that contains added sugar and flavors.

d)

A traditional method of boiling milk at home.

60.

What is Whey?

a)

Liquid part after milk coagulates (forms curds).

b)

A type of cheese made from goat milk.

c)

A solid fat found in butter.

d)

A fermented drink made from soybeans.

61.

What is Yogurt and who can eat it?

a)

A fermented milk product that can be eaten by lactose intolerant people.

b)

A type of bread made from wheat and water.

c)

A carbonated soft drink consumed by athletes.

d)

A spicy sauce used in Asian cuisine.

62.

What are auto stimulators in fruit?

a)

A fruit that will ripen on its own after being picked.

b)

A fruit that requires chemicals to ripen.

c)

A fruit that never ripens after being picked.

d)

A fruit that only ripens on the tree.

63.

What is Enzymatic Browning?

a)

An oxidation reaction that takes place when the fruit is exposed to oxygen.

b)

A process of fruit ripening due to sunlight.

c)

A method of preserving fruit using sugar.

d)

A reaction that occurs when fruit is frozen.

64.

What is the hull of a fruit or seed?

a)

The dry outer covering of a fruit or seed.

b)

The sweet inner part of a fruit.

c)

The stem that attaches the fruit to the plant.

d)

The juice found inside a fruit.

65.

What is the rind of a fruit?

a)

Outer protective layer of a fruit that can be peeled off.

b)

The seed found inside the fruit.

c)

The juice extracted from the fruit.

d)

The stem attached to the fruit.

66.

What is the skin of a fruit and what nutrients are found there?

a)

This is often the most nutritious part where vitamins and fiber are found.

b)

It is the seed and contains mostly water.

c)

It is the core and contains only sugar.

d)

It is the stem and contains only fat.

67.

What is zest in fruit terminology?

a)

The fragrant skin of tropical fruit.

b)

The juice extracted from fruit pulp.

c)

The seeds found inside the fruit.

d)

The fibrous part of the fruit.

68.

What are biological contaminants in food safety?

a)

Contamination from virus, fungi and bacteria.

b)

Contamination from plastic and glass pieces.

c)

Contamination from pesticides and fertilizers.

d)

Contamination from cleaning chemicals.

69.

Fill in the blank: Chemicals such as cleaners and polishes that contaminate foods are called _________.

a)

Chemical Contaminants

b)

Physical Contaminants

c)

Biological Contaminants

d)

Food Allergens

70.

Fill in the blank: The process of removing visible organic matter and debris is called _________.

a)

Cleaning

b)

Sterilization

c)

Disinfection

d)

Sanitization

71.

Fill in the blank: The transfer of harmful bacteria or other microorganisms from one substance or surface to another is called _________.

a)

Cross Contamination

b)

Sterilization

c)

Pasteurization

d)

Fermentation

72.

Fill in the blank: The temperatures between 40 - 140 degrees F, where food can only be left for two hours before it should be thrown out, is known as the _________

a)

Danger Zone

b)

Safe Zone

c)

Cold Zone

d)

Hot Zone

73.

Fill in the blank: The authority that forms the law that food handlers must abide by is the _________

a)

FDA

b)

CDC

c)

USDA

d)

EPA

74.

Fill in the blank: A system of rotating food stock so that the oldest is used first is called the _________.

a)

FIFO Method

b)

LIFO Method

c)

Batch Cooking

d)

Stock Rotation

75.

Fill in the blank: Highly susceptible population (elderly, immunocompromised, young children) is referred to as _________.

a)

HSP

b)

MSP

c)

LSP

d)

CSP

76.

Fill in the blank: A method of getting everything out and setting up your workplace is called _________.

a)

Mise En Place

b)

Sous Vide

c)

Julienne

d)

Al Dente

77.

Fill in the blank: Foreign objects like hair, fingernails, or pests that can end up in food and pose a safety hazard are called _________.

a)

Physical Contaminants

b)

Chemical Contaminants

c)

Biological Hazards

d)

Nutritional Additives

78.

Fill in the blank: Ready to Eat Foods are referred to as _________.

a)

RTE

b)

RTF

c)

ETF

d)

REF

79.

Fill in the blank: The process of destroying pathogenic microorganisms is called _________.

a)

Sanitation

b)

Fermentation

c)

Contamination

d)

Preservation

80.

What does the 'F' in FAT TOM stand for in food safety? Fill in the blank: F stands for _________.

a)

Food

b)

Fungi

c)

Fat

d)

Fiber

81.

What does the 'A' in FAT TOM stand for in food safety? Fill in the blank: A stands for _________?

a)

Acidity

b)

Air

c)

Additives

d)

Aroma

82.

What does the 'T' in FAT TOM stand for in food safety? Fill in the blank: T stands for _________.

a)

Time

b)

Temperature

c)

Taste

d)

Texture

83.

What does the second 'T' in FAT TOM stand for in food safety? Fill in the blank: T stands for _________?

a)

Temperature

b)

Time

c)

Toxin

d)

Taste

84.

What does the 'O' in FAT TOM stand for in food safety? Fill in the blank: O stands for _________?

a)

Oxygen

b)

Osmosis

c)

Oil

d)

Oxide

85.

What does the 'M' in FAT TOM stand for in food safety? Fill in the blank: M stands for _________?

a)

Moisture

b)

Mold

c)

Minerals

d)

Meat

86.

Fill in the blank: Carotene is a chemical substance found in _______ and _______ fruits and vegetables that can be converted into vitamin A by the body. Chemical substance that gives these fruits and vegetables their color.

a)

dark red, yellow

b)

green, blue

c)

white, purple

d)

brown, black

87.

Fill in the blank: Chlorophyll is a green pigment found in _______ & _______ that can be adversely affected by heat.

a)

green plants, vegetables

b)

fruits, grains

c)

roots, seeds

d)

flowers, stems

88.

Fill in the blank: Crisp Tender is the term used to describe vegetables that have been cooked to the proper degree of _______. (the opposite of mushy)

a)

doneness

b)

softness

c)

ripeness

d)

sweetness

89.

Fill in the blank: Fiber is a form of complex _______ from plants that humans cannot digest.

a)

carbohydrate

b)

protein

c)

fat

d)

vitamin

90.

Fill in the blank: Stir Fry means to fry over a _______ while rapidly stirring.

a)

high heat

b)

low flame

c)

medium heat

d)

cold pan

91.

Fill in the blank: Vitamin is one of the six main _______.

a)

nutrients

b)

minerals

c)

vitamins

d)

proteins

92.

Match the following knife cuts with their descriptions:

a)

Large Dice

1.

Consistent in size/shape of playing dice

b)

Small Dice

2.

Smaller than large dice

c)

Julienne

3.

Match size sticks

d)

Mince

4.

Cut into very small pieces

e)

Chiffonade

5.

Fine cut leaf vegetables

93.

Which knife cut is described as 'Fine cut leaf vegetables'?

a)

Large Dice

b)

Small Dice

c)

Julienne

d)

Mince

e)

Chiffonade

94.

Which knife cut is described as 'Cut into very small pieces'?

a)

Large Dice

b)

Small Dice

c)

Julienne

d)

Mince

e)

Chiffonade

95.

Which knife cut is described as 'Consistent in size/shape of playing dice'?

a)

Large Dice

b)

Small Dice

c)

Julienne

d)

Mince

e)

Chiffonade

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