Wayground logo

Free Printable Worksheets

Font size

S
M
L
XL
Worksheets

Chapter 8/9/Cakes/Pies

Total questions: 38

Worksheet time: 22mins

Name
Class
Date
1.

What is the maximum water temperature allowed when thawing food under running water?

a)

70∘70^\circ

b)

65∘65^\circ

c)

60∘60^\circ

d)

55∘55^\circ

2.

What must food handlers do to food immediately after thawing it in the microwave oven?

a)

Hold it.

b)

Cook it.

c)

Cool it.

d)

Freeze it.

3.

What can occur if prep tables are not cleaned and sanitized between uses?

a)

Off flavors in food

b)

Cross-contamination

c)

Toxic-metal poisoning

d)

Time-temperature abuse

4.

A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation?

a)

Cross-contamination

b)

Poor personal hygiene

c)

Time-temperature abuse

d)

Poor cleaning and sanitizing

5.

What is the minimum internal cooking temperature for stuffed pork chops?

a)

135∘135^\circ for 15 seconds

b)

145∘145^\circ for 15 seconds

c)

155∘155^\circ for 15 seconds

d)

165∘165^\circ for 15 seconds

6.

What is the minimum internal cooking temperature for eggs, meat, poultry and seafood cooked in a microwave oven?

a)

135∘135^\circ

b)

145∘145^\circ

c)

155∘155^\circ

d)

165∘165^\circ

7.

What is the minimum internal cooking temperature for eggs that will be hot-held for service?

a)

135∘135^\circ for 15 seconds

b)

145∘145^\circ for 15 seconds

c)

155∘155^\circ for 15 seconds

d)

165∘165^\circ for 15 seconds

8.

What is the minimum internal cooking temperature for ground beef?

a)

135∘135^\circ F for 15 seconds

b)

145∘145^\circ F for 15 seconds

c)

155∘155^\circ F for 15 seconds

d)

165∘165^\circ F for 15 seconds

9.

Which food should NOT be offered on a children’s menu?

a)

Rare hamburger

b)

Fried chicken tenders

c)

Grilled cheese sandwich

d)

Spaghetti with meat sauce

10.

Food handler can cool a stockpot of clam chowder by placing it into a

a)

Cooler.

b)

Freezer.

c)

Sink of ice water.

d)

Cold-holding unit.

11.

What temperature must TCS food be reheated to if it will be hot-held?

a)

135∘135^\circ F for 15 seconds

b)

145∘145^\circ F for 15 seconds

c)

155∘155^\circ F for 15 seconds

d)

165∘165^\circ F for 15 seconds

12.

A minimum safe cooking temperature of 165∘165^\circ F for 15 seconds is NOT required for

a)

Microwave-cooked foods

b)

Hot turkey sausage

c)

Ostrich meat

d)

Meat-stuffed pasta

13.

Food operations in a nursing home that prepare and serve eggs for immediate service are permitted to do so when

a)

Eggs are cooked to 145∘145^\circ F for 15 seconds

b)

A consumer advisory is posted in plain sight in the dining room

c)

Eggs are cooked to 135∘135^\circ F for 15 seconds

d)

Eggs are cooked to 140∘140^\circ F for 15 seconds

14.

When cooking TCS food using a microwave, which step is NOT accurate?

a)

Cook to an internal temperature of 165∘165^\circ F for 15 seconds

b)

Rotate foods at least once midway through the cooking process

c)

Cover foods to retain moisture

d)

Serve within 30 seconds to ensure that the food items stay hot for service

15.

________________ is the gradual thawing of frozen food to prep it for deep-frying?

a)

Reconditioning

b)

Corrective action

c)

Slacking

d)

Recovering

16.

Pathogens grow the fastest at temperatures between __________________.

a)

60∘60^\circ - 120∘120^\circ F

b)

65∘65^\circ - 115∘115^\circ F

c)

68∘68^\circ - 118∘118^\circ F

d)

70∘70^\circ - 125∘125^\circ F

17.

A food handler is reheating commercially processed cheese sticks, which will be hot-held on a buffet. What temperature must the cheese sticks be reheated to?

a)

135∘135^\circ F

b)

145∘145^\circ F

c)

155∘155^\circ F

d)

165∘165^\circ F

18.

When cooling food, you have _____ hours to get it from 135∘135^\circ F to 70∘70^\circ F and then _____ to get it to below 41∘41^\circ F.

a)

2, 4

b)

4, 2

c)

3, 6

d)

6, 3

19.

An operation has a self-service salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar?

a)

2

b)

4

c)

6

d)

8

20.

Which part of the plate should a food handler avoid touching when serving guests?

a)

Bottom

b)

Edge

c)

Side

d)

Top

21.

At what maximum internal temperature should cold TCS food be held?

a)

0 Degrees F

b)

32 Degrees F

c)

41 Degrees F

d)

60 Degrees F

22.

What item must guests take each time they return to self service area for more food?

a)

Clean Plate

b)

Extra napkins

c)

Hand Sanitizer

d)

New Serving Spoon

23.

At which minimum temperature should hot TCS food be held?

a)

115 Degrees F

b)

125 Degrees F

c)

135 Degrees F

d)

145 Degrees F

24.

An operation is located in a jurisdiction that allow it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out?

a)

2

b)

4

c)

6

d)

8

25.

How often must you check the temperature of food that is being held with temperature control?

a)

At least every 2 hours

b)

At least every 4 hours

c)

At least every 6 hours

d)

At least every 8 hours

26.

A pan of lasagna at 165 degrees F was packed in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label?

a)

Use by date and time and reheating and service instuctions

b)

Use-by date and reheating and service instructions

c)

Use by time reheating and service instructions

d)

Use by date and time and reheating instructions?

27.

Which may be handled with bare hands?

a)

Cooked pasta for salad?

b)

Chopped tomatoes for soup?

c)

Canned tuna for sandwiches?

d)

Picked watermelon for garnish

28.

When a utensil is stored in water between uses, what are the requirements?

a)

Running water at any temperature, or a container of water at 70 degrees F or lower

b)

Running water at any temperature, or a container of water at 135 Degrees F or higher

c)

Running water at 70s Degrees F or lower, or a container of water at 70 degrees F or lower.

d)

Running water at 135 degrees or higher or a container of water at 135 degrees or higher.

29.

What provides structure in flour?

a)

Gluten

b)

Eggs

c)

Sugar

d)

Fat

30.

How should a filled, layered cake be stored?

a)

At room temperature

b)

In the refrigerator or freezer

c)

In a cake dome

d)

In the dishwasher

31.

What should you do to test if a cake is done?

a)

Stick a toothpick in it

b)

Pull it from the edge of the pan

c)

See if it springs back when touched

d)

All of the above

32.

What is the purpose of a crumb coat when icing a cake?

a)

To add visual appeal

b)

To keep the cake moist

c)

To create a smooth surface for the final coat

d)

To prevent the cake from sticking to the pan

33.

What should you do to a cake after the batter is mixed?

a)

Bake it immediately

b)

Let it sit for a few hours

c)

Refrigerate it overnight

d)

Throw it away

34.

What is blind baking?

a)
Blind baking is cooling a pie crust before baking.
b)

Blind baking is a method used to bake the pie crust when the filling needs to be baked

c)

Blind baking is baking a pie with when it should be chilled.

d)
Blind baking is baking a crust with a layer of foil.
35.

Which of the following are savory pies?

a)

Shepherd’s Pie

b)

Pumpkin Pie

c)

Chicken Pot Pie

d)

Apple Pie

36.

What is a lattice?

a)
A lattice is a type of pie filling.
b)
A lattice is a decorative pie plate.
c)
A lattice is a woven crust used in pie making.
d)
A lattice is a method of pie baking.
37.

What is a chiffon pie?

a)
A chiffon pie is a light dessert pie with a fluffy filling made from whipped egg whites and flavored base.
b)
A chiffon pie is a frozen dessert made with ice cream and cookies.
c)
A chiffon pie is a savory dish made with vegetables and cheese.
d)
A chiffon pie is a dense cake filled with cream and fruit.
38.

Choose the four main ingredients in pie dough. ​

Categorize the following

flour

fat

cold liquid

salt

sugar

eggs

cornstarch

oreos

Main Ingredient
Not Main Ingredient

Similar Resources on Wayground

Tourism and Hospitality MCQs (Grade 10)

40 questions

Tourism and Hospitality MCQs (Grade 10)

quiz

Worksheet

•

10th Grade - University

FBS - Room Service Reviewer

35 questions

FBS - Room Service Reviewer

quiz

Worksheet

•

11th Grade

Fall EOCA Review

39 questions

Fall EOCA Review

quiz

Worksheet

•

9th - 12th Grade

Ujian Tengah Semester Pariwisata

42 questions

Ujian Tengah Semester Pariwisata

quiz

Worksheet

•

11th Grade

Chop - Definition and Equipment

34 questions

Chop - Definition and Equipment

quiz

Worksheet

•

11th Grade

Chapter 12 Hospitality Certification Review

36 questions

Chapter 12 Hospitality Certification Review

quiz

Worksheet

•

10th - 12th Grade