WorksheetsFall EOCA Review
Total questions: 39
Worksheet time: 22mins
When using the one-stage cooling method, you must bring food down to a temperature below 41°F within what timeframe?
6 hours
4 hours
2 hours
1 hour
What should the temperature of running water be if you want to use it to safely thaw food?
70°F or lower
135°F or higher
125°F or lower
165°F or higher
What does FDA stand for? (S. 1.9)
Food and Drug Administration
Food and Drug Association
Farm and Dairy Administration
Food Data Administration
Which federal agency ensures safe and healthful working conditions in the United States?
OSHA
FDA
USDA
ATF
What gets stored under raw whole beef? (S. 1.13)
Raw Poultry
Salad mix
Lunch Meat
Nothing
What does FAT TOM help us to remember? (S. 1.12)
How fats should be used in a recipe
The conditions that allow the growth of pathogens
How to properly measure oil
How much fat that is available in a food
The first step in keeping food safe is good personal ________.(S. 1.4)
hygiene
transport
storage
temperature
Hands should be washed for at least _______.
5 seconds
15-20 seconds
10 seconds
12 seconds
The temperature in which bacteria grows the fastest is known as the
Optimal growing range
Cross-contamination zone
Non-sterile environment
Temperature danger zone
The following are safe methods for thawing frozen food. Place frozen food in a 41 degree refrigerator; submerge food under drinkable running water that is around 70 degrees, and ____________________.
leave on the counter at room temperature
defrost in a microwave
Leave in water on the counter
Set frozen food in d. a tub of warm water
Using a knife and cutting board for cutting raw chicken, and then immediately using the same knife and cutting board for cutting tomatoes is an example of
Food Safety
Sanitizing
Good personal hygiene
Cross-contamination
Match the correct function for each sink when cleaning and sanitizing using the three-compartment sink method.
Rinse
Second Sink
Sanitize
Third Sink
Wash
First sink
Match the section of the recipe with the information it provides.
a list of foods with amounts
1. Ingredients
the amount of heat needed to prepare the food
2. Temperature
the tools needed to create the recipe
3. Equipment
the method for completing the recipe
4. Directions
the number of servings the recipe makes.
5. Yield
How many ounces (oz) in a pound (lb)?
14
16
18
20
Match the names of the following tools using the choices listed below the illustrations.
Measuring Spoons
Liquid Measuring Cup
Rubber Spatula
Sauce Pan
What temperature does a refrigerator need to kept at? (S. 6.2)
(a)
What is the outermost covering of an egg called?
Albumen
Shell
Chalaza
Yolk
What type of rice still has the bran attached?
Brown rice
Converted rice
White rice
Enriched rice
When are ground spices added while preparing hot foods?
Very early in the cooking process
In the middle of the cooking process
Towards the end of the cooking process
A few hours before serving
Additional fat must be added when cooking breakfast meats.
True
False
You are preparing a pasta dish for your restaurant. The recipe calls for 12 ounces of dried pasta. The pasta comes in bulk, where a 32-ounce bag costs $4.80. Calculate the cost of the dried pasta required for the recipe.
$1.80
$2.40
$3.60
$4.70
A recipe for salad dressing calls for 1/2 a cup of vinegar. The conversion factor for the new yield is 3, what will be the new amount of vinegar needed?
1 cup vinegar
2 cups vinegar
1 cup plus 1/2 cup vinegar
2 cups plus 1/2 cup vinegar
Where should chemicals be stored?
Underneath your prep area
In the fridge
Away from food in a separate area
In the pantry
Where is the correct place to store a sanitation bucket on your work station?
Next to work station for easy sanitizing while working with towel in bucket
On shelf above work station to remind you to frequently sanitize tools and equipment
Below food contact surface with towel inside bucket
Store all chemicals in area away from food preparation areas
What does SDS stand for?
Safety data sheets
Safety document sheet
Sanitation data sheets
Sanitize document sheets
What should a food handler do when working with an infected cut on the finger?
Cover the wound with a bandage
Stay away from food and prep areas
Cover the wound with an impermeable bandage or finger cot and a glove
Cover the hand with a glove or a finger cot
Why would you use abdominal thrusts?
To treat someone who is having a heart attack
To treat someone who was choking
To treat someone with a cut
To treat someone with dehydration
Which fire extinguisher is best for food service operations?
Type A wood/paper
Type B grease/oil
Type C electric
Type K universal
To safely carry a knife through the kitchen how must you carry it?
In both hands
Lying flat on a cutting board you are carrying
In front of you making sure that you are protecting it with your free hand
Straight down at your side with blade facing away from the direction you are walking
If there is an overnight power outage in the kitchen, what should you do?
Determine if refrigerated food need to be discarded
Continue prep work as normal
Throw out all refrigerated and frozen food
Call 911
Match the correct name for each of the following knives pictured.
Boning knife - used for removing bones
Paring knife - for small tasks
Chefs knife - good for general cutting
When handing a knife to someone you should (S 7.0)
Hand them the handle with the blade point down.
Hand them the blade with the handle point down
Hand them the handle while you are holding the blade.
Hand them the blade while you are holding the handle.
This aromatic item is obtained from the bark, buds, fruits, roots, seeds, or stems of plants and trees.
zest
Pith
Spice
Herb
When should you add fresh herbs to cooked dishes?
Very early in the cooking process.
In the middle of the cooking process.
Toward the end of the cooking process
A few hours before serving.
What is Mise en Place?
Gather just the tools
Gather just the ingredients
Everything in its place
Everything on the table
(a) cuts are 1/8 inch thick match-stick shaped cuts, carrots are usually cut like this. (S7.1)
Which of these is a moist heat cooking technique?
Baking
Grilling
Broiling
Poaching
slice
crush
saute
mix
This broccoli is
fried
steamed
grilled
boiled
