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WorksheetsFood Safety and Nutrition Fall Study Slides
Total questions: 56
Worksheet time: 28mins
Equipment: Find the tool for 'Scrape'.
Rubber spatula
Whisk
Chef's knife
Measuring cup
Equipment: Find the tool for 'Beat'.
Whisk
Spatula
Peeler
Grater
Equipment: Find the tool for 'Cut in'.
Pastry blender
Rolling pin
Whisk
Measuring cup
Find the unit of measure for 'T. or Tbsp.'
Tablespoon
Teaspoon
Cup
Ounce
Find the unit of measure for 't. or tsp.'
Teaspoon
Tablespoon
Cup
Ounce
Abbreviations: Find the unit of measure for 'c.'
Cup
Centimeter
Carat
Calorie
Recipe Reading: Explain the part 'Yield'.
Number of servings
Type of ingredients used
Cooking temperature
Preparation time
Explain the part 'Ingredients/Mise en Place'.
Set in place, to-do list
Cooking utensils
Serving dishes
Cleaning supplies
Recipe Reading: Explain the part 'Directions'.
'In a bowl...' should be in order of listed ingredients
Directions are always written in past tense
Directions only list the cooking time
Directions are not important for the recipe
Equivalents: Identify 'the Big G'.
4 quarts, 8 pints, 16 cups
6 quarts, 10 pints,, 16 cups
4 quarts, 6 pints, 12 cups
8 quarts, 10 pints, 6 cups
Equivalents: How many tablespoons in a stick of butter?
A stick of butter (½ cup) can be divided into 8 tablespoons.
A stick of butter (½ cup) can be divided into 6 tablespoons.
A stick of butter (½ cup) can be divided into 10 tablespoons.
A stick of butter (½ cup) can be divided into 4 tablespoons.
Equivalents: How many teaspoons in a tablespoon?
A tablespoon can be divided into 3 teaspoons.
A tablespoon can be divided into 2 teaspoons.
A tablespoon can be divided into 4 teaspoons.
A tablespoon can be divided into 5 teaspoons.
What is half a tablespoon?
1 ½ tsp.
1 tsp.
2 tsp.
½ tsp.
What is half a quarter cup?
2 T.
1 T.
1/4 cup
4 T.
What is half of 1 ½ cups?
3/4 c.
1/2 c.
1/4 c.
1 c.
What is double a quarter cup?
1/2 c.
1/4 c.
1 c.
3/4 c.
What is triple 2 tsp.?
2 T.
4 tsp.
6 tsp.
1 T.
What is double 3/4 cups?
1 ½ c.
1 ¼ c.
2 c.
1 c.
Knife Skills: Identify and explain the Chef's knife.
A large, versatile knife with a broad blade used for chopping, slicing, and dicing.
A small knife with a thin blade used for peeling fruits and vegetables.
A serrated knife used for cutting bread.
A long, thin knife used for filleting fish.
Knife Skills: The Serrated knife is best described as which of the following?
A knife with a saw-like edge, ideal for cutting bread and tomatoes.
A knife with a straight, smooth blade, used for chopping vegetables.
A knife with a curved blade, used for filleting fish.
A knife with a thin, flexible blade, used for boning meat.
Knife Skills: Select the correct description of a Paring knife.
A small knife with a plain edge blade ideal for peeling and other small or intricate work.
A large knife used for chopping vegetables.
A serrated knife used for slicing bread.
A heavy knife used for cutting through bones.
explain 'Mince'.
Very fine
Large chunks
Julienne
Dice
Knife Skills: Select the correct way to carry a knife.
Hold the knife by the handle with the blade pointed down and close to your side.
Carry the knife with the blade pointed forward.
Hold the knife by the blade.
Carry the knife with the blade pointed up.
Which of the following best describes the 'Bear claw'?
technique where you curl your guiding hand's fingertips inward (like a claw),
technique where you curl your dominate hand's fingertips inward (like a claw),
A technique where you lay your guiding hand's fingertips straight out .
what kind of hazard is Sanitizer?
Chemical
Physical
Biological
Ergonomic
what kind of hazard is a fish bone?
Physical
Chemical
Biological
Ergonomic
what kind of hazard is mold?
Biological
Chemical
Physical
Ergonomic
How long should you wash your hands?
20 seconds
5 seconds
1 minute
10 seconds
What should you dry your hands with?
Paper towel
Cloth napkin
Your shirt
Newspaper
When should you use hand antiseptics?
After hand washing
Before eating food
After wearing gloves
Before washing hands
When should you wash your hands when using gloves?
Before or changing between tasks
After putting on gloves
Only at the end of the day
Only if gloves are torn
What should you do with wounds?
Cover tightly with bandage and wear glove over it
Leave it open to air
Wash with soap and ignore
Apply makeup to hide
Nails: How should nails be kept?
Short, clean, no polish, no fakes
Long, painted, with fake nails
Dirty, with polish
Untrimmed, with designs
When should you take off aprons?
Take off before exiting the kitchen
Take off after entering the dining area
Take off before washing hands
Take off after serving food
What is the danger zone for bacteria growth?
41°F - 135°F
0°F - 32°F
135°F - 165°F
165°F - 212°F
What temp is for cold-holding and receiving?
Less than 41°F
Less than 32°F
Less than 50°F
Less than 60°F
What temp is for hot-holding and receiving hot food?
Greater than 135°F
Less than 120°F
Exactly 100°F
Below 90°F
What is an improper technique for cooling?
Putting hot food in cooler
Dividing food into smaller portions before cooling
Using ice baths to cool food quickly
Stirring food while cooling to distribute heat
Time and Temperature Abuse - What is an improper technique for thawing?
Leaving on counter
Thawing in refrigerator
Thawing under cold running water
Thawing in microwave
To cool properly, the temp must drop from 135-70°F in 4 hours then to 41°F in how many hours?
2 hours
1 hour
4 hours
6 hours
Time and Temperature Abuse - What does TCS stand for?
Time and temp control for safety
Total Cooking Standards
Temperature Control System
Toxic Chemical Substance
Time and Temperature Abuse - what type of food are slice melons considered?
Both
TCS only
Allergen only
Neither
Internal cooking temp for Poultry?
165°F
145°F
120°F
180°F
Internal cooking temp for Ground beef?
155°F
145°F
165°F
135°F
Cross Contamination - What does FIFO stand for?
First in, first out
Fast in, fast out
Food in, food out
First in, food out
Cross Contamination - How to store utensils?
Handles up
Handles down
Mixed together
Flat on the counter
Cross Contamination - How to scoop ice?
With tongs or scoop
With bare hands
With the drinking cup
With a fork
In a cooler (fridge), what should go on top?
Ready-to-eat food
Raw poultry
Raw seafood
Raw meat
Cross Contamination - How many allergens are there?
8
5
10
12
Cross Contamination - TCS, RTE food can be kept for how many days?
7 days
3 days
5 days
10 days
Cleaning - List the 5-step cleaning process.
1. Scrape 2. Wash 3. Rinse 4. Sanitize 5. Air dry
1. Rinse 2. Scrape 3. Wash 4. Sanitize 5. Air dry
1. Wash 2. Scrape 3. Rinse 4. Sanitize 5. Air dry
1. Scrape 2. Rinse 3. Wash 4. Sanitize 5. Air dry
How often should equipment in constant use be cleaned and sanitized?
Every 4 hours
Every 8 hours
Once a day
Every 2 hours
What goes in the 3-compartment sinks?
1. Soap & water 2. Empty or full of water 3. Sanitizer solution
1. Bleach & water 2. Vinegar solution 3. Baking soda
1. Detergent only 2. Hot oil 3. Cold water
1. Ice cubes 2. Lemon juice 3. Salt water
Sanitizing reduces pathogens on a surface to safe levels.
True
False
TCS? Allergen? Both? What is shrimp considered?
TCS
Allergen
Both
Neither
TSC? Allergen? Both? What is tofu considered?
Allergen
TCS
Both
Neither
