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INTRO to FCS final

Total questions: 85

Worksheet time: 7hrs 5mins

Name
Class
Date
1.
Cutting boards, sponges, and towels are locations where this can occur:
a)
Cross Contamination
b)
Baking
c)
Regular Contamination
d)
Cooking
2.
Which of the following does NOT need to be kept out of the Danger Zone?
a)
Raw Meat
b)
Raw Eggs
c)
Dairy
d)
Bread
3.
Washing hands and tying hair back fall under which category of food safety?
a)
Cross Contamination
b)
Improper Handling
c)
Microorganisms
d)
Fire Hazards
4.

The main reason spills should be cleaned up immediately is because:

a)

Spills are harder to clean the longer they sit.

b)

Somebody could slip and fall.

c)

They look messy.

d)

They make the kitchen smell funny.

5.

Dull knives are safer than sharp knives.

a)

True

b)

False

6.

Saucepans and frying pans should be placed on the stovetop with the handles facing:

a)

Inward

b)

Any way. It doesn’t matter!

c)

Toward the person cooking

d)

Over a burner

7.

Always __________________ and __________________ knives separately.

a)

Sharpen and play with

b)

Wash and store

c)

Shine and sharpen

d)

Handle and cut

8.

How long should you wash your hands for?

a)

10 seconds

b)

15 seconds

c)

20 seconds

d)

60 seconds

9.

It is not safe to cut vegetables on the same cutting board that you use to cut meat or poultry.

a)

True

b)

False

10.

When cutting food, how should your hand that is stabilizing the food be positioned?

a)

Splayed out

b)

Fingertips curled in

c)

Gripping it like a pencil

d)

Held between thumb or forefinger

11.

Never, ever, ever put the following items in the microwave

a)

Tin foil/Aluminum foil

b)

Metal objects

c)

Silverware

d)

All of the above

12.

You need to reach something on a high shelf. You should:

a)

Jump onto the countertop to reach it

b)

Use a step stool

c)

Climb onto a friend's shoulders

d)

Jump really high and grab it

13.

Before cooking, you must do this before you walk into the lab:

a)

Roll up your sleeves

b)

Long hair should be put up or pulled back

c)

Know your roles and responsibilities

d)

Wear closed-toe shoes

14.

Food should never be left out for more than:

a)

30 min

b)

1 hour

c)

2 hours

d)

4 hours

15.

To thaw frozen meat, you should:

a)

Defrost it in a tub of warm water.

b)

Cook it frozen; it’s okay!

c)

Defrost it on the countertop.

d)

Defrost it in the refrigerator.

16.

The temperature danger zone is between ______ degrees Fahrenheit and ______ degrees Fahrenheit.

a)

50 and 100

b)

30 and 130

c)

40 and 140

d)

100 and 200

17.

The temperature HOT zone is between ______ degrees Fahrenheit and ______ degrees Fahrenheit.

a)

60 and 126

b)

30 and 130

c)

40 and 140

d)

100 and 200

18.

What is meant by the “temperature danger zone”?

a)

It is the temperature at which you can burn food.

b)

It is the temperature that can cause food to spoil if left out too long.

c)

It is the temperature at which you can burn yourself.

d)

It is the temperature that can cause freezer burn.

19.
Washing hands and tying hair back fall under which category of food safety?
a)
Cross Contamination
b)
Improper Handling
c)
Microorganisms
d)
Fire Hazards
20.

Name this kitchen tool.

a)

measuring cups

b)

forks

c)

measuring spoons

d)

blender

21.

Name this kitchen tool.

a)

bowl

b)

glass measuring cup

c)

measuring spoons

d)

oven

22.

Name this kitchen tool.

a)

measuring cups

b)

Cutting Board

c)

measuring spoons

d)

Mixer

23.

Name this kitchen tool.

a)

bowl

b)

glass measuring cup

c)

measuring spoons

d)

oven

24.

Name this kitchen tool.

a)

glass measuring cup

b)

knives

c)

measuring spoons

d)

measuring cups

25.

What is used for folding ingredients and scraping bowls?

a)

rubber spatula

b)

spoon

c)

whisk

d)

pancake turner

26.

What is used for whipping ingredients?

a)

whisk

b)

hand-held electric mixer

c)

stirring spoon

d)

potato masher

27.

What is used for mixing or stirring ingredients?

a)

Rubber spatula

b)

Whisk

c)

Wooden spoon

d)

Knife

28.

What is used to roll out dough?

a)

cutting board

b)

rolling pin

c)

wooden spoon

d)

pastry brush

29.

What is used to bake muffins or cupcakes?

a)

baking sheet

b)

muffin tin

c)

saucepan

d)

cutting board

30.

What is used for cracking eggs or holding small ingredients?

a)

mixing bowl

b)

glass measuring cup

c)

baking sheet

d)

small glass bowl

31.

What is used to make sauces or cook smaller anounts of food?

a)

baking sheet

b)

muffin tin

c)

cutting board

d)

saucepan

32.

What is used to hold, flip, or turn hot items without piercing them?

a)

tongs

b)

pancake turner

c)

rubber spatula

d)

scissors

33.

What removes liquid from food?

a)

fork

b)

cutting board

c)

slotted spoon

d)

strainer

34.

What is used to drain liquid from food?

a)

colander or strainer

b)

cutting board

c)

mixing bowl

d)

measuring spoons

35.

What protects your hands from high temperatures?

a)

oven mitt

b)

wooden spoon

c)

dish towel

d)

pastry brush

36.

Where are hot items placed to cool off?

a)

cooling rack

b)

whisk

c)

blender

d)

oven mitt

37.

What is used to open cans?

a)

slotted spoon

b)

rubber spatula

c)

can opener

d)

mixing bowl

38.

What is this object?

a)

Turner

b)

Rubber spatula

c)

Scraper

d)

Burger flipper

39.

What is this object?

a)

Rice pot

b)

Stock pot

c)

Saucepan

d)

Soup pan

40.

Which piece of kitchen equipment is used to measure small amounts of both liquids and solids?

a)

measuring spoons

b)

dry measuring cup

c)

liquid measuring cup

d)

measuring bowls

41.

This piece of equipment is used to serve soups, gumbos, and chili. It consists of a large scoop that easily holds liquids.

a)

soup spoon

b)

deep turner

c)

ladle

d)

slotted spoon

42.

Used to mix ingredients together. Its shape helps break apart clumps in batters, scramble eggs, and stir sauces.

a)

hand mixer

b)

ladle

c)

wire whisk/whip

d)

slotted spoon

43.

What is this?

¿Qué es esto?

a)

Paring Knife

b)

Chef's Knife or French Knife

c)

Slicing Knife

d)

Bread Knife

44.

What is this?

¿Qué es esto?

a)

Stand Mixer

b)

Loaf Pan

c)

Pastry Blender

d)

Wok

45.

Which item is a pastry blender?

¿Qué artículo es un batidor de pasteles?

a)
b)
c)
d)
46.

Typical measuring spoons come in the following sizes:

a)

1 Tbsp, 2 tsp, 1 tsp, 1 sp

b)

1 Tbsp, 1/2 tsp, 1/8 tsp, 1/16 tsp

c)

1 Tbsp, 1/2 Tbsp, 1/5 tsp, 1/8 tsp

d)

1 Tbsp, 1 tsp, 1/2 tsp, 1/4 tsp

47.

Which of the following should NOT be measured in a dry measuring cup?

a)

peanut butter

b)

brown sugar

c)

canola oil

d)

flour

48.

Which ingredient is best measured in a liquid measuring cup?

a)

vanilla

b)

pumpkin puree

c)

margarine

d)

milk

49.

Use a ______ to shred cheese or zest lemons.

a)

colander

b)

sifter

c)

cutter

d)

grater

50.

Always use a dry ________ or __________ to remove hot items from the oven.

a)

knit mitten; washcloth

b)

dish rag; apron

c)

potholder; oven mitt

d)

potholder; dish towel

51.

A whole stick of butter is equal to...

a)

1/4 cup

b)

1/3 cup

c)

1/2 cup

d)

3/4 cup

52.

What would you use to scoop cookie dough ?

a)

b)

c)

d)

53.

What temp should cassaroles be reheated to?

a)

212

b)

165

c)

145

d)

160

54.

The best prevention of food poisoning is

a)

Washing

b)

Thorough cooking

c)

Good packaging

d)

All of the above

55.

What is foodborne illness?

a)

An illness that makes you too sick to eat.

b)

An illness caused by eating too much food.

c)

An illness caused by eating foods that are high in fat and cholesterol.

d)

An illness caused by disease-causing microorganisms (pathogens) in food.

56.

You will feel sick within 24 hours of eating contaminated food if you have a foodborne illness.

a)

True

b)

False

57.

What food is more likely to cause foodborne illness?

a)

Milk

b)

Chicken

c)

Bread

58.

What are the most common symptoms of foodborne illness?

a)

Swollen glands and rash.

b)

Swollen feet and ankles.

c)

Vomiting and diarrhea.

d)

Sneezing and coughing.

59.

Bacteria that affects poultry, causing food poisoning that has nausea and diarrhea symptoms that usually lasts 1-2 days.

a)

Salmonella

b)

E. coli

c)

Campylobacter

d)

Listeria

60.

Symptoms of this disease last for two weeks and include high fevers, headaches, and chills.

(a)  

61.

People who are more susceptible to food poisoning or FBI than other groups of people.

a)

young Children

b)

pregnant Woman

c)

adults over 65

d)

people with Weak Immune Systems

e)

all of the above

62.

what is wrong with the hamburger?

a)

to much lettuce

b)

not cooked all the way

c)

to much seasoning

d)

has cheese

63.

"when in doubt... throw it out"

a)

true

b)

false

64.

Bacteria that affects poultry, causing food poisoning that has nausea and diarrhea symptoms that usually lasts 1-2 days.

a)

Salmonella

b)

E. coli

c)

Campylobacter

d)

Listeria

65.
Symptoms of foodborne illness include upset stomach, nausea, vomiting, and diarrhea. 
a)
True
b)
False 
66.
What food borne illness is most commonly associated with chicken, eggs, and other forms of poultry?
a)
E. Coli
b)
Staphylococcus
c)
Salmonella
d)
Listeria
67.
What food borne illness is most commonly associated with chicken, eggs, and other forms of poultry?
a)
E. Coli
b)
Staphylococcus
c)
Salmonella
d)
Listeria
68.

What is the main cause of cross-contamination?

a)

Packaging materials

b)

Food handlers

c)

Kitchen counters

d)

Cooking equipment

69.

Has killed people who ate hamburgere that were not fully cooked

a)

E-coli

b)

Norwalk

c)

Listeria

d)

Perfringens

70.

Can live on a dry surface and the infected person is contagios for 2 to 3 weeks ater infection

a)

E-coli

b)

Norwalk

c)

Listeria

d)

Perfringens

71.

Food that is associated with ready to eat temperature abused foods such as hotdogs and deli meats

a)

E-coli

b)

Norwalk

c)

Listeria

d)

Perfringens

72.

Food that is associated with ready to eat temperature abused foods such as hotdogs and deli meats

a)

E-coli

b)

Norwalk

c)

Listeria

d)

Perfringens

73.

Most often mistakes for the 24 hour flu

a)

E-coli

b)

Norwalk

c)

Listeria

d)

Perfringens

74.

Comes from the human nose and throat mucus

a)

Trichinosis

b)

Shigella

c)

Streptococcal

d)

Hepatitis

75.

A roundworn found in pork and bear meat and other wild game

a)

Trichinosis

b)

Shigella

c)

Streptococcal

d)

Hepatitis

76.

Comes from water and Ice that has been contaminated by fly poop

a)

Trichinosis

b)

Shigella

c)

Streptococcal

d)

Hepatitis

77.

Food is contaminated by the food handler who is carrying the virus through body fluids or waste

a)

Trichinosis

b)

Shigella

c)

Streptococcal

d)

Hepatitis

78.

When storing hamburger in a resturant fridge what level should it be on?

a)

Ground meats level 4

b)

Vegestables level 2

c)

Cakes and fresh fruit level 1

d)

Whole cuts of meat level 3

79.

When storing Cake and pre made desserts in a resturant fridge what level should it be on?

a)

Ground meats level 4

b)

Vegestables level 2

c)

Cakes and fresh fruit level 1

d)

Whole cuts of meat level 3

80.

In the accronim FATTOM what 2 letters do you have controle over

a)

Food and Acidity

b)

Oxygen and Moisture

c)

Time and Tempature

d)

Time and Trouble

81.

When should you clean?

a)

after making all your food

b)

clean as you go

82.
You must tie your hair back the entire time you are cooking
a)
true
b)
false
83.

Raw/fresh fruit should be ____ before eating?

a)

soaked

b)

rinsed

c)

cut up

d)

peeled

84.

The safest way to open a can is to use:

a)

a sharp knife

b)

a can opener

c)

kitchen scissors

85.

What things should you do before you start cooking?

a)

Wash your hands

b)

Put away electronics

c)

Tie back long hair/put hair up

d)

All of the above

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