WorksheetsEND OF SEMESTER TEST
Total questions: 50
Worksheet time: 25mins
Select the best answer. What is the name of this technique for safely using a knife shown in the photo where the fingertips are curled under while slicing a cucumber with a chef’s knife?
Claw technique
Carry point-down technique
Pass safely
Cut Away
Select the best answer. Which of the following was not used during medieval times to make knives?
Stone
Bones
Plastic
Shell
Select the best answer. Which cut creates thin, matchstick-sized pieces best for stir-fries?
Brunoise
Julienne
Chiffonade
Large dice
Select the best answer. Which cut results in very small, uniform cubes often used for garnishes?
Julienne
Brunoise
Bâtonnet
Chiffonade
Select the best answer. Which statement best explains why a sharp knife is safer?
It is heavier
It looks cleaner
It has a larger handle
It requires less force, reducing slips
Select the best answer. When carrying a knife in the lab, the safest practice is to:
Hold it at your side with the tip down
Hold it at shoulder height
Point the tip up
Cover it with a towel
Select the best answer. Uniform cuts are important primarily because they:
Save ingredients
Ensure even cooking
Reduce washing
Improve knife longevity
Select the best answer. Which tool is used to measure small quantities of ingredients?
Measuring cups
Ladle
Tongs
Measuring spoons
Select the best answer. Liquid measuring cup feature:
Flat rim for leveling
Spout and viewing marks
Built-in scale
Non-stick surface
Select the best answer. Silicone spatulas are preferred because they:
Burn easily
Are heat-resistant and flexible
React with acids
Absorb flavors
Select the best answer. The kitchen equipment shown (a perforated metal bowl with handles) is used for:
It measures the correct amount of pasta
It drains water from boiled pasta
It keeps pasta warm during service
It is used to mix pasta with sauce
Select the best answer. Identify this knife cut shown as a small football-shaped piece of vegetable.
Tourné
Batonnet
Dice
Mince
Select the best answer. Which tool helps remove the skin from vegetables?
Whisk
Peeler
Tongs
Ladle
Select the best answer. Which tool is used for flipping pancakes?
Spatula
Whisk
Ladle
Colander
Select the best answer. What is the name of this kitchen tool shown as a wooden cylinder with handles at both ends?
Whisk
Colander
Rolling Pin
Spatula
Select the best answer. If a recipe calls for 2 cups of flour and you are halving the recipe, how much flour do you need?
3 cups
2 cups
1 cup
4 cups
Select the best answer. Convert 16 ounces to pounds:
1 lb.
2 lbs.
0.5 lb.
4 lbs.
Select the best answer. Measuring cups for liquids are usually made of _____.
Metal
Plastic
Glass
B and C
Select the best answer. A recipe calls for 3 teaspoons of sugar. How many tablespoons is that?
1 Tbsp
2 Tbsp
3 Tbsp
1/2 Tbsp
Select the best answer. Which of the following tool would you use to measure peanut butter? The images are labeled 1 through 4.
1
2
3
4
Select the best answer. Check measure at eye level. It is used for measuring which of the following?
Rice
Raisin
Oil
Mayonnaise
Select the best answer. Which of the following ingredients should be firmly packed?
Sugar
Butter
Flour
Salt
Select the best answer. If a recipe calls for 12 oz of pasta and you only have 8 oz, what percentage of the recipe amount do you have?
50%
66%
75%
80%
Select the best answer. What is the primary purpose of reading a recipe thoroughly before starting?
To memorize ingredient names
To help you decide which tools to buy later
To skip unnecessary steps
To ensure you understand the steps and have all ingredients
Select the best answer. What does the term mise en place mean in culinary arts?
Cooking food to the correct temperature
Cleaning and sanitizing the kitchen
Everything in its place – preparing and organizing ingredients before cooking
Serving food in the correct order
Select the best answer. Which of the following is NOT part of mise en place?
Measuring ingredients
Preheating the oven
Washing and chopping vegetables
Plating the finished dish
Why is mise en place important in a professional kitchen?
It reduces cooking time and improves efficiency
It ensures food safety and consistency
It helps chefs stay organized and avoid mistakes
All the above
Which of these tasks would you complete during mise en place?
Garnishing the final plate
Setting up your cutting board and knives
Serving the dish to customers
Cleaning up after service
What should you do first when starting mise en place?
Begin cooking immediately
Wash your hands and sanitize your work area
Taste the finished dish
Serve the appetizer
What is the safest way to clean up broken glass in the kitchen?
Sweep it with your hands
Use a broom and dustpan, then wipe with a damp paper towel
Vacuum it immediately
Leave it for the janitor
Which of the following is the best way to prevent burns?
Wear loose clothing while cooking
Keep pot handles turned inward on the stove
Use wet oven mitts
Leave hot pans on the edge of the counter
What should you do if a grease fire starts?
Pour water on it
Cover it with a metal lid or use baking soda
Move the pan outside
Spray it with cold oil
Which type of fire extinguisher is best for a grease fire in the kitchen?
Water extinguisher
Foam extinguisher
Class K extinguisher
Carbon dioxide extinguisher
What does the acronym PASS stand for when using a fire extinguisher?
Pull, Aim, Squeeze, Sweep
Push, Alert, Spray, Stop
Pull, Activate, Spray, Secure
Point, Aim, Squeeze, Spray
A customer orders a salad and mentions they have a nut allergy. Which action should you take FIRST?
Remove nuts from the garnish only
Inform the kitchen and check all ingredients for nuts
Tell the customer to choose another dish
Wash your hands and continue as usual
You are preparing a peanut-free dessert in a kitchen that also makes peanut butter cookies. What steps will you take to prevent cross-contact?
Use the same utensils but wash them quickly
Make the dessert after all peanut dishes are done
Just avoid adding peanut
Prepare the dessert on a clean, sanitized surface with separate utensils
Your school cafeteria experienced a Salmonella outbreak traced to undercooked chicken. As the food safety manager, you must develop a comprehensive prevention plan to avoid future outbreaks. Which of the following strategies BEST addresses multiple risk factors?
Cook chicken to 165°F and wash hands after handling raw poultry
Post a sign reminding staff to wash hands
Purchase pre-cooked chicken only
Train staff on proper cooking temperatures, implement strict cross-contamination controls, and create a monitoring system for food storage and preparation
Raw chicken is placed on the top shelf of a refrigerator, and a ready-to-eat salad is stored below it. What is the main food safety risk in this scenario?
Cross-contamination from raw chicken dripping onto ready-to-eat food
The salad will dry out
The chicken will cook unevenly
The refrigerator will lose temperature
Which group of individuals has a higher risk of foodborne illness?
Teenagers
Women
Elderly women
Vegetarians
Which of the following is TCS food?
Saltines
Bananas
Coffee
Baked potato
Metal shavings are which types of contaminants
Physical
Biological
Chemical
Microbial
In a top-to-bottom order, how should fresh roast beef, fresh halibut, lettuce, and pan of ground chicken be stored in a cooler?
Lettuce, fresh roast beef, ground chicken, fresh halibut
Fresh halibut, lettuce, ground chicken, fresh roast beef
Fresh halibut, fresh ground beef, ground chicken, lettuce
Lettuce, fresh halibut, fresh roast beef, ground chicken
Where should staff members eat, drink, smoke or chew gums?
Where the customers eat
In dishwashing areas
Outside the kitchen door
In designated areas
When washing your hands, which is the correct procedure?
Rub them with hand sanitizer.
Wash your hands vigorously with warm soap and water for 5 seconds, then rinse.
Wash your hands vigorously for 15 seconds with soap and warm water, rinse and dry.
Wipe your hands on your apron to remove debris.
The food temperature danger zone is between:
41-135°F
31-155°F
70-125°F
35-95°F
Identify the best way to prevent pests in a food service facility.
Clean and sanitize, check screens, windows and doors.
Eliminate harborage areas, deny pests food, water and shelter.
Work with a licensed PCO.
All the above
A food handler who has just used their cell phone must do what before handling food?
Apply hand antiseptic
Wash hands
Put on disposable gloves
Wipe hands on a cloth towel
Which of the following best describes the purpose of the FAT TOM concept in food safety?
It identifies the six conditions that allow bacteria to grow
It lists the steps for proper knife handling
It explains how to measure ingredients accurately
It describes the roles in the kitchen brigade
Which of the following is the most effective way to prevent pests in a commercial kitchen?
Spray pesticides daily around food prep areas
Leave doors open for ventilation
Keep food covered and maintain proper sanitation
Store garbage inside the kitchen overnight
What is the best practice for handling garbage in a commercial kitchen?
Empty garbage regularly and keep bins covered
Store garbage bags near food prep areas for convenience
Leave garbage overnight to reduce workload
Rinse garbage bins only once a month
