Wayground logo

Free Printable Worksheets

Font size

S
M
L
XL
Worksheets

Week One 7th/8th review game

Total questions: 15

Worksheet time: 9mins

Name
Class
Date
1.

What is the official name of this class?

a)

Cooking 101

b)

Fundamentals of Culinary Careers

c)

College and Career Services

d)

Foundations of Cooking Clean

2.

Which is worth more points in the grade book? Individual assignments or group work assignments?

a)

Individual assignments

b)

Group work assignments

c)

They are worth the same amount

3.

What do you need to have in class every day?

a)

Laptop and charger

b)

Notebook

c)

something to write with

d)

water and snack

4.

How you find out what work you missed when you were absent?

a)

Look on canvas classroom

b)

Don't worry about it you don't have to make it up.

c)

Talk to Ms. Ursch when you get back to school.

d)

Wait until end of quarter to see what grades are missing

5.

Which is not a sub category of Kitchen Safety and Sanitation?

a)

Food Safety

b)

Cleanliness

c)

Hygiene

d)

Ingredient knowledge

6.

handwashing, clothing, tying hair back are examples of which sub category?

a)

Food Safety

b)

Hazards

c)

Tools

d)

Hygiene

7.

What is a career option that would relate to this class?

a)

Hair stylist

b)

Fashion Designer

c)

Chef

d)

Taxi Driver

8.

Which of the following is a culinary career?

a)

Restaurant owner

b)

Retail store manager

c)

Doctor

d)

Football player

9.

Temperature control of food items falls under which category?

a)

Cleanliness

b)

Hazard Prevention

c)

Tool Safety

d)

Food Safety

10.

Which item below would be included in tool safety?

a)

b)

c)

d)

11.

Which image below is NOT a hazard category?

a)

b)

c)

d)

12.

What do people with long hair have to do before cooking?

(a)  

13.

True or False; I should cook food for other people if I have been sick with the stomach bug all night.

a)

True

b)

False

14.

Checking the __________________ on the milk carton before drinking it is an example of Food Safety.

a)

Brand Name

b)

Protein content

c)

Ingredient Label

d)

Expiration Date

15.

How can we prevent hazards in the kitchen?

(a)