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WorksheetsFood 1 Pre-Test: Hygiene and Nutrition Basics
Total questions: 20
Worksheet time: 10mins
Which kitchen practice best reduces the risk of cross-contamination when preparing raw chicken and salad?
Storing raw meat above fresh vegetables
Using one cutting board for all ingredients
Washing hands for at least twenty seconds
Rinsing chicken under cold running water
Match each cooking technique to its correct description.
Grilling
Cooking food on a grill over direct heat
Boiling
Cooking by immersing food in boiling water
Sautéing
Cooking quickly in a small amount of oil
Baking
Cooking food using dry heat in an oven
Match each food storage scenario with the safest temperature to store refrigerated foods to slow bacterial growth.
50°F (10°C) or colder
Storing leftovers in a home refrigerator
45°F (7°C) or colder
Storing dairy products in a commercial fridge
40°F (4°C) or colder
Storing raw meat in a restaurant refrigerator
32°F (0°C) or colder
Storing ice cream in a freezer
Match each cooking technique to its primary method of heat transfer.
Grilling
Direct radiant heat from below
Sautéing
Conduction in a hot pan with fat
Steaming
Moist heat from vapor
Roasting
Dry convective heat in an oven
The safe refrigeration temperature to slow bacterial growth in leftovers is (a) .
Which vitamin supports the immune system by aiding wound healing and acting as an antioxidant?
Vitamin K from leafy greens
Vitamin D from sun exposure
Vitamin B12 from animal foods
Vitamin C from fruits and vegetables
Match each plant-based protein to a typical culinary use.
Beans and lentils
Chili, soups, and stews
Tofu
Stir-fries, scrambles, and marinades
Quinoa
Salads, bowls, and pilafs
Which nutrient is most associated with maintaining healthy eyesight?
Vitamin D from sunlight exposure
Vitamin K from leafy greens
Vitamin C from citrus fruits
Vitamin A from carrots and dairy
Match each grain to its gluten content status.
Rye used in bread
Contains gluten, commonly used in bread
Barley in soup recipes
Contains gluten, often added to soups
Wheat in pasta dough
Contains gluten, main ingredient in pasta
Quinoa in grain bowls
Naturally gluten-free, popular in grain bowls
Fill in the blank: The culinary term for organizing and preparing all ingredients before cooking is (a) .
(a) is essential in a standardized recipe to ensure consistency across batches.
Match each factor with how it influences bacterial growth.
Temperature in danger zone
Speeds multiplication of bacteria
Moisture availability
Supports bacterial survival and growth
Time left at room temp
Allows bacteria to reach harmful levels
Cross-contamination
Transfers pathogens to ready-to-eat food
Match each food item with the minimum safe holding temperature required to prevent bacterial growth.
145°F (63°C) minimum
Whole cuts of beef, pork, veal, and lamb held for service
160°F (71°C) minimum
Reheated foods for hot holding
135°F (57°C) minimum
General hot foods held for service
120°F (49°C) minimum
Foods held below safe temperature, risk of bacterial growth
Fill in the blank: The main role of carbohydrates in the body is to (a) .
Match each kitchen sanitation practice to its purpose.
Wash fruits and vegetables before cutting
Remove surface microbes and soil
Store cleaning chemicals away from food
Prevent chemical contamination of ingredients
Use a meat thermometer to check doneness
Verify safe internal temperature of meat
Avoid eating while preparing food
Reduce saliva transfer and cross-contamination
Which food is a primary source of vitamin D that supports bone health?
Whole grains and rice
Leafy greens and celery
Fortified milk and yogurt
Citrus fruits and apples
The fat type that is generally heart-healthy when used in moderation is (a) .
Match each menu change with the scenario that best prevents a nut allergy reaction.
Replace pesto with sunflower seed spread
Classmate with nut allergy needs a safe spread alternative
Serve almond-crusted chicken entrée
Classmate with nut allergy is served a nut-based entrée
Use walnut oil dressing on the salad
Classmate with nut allergy is offered a nut-based salad dressing
Offer trail mix with peanuts and cashews
Classmate with nut allergy is given a snack containing nuts
Match each kitchen tool to its primary use in food preparation.
Kitchen scale for weighing portions
Used to maintain consistent portion sizes when plating individual servings
Wet measuring cup for liquids
Used to measure the volume of liquids accurately
Chef’s knife for quick slicing
Used to slice ingredients quickly and efficiently
Pastry brush for glazing items
Used to apply glazes or sauces to food items
You need to blend cold butter into flour for flaky biscuits. The technique you should use to distribute fat as pea-sized pieces throughout the dough is (a) .
