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Q 1/57
Score 0
chewing gum would be what type of contaminant?
30
physical
Q 2/57
Score 0
sanitizer would be what type of contaminant?
30
chemical
57 questions
Q.
chewing gum would be what type of contaminant?
1
30 sec
Q.
sanitizer would be what type of contaminant?
2
30 sec
Q.
How would you describe what is happening to salmonella bacteria on raw chicken that has been left to thaw in the temperature danger zone?
3
30 sec
Q.
which is a safe work habit?
4
30 sec
Q.
some ingredients are packed into a measuring cup, such as solid fats and sticky ingredients like peanut butter. The proper way to measure these is:
5
30 sec
Q.
what are the four key recommendations for food safety?
6
30 sec
Q.
Common abbreviation for teaspoon is:
7
30 sec
Q.
which can help prevent electric shock?
8
30 sec
Q.
In the following recipe, what additional ingredients are needed if preparing on the stove top? Stove top directions - Add 1 1/2 c water and 1 1/2c of milk to mixture.
9
30 sec
Q.
The recipe format that is all written together is known as:
10
30 sec
Q.
Which of the following is an important component of Food Sanitation?
11
30 sec
Q.
n the following recipe, what is the serving size? Nutrition facts - Serving size 1/3c. as packaged 2/3 c. prepared. servings per contaniner 4
12
30 sec
Q.
which is an external influence affecting food choices?
13
30 sec
Q.
which is an example of a technological factor influencing food choices?
14
30 sec
Q.
n the kitchen group 1, John prepared the soup all by himself, while the rest of the group cleaned. What did this lab group do poorly?
15
30 sec
Q.
which source listed below is an example of a credible source of science based nutrition and fitness information?
16
30 sec
Q.
which of the following tasks can be excluded food handler safetly complete?
17
30 sec
Q.
which is an example of a recommendation from the Dietary Guidelines for Americans?
18
30 sec
Q.
the obstructed airway (Heimlich) maneuver can be used to help someone who is:
19
30 sec
Q.
which is not a source of pathogens?
20
30 sec
Q.
Sam is tried from planning, shopping, and preparing a dinner for his friend all in one day. What should he have done differently?
21
30 sec
Q.
In the kitchen group 2, mary had to keep going back to the pantry, Jason was trying to find equipment 30 minutes into lab. What did this group do poorly?
22
30 sec
Q.
The phrase "When in doubt - Toss it out" refers to...
23
30 sec
Q.
How would you explain Derrick's severe dehydration and stomach cramps?
24
30 sec
Q.
This tells the number and size of servings the recipe will make. The part of the recipe is called:
25
30 sec
Q.
Can you select the person who is most susceptible to contracting a foodborne illness?
26
30 sec
Q.
Hannah ate raw oysters for lunch while on a day trip to the beach. By dinner time, Hannah was experience diarrhea, fever, stomach ache, and vomiting. How would you describe what is happening to Hannah?
27
30 sec
Q.
To leave an opening in the covering of a food to allow steam to escape is
28
30 sec
Q.
Food Safety refers to:
29
30 sec
Q.
which of the following will prevent cross contamination?
30
30 sec
Q.
You suspect the hamburger casserole you made for a potluck dinner made all your friends sick with e.coli. Your safest course of action is to...
31
30 sec
Q.
If a recipe calls for 1 c. of flour, and you cut the recipe in half, how much would you need?
32
30 sec
Q.
which measure equals one pound?
33
30 sec
Q.
Large, triangular blade. Used for chopping, dicing, cubing, mincing fruits, and vegetables or meats.
34
30 sec
Q.
What is a good practice for storing leftover foods
35
30 sec
Q.
which contains the largest amount of hidden sugar?
36
30 sec
Q.
a recipe for sweet potato casserole serve 12 and calls for 1/3c of pecans you need to serve 24 how much pecans to you need?
37
30 sec
Q.
Long steel rod, Used to straighten knife edges between sharpening. Hand wash only.
38
30 sec
Q.
a well written recipe should be
39
30 sec
Q.
The USDA recommends chilling perishables promptly and defrosting foods properly to help prevent foodborne illness. Who is following the USDA's recommendations?
40
30 sec
Q.
a recipe should have ingredients and directions for how to prepare it. Some recipes are written in paragraph form with the ingredients and directions smash together. This format is called:
41
30 sec
Q.
To cause a solid food to turn into or become part of a liquid is to: