Food Skills Final Exam Review
Directions: Read each question carefully and then answer it to the best of your ability.
Safety and Sanitation
1) Scrub your hands for a minimum of _______ seconds with soap and warm water
before handling food.
A. 5
B. 10
C. 15
D. 20
2) When tasting foods that are cooking:
A. Always us a clean spoon rather that the one you have used for stirring
B. Use the one used for since the heat will destroy all bacteria.
C. Use the one used for stirring, as long as you do not have a cold, sore throat, ect.
D. Food should never be tasted during cooking.
3) To prevent burns, what should you use when handling hot pans and dishes?
A. Dishcloth
B. Oven Mits
C. Your sleeve
D. Dish Towel
Equipment:
4) Is used to get the last drop of batter or cake icing out to a bowl or to clean plates
before washing dishes.
A. Tongs
B. Pastry Brush
C. Wooden Spoon
D. Rubber Spatula
5) Is used to drain water form cooked foods such as spaghetti or vegetables.
A. Masher
B. Colander
C. Mallet
D. Slotted Spoon
Measurement Techniques, Abbreviations and Cooking Terms
Matching: Place the letter for the sentence or phrase that best fits the word.
6) _______ Beat
A. To stir with a quick repetitive over-and –under motion, or stir very quickly.
7) _______ Stir
B. Shortening blended in the flour until it resembles crumbs.
8) _______ Pack
C. To mix ingredients in a circular motion.
9) _______ Cut in D. To push ingredients firmly into measuring cup.
10) _______ Preheat
11) _______ Combine
12) _______ Knead
13) _______Sift
A. To separate into fine particles with sifter.
B. To heat oven to correct temperature before baking.
C. Mix two of more ingredients together.
D. To push dough with your hands to smooth it out.
Fill in the blanks with the correct abbreviations that are used in recipes:
14) Pt = _________
A. Pine
B. Pint
C. Pour
D. None of the above
15) Tbs. = ______________
A. Teaspoon
B. Tablespoon
C. Cup
D. Time
16) Oz. = _____________
A. Onion
B. Oz
C. Ounce
D. Oven
Fill in the correct equivalent.
17) 1 tablespoon = _________ teaspoons
A. 5
B. 4
C. 3
D. 2
18) 1 cup = ________ tablespoons
A. 8
B. 12
C. 14
D. 16
19) Stick of margarine = ______ cup
A. ¼
B. 1/3
C. ½
D. 1
20) 4 tablespoons = ________ cup
A. 1/8
B. ¼
C. 1/3
D. ½
21) 1/8 cup = _______ tablespoons
A. 2
B. 3
C. 4
D. 5
Measuring
22) What kind of cup is used to measure dry items?
A. Liquid measuring cup
B. Measuring spoons
C. Drinking cup
D. Dry measuring cups
23) Which dry measuring cups would you use to measure ¾ cup sugar?
A. ¾ cup
B. ½ cup + ¼ cup
C. ¼ cup – 3 times
D. All of the above
24) What measuring cup would you use to measure 2/3-cup oil?
A. 1 /3 cup dry measuring cup
B. Measuring spoons
C. Drinking cup
D. 1-cup liquid measuring cup
25) How would you measure flour?
A. Dip liquid measuring cup in flour and measure
B. Use a spoon to fill dry measuring cup and pack.
C. Use a spoon to fill dry nearing cup and level off with spoon.
D. Use a spoon to fill dry measuring cup and level off with a straightedge spatula.
26) How do you measure brown sugar?
A. Dip liquid measuring cup into the brown sugar and measure.
B. Use a spoon to fill brown sugar in to the dry measuring cup and level with a
straightedge spatula.
C. Use a spoon to fill dry measuring cup, pack and level with a straightedge spatula.
D. None of the above.
27) What is the temperature of liquid added to yeast to make it rise?
A. 75 degrees to 80 degrees F.
B. 100 degrees to 105 degrees F
C. 180 degrees to 185 degrees F
D. 200 degrees to 204 degrees F
28) What happens to bread if the liquid used to dissolve the yeast is not the correct
temperature?
A. If it is too hot, the yeast will die.
B. If it is too cold, the yeast will not rise.
C. None of the above
D. A and B.
29) An example of a yeast bread would be:
A. Funnel Cakes
B. Pizza dough
C. Biscuits.
D. Banana Bread.
Food Born Illness
30) What are ways that foods can become cross-contaminated?
A. Using a knife on several types of foods.
B. Using a cutting board on several types of foods
C. Both A and B
D. None of the above.
31) What are some common symptoms resulting from a food borne illness.
A. Nausea
B. Stomach cramps
C. Vomiting
D. All of the above.
32) An Example of a RTE (ready to eat food) would be:
a) Cesar salad
b) Raw hamburger meat
c) Raw Chicken
d) Raw Garlic
33) To properly cover cuts on your hand in the kitchen, you should:
a) Place a bandaid on the cut
b) Place a glove on your hand
c) Place a bandaid on the cut and a glove on your hand
d) None of the above
34. The temperature danger zone can be defined as:
a. 38-141 degrees, the temperature that food remains at which can make people sick
b. 41-135 degrees, the temperature that food remains at which can make people sick
c. 60-141 degrees, the temperature that food remains at which can make people sick
d. 39-141 degrees, the temperature that food remains at which can make people sick
35. Ready to eat food should be stored:
a. Below raw foods
b. below chemicals
c. above raw food or chemicals
d. none of the above
36. To quick thaw frozen chicken, you should:
a. run warm water over the chicken
b. run cold water over the chicken
c. leave the chicken on the counter to thaw
d. leave the chicken in the oven at a low temperature
37. Poultry (chicken, turkey) should be cooked to an INTERNAL temperature of
a. 155
b. 160
c. 165
d. 170
38. Fish should be cooked to an internal temperature of
a. 145
b. 160
c. 165
d. 170.
39. You should do 2 things to a Large pot of HOT chili to cool it down:
a. reduce the pan size
b. Place in hot water bath
c. place in ice water bath
d. a and b
40.
What is the difference between cleaning and sanitizing?
a. cleaning kills microorganisms, sanitizing does not
b. a surface can be sanitized but not clean
c. sanitizing kills microorganisms, cleaning does not
d. there is no difference
Catering Business Questions
41. The purpose of a catering business is to:
a. make the best food ever
b. make the worst food ever
c. make money
d. create the largest debt you can possible make
42. The definition of food cost is:
a. the cost of food for the customer
b. the cost of food for the caterer
c. the profit on the food sold
d. none of the above
43. The difference between the cost of food for the caterer and the price that you sell it
for to the customer is known as:
a. operating cost
b. food cost
c. profit
d. expenses
44. When setting up a buffet to make money, the most expensive item would be:
a. first
b. last
c. middle
d. it does not matter
45. To keep hot food hot on a buffet, we used:
a. chaffers
b. sterno
c. electric hot plates
d. a and b
46. Worth 10 points
Directions: Create a catering menu for a 20 person dinner catering. Complete the
necessary menu items, and draw a diagram of the buffet table(s), and necessary catering
utensils and holding devices.
Menu: Appetizer/soup/salad:______________________________
Entrée:__________________________________________
Starch (potato, rice, bread, ect_______________________
Vegetables (fresh)_________________________________
Sauce if necessary:________________________________
Dessert:_________________________________________
Draw your catering buffet table with foods, and necessary catering utensils and holding
devices.