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1.01 Part 2 And 2.01
Test Description: Safety, sanitation, and recipe parts
Instructions: Answer all questions to get your test result.
1) Which is a good food sanitation practice?
A
Place raw meat next to raw vegetables in a grocery cart
B
Keep children out of the kitchen
C
Wash dishcloths and kitchen towels often
D
Keep cooked turkey on the counter until it cools
2) What is a safe way to remove broken glass and to prevent injury?
A
Sweep up broken glass
B
Rinse broken glass down the garbage disposal
C
Remove broken glass from a surface with tongs
D
Pick up glass pieces with bare hands
3) Which is an example of cross contamination?
A
Placing raw meats on a shelf below ready-to-eat food in the refrigerator
B
Cutting raw vegetables with a clean chef's knife
C
Preparing raw chicken and vegetables on the same cutting board
D
Using clean hands and work surfaces when preparing food
4) Which part of recipe, usually given for conventional ovens, tells how to cook the food?
A
Temperature and time
B
Step-by-step directions
C
List of ingredients and amounts
D
Container size and type
5) Which is a recipe resource?
A
Recipe yields
B
Nutrition analysis
C
Ingredients and amounts
D
Cookbooks
6) Which part of a recipe tells what type of equipment is needed to prepare a recipe?
A
Container size and type
B
Step-by-step directions
C
Yield
D
Ingredients and the amounts
7) What recipe resource is passed down from previous generations?
A
Family recipes
B
Package labels
C
Internet recipes
D
Cookbooks
8) Which is a recipe resource?
A
Equivalent measurement
B
Ingredients and amounts
C
Package label
D
Container size and shape
9) Which part of a recipe tells how to prepare a dish in the order it should be completed?
A
Step-by-step directions
B
List of ingredients and amounts
C
Temperature and time
D
Container size and type
10) Which is a recipe resource?
A
Measurement abbreviation
B
Family member
C
Preparation term
D
ingredient amount
11) Which recipe part is not necessary for preparing the dish, but is useful when planning foods to fit into an eating plan?
A
List of ingredients and amounts
B
Container size and type
C
Nutrition analysis
D
Yield
12) The quickest and easiest resource for researching recipes by ingredient, type, or time available for preparation is:
A
Family recipes
B
Package labels
C
Internet recipes
D
Cookbooks
*select an answer for all questions
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