MCF Unit 1 Review Question Preview (ID: 32358)


Review Unit 1. TEACHERS: click here for quick copy question ID numbers.

What is the last step in the dishwashing process?
a) dry out the sink
b) put away dishes
c) dry dishes
d) drain sink

You must do all of these before labs EXCEPT:
a) wash your hands
b) tie back long hair
c) put on an apron
d) wipe off the counters

Always cut on a
a) countertop
b) cutting board
c) stove top
d) frying pan

Before you put food in the oven, you must
a) line the racks with parchment paper
b) pre heat to the proper temperature
c) heat up the frying pan
d) turn on the burner

Cooking food in a small amount of hot fat is called
a) mincing
b) boiling
c) deep frying
d) sauteing

To cut or chop food into EXTREMELY small pieces is called
a) mince
b) chop
c) dice
d) cube

To cut something into 1/2 to 1 in cubes is called
a) mincing
b) cubing
c) chopping
d) dicing

A cutting technique that creates long, thin, match-like pieces is called:
a) mince
b) dice
c) julienne
d) stir frying

You should use this when browning meat
a) frying pan
b) stock pot
c) sauce pan
d) baking sheet

If your family does not have enough money to buy luxury items at the grocery store your food choices are influenced by which factor?
a) economic
b) physical
c) geographical
d) biological

The first step in the dishwashing process is:
a) put the dishes in the sink
b) run the water until it is hot
c) add soap to the sink
d) plug the drain

All of these are ways to prevent cross contamination EXCEPT:
a) washing hands
b) not using the same cutting board for raw foods
c) always washing utensils after touching raw foods
d) rinsing off your meat to clean off the bacteria

Getting sick from contaminated food is called:
a) food borne illness
b) cross contamination
c) salmonella
d) poison

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