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End Of Year Review
Test Description: Reviewing for food exam
Instructions: Answer all questions to get your test result.
1) The minimum temperature all leftovers must be reheated to.
A
145 F
B
135 F
C
165 F
D
155 F
2) The minimum temperature you must maintain for food cooked for a buffet.
A
145F
B
135F
C
1665F
D
155F
3) The temperature you should cook ground meat or sausage.
A
135F
B
155F
C
165F
D
145F
4) The temperature you should cook commercially processed, fully cooked foods.
A
165F
B
155F
C
145F
D
135F
5) The temperature you should cook meat (including pork, beef, and lamb).
A
165F
B
145F
C
155F
D
135F
6) The total amount of time that the handwashing process takes.
A
20 sec
B
10 sec
C
15 sec
D
25 sec
7) Using the same ice for serving drinks and keeping beverage bottles cold is an example of this.
A
surface contact
B
cross contact
C
cross contamination
D
sanitizing
8) How often you should clean and sanitize a meat slicer.
A
4 hrs
B
5 hrs
C
2 hrs
D
3 hrs
9) Table sanitizer sprayed over pastries is an example of what type of contaminant?
A
biological
B
physical
C
chemical
D
biophysical
10) The proper procedure and proper order for cleaning and sanitizing food-contact surfaces.
A
wash, rinse, and air dry
B
pre scrape, rinse, sanitize, and air dry
C
clean, rinse, sanitize and air dry
D
Pre-Scrape, Clean, Rinse, Sanitize, and Air-Dry
11) Buttermilk and Kefir are examples of this type of dairy product.
A
protein products
B
fruit and vegetable products
C
cultured milk product
D
grains products
12) What you check to determine the freshness of milk.
A
expiring date
B
use by date
C
sell by date
D
delivery date
13) Where you store unripe bananas to help them ripen and improve their flavor.
A
counter
B
cabinet
C
fridge
D
under sink
14) A component in milk that causes caramelization when heated.
A
maltose
B
fructose
C
lactose
D
glutose
15) Quiche is an example of a dish made with this food as the main ingredient.
A
eggs
B
cheese
C
ham
D
milk
16) Biscuits, muffins, and pancakes are classified as this type of bread.
A
yeast breads
B
breads
C
grains
D
quick breads
17) When preparing biscuits, use this piece of equipment to combine the flour and shortening.
A
turner
B
fork
C
spatula
D
pastry blender
18) Quick breads use this leavening agent to cause their product to rise.
A
yeast
B
baking soda or baking powder
C
air
D
stream
19) The gas released when punching down yeast dough
A
gas
B
carbon dioxide
C
carbon monoxide
D
acid gas
20) The process that yeast goes through when it is combined with warm water, consumes sugar, and releases gas to cause bread to rise.
A
agitation
B
fermentation
C
cooking
D
stream
*select an answer for all questions
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