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