1.01 Part 2 And 2.01 Question Preview (ID: 31628)
Safety, Sanitation, And Recipe Parts.
TEACHERS: click here for quick copy question ID numbers.
Which is a good food sanitation practice?
a) Keep children out of the kitchen
b) Keep cooked turkey on the counter until it cools
c) Place raw meat next to raw vegetables in a grocery cart
d) Wash dishcloths and kitchen towels often
What is a safe way to remove broken glass and to prevent injury?
a) Pick up glass pieces with bare hands
b) Remove broken glass from a surface with tongs
c) Rinse broken glass down the garbage disposal
d) Sweep up broken glass
Which is an example of cross contamination?
a) Cutting raw vegetables with a clean chef's knife
b) Placing raw meats on a shelf below ready-to-eat food in the refrigerator
c) Preparing raw chicken and vegetables on the same cutting board
d) Using clean hands and work surfaces when preparing food
Which part of recipe, usually given for conventional ovens, tells how to cook the food?
a) Container size and type
b) List of ingredients and amounts
c) Step-by-step directions
d) Temperature and time
Which is a recipe resource?
a) Cookbooks
b) Ingredients and amounts
c) Nutrition analysis
d) Recipe yields
Which part of a recipe tells what type of equipment is needed to prepare a recipe?
a) Container size and type
b) Ingredients and the amounts
c) Step-by-step directions
d) Yield
What recipe resource is passed down from previous generations?
a) Cookbooks
b) Family recipes
c) Internet recipes
d) Package labels
Which is a recipe resource?
a) Container size and shape
b) Equivalent measurement
c) Ingredients and amounts
d) Package label
Which part of a recipe tells how to prepare a dish in the order it should be completed?
a) Container size and type
b) List of ingredients and amounts
c) Step-by-step directions
d) Temperature and time
Which is a recipe resource?
a) Family member
b) ingredient amount
c) Measurement abbreviation
d) Preparation term
Which recipe part is not necessary for preparing the dish, but is useful when planning foods to fit into an eating plan?
a) Container size and type
b) List of ingredients and amounts
c) Nutrition analysis
d) Yield
The quickest and easiest resource for researching recipes by ingredient, type, or time available for preparation is:
a) Cookbooks
b) Family recipes
c) Internet recipes
d) Package labels
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