End Of Year Review Question Preview (ID: 59533)


Reviewing For Food Exam. TEACHERS: click here for quick copy question ID numbers.

The minimum temperature all leftovers must be reheated to.
a) 165 F
b) 155 F
c) 145 F
d) 135 F

The minimum temperature you must maintain for food cooked for a buffet.
a) 135F
b) 145F
c) 155F
d) 1665F

The temperature you should cook ground meat or sausage.
a) 155F
b) 165F
c) 145F
d) 135F

The temperature you should cook commercially processed, fully cooked foods.
a) 135F
b) 145F
c) 155F
d) 165F

The temperature you should cook meat (including pork, beef, and lamb).
a) 145F
b) 135F
c) 155F
d) 165F

The total amount of time that the handwashing process takes.
a) 20 sec
b) 10 sec
c) 15 sec
d) 25 sec

Using the same ice for serving drinks and keeping beverage bottles cold is an example of this.
a) cross contamination
b) cross contact
c) surface contact
d) sanitizing

How often you should clean and sanitize a meat slicer.
a) 4 hrs
b) 5 hrs
c) 3 hrs
d) 2 hrs

Table sanitizer sprayed over pastries is an example of what type of contaminant?
a) chemical
b) physical
c) biological
d) biophysical

The proper procedure and proper order for cleaning and sanitizing food-contact surfaces.
a) Pre-Scrape, Clean, Rinse, Sanitize, and Air-Dry
b) clean, rinse, sanitize and air dry
c) pre scrape, rinse, sanitize, and air dry
d) wash, rinse, and air dry

Buttermilk and Kefir are examples of this type of dairy product.
a) cultured milk product
b) grains products
c) protein products
d) fruit and vegetable products

What you check to determine the freshness of milk.
a) sell by date
b) use by date
c) expiring date
d) delivery date

Where you store unripe bananas to help them ripen and improve their flavor.
a) counter
b) cabinet
c) fridge
d) under sink

A component in milk that causes caramelization when heated.
a) lactose
b) maltose
c) fructose
d) glutose

Quiche is an example of a dish made with this food as the main ingredient.
a) eggs
b) milk
c) cheese
d) ham

Biscuits, muffins, and pancakes are classified as this type of bread.
a) quick breads
b) yeast breads
c) breads
d) grains

When preparing biscuits, use this piece of equipment to combine the flour and shortening.
a) pastry blender
b) spatula
c) turner
d) fork

Quick breads use this leavening agent to cause their product to rise.
a) baking soda or baking powder
b) yeast
c) air
d) stream

The gas released when punching down yeast dough
a) carbon dioxide
b) carbon monoxide
c) acid gas
d) gas

The process that yeast goes through when it is combined with warm water, consumes sugar, and releases gas to cause bread to rise.
a) fermentation
b) stream
c) agitation
d) cooking

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