Sanitation and Kitchen Safety Quiz

Unwashed hands and/or soiled single-use gloves.

Cross-contamination occurs when raw food is transferred to ready-to-eat food.

A minimum of 20 seconds.

<p>The temperature danger zone is above 41 degrees F and below 135 degrees F.</p> Signup and view all the answers

<p>Poultry should be cooked to a minimum of 165 degrees F.</p> Signup and view all the answers

<p>Cold foods should be held at 41 degrees F.</p> Signup and view all the answers

<p>Paper towels should be used for drying dishes.</p> Signup and view all the answers

<p>Red towels or black towels should be used for sanitizing surfaces.</p> Signup and view all the answers

<p>It can clog the plumbing and damage the garbage disposal.</p> Signup and view all the answers

<p>Set the timer for 16 minutes to ensure it is fully cooked.</p> Signup and view all the answers

<p>The correct abbreviation is tbsp.</p> Signup and view all the answers

<p>The abbreviation is tsp.</p> Signup and view all the answers

<p>There are 4 cups in a quart.</p> Signup and view all the answers

<p>There are 2 pints in a quart.</p> Signup and view all the answers

<p>There are 3 teaspoons in one tablespoon.</p> Signup and view all the answers

<p>There are 8 ounces in a cup.</p> Signup and view all the answers

<p>16 ounces</p> Signup and view all the answers

<p>8 tablespoons</p> Signup and view all the answers

<p>1 1/4 cups</p> Signup and view all the answers

<p>1/8 cup</p> Signup and view all the answers

<p>1 1/3 cups</p> Signup and view all the answers

<p>False</p> Signup and view all the answers

<p>Kitchen scale</p> Signup and view all the answers

<p>Preparation tools</p> Signup and view all the answers

<p>Brown Sugar</p> Signup and view all the answers

<p>Liquid Measuring Cup</p> Signup and view all the answers

<p>Water</p> Signup and view all the answers

<p>coagulation</p> Signup and view all the answers

<p>Yield</p> Signup and view all the answers

<p>Cost</p> Signup and view all the answers

<p>False, high heat should be avoided when cooking eggs to prevent rubbery textures.</p> Signup and view all the answers

<p>Grade A and Grade B</p> Signup and view all the answers

<p>Dry Measuring Cups</p> Signup and view all the answers

<p>Meat Thermometer</p> Signup and view all the answers

<p>Eggs over hard</p> Signup and view all the answers

<p>True</p> Signup and view all the answers

<p>Box Grater</p> Signup and view all the answers

<p>To peel or cut fruit and vegetables into small pieces.</p> Signup and view all the answers

<p>Chef's knife</p> Signup and view all the answers

<p>False</p> Signup and view all the answers

<p>Cutting Board</p> Signup and view all the answers

<p>Whisk</p> Signup and view all the answers

<p>Rolling Pin</p> Signup and view all the answers

<p>Spatula</p> Signup and view all the answers

<p>Measuring Spoon</p> Signup and view all the answers

<p>Omelet</p> Signup and view all the answers

<p>Coagulum</p> Signup and view all the answers

<p>Coagulation</p> Signup and view all the answers

Food debris should NOT be put down the drain. Use the garbage disposal to dispose only of food scraps and not other materials.

Students should not alter recipes without permission in food labs.

When a recipe gives a range (e.g., 14-16 minutes), the safest option is to set the timer for the longest duration mentioned.

Wearing air pods in the foods lab is NOT allowed.

The abbreviation for Tablespoon is tbsp.

The abbreviation for Teaspoon is tsp.

The abbreviation for Quart is qt.

There are 4 cups in a quart.

Unwashed hands and/or soiled gloves are the most common ways bacteria are transmitted from food handlers to food.

Transfer of harmful bacteria from raw food to ready-to-eat food via unwashed utensils, surfaces, or hands.

A minimum of 20 seconds of handwashing with soap and warm water is required before handling food.

The temperature range (41°F to 135°F) where bacteria multiply rapidly in food.

Poultry should be cooked to an internal temperature of 165°F for a certain time.

E. coli is destroyed at temperatures above 155°F.

Cold foods should be held at 41°F or below to prevent bacteria growth.

Use paper towels to dry dishes in the food lab.

A tool used for beating and stirring light mixtures, incorporating air. Commonly used for eggs and whipped cream.

A cylinder used to flatten and roll out dough and pastries.

Utensil for lifting and turning items like pancakes and meat.

Used to measure dry ingredients like flour, sugar, and salt.

A beaten egg mixture cooked without stirring and served folded in half.

Soft protein lumps that develop when an egg thickens.

The thick and thin egg white.

The process by which the proteins in eggs change from a liquid to a solid by heating.

There are 16 ounces in one pound.

A measuring cup designed for measuring liquids like water, milk, and oil. It has a spout and markings on the side to indicate volume.

One stick of butter contains 8 tablespoons.

When halving a recipe that calls for 2 1/2 cups of sugar, you'll need 1 1/4 cups.

The total number of servings or the amount of food a recipe produces.

A recipe has three main parts: ingredients, directions, and yield. Ingredients are the list of items you need, directions tell you how to combine them, and yield tells you how much the recipe makes.

If a recipe uses 1/4 cup of butter, halving it requires 1/8 cup.

Doubling a recipe calling for 2/3 cups of flour requires 1 1/3 cups.

A flat surface used for cutting food. It is often made of wood, plastic, or bamboo.

False. Different measuring tools are used for solids and liquids.

A bowl with holes used for draining pasta, vegetables, or other foods.

False. Packing is used for solid ingredients, not liquids.

A kitchen tool with a mesh bottom used for sifting flour or powdered sugar to remove lumps and aerate them.

True. Shredding removes a thin layer, preserving nutrients close to the surface.

Most supermarkets sell Grade A and Grade B eggs. Grade A eggs are generally preferred for a variety of kitchen uses.

Recipes usually assume the use of small eggs. If you are using large eggs, you may need to adjust the amount used in the recipe.

An egg over hard has a completely set yolk, meaning it's solid and not runny.

Perfect scrambled eggs have a varied color, meaning you can see both the whites and the yolks.

A small, sharp knife used for tasks like peeling fruit and vegetables, or making precise cuts.

The most common knife in the kitchen, ideal for slicing, dicing, and chopping.

A sharp knife is actually safer than a dull one, because it requires less pressure to use, reducing the risk of accidents.

A knife cut where ingredients are finely shredded, resembling ribbons.