Standard 2 - Understand Fundamentals of Food Preparation

Question 1

Can be prepared ahead and stored in the refrigerator

Accepted Answer

Garden salad

Question 2

Needed to protect tabletops, when cutting and dicing food

Accepted Answer

Cutting board

Question 3

John prepared the soup, rest of the lab members cleaned. Poor use of:

Accepted Answer

Division of time

Question 4

Used to prevent falls when reaching for equipment or ingredients on top shelves

Accepted Answer

Step Stool

Question 5

Substitute for 1 large egg with less cholesterol

Accepted Answer

Two egg whites

Question 6

Saliva can be transfered to employees hands and spit into food

Accepted Answer

Refrain (stop) chewing gum while working

Question 7

Narrow with deep sides, baked bread and pound cakes

Accepted Answer

Loaf Pan

Question 8

Metal cutting tool with openings of different sizes. Used to prepare cheese and cabbage.

Accepted Answer

Grater/ Shredder

Question 9

Food cooked for hot buffet, must be maintained minimum temperture

Accepted Answer

135 degree F

Question 10

Pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking

Accepted Answer

Baste

Question 11

Use the same ice for serving drinks and keeping beverages bottles cold

Accepted Answer

Cross Contamination

Question 12

Constructing timetable and listing cooking time

Accepted Answer

Calculate total time

Question 13

Wash, rinse, sanitize utensils between use

Accepted Answer

Avoid cross contact with allergies

Question 14

Work a ball of dough with fingertips or heel of hands, with press, fold and turn motions

Accepted Answer

Knead

Question 15

Sweeping with broom, or wet paper towel, throw away

Accepted Answer

Cleaning up broken glass

Question 16

Shallow, round baking dish with sloping sides and maybe used to bake quiche

Accepted Answer

Pie Plate

Question 17

Use to quick-fry foods in a small amount of oil

Accepted Answer

Wok

Question 18

Used to cook vegetable, retaining their nutrients

Accepted Answer

Steamer

Question 19

To lower fat content, substitute

Accepted Answer

2 1/2 cup skim milk for whole milk

Question 20

Tell number of servings

Accepted Answer

Yield

Question 21

Measures or equal 1 half cup

Accepted Answer

Eight Tablespoons

Question 22

Discussing recipe ideas for the class meal

Accepted Answer

Communication

Question 23

After listing the amount of ingredients needed and amounts you have own hand

Accepted Answer

Calculate amount needed to purchase

Question 24

Employee diagnosed with norovirus

Accepted Answer

Excluded until cleared by doctor

Question 25

Part of a recipe, usually given for conventional ovens, tells how to cook the food

Accepted Answer

Temperture and time

Question 26

Abbreviation for 1 teaspoon

Accepted Answer

t or tsp

Question 27

Constructing a timetable, steps to follow in preparation of task.

Accepted Answer

Listing the cooking time

Question 28

Frozen piece of salmon can be thawed using any procedure except

Accepted Answer

On the counter

Question 29

12 servings use 1/3 cup pecans, 24 servings you will need. how many cups

Accepted Answer

2/3

Question 30

Wrapped apples, head of lettuce, raw eggs, partially cooked chicken nuggets

Accepted Answer

Placement of food on storage rack

Question 31

The slicer must be cleaned and sanitzed every four hours

Accepted Answer

Slicing meat with meat slicer

Question 32

Heavy oval or rectangle pan, comes with wire rack, cook large pieces of meat and poultry

Accepted Answer

Roasting pan

Question 33

Should be washed by hands last, usually contain most difficult to remove food residue

Accepted Answer

Pots, pans and casseroles

Question 34

Maximum number of days that chicken salad prepped in house can be held at 41 degree F

Accepted Answer

Seven

Question 35

Not a factor in controlling growth of microoganisms

Accepted Answer

Color

Question 36

Example of chemical Contaminet

Accepted Answer

Table sanitizer sprayed over pastries

Question 37

Should be use to protect hands when handling hot utensils

Accepted Answer

Dry oven mitt

Question 38

Class start 8:00am Prep time 23 minutes, cook time 30 minutes

Accepted Answer

Oven Removal 8:53

Question 39

Example of nonessential ingredients in a recipe

Accepted Answer

Mushrooms in stir fry

Question 40

Proper procedure for cleaning and sanitizing food -contact surface

Accepted Answer

Pre-scrape, clean, rinse, sanitize, air dry

Question 41

Follow all kitchen safety rules is essential

Accepted Answer

Aid prevention of accidents

Question 42

Blend delicate mixture into heavier one, using a rubber spatula or spoon, so mixture stay light

Accepted Answer

Fold

Question 43

Prevent food in a self-service area from becoming contaminated by guest

Accepted Answer

Employees monitor self-service area

Question 44

Cooked uncovered under direct heat source

Accepted Answer

Broil

Question 45

Lightly brown or cook food in a small amount of hot fat

Accepted Answer

Saute'

Question 46

Part of the recipe telling type of equipment needed to prepare a recipe. Ex. 9"13" glass dish

Accepted Answer

Container and type

Question 47

1 pound (dry ingredients)

Accepted Answer

16 oz.

Question 48

Cause a solid food to turn into or become part of a liquid

Accepted Answer

Dissolve

Question 49

Recipe 1/4 cup flour 4 servings. For 16 servings. Number of cups

Accepted Answer

1 cup

Question 50

Cooked poultry cooled 135F to 70F within 2 hours 70F to 42F within additional 4 hours

Accepted Answer

Food correctly cooled

Question 51

Leftover must be preheated 15 seconds minimum temp. Microwaved ground beef internal temperture

Accepted Answer

165 degree F

Question 52

Use to measure small amounts of ingredients, usually less than 1/4 cup

Accepted Answer

Measuring Spoons

Question 53

Magazines, newspapers, cookbooks

Accepted Answer

Recipe resources

Question 54

Applying pressure to wound, first aid practice for this type of kitchen accident

Accepted Answer

Cut

Question 55

An opening in the covering of food to allow steam to escape

Accepted Answer

Vent

Question 56

Pour or spoon pan juices, melted butter or sauces over surface of food during cooking

Accepted Answer

Baste

Question 57

Total seconds for handwashing

Accepted Answer

20 seconds

Question 58

Pre-schoolers, Adult on kidney dialysis, 15 week pregnant woman

Accepted Answer

Highly susceptible to foodborne illness

Question 59

Use pastry blender, two forks, or hand, to combine flour and fat into tiny pieces.

Accepted Answer

Cut In

Question 60

Strategies to prevent bare hand contact

Accepted Answer

Tongs, cashiers use single use papers, wrap items in plastic

Question 61

Essential ingredient in a recipe

Accepted Answer

Salt in a loaf of bread

Question 62

You should do before to determine equipment needed for recipe

Accepted Answer

Read

Question 63

Equals 1 Tablespoon

Accepted Answer

3 Teaspoons

Standard 2 - Understand Fundamentals of Food Preparation

Questions 63

Standard 2 - Understand Fundamentals of Food Preparation

Questions 63