
Nutrition and Wellness Exam Review
Quiz
•
Hospitality and Catering
•
8th Grade
•
Easy

Ali Wafa
Used 1+ times
FREE Resource
15 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Define physical hazard and provide two examples of physical hazards in the kitchen.
A physical hazard is a biological agent that can cause illness; examples include bacteria and viruses.
A physical hazard is a chemical substance that can cause harm; examples include cleaning agents and pesticides.
A physical hazard is a foreign object that can cause injury; examples include broken glass and metal shavings.
A physical hazard is a temperature-related risk; examples include burns and frostbite.
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the Temperature Danger Zone range, and what happens to bacteria in this range?
32°F to 40°F; bacteria are killed.
41°F to 135°F; bacteria grow rapidly.
136°F to 165°F; bacteria are inactive.
166°F to 212°F; bacteria are destroyed.
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Define cross-contamination.
Cross-contamination is the transfer of bacteria from one surface to another.
Cross-contamination is the process of cooking food at high temperatures.
Cross-contamination is the use of different cutting boards for different foods.
Cross-contamination is the storage of food in airtight containers.
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Match the meat to the proper cooking temperature: 165°F.
Ground Beef and Egg Dishes
Chicken
Beef (Steak and Roasts), Pork, and Fish
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Describe the function of a dry measuring cup.
Used to measure liquid ingredients accurately.
Used to measure dry ingredients like flour and sugar.
Used to mix ingredients together.
Used to strain pasta and vegetables.
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Match the type of knife with its intended use: Chef's knife.
Cut through food with hard exteriors
All-purpose
Intricate cutting and peeling
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of a recipe?
To provide a list of ingredients only.
To give step-by-step instructions for preparing a dish.
To describe the history of a dish.
To suggest serving sizes.
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