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What Do You Know

The document contains a quiz about home economics and food preparation concepts. It includes 26 multiple choice questions about topics like food safety, kitchen equipment, cooking terms and techniques, recipe measurements, and true/false statements. The questions cover proper hand washing, electrical hazards, food storage, using measuring tools, kitchen positions and responsibilities, food preparation methods, and more. It aims to test knowledge of basic concepts taught in home economics classes.

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347 views

What Do You Know

The document contains a quiz about home economics and food preparation concepts. It includes 26 multiple choice questions about topics like food safety, kitchen equipment, cooking terms and techniques, recipe measurements, and true/false statements. The questions cover proper hand washing, electrical hazards, food storage, using measuring tools, kitchen positions and responsibilities, food preparation methods, and more. It aims to test knowledge of basic concepts taught in home economics classes.

Uploaded by

api-298467672
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 57

What do you know

about HOME EC?


QUIZ YOURSELF!

1. This is the first step in preventing the


contamination of food stuff during food
preparation?

A) APRON
B) HAIR NET
C) HAND WASHING
D) CUTTING BOARD

1. This is the first step in preventing the


contamination of food stuff during food
preparation?

A) APRON
B) HAIR NET
C) HAND WASHING
D) CUTTING BOARD

2. This is a hazard in the kitchen that can


cause electrical shock:

A) CUTTING BOARD
B) OVEN MITTS
C) WORN CORDS
D) FIRE EXTINGUISHER

2. This is a hazard in the kitchen that can


cause electrical shock:

A) CUTTING BOARD
B) OVEN MITTS
C) WORN CORDS
D) FIRE EXTINGUISHER

3. These foods must be refrigerated to


prevent spoilage:

A) JUNK FOOD
B) PERISHABLE
C) NON-PERISHABLE
D) DRY FOOD

3. These foods must be refrigerated to


prevent spoilage:

A) JUNK FOOD
B) PERISHABLE
C) NON-PERISHABLE
D) DRY FOOD

4. A glass measuring cup is efficient for


measuring _____________ in a recipe

A) DRY INGREDIENTS
B) SMALL QUANTITIES
C) LIQUIDS
D) SPICES

4. A glass measuring cup is efficient for


measuring _____________ in a recipe

A) DRY INGREDIENTS
B) SMALL QUANTITIES
C) LIQUIDS
D) SPICES

5. A ________________ is used to reduce foods


to small particles by rubbing against a rough
surface:

A) CUTTING BOARD
B) GRATER
C) SPATULA
D) LADLE

5. A ________________ is used to reduce foods


to small particles by rubbing against a rough
surface:

A) CUTTING BOARD
B) GRATER
C) SPATULA
D) LADLE

6. When handling a hot pan or dish, a good


safety measure is to use (a):

A) CUTTING BOARD
B) DISH CLOTH
C) OVEN MITTS
D) FIRE EXTINGUSIHER

6. When handling a hot pan or dish, a good


safety measure is to use (a):

A) CUTTING BOARD
B) DISH CLOTH
C) OVEN MITTS
D) FIRE EXTINGUSIHER

7. The first steps in following a recipe


requires that the cook reads the recipe and
then _______________ the oven

A) CLEANS
B) INSPECTS
C) PREHEATS
D) UNPLUGS

7. The first steps in following a recipe


requires that the cook reads the recipe and
then _______________ the oven

A) CLEANS
B) INSPECTS
C) PREHEATS
D) UNPLUGS

8. A Home Ec Lab Group consists of 3 people


usually. They have the following positions:

A) chief cook, assistant cook, taster


B) organizer, chief cook, dishwasher
C) chief

cook, hostess, assistant cook

D) chief

cook, assistant cook, dishwasher

8. A Home Ec Lab Group consists of 3 people


usually. They have the following positions:

A) chief cook, assistant cook, taster


B) organizer, chief cook, dishwasher
C) chief

cook, hostess, assistant cook

D) chief

cook, assistant cook, dishwasher

9. The highest mark you can earn for a single


lab is:

A) 10 points
B) 15 points
C) 20 points
D) 25 points

9. The highest mark you can earn for a single


lab is:

A) 10 points
B) 15 points
C) 20 points
D) 25 points

10. One of the things that the assistant cook


is responsible for is:

A) sweeping up spilled flour


B) washing the dishes
C) setting the table
D) getting the utensils and ingredients
ready for the centre

10. One of the things that the assistant cook


is responsible for is:

A) sweeping up spilled flour


B) washing the dishes
C) setting the table
D) getting the utensils and ingredients
ready for the centre

11. The positions in a lab group are


supposed to be:

A) unknown
B) rotating
C) staying the same
D) unpleasant

11. The positions in a lab group are


supposed to be:

A) unknown
B) rotating
C) staying the same
D) unpleasant

12. When food is served in a Home Ec lab,


the table must be set with:

A) a choice of beverage
B) a space for guests
C) placemats for each person
D) a full place setting of

cutlery

12. When food is served in a Home Ec lab,


the table must be set with:

A) a choice of beverage
B) a space for guests
C) placemats for each person
D) a full place setting of

cutlery

13. Opening the oven door to look at food,


which is baking, can cause a problem
because:

A) other people in your group may bump


into you

B) the oven heat can overheat the room


C) the oven will turn off
D) the loss of
cooking

oven heat will slow down the

13. Opening the oven door to look at food,


which is baking, can cause a problem
because:

A) other people in your group may bump


into you

B) the oven heat can overheat the room


C) the oven will turn off
D) the loss of
cooking

oven heat will slow down the

14. The best type of water for dishwashing


is:

A) a bit cool so it wont hurt your hands


B) very hot and soapy to destroy bacteria
C) cold but chlorinated
D) lukewarm with no soap wasted in it

14. The best type of water for dishwashing


is:

A) a bit cool so it wont hurt your hands


B) very hot and soapy to destroy bacteria
C) cold but chlorinated
D) lukewarm with no soap wasted in it

15. Which is a list of wet ingredients in a


recipe:

A) brown sugar, flour, butter


B) milk, vanilla, rolled oats
C) butter, baking powder, icing sugar
D) buttermilk, molasses, egg

15. Which is a list of wet ingredients in a


recipe:

A) brown sugar, flour, butter


B) milk, vanilla, rolled oats
C) butter, baking powder, icing sugar
D) buttermilk, molasses, egg

16. Before your prepare a recipe, it is


necessary to:

A) read it thoroughly
B) make necessary corrections or
adjustments to the recipe

C) check to see if

you have all the


required ingredients

D) all of

the above

16. Before your prepare a recipe, it is


necessary to:

A) read it thoroughly
B) make necessary corrections or
adjustments to the recipe

C) check to see if

you have all the


required ingredients

D) all of

the above

17. Measuring spoons are best used for:

A) dry ingredients
B) wet ingredients
C) any ingredients that require small
quantities

D) salt and brown sugar

17. Measuring spoons are best used for:

A) dry ingredients
B) wet ingredients
C) any ingredients that require small
quantities

D) salt and brown sugar

18. When a lab group has completed the lab,


they must:

A) stay in their centre until they are


graded

B) put dishcloths and towels in the


laundry basket

C) deliver extra food to classrooms


D) rush back to their homeroom ahead of
the other groups

18. When a lab group has completed the lab,


they must:

A) stay in their centre until they are


graded

B) put dishcloths and towels in the


laundry basket

C) deliver extra food to classrooms


D) rush back to their homeroom ahead of
the other groups

19. To cut food into small cubes is called

A) CHOP
B) DICE
C) MINCE
D) BREAK

19. To cut food into small cubes is called

A) CHOP
B) DICE
C) MINCE
D) BREAK

20. To rub a cooking surface with fat to


prevent sticking is called

A) GRATE
B) MARINATE
C) GREASE
D) CHOP

20. To rub a cooking surface with fat to


prevent sticking is called

A) GRATE
B) MARINATE
C) GREASE
D) CHOP

21. To cook in liquid that is bubbling is


called..

A) BOIL
B) BROIL
C) FRY
D) DEEP FRY

21. To cook in liquid that is bubbling is


called..

A) BOIL
B) BROIL
C) FRY
D) DEEP FRY

22. To cook in hot fat deep enough for the


food to float is called

A) BROIL
B) DEEP FRY
C) FRY
D) SIMMER

22. To cook in hot fat deep enough for the


food to float is called

A) BROIL
B) DEEP FRY
C) FRY
D) SIMMER

23. What is the name of the following kitchen


utensil?

A) GRATER
B) SIFTER
C) PASTRY BLENDER
D) MASHER

23. What is the name of the following kitchen


utensil?

A) GRATER
B) SIFTER
C) PASTRY BLENDER
D) MASHER

24. What is the name of the following kitchen


utensil?

A) EGG TURNER
B) BOWL SCRAPER
C) LEVELER
D) CHEFS KNIFE

24. What is the name of the following kitchen


utensil?

A) EGG TURNER
B) BOWL SCRAPER
C) LEVELER
D) CHEFS KNIFE

25. If your recipe calls for a cup of sugar


and you are going to half this recipe, what
amount of sugar will you need?

A) 1/8 cup
B) 1/4 cup
C) 1 cup
D) 2 cups

25. If your recipe calls for a cup of sugar


and you are going to half this recipe, what
amount of sugar will you need?

A) 1/8 cup
B) 1/4 cup
C) 1 cup
D) 2 cups

TRUE OR FALSE:
1. The main ingredient will be listed last on
the list of ingredients for a food item:

FALSE

2. There is a two hour limit of exposure to


the danger zone, for food that has been just
cooked

TRUE

3. Long hair should be tied back in the


kitchen as a safety precaution

TRUE

4. Chopping food will give you smaller pieces


than mincing food will give

FALSE

5. Cooking food always requires that heat is


applied to the ingredients to cause a
chemical change

TRUE

6. Cheese and steak are two dairy products

FALSE

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