Scribd
Upload
42 views2 pages

Food Test Items

Bacteria like Salmonella and Listeria monocytogenes can be produced when food handlers practice poor personal hygiene. Boiling is a common moist-heat preparation method used in milk. Searing meat involves browning the surface by brief exposure to high heat. Baked goods are usually placed on the middle racks of the oven, around rack 3. Conduction is the direct transfer of heat from one substance to another that it is contacting. Student A should use a julienne cutting style, which cuts food into thin, stick-like strips, to cut leaf vegetables.

Uploaded by

Zherwell Jan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
42 views2 pages

Food Test Items

Bacteria like Salmonella and Listeria monocytogenes can be produced when food handlers practice poor personal hygiene. Boiling is a common moist-heat preparation method used in milk. Searing meat involves browning the surface by brief exposure to high heat. Baked goods are usually placed on the middle racks of the oven, around rack 3. Conduction is the direct transfer of heat from one substance to another that it is contacting. Student A should use a julienne cutting style, which cuts food into thin, stick-like strips, to cut leaf vegetables.

Uploaded by

Zherwell Jan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 2

FOOD TEST ITEMS

1. What bacteria is produced when cutting style should Student A


food handlers practice poor use?
personal hygiene? A. Shred
A. Salmonella B. Slice
B. Listeria monocytogenes C. Dice
C. Yersinia enterocolitica D. Mince
D. Shigella 7. What refers to any compound
2. What type of moist-heat that enhances the flavour already
preparation is commonly used in found naturally in a food?
milk? A. Flavouring
A. Boiling B. Preservative
B. Scalding C. Additive
C. Steaming D. Seasoning
D. Microwaving 8. What refers to any substance that
3. How do you sear meat? adds a new flavour to food?
A. Brown the surface of meat by A. Flavouring
brief exposure to high heat. B. Preservative
B. Slowly cook the meat and C. Additive
cover it with a zesty sauce D. Seasoning
over a longer period of time. 9. What cooking method is used
C. Add a sauce to the surface of when you insert strips of bacon,
meat to help prevent drying. salt pork, or other fat into slits in
D. Completely cover the meat the meat with a large needle?
with fat. A. Barding
4. An oven has 5 racks. Where B. Larding
should you place baked goods? C. Searing
A. Rack 1 D. Blanching
B. Rack 2 10. I tied thin bacon over lean meat,
C. Rack 3 then removed the bacon before
D. Rack 4 serving. What cooking method is
5. This type of heat transfer refers used?
to the direct transfer of heat from A. Searing
one substance to another that it B. Larding
is contacting. C. Barding
A. Convection D. Blanching
B. Conduction 11. After cooking the pasta, never
C. Radiation rinse it with lukewarm water;
D. Induction instead, rinse it with cold water.
6. Julienne refers to a cutting style What phenomenon is prevented?
that cuts the food lengthwise into A. Continuous cooking
very thin, stick-like shapes. B. Spontaneous warming
Student A wants to cut leaf C. Carryover cooking
vegetables into thin strips. What D. Food softening
12. What refers to a mixture of water
and salt?
A. Brine solution
B. Saline solution
C. Saltwater solution
D. Thiamine solution
13.

You might also like