MISCELLANEOUS
I
I
What is the result of eating raw oysters that have been held at 41°F and contaminated with animal fecal matter?
A. Campylobacter
B. E-coli
C. Norwalk virus
D. Salmonella
C. Norwalk virus
Which is the BEST safe food sanitation procedure?
A. Keep children out of the kitchen
B. Keep cooked turkey on the counter until it cools
C. Place raw meat next to raw vegetables in a grocery cart
D. Wash dishcloths and drying towels often
D. Wash dishcloths and drying towels often
Which recipe part is NOT necessary for preparing the dish, but is useful when planning foods to fit into an eating plan?
A. Container size and type
B. List of ingredients and amounts
C. Nutrition analysis
D. Yield
C. Nutrition analysis
Which kitchen equipment is used to quick-fry foods in a small amount of fat?
A. Casserole
B. Double boiler
C. Steamer
D. Wok
D. Wok
HOW MANY QUESTIONS ON THE CTE EXAM?
A. 75
B. 100
C. 120
D. 150
B. 100
. A chef's apron caught on fire when cooking. What is BEST for extinguishing the fire on the apron?
A. Baking soda or drop and roll
B. Flour or run to the closest water source
C. Salt or sugar
D. Water or any liquid
A. Baking soda or drop and roll
A small appliance plastic covering is cracked. What is the potential sanitation hazard?
A. It could cause the small apppliance not to work.
B. It may indicate that the mixer is old.
C. The crack could contain contaminated food
D. There is no sanitation hazard.
C. The crack could contain contaminated food
Which is a recipe resource?
A. Container size and shape
B. Equivalent measurement
C. Ingredients and amounts
D. Package label
D. Package label
Which kitchen equipment is used to measure the internal temperature of foods?
A. Dry measuring cups
B. Liquid measuring cups
C. Scales
D. Thermometers
D. Thermometers
HOW ARE THE QUESTIONS ON THE CTE EXAM FORMATTED?
A. TRUE/FALSE
B. OPEN ENDED
C. MULTIPLE CHOICE
D. ESSAY
C. MULTIPLE CHOICE
The BEST way to check the internal temperature of food is to:
A. cut it open to see if it looks done.
B. touch the inside of the food being cooked or stored.
C. touch the surface of the food to see if it feels hot to the touch.
D. use a food grade thermometer and place in the center of the food.
D. use a food grade thermometer and place in the center of the food.
Nan is preparing lunch. Which food product will take the LONGEST to prepare? She plans to serve:
A. Corn
B. Milk
C. Purchased cookies
D. Tacos
D. Tacos
What recipe resource is passed down from previous generations?
A. Cookbooks
B. Family recipes
C. Internet recipes
D. Package labels
B. Family recipes
What kitchen equipment is a bowl made of wire mesh that is used to remove solid pieces of food from a liquid?
A. Bread knife
B. Food chopper
C. Kitchen shears
D. Strainer
D. Strainer
WHAT IS THE NAME OF OUR CLASS?
A. FOOD & NUTRITION II
B. FOOD & NUTRITION I
C. FOOD & NUTRIENTS II
D. FOOD & NUTRIENTS I
A. FOOD & NUTRITION II
How can a person prevent bodily injury while cooking in the kitchen?
A. Avoid wearing a chef's hat
B. Avoid wearing loose clothing and jewelry
C. Wear long pants and no shoes
D. Wear long pants and open-toed shoes
B. Avoid wearing loose clothing and jewelry
John was excited to get all of the work done by himself for the Thanksgiving meal. This is an example of:
A. being aware of jobs needing to be accomplished.
B. divide tasks to get the job done.
C. food is ready at the same time and served hot.
D. food prepared is safe and sanitary.
A. being aware of jobs needing to be accomplished.
Which part of a recipe tells how to prepare a food dish in the order it should be completed?
A. Container size and type
B. List of ingredients and amounts
C. Step-by-step directions
D. Temperature and time
C. Step-by-step directions
Which kitchen appliance is used to fry, bake, broil, or roast foods?
A. Microwave oven
B. Range
C. Slow cooker
D. Toaster oven
B. Range
HOW MUCH EXERCISE SHOULD ONE GET IN A WEEK?
A. 150 MINUTES
B. 160 MINUTES
C. 200 MINUTES
D. 60 MINUTE
A. 150 MINUTES
What is an example of cross-contamination?
A. Cutting raw vegetables with a clean chef's knife
B. Placing raw meats on the same shelf of the refrigerator
C. Preparing raw chicken and vegetables on the same cutting board
D. Using clean hands and work surfaces when preparing food
C. Preparing raw chicken and vegetables on the same cutting board
Even though it was not her job, Jan swept the floor and took out the trash after the meal was complete. This is an example of:
A. Communication
B. Cooperation
C. Organization
D. Responsibility
D. Responsibility
Which part of a recipe tells what type of equipment is needed to prepare a recipe?
A. Container size and type
B. Ingredients and the amounts
C. Step-by-step directions
D. Yield
A. Container size and type
Which kitchen equipment is powerful and versatile, because it has assorted disks and blades?
A. Colander
B. Food processor
C. Hand mixer
D. Whisk
A. Colander
MOST DIETS ARE BASED OFF OF HOW MANY CALORIES IN A DAY?
A. 2,500
B. 2,000
C. 2, 300
D. 3,000
B. 2,000
Why is the danger zone for home use different than food-service use?
A. Cooks at home keep their kitchens cleaner and more organized.
B. Home cooks do not always check the correct internal temperature.
C. Portions at home are not as consistent in size or weight.
D. Utensils used for cooking food at home are more safe and sanitary than food service.
B. Home cooks do not always check the correct internal temperature.
Opening blinds during the day to let in the sun’s warmth in the kitchen is an example of:
A. recycle.
B. reduce.
C. respond.
D. reuse.
B. reduce.
Which is a recipe resource?
A. Cookbooks
B. Ingredients and amounts
C. Nutrition analysis
D. Recipe yields
A. Cookbooks
Which kitchen appliance quickly cooks, defrosts, and reheats most foods?
A. Microwave oven
B. Range
C. Slow cooker
D. Toaster oven
A. Microwave oven
WHICH IS THE MOST IMPORTANT MEAL OF THE DAY?
A. DINNER
B. LUNCH
C. BREAKFAST
D. SNACK
C. BREAKFAST
What is a safe way to remove broken glass and to prevent injury?
A. Pick up glass pieces with bare hands
B. Remove broken glass from a surface with tongs
C. Rinse broken glass down the garbage disposal
D. Sweep up broken glass
D. Sweep up broken glass
Steaming or stir-frying vegetables instead of boiling vegetables falls under what classification of water conservation?
A. Conservative use of hot water heaters
B. Conservative use of water faucets
C. Cooking methods
D. Dishwashing techniques
C. Cooking methods
Which is a recipe resource?
A. Family member
B. Ingredient amount
C. Measurement abbreviation
D. Preparation term
A. Family member
Which kitchen equipment is used to bake and serve main dishes and desserts?
A. Casserole
B. Double boiler
C. Steamer
D. Wok
A. Casserole
WHAT IS THE TEMPERATURE DANGER ZONE?
A. 40- 140
B. 41-135
C. 41-140
D. 40-135
B. 41-135
A chef could not reach something on the top shelf of a cabinet. He/she stepped on the counter to retrieve the item and fell. What should have been done to avoid the accident?
A. Get another kitchen worker to lift the chef
B. Step on a kitchen chair
C. Step on a sturdy trash can
D. Use a step stool
D. Use a step stool
Alice is making soup with leftover ham and vegetables from dinner the night before. This is an example of:
A. recycle.
B. reduce.
C. respond.
D. reuse.
D. reuse.
Which part of a recipe, usually given for conventional ovens, tells how to cook the food?
A. Container size and type
B. List of ingredients and amounts
C. Step-by-step directions
D. Temperature and time
D. Temperature and time
. Which kitchen equipment is used to measure large amounts of both dry and solid ingredients?
A. Dry measuring cups
B. Liquid measuring cups
C. Measuring spoons
D. Scales
D. Scales
WHAT DOES TCS STAND FOR?
A. TIME & TEMPERATURE CONTROL
B. TIME, TEMPERATURE CONTROL FOR SAFETY
C. TIME CONTROL SENSORY
D. TEMPERATURE CONTROL FOR SAFETY
B. TIME, TEMPERATURE CONTROL FOR SAFETY
What can be used to extinguish a small pan fire?
A. Baking soda
B. Flour
C. Salt
D. Water
A. Baking soda
Disposing of appliances at centers where they accept broken or damaged appliances is an example of:
A. recycle.
B. reduce
C. respond.
D. reuse.
A. recycle.
The quickest and easiest resource for researching recipes by ingredient, type, or time available for preparation is:
A. cookbooks.
B. family recipes.
C. Internet recipes.
D. package labels.
C. Internet recipes.
Which kitchen equipment is a shallow, round baking dish with sloping sides and may be used to bake quiche?
A. Baking sheet
B. Loaf pan
C. Pie pan
D. Roasting pan
D. Roasting pan
SOMEONONE WHO HAS HIGH BLOOD PRESSURE SHOULD WATCH WHAT INTAKE?
A. PROTEIN
B. SODIUM
C. VEGETABLE
D. FRUIT
B. SODIUM
What food was contaminated to cause gastrointestinal discomfort for a person who has Salmonella?
A. Contaminated dairy products
B. Improperly cooked meat and poultry
C. Raw meat, unpasteurized dairy, leafy vegetables
D. Stool-contaminated food, water, or contaminated raw oysters
B. Improperly cooked meat and poultry
Ginnie is sorting aluminum cans, plastic bottles, and newspapers each week and placing them in a bin for pick up. This is an example of:
A. recycle.
B. reduce.
C. respond.
D. reuse.
A. recycle.
Which kitchen equipment has four 1-inch deep sides and is used to bake cakes, pizza, and fish?
A. Baking sheet
B. Loaf pan
C. Pie pan
D. Roasting pan
A. Baking sheet
To cook uncovered under a direct heat source is to:
A. braise.
B. broil.
C. roast.
D. simmer.
B. broil.
WHAT IS THE NAME OF THE CREDENTIAL STUDENTS ARE TRYING TO OBTAIN?
A. SERVSAFE FOOD HANDLER
B. SERVSAFE FOOD MANAGER
C. SERVSAFE CERTIFICATION
D. SERVSAFE PROTOC & ADMINISTRATOR
A. SERVSAFE FOOD HANDLER