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PCAH S1 Final Exam
| Question | Answer |
|---|---|
| Which industry includes lodging, restaurants, travel, and recreation services? | Hospitality & Tourism Industry |
| Which of the following is an example of the hospitality industry? | Hotels |
| The primary goal of the hospitality industry is to: | Provide exceptional service and guest experiences |
| Which area of hospitality focuses on creating memorable dining experiences? | Food & Beverage |
| A restaurant manager is part of which career pathway? | Food & Beverage |
| The minimum amount of time you should scrub your hands with soap is: | 20 seconds |
| Food handlers must wash hands after: | Taking out the trash |
| What is the correct water temperature for handwashing? | Warm water |
| Which of the following is not a proper handwashing step? | Air dry hands |
| When should food workers change gloves? | When switching tasks |
| The final step after washing hands is to: | Dry hands with a single-use towel |
| A foodborne illness is caused by: | Eating contaminated food |
| Which is a common symptom of foodborne illness? | Fever and vomiting |
| Which type of contamination includes hair, bandages, and metal shavings? | Physical |
| Salmonella is most commonly found in: | Raw poultry and eggs |
| The group most at risk for foodborne illness includes: | Elderly adults |
| To avoid cuts, you should: | Use a cutting board and sharp knife |
| Which is the safest way to put out a grease fire? | Use a lid or baking soda |
| What should you do if a spill happens? | Clean it up immediately |
| Pot handles should be turned: | Toward the back or side |
| To avoid burns, you should: | Use a dry potholder |
| Cross-contamination occurs when: | Raw meat touches ready-to-eat foods |
| Which tool is used to scrape ingredients from bowls? | Spatula |
| A colander is used for: | Draining liquids |
| Which piece of equipment measures small amounts of ingredients? | Measuring spoons |
| A rubber scraper is used to: | Remove batter from sides of a bowl |
| A whisk is best for: | Aerating and mixing |
| 1 tablespoon equals: | 3 teaspoons |
| Which tool do you use to measure liquids? | Liquid measuring cup |
| If you double ¾ cup, how much will you have? | 1 ½ cups |
| A recipe serves 4, but you need it to serve 8. What should you do? | Double the recipe |
| Leveling dry ingredients should be done with a: | Knife or straight edge |
| 2 cups equal: | 1 pint |
| Which drink is brewed from roasted coffee beans? | Coffee |
| Tea is made by: | Steeping leaves in hot water |
| Which beverages can be carbonated? | Water, soda, juice |
| Hot chocolate is made from: | Cocoa powder |
| The temperature of water affects the flavor of: | Tea & coffee |
| The correct way to carry a knife is: | Blade down at your side |
| The part of the knife you hold is called the: | Handle |
| A chef's knife is mainly used for: | Chopping and dicing |
| The serrated knife is best for cutting: | Tomatoes and bread |
| A paring knife is used for: | Small, detailed work |
| To prevent slips while cutting, you should: | Use a damp towel under your cutting board |
| A dull knife is: | More dangerous |
| Herbs come from which part of a plant? | Leaves |
| Spices are usually: | Flowers, seeds, roots, or bark |
| Fresh herbs should be stored: | In the refrigerator |
| Which is a popular herb? | Basil |
| Which is a popular spice? | Cayenne |
| Spices should be stored in: | Airtight containers away from heat |
| Vegetables are classified by: | Where they grow (roots, stems, leaves, et) |
| A carrot is an example of a: | Root vegetable |
| Potatoes should be stored: | In a cool, dark place |
| Which cooking method preserves most nutrients? | Steaming |
| Vegetables add which nutrients to the diet? | Vitamins and minerals |
| Fruits are defined as the: | Seed-bearing part of plants |
| Which fruit browns fastest when cut? | Apples |
| Which apple is best for pies because of its tart flavor? | Granny Smith |
| What nutrient are fruits especially high in? | Vitamin C |
| Which fruit is classified as a citrus fruit? | Orange |
| A salad is made of which four components? | Foundation, body, garnish, dressing |
| A vinaigrette dressing is made of: | 3 parts oil, 1 part vinegar |
| A bound salad contains: | Cooked ingredients bound with dressing |
| The foundation of a salad typically includes: | Leafy greens |
| What do herbs and spices primarily add to food? | Flavor and aroma |
| Which kitchen tool is used to safely remove items from hot ovens? | Oven mitt |
| What is the safest way to thaw frozen food? | In the refrigerator |
| Which knife cut is the smallest? | Mince |
| What is the temperature danger zone? | 41°F-135°F |
| Which beverage is made by steeping dried leaves? | Tea |
| A measuring spoon set typically includes: | 1 tbsp, 1 tsp, ½ tsp, ¼ tsp |
| Which vegetable is a stem vegetable? | Celery |
| Which fruit category includes peaches and cherries? | Drupes |
| Which dressing type is creamy and mayonnaise-based? | Fatty dressing |
Created by:
waltersteach
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