FINAL

Question 1

TO KEEP A HEALTHY WEIGHT, ___.

Answer 1

BALANCE THE CALORIES FROM FOODS WITH THE CALORIES BURNED IN DAILY WORK AND PLAY.

Question 2

BREAKFAST EATERS ARE ___.

Answer 2

LESS LIKELY TO BE OVERWEIGHT AND MORE LIKELY TO HAVE HIGHER NUTRIENT INTAKES.

Question 3

THE BRAIN IS FUELED BY ___ AND ___.

Answer 3

GLUCOSE

CARBOHYDRATES

Question 4

A PERSON MAY HAVE A FAMILY HISTORY OF HEART DISEASE,

Answer 4

BUT THAT DOESN’T MEAN THAT PERSON IS DESTINED TO HAVE THE DISEASE.

Question 5

WASHING HANDS IS THE ___.

Answer 5

SINGLE MOST IMPORTANT PRACTICE IN ANY SCHOOL NUTRITION PROGRAM.

Question 6

YOU SHOULD ALWAYS ALLOW THE DISHES ___.

Answer 6

TO AIR DRY AND THEN PUT THEM UP.

Question 7

TSP

Answer 7

TEASPOON

Question 8

TBSP

Answer 8

TABLESPOON

Question 9

C

Answer 9

CUP

Question 10

PT

Answer 10

PINT

Question 11

QT

Answer 11

QUART

Question 12

IN

Answer 12

INCH

Question 13

NO

Answer 13

NUMBER

Question 14

FL OZ

Answer 14

FLUID OUNCE

Question 15

L

Answer 15

LITER

Question 16

GAL

Answer 16

GALLON

Question 17

ML

Answer 17

MILLILETER

Question 18

WT

Answer 18

WEIGHT

Question 19

OZ

Answer 19

OUNCE

Question 20

LB

Answer 20

POUND

Question 21

G

Answer 21

GRAM

Question 22

KG

Answer 22

KILOGRAM

Question 23

ONE POUND IS ___.

Answer 23

16 OUNCES.

Question 24

MANAGERS SET THE TONE IN THE CAFETERIA.

Answer 24

IF THEY ARE CALM AND KNOW WHAT THEY ARE DOING, THE WORKERS WILL BE CALM, BUT IF YOU RUN AROUND LIKE A CHICKEN WITH YOUR HEAD CUT OFF SO WILL YOUR WORKERS.

Question 25

ALL ITEMS IN STORE ROOMS, FREEZERS, AND COOLER ___.

Answer 25

SHOULD HAVE THE DATE RECEIVED AND THE PRICE MARKED ON THEM.

Question 26

GOOD PERSONAL HYGIENE ___.

Answer 26

HELPS WORKERS FEEL GOOD ABOUT THEMSELVES.

Question 27

CLEAN GARBAGE CANS ___.

Answer 27

EVERYDAY.

Question 28

GOOD PERSONAL HYGIENE HELPS ___.

Answer 28

PREVENT FOOD POISONING.

Question 29

COMMUNICATIONS MAY BE ___ OR ___.

Answer 29

VERBAL

NONVERBAL

Question 30

COMMUNICATION IS ___.

Answer 30

GIVING AND RECEIVING MESSAGES BETWEEN MANAGERS AND THE WORKERS.

Question 31

A BUTCHER’S STEEL IS ___.

Answer 31

USED TO SHARPEN A KNIFE.

Question 32

A DULL KNIFE ___ THE CHANCE OF AN ACCIDENT.

Answer 32

INCREASES

Question 33

OVER LOADING COOKING EQUIPMENT ___.

Answer 33

LENGTHENS THE COOKING TIME.

Question 34

OVEN AND REFRIGERATOR THERMOMETERS ___ NEED TO BE SANITIZED AFTER EACH USE.

Answer 34

DO NOT

Question 35

THE FOOD IS HELD IN PLACE IN A SLICER BY THE ___.

Answer 35

PUSH PLATE

Question 36

THE MIXER SHOULD BE STARTED AT A ___.

Answer 36

LOW SPEED, THEN THE SPEED INCREASED TO THE DESIRED SPEED.

Question 37

THE SIDE OF THE MIXER BOWL SHOULD BE SCRAPPED ___.

Answer 37

WHEN THE AGITATOR IS STOPPED.

Question 38

COMPARED TO OTHER METHODS OF COOKING, ___.

Answer 38

STEAMERS USUALLY REQUIRE LESS TIME.

Question 39

STEAMING USUALLY ___ COLOR RETENTION OF VEGETABLES.

Answer 39

INCREASES

Question 40

STEAMERS SAVE ___.

Answer 40

ENERGY

Question 41

FLOOR OF WALK-IN COOLERS SHOULD BE ___.

Answer 41

MOPPED DAILY

Question 42

THE NOROVIRUS IS VERY ___ AND ___.

Answer 42

HARDY

RESISTANT

Question 43

IT CAN SURVIVE ___ TEMPERATURES AND TEMPERATURES UP TO ___.

Answer 43

FREEZING

140 DEGREES

Question 44

IT CAN SURVIVE ON SURFACES SUCH AS ___ FOR AT LEAST ___.

Answer 44

STAINLESS STEEL

A WEEK

Question 45

VERY FEW FOOD SERVICE ___ WILL KILL THE ___.

Answer 45

SANITIZERS

NOROVIRUS

Question 46

THE NOROVIRUS IS

Answer 46

VERY CONTAGIOUS.