Parkway Introduction to Culinary and Hospitality Practice Test

These questions are part of the practice quiz. Start practicing

• Which of the following is an example of a fungus?
• A fire involving a cord or outlet would be classified as a Class __ fire.
• Poach means to?
• Sanitizing is defined as:
• What is the Temperature Danger Zone in Fahrenheit?
• An immersion probe is used to measure the temperature of
• Taring means what in weighing?
• Which emergency maneuver is used to dislodge an object from a choking person's airway?
• Which class extinguisher is suitable for fires involving electrical equipment?
• Which term is the label found on food packages that states how many servings are in the container, calories per serving, and the amount of nutrients per serving?
• Which butter-measuring method involves packing fat into the cup and leveling off?
• How many teaspoons are in 1/2 cup?
• Which statement about mold and cold storage is true?
• When lifting a load, which body part should power the lift?
• How many tablespoons are in 3/4 cup?
• What is used to put out a small grease fire?
• Which temperature-time combination is correct for eggs held for hot service?
• What is the proper way to pass a knife to another person?
• Which term describes a mixing method that begins with the blending of fat and sugar, commonly used for cakes and cookies?
• Which statement about viruses in food safety is true?
• Conduction is defined as which of the following?
• Which of the following best describes fungi?
• Mold grows especially well in which type of foods?
• Which abbreviation is used for a cup?
• IPB stands for Integrated Pest Management Program. Which option best describes its name?
• Which term describes bread leavened with air, steam, and/or carbon dioxide from baking soda or baking powder?
• Ready-to-eat TCS foods must be thrown out after how many days?
• Which nutrient is described as the forgotten nutrient that cushions organs and helps regulate body temperature?
• To allow for quick escapes, doors should open?
• Umami is also known as Savory.
• Which term is paired with the definition 'Size and type of pan' in the source material?
• Personal Hygiene Policies address which of the following?
• Which acronym represents the six conditions pathogens need to grow: Food, Acidity, Temperature, Time, Oxygen, and Moisture?
• What is the common abbreviation for a teaspoon in cooking measurements?
• Which statement best defines pathogens in food safety?
• What does Mise en place refer to in culinary practice?
• Hazard in food safety refers to?
• What is the freezing point of water in Fahrenheit?
• Serrated Knife is primarily used for which tasks?
• The abbreviation Pt stands for which unit?
• Which term describes a dietary approach that can help prevent chronic diseases?
• What does icing do in pastry or cake preparation?
• What is a host in a parasite-host relationship?
• Which term would you use to refer to a label listing the nutrients in each serving?
• How many ounces are in 2 quarts?
• How many pints are in 1 quart?
• What is the primary use of a Chef's knife (French knife)?
• Which option is the standard abbreviation for an ounce?
• Which area has the highest numbers of slips, trips, and falls?
• What is the immune system?
• Which action removes food or other objects from a person's airway?
• Which term is described by the definition 'Size and type of pan'?
• Who are food handlers?
• Transfer of allergens from food containing an allergen to the food served to a customer
• Which option is the standard abbreviation for a pound?
• Which term is a method used in baking to combine fats and sugars at the start of preparation?
• Raw Ground Meat should be stored
• Which term describes the space that an object occupies?
• What is the most important rule when fighting a fire?
• Quick Bread is bread leavened with?
• How many cups are in 1 gallon?
• Which abbreviation correctly represents a quart?
• Which term means to cook by dry heat, usually in the oven, with the food not covered?
• The spread of pathogens from one surface or food to another
• Which set correctly lists the three categories of food safety hazards?
• Which two factors are commonly used to determine doneness in cooking?
• Which statement defines the term described as the organism in which a parasite lives and feeds?
• How many tablespoons are in 1/2 cup?
• Which scenario qualifies as Time-Temperature Abuse?
• What is the number of fluid ounces in 1 pint?
• Which category includes Temperature, Time, and Equipment?
• High-Risk Populations include which of the following?
• Which option is the standard abbreviation for a gallon?
• Hot TCS foods must have their temperatures checked at least every
• In weighing ingredients, tare refers to what?
• Which term describes the force of gravity acting on an object?
• Which term describes the path of food from purchase to service in an operation?
• Which statement best describes a standardized recipe?
• Eggs held for hot service must reach an internal temperature of
• Which term would you reference on a product label to determine calories per serving and the nutrients present?
• Which statement about mold growth is true?
• Which cooking methods are included in Combination Cooking Methods?
• What is the first step in treating cuts and scrapes?
• Which term refers to the amount that's served to a person?
• A Class A fire extinguisher is used for which materials?
• Plastic wrap and aluminum foil containers can cause which type of injury?
• When a glass is broken, what should be done with nearby food?
• Which degree of burn is the least serious?
• The abbreviation Qt stands for which measurement?
• Which term specifically means the action of removing food or dirt from a surface?
• What is the correct abbreviation for a pint?
• Which two factors are most commonly used to determine doneness in cooking?
• Which butter-measuring method measures butter by its label?
• One stick of butter equals how many tablespoons?
• What term describes the transfer of allergens from one food to another?
• Which statement correctly describes Time-Temperature Control for Safety (TCS) foods?
• How many inches above the floor should dry grains be stored on shelves?
• Shell eggs can be received at a maximum air temperature of
• Which term refers to the body's main source of energy, existing in complex and simple forms?
• Zester is best described as which of the following?
• Which practice is NOT recommended for monitoring hot TCS foods during service?
• Which statement about pathogens is true?
• When carrying hot food, food handlers should?
• What is the required internal temperature and time for cooking chicken to be safe?
• Class A fires involve ordinary combustibles such as
• Path food takes in an operation; starts with purchase and ends with serving
• Flour provides what in baked goods?
• Plastic wrap and aluminum foil containers can cause which type of injury?
• Which statement best describes obesity?
• To ensure quick egress during emergencies, how should doors be operable?
• Which is the standard abbreviation for a pound?
• How many pints are in 2 quarts?
• How many cups are in 3 pints?
• How often should floors be cleaned?
• Which term corresponds to a nutrition label showing servings, calories, and nutrients on packaged foods?
• Which kitchen tool is used to cut firm shortening or butter into small pieces during pastry making?
• Which statement best describes Convection in cooking?
• Personal responsibility is best defined as?
• A spring scale measures weight by which principle?
• Which method for measuring fat uses water displacement by combining fat with water in a liquid measuring cup?
• Braising and stewing are examples of which cooking approach?
• What does it mean if a chemical is carcinogenic?
• When lifting a load, bend from the?
• What does calibration refer to in a kitchen or laboratory setting?
• Where should heavy items be stored to minimize the risk of injury when lifting?
• Bacteria in food safety primarily do what?
• In the Heimlich maneuver, where is the fist placed?
• Which term is best described as the body's main energy source composed of sugars and starches?
• The body's negative reaction to a food protein
• Which term is defined as cooking time in the source material?
• What is the equivalent in fluid ounces of 1 quart?
• Which word describes a substance that can cause cancer?
• How many tablespoons are in 1 fluid ounce?
• Which term describes a dietary pattern associated with preventing a range of health conditions including cancer and heart disease?
• What defines a food-borne illness outbreak?
• Handwashing is the most important part of personal hygiene. What are typical guidelines?
• Which scale is used to measure weight by applying force to a spring?
• Which kitchen tool is used to remove skin from fruits and vegetables?
• Which term refers to a method used in baking to cream fat and sugar together before adding other ingredients?
• What is a food-borne illness?
• Which option is the correct abbreviation for an ounce?
• Which statement is true about the immune system?
• The conversion factor equals which ratio?
• Which of the following is NOT a hazard category in food safety?
• What is the boiling point of water at sea level in Fahrenheit?
• All aisles in serving and dining areas should be at least how many feet wide?
• A penitration probe is used to measure the internal temperature by inserting into the
• How many teaspoons are in 1 cup?
• Which statement accurately lists the five basic tastes?
• Which class is used for fires involving electrical equipment?
• Which of the following is a sign that yeast may have spoiled food?
• Which term describes the direct heat transfer from one substance to another in contact?
• Parasites are defined as:
• How many cups are in 1 pint?
• Gluten is best described as which of the following?
• Ready-to-eat (RTE) food is best described as:
• Which term describes chemicals that remove food, dirt, rust, minerals, and other deposits?
• Which statement best describes mise en place in kitchen practice?
• When sharing a knife, where should the knife be placed for the recipient to pick it up?
• An unplanned, undesirable event that can cause property damage or injuries is called a(n)
• Occurs when harmful things are present in food, making it unsafe to eat
• How many tablespoons are in 1 cup?
• Which of the following is a valid abbreviation for a gallon?
• Which type of extinguisher should be used on a fire in a trashcan?
• Which term refers to the stem and leaves of a plant?
• Which term includes both simple sugars and complex carbohydrates as its forms?
• How many teaspoons are in 1 fluid ounce?
• Which tool is specifically designed to measure the temperature of liquids in food safety practice?
• A penitration probe checks the internal temperature of foods by
• What term describes the malicious and deliberate burning of property?
• Where should heavy boxes be stored to minimize risk during handling?
• Rubber Scraper or Rubber Spatula is used for what purpose?
• Gluten is best described as which of the following?
• Which term represents an eating pattern aimed at promoting health and reducing disease risk?
• Which term describes a dietary pattern that can help prevent cancer, diabetes, obesity, and cardiovascular disease?
• Which type of footwear should restaurant employees avoid wearing?
• Which statement describes parasites?
• Herb refers to which part of a plant?
• Which acronym is used as the method for safely using a fire extinguisher?
• The specific period of time during which objects being sanitized must be immersed in a solution. Varies based on type of sanitizer.
• Which statement about standardized recipes is true?
• Which term is defined as the body's main energy source that includes both simple sugars and complex carbohydrates?
• During the Heimlich maneuver, which location is correct for placing the fist?
• What term means the amount that's served to a person?
• Which term describes the amount of matter in an object?
• Which question best reflects the top priority when you encounter a fire?
• Which of the following is NOT a basic taste?
• Shell eggs receiving temperatures should be taken at a maximum air temperature of
• What term refers to the number of servings produced?
• What is the primary use of a peeler?
• Sifting is used to do which of the following?
• Following a breakage of a glass, what should be done with nearby food?
• Which footwear choice is recommended for restaurant work?
• Which of the following scenarios is an example of Time-Temperature Abuse?
• Roast is defined as which cooking method?
• Which burn degree is painless because nerves are damaged, causing the burned area to have no feeling?
• How many fluid ounces are in 1 cup?
• Which term describes the presence of harmful substances in food that makes it unsafe to eat?
• Which of the following is the correct abbreviation for a tablespoon?
• How many teaspoons are in 1 tablespoon?
• The 6 conditions pathogens need to grow: Food, Acidity, Temperature, Time, Oxygen, and Moisture
• Which of the following is the standard abbreviation for a cup?
• Which term refers to the amount of servings produced?
• How many quarts are in one gallon?
• Which term refers to removing food or dirt from a surface?
• How many cups are in 1 quart?
• What is a key description of water's role in the body?