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Unit 1 Safety And Sanitation
Test Description: Safety and Sanitation
Instructions: Answer all questions to get your test result.
1) Which of the following is an example of a sanitation practice?
A
Making sure knives are sharp
B
Wearing snug shoes
C
Using paper plates and cups
D
Washing hands prior to food preparation
2) When should you wash your hands?
A
After you wash your workstation but before you start cooking
B
After opening a canned item
C
After getting out your ingredients
D
After turning on the stove
3) What is caused by eating food that contains a contaminant?
A
Spore Illness
B
Toxin Illness
C
Foodborne Illness
D
Recall Illness
4) Which foodborne Illness is caused by eating raw or undercooked poultry or eggs?
A
Salmonella
B
Botulism
C
Listeria
D
E. Coli
5) Which temperatures are considered to be in the Danger Zone?
A
41 and 135
B
40 and 200
C
0 and 140
D
0 and 40
6) What should you do to avoid electrical fires?
A
Keep cords away from water
B
Check cords for damage
C
Do not place several appliance plugs in one outlet
D
All of the above
7) What is the method used to prevent and control the spread of bacteria and other microorganisms?
A
Management
B
Staples
C
Sanitation
D
Work plan
8) What is the first and most important step to prevent the transfer of bacteria?
A
Washing your hands properly
B
Wearing snug shoes
C
Using the proper color cutting board
D
Keeping hot foods hot and cold foods cold
9) What is the most sanitary method to wash dishes in the lab?
A
Cold soapy water
B
Bleach water
C
Warm soapy water
D
Scaling hot water
10) Which of these food combinations are most likely to result in cross- contamination?
A
Bread and cereal
B
Milk and cheese
C
Nuts and legumes
D
Lettuce and raw meat
11) Why is it recommended to cook hamburgers thoroughly until no pink color remains?
A
To prevent E. Coli
B
To prevent Perfringens
C
To prevent botulism
D
To prevent Staph
12) How can you prevent cross contamination when preparing raw meat, poultry, or seafood?
A
Put cooked food on a clean plate, not the plate that held the raw food
B
Use the same knife for cutting meat and veggies
C
Limit the use of cutting boards by only using one for all meat and veggies
D
Clean counters with hot water and avoid using soap
13) What is the best practice for cleaning a dirty knife?
A
Wipe down the knife with a damp paper towel and place in a drawer
B
Place the knife in a sink of hot soapy water
C
Directly in the drawer without washing
D
Put the knife flat in a empty sink, wash using a cloth towel and blade away from you, and place in the drawer.
*select an answer for all questions
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