Kitchen Safety And Sanitation Question Preview (ID: 48948)


Kitchen Safety And Sanitation. TEACHERS: click here for quick copy question ID numbers.

Ground beef...
a) is safe to eat red and rare.
b) should be cooked so the outside is black and the inside is cold.
c) should be burned all the way through.
d) should be cooked to at least medium-well doneness.

Perishable food should be
a) refrigerated within 4 hours or less
b) eaten very quickly in less than 10 minutes.
c) refrigerated within 2 hours or less.
d) covered when left out for more than a few minutes.

When using pots and pans on the stove...
a) wrap pot handles in a thick layer of paper towels to prevent burns.
b) keep pot handles turned toward the middle or over an unused counter.
c) keep handles sticking straight out so they can be easily grabbed.
d) only grab the pot or pan from the sides.

Which is not a way to defrost food safely?
a) Leave it on the counter for a few hours.
b) Put it in the microwave to defrost.
c) Put it in a sealed bag in cool water, and keep changing the water every 15 minutes.
d) Leave it in the refrigerator until it defrosts.

What is the Danger Zone of food safety?
a) below zero
b) above 20 degrees
c) 40-140 degrees
d) 325-425 degrees

What is the Danger Zone of food safety?
a) a song in Top Gun.
b) the temperature range at which bacteria will grow most rapidly.
c) eating food that is too hot.
d) grabbing food without an oven mitt.

What is the best way to make sure that food is cooked thoroughly?
a) Use a meat thermometer.
b) Cut it open.
c) Push on it firmly.
d) Set a timer.

Which of the following is important when dealing with small electrical appliances?
a) Unplug before cleaning.
b) Fully cover in water to wash.
c) Don't ever use them.
d) Make sure to put fingers directly on the blade when cleaning.

Which is not a rule we need to observe when we cook?
a) long hair pulled back
b) apron on and tied
c) no makeup worn in class
d) hands washed thoroughly

Wash hand in warm soapy water for
a) at least 2 minutes.
b) about 10 seconds.
c) as long as it takes.
d) at least 20 seconds.

Transferring bacteria from one food to another is called
a) very very bad.
b) cross contamination.
c) cross pollination.
d) campylobacter

When picking up a hot pan, use ________.
a) a dish towel
b) oven mitts, wet or dry
c) dry oven mitts, because the heat will go through if they are wet
d) probably nothing. You won't get burned

Knives should be kept sharp because...
a) dull knives are more likely to slip
b) sharp knives look prettier in your drawers
c) Knives should not be kept sharp.
d)

Food borne illness found in fresh soft cheeses made with unpastuerized milk.
a) Salmonella
b) E-coli
c) Listeria
d) Botulism

Food borne illness that affects the nervous system. May cause blindness or paralysis.
a) Salmonella
b) E-coli
c) Listeria
d) Botulism

Food borne illness found in severely damaged or improperly canned foods.
a) Salmonella
b) E-coli
c) Listeria
d) Botulism

Food borne illness found in raw chicken and eggs.
a) Salmonella
b) E-coli
c) Listeria
d) Botulism

Food borne illness found in ground beef and contaminated water.
a) Salmonella
b) E-coli
c) Listeria
d) Botulism

Countertops should be wiped down
a) only when they are visibly dirty.
b) any time you are preparing food, both before and after.
c) never.
d) only with very harsh bleach and boiling water.

When testing food for seasoning...
a) don't.
b) use the same spook each time.
c) use a clean spoon each time you taste.
d) eat directly off of the spoon you are using to stir the food.

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