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Question 1

What is food safety?

Answer 1

Food safety refers to the practices that prevent foodborne illnesses and ensure that food is safe to eat.

Question 2

True or False: Cross-contamination can occur when raw meat touches vegetables.

Answer 2

True

Question 3

What temperature should cooked food be kept at to ensure safety?

Answer 3

Cooked food should be kept at 63°C (145°F) or above.

Question 4

Fill in the blank: The ‘Danger Zone’ for food temperature is between _____ and _____ degrees Celsius.

Answer 4

5 and 63

Question 5

What is the purpose of washing hands before handling food?

Answer 5

Washing hands prevents the transfer of harmful bacteria and pathogens to food.

Question 6

Multiple Choice: Which of the following is a safe cooking method? A) Grilling B) Microwaving C) Both A and B

Answer 6

C) Both A and B

Question 7

What is the main reason for using separate cutting boards for raw meat and vegetables?

Answer 7

To prevent cross-contamination.

Question 8

True or False: It is safe to thaw food at room temperature.

Answer 8

False

Question 9

What is the minimum internal cooking temperature for poultry?

Answer 9

75°C (165°F)

Question 10

Fill in the blank: Food should be stored in the fridge at or below _____ degrees Celsius.

Answer 10

5

Question 11

What does the term ‘best before’ mean?

Answer 11

‘Best before’ indicates the date until which the food is expected to remain at its best quality.

Question 12

Multiple Choice: Which of the following is NOT a common food allergen? A) Milk B) Soy C) Rice

Answer 12

C) Rice

Question 13

What is the primary role of a food thermometer?

Answer 13

To accurately measure the internal temperature of food to ensure it is cooked safely.

Question 14

True or False: Food can be safely refrozen after it has been thawed.

Answer 14

False

Question 15

What is HACCP?

Answer 15

HACCP stands for Hazard Analysis and Critical Control Points, a systematic approach to food safety.

Question 16

Fill in the blank: The process of heat treating food to kill harmful bacteria is called _____.

Answer 16

pasteurization

Question 17

What does ‘FIFO’ stand for in food storage?

Answer 17

‘FIFO’ stands for ‘First In, First Out.’

Question 18

Multiple Choice: Which of the following is a safe way to cool food? A) Leaving it on the counter B) Placing it in the fridge C) Both A and B

Answer 18

B) Placing it in the fridge

Question 19

What is the purpose of food labeling?

Answer 19

Food labeling provides consumers with information about the product, including ingredients and nutritional information.

Question 20

True or False: It is safe to eat food that has an off smell.

Answer 20

False

Question 21

What does ‘contamination’ refer to in food safety?

Answer 21

Contamination refers to the presence of harmful substances or microorganisms in food.

Question 22

Fill in the blank: The primary source of foodborne pathogens is _____ food.

Answer 22

raw

Question 23

What is an example of a physical hazard in food?

Answer 23

An example of a physical hazard is a piece of glass or metal in food.

Question 24

Multiple Choice: Which of the following is a recommended method for washing fruits and vegetables? A) Using soap B) Rinsing under running water C) Soaking in bleach

Answer 24

B) Rinsing under running water

Question 25

What is the recommended way to store eggs?

Answer 25

Eggs should be stored in the refrigerator.

Question 26

True or False: You should always wash produce before eating it.

Answer 26

True

Question 27

What is the purpose of marinating food?

Answer 27

Marinating food is done to enhance flavor and tenderize the meat.

Question 28

Fill in the blank: Cooking food to a safe temperature kills _____ bacteria.

Answer 28

harmful

Question 29

What is the role of a food safety manager?

Answer 29

A food safety manager oversees food safety practices and ensures compliance with health regulations.

Question 30

Multiple Choice: Which of these is a sign of food spoilage? A) Unpleasant odor B) Bright color C) Firm texture

Answer 30

A) Unpleasant odor

Question 31

What is cross-contamination?

Answer 31

Cross-contamination occurs when harmful bacteria are transferred from one food item to another.

Question 32

True or False: Food safety regulations are the same in all countries.

Answer 32

False

Question 33

What is the purpose of food preservation?

Answer 33

Food preservation extends the shelf life of food by preventing spoilage.

Question 34

Fill in the blank: The process of removing moisture from food to prevent spoilage is called _____ drying.

Answer 34

dehydration

Question 35

What is the importance of using clean utensils in food preparation?

Answer 35

Using clean utensils prevents contamination and foodborne illnesses.

Question 36

Multiple Choice: Which of the following is a safe way to defrost food? A) In the refrigerator B) In warm water C) On the kitchen counter

Answer 36

A) In the refrigerator

Question 37

What does 'sell by' date mean?

Answer 37

'Sell by' date is the last date the product should be sold, but it may still be safe to consume afterward.

Question 38

True or False: You should never leave cooked food out for more than 2 hours.

Answer 38

True

Question 39

What is the function of food additives?

Answer 39

Food additives enhance flavor, texture, and shelf life of food products.

Question 40

Fill in the blank: The process of cooking food in its own juices is called _____ cooking.

Answer 40

braising

Question 41

What is the term for the temperature range in which bacteria grow rapidly?

Answer 41

The Danger Zone.

Question 42

Multiple Choice: Which of the following is a common method of food preservation? A) Freezing B) Boiling C) Blanching

Answer 42

A) Freezing

Question 43

What is the safe internal temperature for ground meat?

Answer 43

Ground meat should be cooked to an internal temperature of 71°C (160°F).

Question 44

True or False: It is safe to eat food after the expiration date if it looks and smells fine.

Answer 44

False

Question 45

What are proteins made of?

Answer 45

Proteins are made of amino acids.

Question 46

True or False: Enzymes are a type of protein.

Answer 46

True.

Question 47

Fill in the blank: Proteins are essential for ________ growth and repair.

Answer 47

tissue.

Question 48

What is the primary function of enzymes in biological processes?

Answer 48

To catalyze biochemical reactions.

Question 49

Name one vitamin that is water-soluble.

Answer 49

Vitamin C.

Question 50

What type of nutrient is most abundant in the human body after water?

Answer 50

Proteins.

Question 51

Multiple Choice: Which vitamin is important for vision?

Answer 51

Vitamin A.

Question 52

What is the role of enzymes in digestion?

Answer 52

To break down food into smaller molecules.

Question 53

True or False: All enzymes work at the same temperature.

Answer 53

False.

Question 54

What are the two main categories of vitamins?

Answer 54

Water-soluble and fat-soluble.

Question 55

Fill in the blank: Enzymes are sensitive to ________ and pH levels.

Answer 55

temperature.

Question 56

What is a complete protein?

Answer 56

A protein that contains all essential amino acids.

Question 57

Multiple Choice: Which vitamin is primarily obtained from sunlight?

Answer 57

Vitamin D.

Question 58

Name a food source high in protein.

Answer 58

Chicken.

Question 59

What is the function of vitamin E in the body?

Answer 59

To act as an antioxidant.

Question 60

True or False: Proteins can be a source of energy.

Answer 60

True.

Question 61

What is the process called when enzymes help break down food?

Answer 61

Catalysis.

Question 62

Fill in the blank: The building blocks of proteins are called ________.

Answer 62

amino acids.

Question 63

What is the significance of essential amino acids?

Answer 63

They must be obtained through diet.

Question 64

Multiple Choice: Which vitamin helps with blood clotting?

Answer 64

Vitamin K.

Question 65

What does the term 'denaturation' refer to in proteins?

Answer 65

The process where proteins lose their structure and function.

Question 66

True or False: Enzymes can be reused after a reaction.

Answer 66

True.

Question 67

Name one function of proteins in the body.

Answer 67

Building and repairing tissues.

Question 68

What is the main role of B vitamins?

Answer 68

To aid in energy metabolism.

Question 69

Fill in the blank: The _____________ of enzymes is crucial for their activity.

Answer 69

shape.

Question 70

What is the difference between macro and micronutrients?

Answer 70

Macronutrients are needed in larger amounts, while micronutrients are needed in smaller amounts.

Question 71

What is the role of vitamin C in the body?

Answer 71

To support the immune system and collagen synthesis.