practecle cookery

Question 1

What is the minimum internal cooking temperature for poultry?

Answer 1

165°F (74°C)

Question 2

True or False: It is safe to use the same cutting board for raw meat and vegetables without cleaning it.

Answer 2

False

Question 3

Fill in the blank: The ‘Danger Zone’ for food safety is between ___ and ___ degrees Fahrenheit.

Answer 3

40°F and 140°F

Question 4

What should you do if you cut yourself while cooking?

Answer 4

Clean the wound, apply a bandage, and avoid handling food until it is properly covered.

Question 5

What is cross-contamination?

Answer 5

The transfer of harmful bacteria from one food item to another.

Question 6

Which of the following is NOT a safe way to thaw food? (A) In the refrigerator, (B) Under cold running water, (C) On the kitchen counter.

Answer 6

C) On the kitchen counter.

Question 7

True or False: Handwashing with soap and water should last at least 20 seconds.

Answer 7

True

Question 8

What are the four key steps to food safety?

Answer 8

Clean, Separate, Cook, Chill.

Question 9

What is the best way to store leftovers?

Answer 9

In airtight containers in the refrigerator.

Question 10

Fill in the blank: Food should be cooked to a minimum internal temperature of ___ degrees Fahrenheit to kill harmful bacteria.

Answer 10

145°F

Question 11

What is the purpose of using a food thermometer?

Answer 11

To ensure food is cooked to a safe internal temperature.

Question 12

True or False: You can use any type of cloth to wipe down kitchen surfaces.

Answer 12

False

Question 13

What should you do with expired food items?

Answer 13

Discard them immediately.

Question 14

Which of the following is a safe practice for using knives? (A) Keep knives sharp, (B) Use a dull knife, (C) Leave knives in the sink.

Answer 14

A) Keep knives sharp.

Question 15

What is the recommended way to clean fruits and vegetables?

Answer 15

Rinse them under running water.

Question 16

Fill in the blank: Hands should be washed before and after ___ food preparation.

Answer 16

handling

Question 17

What should be done with a kitchen sponge regularly?

Answer 17

Sanitize or replace it frequently.

Question 18

True or False: You can taste food to check if it is spoiled.

Answer 18

False

Question 19

What is the safest way to handle hot pots and pans?

Answer 19

Use oven mitts or pot holders.

Question 20

Which of the following is a sign of spoiled food? (A) Unpleasant odor, (B) Bright color, (C) Firm texture.

Answer 20

A) Unpleasant odor.

Question 21

What is the proper way to store raw meat in the refrigerator?

Answer 21

On the bottom shelf in a separate container to prevent drips.

Question 22

Fill in the blank: Always wash your hands after handling ___ food.

Answer 22

raw

Question 23

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

Answer 23

True

Question 24

What is a safe method to cool hot food?

Answer 24

Divide it into smaller portions and refrigerate promptly.

Question 25

What is the purpose of a first aid kit in the kitchen?

Answer 25

To treat minor injuries that may occur while cooking.

Question 26

Fill in the blank: Always keep a ___ nearby when cooking with oil.

Answer 26

lid

Question 27

What should you do if you suspect food poisoning?

Answer 27

Seek medical attention and report to health authorities.

Question 28

True or False: It is acceptable to use the same utensils for raw and cooked foods.

Answer 28

False

Question 29

What is the best practice for disposing of food waste?

Answer 29

Use a sealed compost bin or garbage disposal.

Question 30

What is the recommended cleaning solution for kitchen surfaces?

Answer 30

A mixture of water and a mild detergent or a food-safe sanitizer.

Question 31

Fill in the blank: Store cleaning supplies away from ___ and food preparation areas.

Answer 31

food