Safety and Sanitation Test

Question 1

When uncovering a pan, to avoid burns from escaping steam, you should…

Answer 1

lift up the far edge of the cover first

Question 2

A food-borne illness found in improperly canned foods…

Answer 2

botulism

Question 3

The amount of time you should spend washing your hands to rid them of bacteria…

Answer 3

20-25 seconds

Question 4

Food spoilage is caused by…

Answer 4

microorganisms

Question 5

Raw or undercooked eggs, poultry, or meat can cause illness because they often carry…

Answer 5

salmonella

Question 6

The “danger zone” refers to temperatures of _______ at which bacteria multiply very rapidly

Answer 6

40 - 140 degrees F

Question 7

Food may be safely be thawed using any of the following except…

Answer 7

thawing on the counter

Question 8

Perishables, prepared foods, and leftovers should be refrigerated within this time period…

Answer 8

2 hours

Question 9

Which is easier to cut yourself with? Dull or sharp knife?

Answer 9

dull knife

Question 10

Which of the following food should always be brought to a boil while being reheated?

a. ) sauces
b. ) soups
c. ) gravy
d. ) all of the above

Answer 10

d.) all of the above

Question 11

When unplugging an appliance you should grasp the ____ and pull gently

Answer 11

plug

Question 12

Some food-borne illnesses are not caused by the bacteria themselves but by the poisons, or ______, that the bacteria produce

Answer 12

toxins

Question 13

If you have an open wound on your hand you should, ______ _______ _______ when handling food

Answer 13

wear rubber gloves

Question 14

Never keep perishable food at room temperature any longer than __ ______

Answer 14

2 hours

Question 15

refrigerate or freeze leftovers _______

Answer 15

immediately

Question 16

Maintain refrigerator temperature at 35 to 40 degrees, and a ________ at 0 degrees or lower

Answer 16

freezer

Question 17

Food will often _______ and _______ normal even though they are contaminated

Answer 17

smell and taste

Question 18

To prevent spreading bacteria you should never share these with others….

Answer 18

beverages

Question 19

_______ is a food-borne illness found in improperly canned foods

Answer 19

botulism

Question 20

_______ ______ identifies the date by which perishable foods should be sold

Answer 20

expiration date

Question 21

________ is a food-borne illness found in raw meats, poultry, eggs, milk, fish, and by products of these foods

Answer 21

salmonella

Question 22

_____ should be stored immediately in the refrigerator and cooked until the yolks and whites are firm, not runny

Answer 22

eggs

Question 23

_______ is a deadly bacteria found in meat, especially undercooked or raw ground beef

Answer 23

E. coli

Question 24

What is cross contamination?

Answer 24

the spread of bacteria from one surface to another

Question 25

Define the term clean

Answer 25

clear of any dirt remanence or stains

Question 26

Define the term sanitize

Answer 26

clear/clean of any microorganisms or bacteria

Question 27

What are four types of accidents that occur in the kitchen?

Answer 27

cuts, burns, fire, and electrical shock

Question 28

What are three conditions for bacterial growth?

Answer 28

Water, oxygen, temperature, food/nutrients

Question 29

List four sanitation practices you should follow when handling food

Answer 29

clean, separate, cook, chill

Question 30

Internal cooking temp for GROUND BEEF…

Answer 30

155

Question 31

Internal cooking temp for CHICKEN

Answer 31

165

Question 32

Internal cooking temp for SEAFOOD

Answer 32

145

Question 33

Internal cooking temp for EGGS

Answer 33

until firm

Question 34

Internal cooking temp for PORK

Answer 34

145

Question 35

Internal cooking temp for LEFTOVERS/CASSEROLES

Answer 35

165

Question 36

How many teaspoons are in a tablespoon?

Answer 36

3

Question 37

How many tablespoons are in a cup?

Answer 37

16