FOODS I- 3.02

Which is a good sanitation technique?
1. Let the can lid drop into the food as it is opened
2. Rinse dishes in cold water
3. Scrub hands 20 seconds before handling food
4. Use one clean towel each day for wiping hands and dishes
Which action PREVENTS cross-contamination of foods?
1. Cook food partially before cutting
2. Rinse knives in cold water after cutting meat
3. Use wooden cutting boards
4. Wash hands after handling raw meat or poultry
Which food is MOST likely to be contaminated with botulism?
1. Canned green beans
2. Fresh poultry
3. Fresh seafood
4. Pickles
What food is MOST likely to be contaminated with salmonella bacteria?
1. Cooked poultry
2. Cooked spaghetti
3. Fresh poultry
4. Salad dressing
Bacterial growth in food is slowed down when the food is kept:
1. At room temperature
2. Cold.
3. Lukewarm.
4. Moist.
What is a good practice for storing leftover food?
1. Cover and leave at room temperature
2. Discard leftovers after the meal.
3. Refrigerate at the end of the day.
4. Tightly cover containers and refrigerate.
Which is a safe kitchen practice?
1. Touch hair while working with food
2. Clean countertops, cookware, and floors once a week
3. Wear disposable plastic gloves to cover an open cut
4. Wear long sleeves to protect the arms
Which is the BEST technique for cleaning cutting boards?
1. Rinse with hot water
2. Spray with non chlorine bleach cleanser
3. Wash in soapy cool water
4. Wash with a chlorine bleach solution
Which foodborne illness can lead to a disease involving the liver?
1. Botulism
2. Hepatitis A
3. Salmonellosis
4. Trichinosis
SOME toxins that cause foodborne illness are destroyed by:
1. Cold.
2. Dark.
3. Heat.
4. Light.
The temperature zone that allows for growth of bacteria is:
1. 40 to 60° F.
2. 40 to 126° F
3. 40 to 140° F.
4. 140 to 165° F.
Raw poultry, meat, and fish should be stuffed
1. Just prior to baking
2. The night before the food will be served.
3. No more than two days before needed.
4. After the stuffing is partially cooked.
A correct method for thawing frozen foods is:
1. In the refrigerator or in the microwave oven immediately before using.
2. On the kitchen counter until completely thawed.
3. Uncovered at room temperature until partially thawed.
4. Under hot running water immediately before using.
Which is a good food handling technique?
1. Rinse dishes with lukewarm water and allow them to air dry
2. Thaw frozen food on the counter
3. Use large deep containers to cool food
4. Wash the tops of cans before opening them
Ground beef that is not properly cooked could be contaminated with:
1. E coli.
2. Staphylococcus.
3. Listeria.
4. Botulism.
Which bacteria found in improperly processed home canned foods can lead to death?
1. Clostridium botulimum
2. Listeria monocytogenes
3. Salmonella
4. Staphylococcus
Food served at 5:00 p.m. can remain at room temperature until what time that evening?
1. 6:00 p.m.
2. 7:00 p.m.
3. 8:00 p.m.
4. 9:00 p.m.

FOODS I- 3.02

Quiz