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1st Semester Final Exam Study Guide--Cul Arts I

Quiz by Sherry Carbajal

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62 questions
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  • Q1
    The "M" in FAT TOM stands for:
    Moisture
    Mouse Droppings
    Meat
    Mildew
    30s
  • Q2
    Eating undercooked ground beef could result in this foodborne illness:
    E-Coli
    Staphyloccus Aureus
    Salmonella
    Botulism
    30s
  • Q3
    Poultry and leftovers should be cooked to an internal temperature of:
    155 Degrees F
    145 Degrees F
    165 Degrees F
    212 Degrees F
    30s
  • Q4
    Poultry must be cooked to the proper internal temperature to avoid this foodborne illness:
    E- Coli
    Botulism
    Staph
    Salmonella
    30s
  • Q5
    Eating foods from dented cans or cans with bulging lids could result in this foodborne illness:
    Staph
    E-Coli
    Botulism
    Salmonella
    30s
  • Q6
    This is the temperature range of the TDZ (Temperature Danger Zone):
    41 Degrees F to 135 Degrees F
    32 Degrees F to 212 Degrees F
    0 Degrees F to 40 Degrees F
    41 Degrees F to 180 Degrees F
    30s
  • Q7
    The "A" in PASS stands for:
    Aim
    Apply
    Accelerant
    Auto
    30s
  • Q8
    The best way for a CHILD to react to a grease fire is to:
    get everyone out of the house and call 911
    turn off the heat source and let the fire burn itself out
    turn off the heat and place a tight fitting lid on the pan
    pour water on the fire
    30s
  • Q9
    Mouse droppings look like:
    black pepper
    chocolate sprinkles
    black tar puddles
    chili pepper seeds
    30s
  • Q10
    The best way to treat a first degree burn is to:
    run cold water over the burn, apply burn cream or aloe vera.
    run cold water over the burn & pop blister if one has formed
    run cold water over the burn and hold an ice cube over it
    run cold water over the burn and apply butter
    30s
  • Q11
    An example of cross contamination is:
    using different colored cutting boards to cut
    raw poultry juices dripping onto lettuce in the fridge
    chicken and ground beef thawed on the counter at room temp.
    using the same knife to cut fruits and vegetables
    30s
  • Q12
    A solution to sanitize kitchen utensils should have lukewarm water & bleach/water strength of:
    10 ppm
    100 ppm
    25 ppm
    50 ppm
    30s
  • Q13
    Flour, baking soda, salt, rice, pasta and macaroni should be stored:
    in the refrigerator
    in clear canisters on the countertop
    six inches or higher off the floor
    on the floor where they can't spill
    30s
  • Q14
    The yield in a recipe is:
    the number of ingredients needed for the recipe
    a posted sign where the fridge is
    the number of servings or portions a recipe produces
    the amount of time necessary to cook something
    30s
  • Q15
    This French word means, "everything in its place":
    mise en plate
    mise en place
    mise en pass
    mise en dough
    30s

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