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Culinary I Benchmark

Quiz by Sherry Carbajal

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50 questions
Show answers
  • Q1

    The "M" in FAT TOM stands for?

    Meat

    Mildew

    Moisture

    Mouse Droppings

    30s
  • Q2

    Eating undercooked ground beef could result in this foodborne illness:

    E-Coli

    Samonella

    Botulism

    Staphloccus Aureus

    30s
  • Q3

    Poultry and leftovers should be cooked to an internal temperature of:

    145 Degrees

    155 Degrees

    165 Degrees

    212 Degrees

    30s
  • Q4

    Poultry must be cooked to the proper internal temperature to avoid this foodborne illness:

    Salmonella

    Botulism

    E-Coli

    Staph

    30s
  • Q5

    Eating foods from dented cans or cans with bulging lids could result in this foodborne illness:

    Staph

    Salmonella

    Botulism

    E-Coli

    30s
  • Q6

    This is the temperature range of the TDZ (Temperature Danger Zone):

    32 Degrees F to 212 Degrees F

    41 Degrees F to 180 Degrees F

    41 Degrees F to 135 Degrees F

    0 Degrees F to 40 Degrees F

    30s
  • Q7

    The "A" in PASS stands for:

    Auto

    Aim

    Apply

    Accelerant

    30s
  • Q8

    The best way for a CHILD to react to a grease fire is to:

    turn off the heat and place a tight fitting lid on the pan

    get everyone out and call 911

    pour water on the fire

    30s
  • Q9

    Mouse droppings look like:

    black tar puddles

    chocolate sprinkles

    black pepper

    chili pepper seeds

    30s
  • Q10

    The best way to treat a first degree burn is to:

    run cold water over the burn and pop the blister if one has formed

    run cold water over the burn and apply butter

    run cold water over the burn and hold an ice cube over it

    run cold water over the burn, apply burn cream or aloe vera

    30s
  • Q11

    An example of cross contamination is:

    raw poultry juices dripping onto lettuce in the fridge

    chicken and ground beef thawed on the counter at room temp

    using different colored cutting boards to cut

    using the same knife to cut fruits and vegetables

    30s
  • Q12

    A solution to sanitize kitchen utensils should have lukewarm water and bleach/water strength of:

    50 ppm

    100 ppm

    25 ppm

    10 ppm

    30s
  • Q13

    Flour, baking soda, salt, rice, pasta, and macaroni should be stored:

    in the refrigerator

    six inches or higher off the floor

    on the floor where they can't spill

    in clear canisters on the countertop

    30s
  • Q14

    The yield in the recipe is:

    a posted sign where the fridge is

    the number of ingredients needed for the recipe

    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":

    mis en pass

    mis en plate

    mise en dough

    mise en place

    30s

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