The 'M' in FAT TOM stands for?

Eating undercooked ground beef could result in this foodborne illness:

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

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

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

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

The 'A' in PASS stands for:

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

Mouse droppings look like:

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

An example of cross contamination is:

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

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

The yield in the recipe is:

This French word means, 'everything in its place':

This ingredient gives structure, adds flavor, and nutritional value to baked goods:

Foodborne illness outbreaks occur when this number of people experience the same symptoms from eating the same food:

This ingredient should always be packed down into the measuring cup of spoon before using:

You can make 'buttermilk' by adding 1 TBS of this to every cup of milk:

This type of flour does not contain gluten:

The minimum number of seconds to wash hands before preparing or handling food is:

This tool is used for cutting in fat and flour for quick breads:

To knead dough means:

One stick of butter is equal to:

One TBS is equal to this number of tsp:

Gluten in wheat flour is what kind of nutrient:

When a product should be baked for 12-15 minutes, what do you set your timer for?

When baking, you should preheat the oven for this number of minutes:

T or F.  Nail polish is not allowed for food service workers because it is a chemical hazard:

T or F. Freezing food kills bacteria:

The best way to ensure that a loaf of bread is done baking is by:

This is used to measure larger amounts of liquid ingredients

This is used to measure larger amounts of dry, moist, or solid ingredients:

This is used to flatten dough:

This is best for beating liquid ingredients in baked goods:

This is used to drain water from large amounts of food:

This is used to serve soups and stews:

What order should you use to wash dishes by hand?

What is a substitute for proper handwashing:

Why are all food service workers required to understand and apply food safety knowledge:

Which of the following are ALL examples of ready-to-eat-foods?

Who is responsible for making sure food is safe and wholesome?

What is the proper concentration for a bleach solution to sanitize food contact surfaces?

If you have a sick worker with diarrhea or vomiting what should the worker do?

Raw chicken was received at a temperature of 46 degrees F.  What should you do?

What food contact surfaces must always be washed and sanitized?

The water temperature of a sanitizing solution should be:

The most common food borne illness is:

In HACCP, the flow of food begins at which point?

How is FIFO being used correctly?