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Fight BAC--The 4 C's

Quiz by Debbie Kautz

Grades 9-12
Family and Consumer Sciences
Ohio Career Tech

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Measures 1 skill from
Grades 9-12
Family and Consumer Sciences
Ohio Career Tech

3.4.1

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12 questions
Show answers
  • Q1
    What is the first step you should take to lower the risk of foodborne illness when preparing food?
    rinse off any raw meat
    read the recipe through twice
    wash hands with soap and water
    sanitize kitchen counters
    30s
    3.4.1
  • Q2
    Fruits with peels or rinds that are removed (like oranges and watermelon) don’t need to be rinsed before they’re eaten because the peel or rind protects them from bacteria.
    True
    False
    30s
    3.4.1
  • Q3
    What is the best way to clean raw fruits and vegetables to reduce your risk of foodborne illness?
    Spray the fruit or vegetable with a solution of 1 cup vinegar to 4 cups water, then rinse with cold water.
    Soak the fruit or vegetable in hot water for 10 minutes.
    Wash the fruit or vegetable with dish soap and warm water, then rinse with cold water.
    Gently rub the fruit or vegetable under cold running water, if it’s firm scrub with a clean vegetable brush under cold running water.
    30s
    3.4.1
  • Q4
    How can you tell when raw meat or poultry has finished cooking and are is to eat?
    Check the color of the meat or poultry and make sure there is no pink left.
    Use a food thermometer to make sure the meat reached a safe internal temperature.
    Cut the thickest part of the meat or poultry open with a clean knife and make sure the juices run clear.
    Cut the meat or poultry open with a clean knife and make sure it is hot all the way through.
    30s
    3.4.1
  • Q5
    All raw meats, poultry, eggs, and seafood need to be cooked to the an internal temperature of160° F to make sure they are safe to eat.
    False
    True
    30s
    3.4.1
  • Q6
    Which of the following does NOT help prevent cross-contamination – bacteria spreading from one food or surface to another?
    Using separate cutting boards for fresh fruits and vegetable and for raw meat, poultry and seafood.
    Rinsing raw meat and poultry before preparing it.
    Placing cooked food on a clean plate, not a plate that previously held raw meat, poultry or seafood.
    Keeping raw meat, poultry, seafood, and eggs apart from other foods in your shopping cart, grocery bags and refrigerator.
    30s
    3.4.1
  • Q7
    To help prevent cross-contamination you should wash your hands with soap and water every time you touch raw meat, poultry seafood or eggs.
    False
    True
    30s
    3.4.1
  • Q8
    How long can perishable foods (foods at risk for growing bacteria that causes foodborne illness) be left sitting out at at room temperature before they should be thrown away?
    No more than two hours.
    As long as you want as long as they are covered.
    There is no safe time for foods to be left out.
    No more than four hours.
    30s
    3.4.1
  • Q9
    Growth of bacteria that causes foodborne illness can be prevent by...
    Storing meat and poultry on the top shelf of the refrigerator
    Heating leftovers in the microwave for 3 minutes.
    Thawing frozen foods on the countertop.
    Dividing large amounts of leftovers into smaller containers for quicker cooling.
    30s
    3.4.1
  • Q10
    What is the safest way to thaw frozen foods?
    In the refrigerator overnight.
    In the microwave.
    While cooking it.
    In warm water in the sink.
    30s
    3.4.1
  • Q11
    Make sure there are no cold spots in food (where bacteria can survive) when cooking in a microwave oven. For best results, cover food, stir and rotate for even cooking.
    False
    True
    30s
    3.4.1
  • Q12
    Which of the following does NOT prevent the possible contamination of food with harmful bacteria?
    Allowing pets in the kitchen while cooking.
    Marinating foods in the refrigerator, not on the counter.
    Washing the tops of cans before opening them.
    Using a clean spoon to taste food while cooking.
    30s
    3.4.1

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