Practice obj. 2.02 Safe Plates
Quiz by Tracy Hatcher
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19 questions
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- Q1Food is most likely to travel through the TDZ when?being cooled or thawed30s
- Q2Tracy is making sandwiches for the football team in the kitchen lab, She finds a clorx bottle on the counter top. What should the student do?notify the teacher30s
- Q3Tracy wants to reheat leftovers to eat for dinner, What should she do?quickly reheat to 165 f and keep it hot until eaten30s
- Q4What is a safety factor when using bare hands?touching ready to eat food30s
- Q5What is correct about foodborne illness?worker may carry disease that can effect food30s
- Q6Which food item would need to be cooked to a specific temp for immediate serving?chicken and turkey30s
- Q7What could a food worker do to prevent contamination?using different (color) cutting boards for a variery of foods30s
- Q8Which temp would prevent bacteria growing?colder 41 F and hotter than 135 F30s
- Q9Before using a thermometer what should a student do?wash, rinse, sanitize30s
- Q10Ready to eat foods are known as?not needing to be cooked before serving30s
- Q11Which of the following is least likely to come in contract with a foodborne illness?teenager30s
- Q12What is true about wearing gloves as a food worker?wash hands after wearing30s
- Q13TDZ is ?41 F to 135 F30s
- Q14Some foods will be hazardous due to what factor?contain lots of protein & liquid to allow rapidly grow30s
- Q15What is most likely a contamination to ready to eat foods?food worker touching their body30s