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Safety

Quiz by JAMIE MARIK-HALL

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24 questions
Show answers
  • Q1
    An illness caused by food made unsafe by bacteria, parasites, fungi, viruses, or harmful chemicals is called a foodborne illness.
    True
    False
    30s
  • Q2
    How should you wash cutting boards after you have used them?
    Spray with sanitizer
    Wash with warm, soapy water
    Wash under cold water
    Under hot, soapy water and use sanitizing machine
    30s
  • Q3
    When lifting the lid from a pan, tip the lip __________ from you to let steam escape.
    towards
    away
    30s
  • Q4
    How should you clean up broken glass?
    Sweep up and pick tiny pieces up with damp towel
    Sweep up and use dish towel for small pieces
    Kick it under the cabinet
    30s
  • Q5
    Plugging in too many electrical appliances into one wall outlet may cause a fire.
    True
    False
    30s
  • Q6
    The temperature danger zone is between 40 and _____ for home cooks.
    125
    180
    80
    140
    30s
  • Q7
    Water is the best thing to throw on a grease fire.
    True
    False
    30s
  • Q8
    When taking hot foods out of the oven, the best thing to use is a kitchen towel.
    False
    True
    30s
  • Q9
    Food poisoning can occur from both home -cooked meals and food from restaurants.
    False
    True
    30s
  • Q10
    Knives should be washed and stored separate from other kitchen tools.
    False
    True
    30s
  • Q11
    In a kitchen, it is safe to put bleach water in a clear unmarked spray bottle.
    False
    True
    30s
  • Q12
    Fruits and vegetables should be washed thoroughly before eating them.
    True
    False
    30s
  • Q13
    Use a thermometer to make sure the internal temperature of foods are at safe levels.
    False
    True
    30s
  • Q14
    Which of the following is not a high-risk food for growing bacteria related to foodborne illnesses?
    Sprouts
    Bread
    Unpasteurized milk
    Raw meat
    30s
  • Q15
    Perishable foods should not be left out at room temperature for over _____ hours.
    5
    2
    3
    4
    30s

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