Food Safety Basics
What is the term for practices used to keep food safe to eat?
What is Food Safety
A piece of broken glass in a salad is what type of contaminant?
What is a physical contaminant
What is an illness caused by eating contaminated food commonly called?
What is foodborne illness
Which nutrient is the body's primary source of energy: carbohydrates, vitamins, or water?
What is carbohydrate
What kitchen tool is used to measure small amounts of ingredients, such as a teaspoon of vanilla extract?
What are measuring spoons
What should be the VERY FIRST thing you do before preparing food?
What is wash your hands
Cleaning spray accidentally gets into a batch of cookies. What type of contamination is this?
What is chemical contamination
What is one common symptom of foodborne illness?
What is nausea, vomiting, diarrhea, stomach cramps, or fever
Which nutrient helps build and repair body tissues?
What is protein
What does it mean to level off a dry measuring cup?
What is remove excess ingredients so they are even with the top of the cup
What does FIFO stand for when storing food?
What is first in, first out
Salmonella on raw chicken is an example of what type of contaminant?
What is biological contamination
Which bacteria is commonly associated with undercooked poultry: Salmonella or a harmless yeast?
What is salmonella
Which nutrient provides 9 calories per gram?
What is fat
What does the culinary term mise en place mean?
What is gathering and preparing ingredients and equipment before cooking
What is the temperature range in which bacteria can grow rapidly called?
What is the temperature danger zone
What is the transfer of harmful microorganisms from one surface or food to another called?
What is cross-contamination
Which bacterium is associated with contaminated leafy greens and undercooked ground beef?
What is E.Coli
What is one major function of dietary fiber?
What is supports healthy digestion and bowel regularity
Why should you use separate cutting boards for raw meat and ready-to-eat foods when possible?
What is to reduce the risk of cross-contamination
Why should raw meat be stored below ready-to-eat foods in a refrigerator?
What is to prevent contamination
A student uses the same pair of tongs to handle raw chicken and cooked chicken. What type of contamination could occur?
What is biological contamination
Why should perishable foods not be left at room temperature for more than 2 hours?
What is bacteria can multiply quickly at room temperature and increase the risk of foodborne illness
Why is it important to eat a variety of foods from different food groups?
What is different nutrients provide different benefits needed for health and normal body functions
A recipe serves 4 people and uses 2 cups of flour. How much flour is needed to serve 8 people?
What is 4 cups