Shopping
Storage
Preparation
Thawing
Cooking/Serving
100
You should always purchase refrigerated or frozen items (before or after) selecting your non-perishables.
What is after?
100
Check the temperature of your refrigerator and freezer with an appliance _______.
What is thermometer?
100
Always wash ____ before and after handling food.
What are hands?
100
An oven that uses micro-waves to cook or heat food. You should cook meat and poultry immediately after using this to thaw.
What is microwave?
100
Hot food should be held at 140 degrees or _______.
What is warmer?
200
(Always or Never) choose meat or poultry in packaging that is torn or leaking.
What is never?
200
The temperature of a _______ should be at 40 degrees or below.
What is refrigerator?
200
Marinate meat and poultry in a covered dish in the ______.
What is refrigerator?
200
For faster thawing, place food in a leak-proof plastic bag. Submerge in ____ _____. Change the water every 30 minutes. Cook immediately after thawing.
What is cold water?
200
Cold food should be held at 40 degrees or _______.
What is colder?
300
(Do or Do-not) buy food past "Sell-By", "Use-By", orother expiration dates.
What is do-not?
300
The temperature of a ______ should be at 0 degrees or below.
What is freezer?
300
_____ cutting boards by using a solution of 1 teaspoon chlorine bleach in 1 quart of water.
What is sanitize or disinfect?
300
The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices to not drop onto other ____.
What is food?
300
When serving food at a ______, keep food hot with shafing dishes, slow cookers, and warming trays. Keep food cold by nesting dishes in bowls of ice use small serving trays and replace them often.
What is buffet?
400
Always check the date marked on perishable foods, especially chilled or frozen items. A ‘use-by’ date shows the date by which a product should be _____. It should not be sold after this date.
What is consumed or eaten?
400
Always refrigerate perishable foods within __ hours.
What is 2?
400
After cutting _____, wash hands, cutting board, knife, and counter tops with hot, soapy water.
What are raw meats?
400
Perishable foods should never be _____ on the counter, or in hot water and must not be left at room temperature for more than two hours.
What is thawed?
400
Discard any food left out at room temperature for more than __ hours.
What is 2?
500
A ‘best before’ date indicates the date until which the food will remain at its best quality. It (can or cannot) be sold after this date.
What is can?
500
Disgard ___ that are dented, leaking, bulging, or rusted.
What are cans?
500
_______ is what happens when bacteria from one food item are transferred to another food item, often by way of unwashed cutting boards or countertops, as well as knives and other kitchen tools, or even unwashed hands. This can in turn lead to food poisoning.
What is cross-contamination?
500
It is safe to cook foods from the frozen state. The cooking will take approximately __% longer than the recommended time for fully thawed or fresh meat and poultry.
What is 50%?
500
Use cooked leftovers with __ days.
What is 4?
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