Food Safety & Storage
A substance, such as a chemical or organism, that makes food unsafe to eat.
A. Contaminant
B. Foodborne Illness
C. Microorganism
D. Sanitation
E. Personal Hygiene
F. Cross-contamination
A. Contaminant
Can be found in improperly processed, home-canned and commercially canned foods, disease can be fatal.
A. Toxin
B. Botulism
C. Clostridium Perfringens
D. Listeriosis
E. Salmonellosis
F. Spore
B. Botulism
To prevent _____________, handle cookware with dry potholders or oven mitts.
A. Dull B. Sharp C. Cuts D. Burns E. Oven F. Falls
D. Burns
A small slicing knife that is good for cutting small foods such as tomatoes and apples.
A. Paring Knife
B. Utility Knife
C. Chef’s Knife
D. Bread Knife
E. Cleaver
F. Slicing Knife
B. Utility Knife
A two-piece pot for steaming vegetables.
A. Stock pot
B. Saucepan
C. Steamer Pan
D. Skillet
E. Double Boiler
C. Steamer Pan
The prevention of illness through cleanliness.
A. Contaminant
B. Foodborne Illness
C. Microorganism
D. Sanitation
E. Personal Hygiene
F. Cross-contamination
D. Sanitation
Can be found in raw or undercooked poultry, eggs, meat and seafood; unpasteurized milk.
A. Toxin
B. Botulism
C. Clostridium Perfringens
D. Listeriosis
E. Salmonellosis
F. Spore
E. Salmonellosis
To prevent _____________, when you spray oil on baking pans, hold the pan over the sink.
A. Dull B. Sharp C. Cuts D. Burns E. Oven F. Falls
F. Falls
A serrated or saw-tooth blade for slicing bread
A. Paring Knife
B. Utility Knife
C. Chef’s Knife
D. Bread Knife
E. Cleaver
F. Slicing Knife
D. Bread Knife
A large, deep pot for making stock, soups and pasta.
A. Stock pot
B. Saucepan
C. Steamer pan
D. Skillet
E. Double Boiler
A. Stock pot
Sickness caused by eating food that contains a contaminant.
A. Contaminant
B. Foodborne Illness
C. Microorganism
D. Sanitation
E. Personal Hygiene
F. Cross-contamination
B. Foodborne Illness
Can be found in raw or undercooked meat, poultry or fish; unwashed produce; soft cheeses, read-to-eat foods such as hotdogs, cold cuts, and deli-style meats.
A. Toxin
B. Botulism
C. Clostridium Perfringens
D. Listeriosis
E. Salmonellosis
F. Spore
D. Listeriosis
To prevent _____________, do not soak knives in a sink or dishpan.
A. Dull B. Sharp C. Cuts D. Burns E. Oven F. Falls
C. Cuts
Also called a French knife, has a large, triangular blade for slicing, chopping, and dicing.
A. Paring Knife
B. Utility Knife
C. Chef’s Knife
D. Bread Knife
E. Cleaver
F. Slicing Knife
C. Chef’s Knife
A pan with a handle for sauces and liquids.
A. Stock pot
B. Saucepan
C. Steamer pan
D. Skillet
E. Double Boiler
B. Saucepan
Thoroughly washing your body, face and hands to avoid transferring harmful bacteria when handling food.
A. Contaminant
B. Foodborne Illness
C. Microorganism
D. Sanitation
E. Personal Hygiene
F. Cross-contamination
E. Personal Hygiene
A protected cell that develops into a bacterium when it has the right conditions of food, warmth, and moisture.
A. Toxin
B. Botulism
C. Clostridium Perfringens
D. Listeriosis
E. Salmonellosis
F. Spore
F. Spore
For proper ____________ safety, adjust racks as you want them before turning on the appliance, before it is hot.
A. Dull B. Sharp C. Cuts D. Burns E. Oven F. Falls
E. Oven
A large knife used for meat and poultry.
A. Paring Knife
B. Utility Knife
C. Chef’s Knife
D. Bread Knife
E. Cleaver
F. Slicing Knife
F. Slicing Knife
A pan for browning and frying.
A. Stock pot
B. Saucepan
C. Steamer pan
D. Skillet
E. Double Boiler
D. Skillet
The spread of harmful bacteria from one food to another.
A. Contaminant
B. Foodborne Illness
C. Microorganism
D. Sanitation
E. Personal Hygiene
F. Cross-contamination
F. Cross-contamination
Bacteria commonly called the “cafeteria germ” because it is often found in food served in quantity and left for long periods.
A. Toxin
B. Botulism
C. Clostridium Perfringens
D. Listeriosis
E. Salmonellosis
F. Spore
C. Clostridium Perfringens
A ______________ blade cuts with less effort and is less likely to slip.
A. Dull B. Sharp C. Cuts D. Burns E. Oven F. Falls
B. Sharp
A small knife used for removing the peel from fruits and vegetables.
A. Paring Knife
B. Utility Knife
C. Chef’s Knife
D. Bread Knife
E. Cleaver
F. Slicing Knife
A. Paring Knife
A small saucepan used to simmer foods that scorch easily.
A. Stock pot
B. Saucepan
C. Steamer pan
D. Skillet
E. Double Boiler
E. Double Boiler
What is moisture loss caused by improper packaging or overly long storage in the freezer?
A. Rancidity B. Freezer burn C. Irradiation D. Blanching
B. Freezer burn
How many seconds should you scrub your hands with soap and water before handling food?
A. 2 seconds
B. 5 seconds
C. 15 seconds
D. 20 seconds
D. 20 seconds
What is the minimum degree temperature that beef steaks, roasts, veal, lamb and seafood need to be cooked?
A. 140 F B. 145 F C. 160 F D. 170 F
B. 145
For stirring, beating and whipping.
A. Whisk B. Rotary Beater C. Scraper D. Sifter
A. Whisk
Used for gripping and lifting foods.
A. Turner
B. Tongs
C. Baster
D. Ladle
E. Pastry Brush
F. Wire Cooling Rack
B. Tongs
In what time frame should cooked leftovers be eaten within?
A. 3-4 days B. 5-6 days C. 7-8 days D. 9-10 days
A. 3-4 days
What temperature range is known as the “danger zone,” where bacteria grow the fastest?
A. 32 F-64 F
B. 10 F – 100 F
C. 40 F- 140 F
D. 140 F – 180 F
C. 40 F- 140 F
Which of the following demonstrates a correct method of using a food thermometer to check the internal temperature of meat and poultry?
A. Insert the thermometer inside the outside perimeter of the food
B. Insert the thermometer inside the food for less than one second
C. Insert the thermometer inside the thinnest part of the food
D. Insert the thermometer deep inside the thickest part of the food
D. Insert the thermometer deep inside the thickest part of the food
For quick whipping, especially of egg whites and cream.
A. Whisk B. Rotary Beater C. Scraper D. Sifter
B. Rotary Beater
Used for brushing sauce on foods or glazes on pastry.
A. Turner
B. Tongs
C. Baster
D. Ladle
E. Pastry Brush
F. Wire Cooling Rack
E. Pastry Brush
What happens if a manufacturer or the FDA learns that a food in unsafe?
A. The food maker issues a recall, or the FDA may take legal action
B. Consumers DO NOT receive a refund
C. Consumers are instructed to cook the food for a longer period before eating
D. Consumers are NEVER notified
A. The food maker issues a recall, or the FDA may take legal action
Which of the following needs to be cooked to the highest degree of 180 F?
A. Beef steaks
B. Poultry breasts
C. Ground poultry
D. Whole poultry
D. Whole poultry
What is the name of Ms.S's horse?
A. Teresa
B. Tessa
C. Tilly
D. Tina
B. Tessa
Used to lift and turn flat floods such as pancakes on a griddle or cookies on a cookie sheet.
A. Turner
B. Tongs
C. Baster
D. Ladle
E. Pastry Brush
F. Wire Cooling Rack
A. Turner
A long tube with a bulb on the end that is used to suction up meat juices or other sauces for basting food that is cooking.
A. Turner
B. Tongs
C. Baster
D. Ladle
E. Pastry Brush
F. Wire Cooling Rack
C. Baster