Food & Safety Test FCS

1

100

1. A small grease fire can be extinguished by covering it with:

   1. water.

   2. baking soda.

   3. sugar.

• baking soda.

200

1. A pan fire can be extinguished by:

   1. covering the pan with the lid.

   2. dousing the fire with cooking oil.

   3. throwing the burning material in the trash.

1. covering the pan with the lid

300

1. To minimize the risk of biological contamination, hold hot foods at:

   1. 70°.

   2. 100°.

   3. 140°.

140°.

400

1. Hands should be scrubbed with soap for how many seconds:

   1. 10.

   2. 15.

   3. 20.

20.

500

1. A common cause of kitchen accidents is

   1. secured rugs.

   2. wet floors.

   3. closed cupboard doors.

• wet floors.

2

100

1. The safest way to store knives is:

   1. in a knife holder.

   2. with other utensils.

   3. on a magnetic strip.

• in a knife holder.

200

1. What is the key to knife safety?

   1. sharpening after each use

   2. keeping knives sharp

   3. catching a falling knife

• keeping knives sharp

300

1. Carry knives with the point facing the:

   1. ground.

   2. carrier.

   3. ceiling.

• ground.

400

1. To prevent burns from escaping steam when uncovering a pan, one should lift the cover:

   1. straight up.

   2. away from the cook.

   3. toward the cook.

• away from the cook.

500

1. Cross-contamination is defined as:

   1. spreading of bacteria to another food.

   2. process of making a surface free from germs.

   3. a sickness caused by eating spoiled food.

• spreading of bacteria to another food.

3

100

1. When picking up pieces of broken glass, after putting on gloves and picking up the large pieces, the next step is to:

   1. mop up the small pieces.

   2. wipe up the small pieces with a wet paper towel.

   3. sweep up the remaining pieces.

wipe up the small pieces with a wet paper towel.

200

1. The safest place to store heavy pots and pans is:

   1. hanging on rack.

   2. on top shelf of pantry.

   3. at eye level.

• hanging on rack.

300

1. Food must be stored separately from chemicals to:

   1. preserve shelf life.

   2. enhance food flavor. 

   3. prevent poisoning.

prevent poisoning.

400

1. The best method for thawing frozen food is:

   1. in the refrigerator.

   2. on the counter.

   3. under warm running water.

• in the refrigerator.

500

1. After handling raw meat the food preparer should:

   1. use hand sanitizer.

   2. wash hands with soap.

   3. move on to next task.

• wash hands with soap.

4

100

1. When taste testing food, use a clean spoon after:

   1. when food preparation is complete.

   2. each taste.

   3. at the end of the meal.

• each taste.

200

1. The proper use of a fire blanket is:

   1. as a protective shield.

   2. to contain large kitchen fires.

   3. to re-enter the fire area.

• as a protective shield.

300

1. Which food is most likely to contain E.coli:

   1. fresh fish.

   2. white bread.

   3. ground beef.

ground beef.

400

1. Cold foods should be held at a maximum temperature of:

   1. 32°.

   2. 20°.

   3. 40°.

40

500

1. Which action prevents kitchen accidents?

   1. keeping floors and counter tops clean and dry

   2. pulling on cords to disconnect appliance

   3. storing large appliances and pans overhead

keeping floors and counter tops clean and dry

Enter Category Name

100

1. Which are potentially hazardous foods?

   1. cookies and muffins

   2. chopped raw vegetables

   3. meat, fish, and poultry

meat, fish, and poultry

200

1. Which is the safest way to store raw meat in the refrigerator?

   1. on the bottom shelf

   2. on the top shelf

   3. beside ready to eat food

• on the bottom shelf

300

1. A food handler with an open wound must:

   1. wash and apply bandage to the wound.

   2. bandage the wound and wear a single use glove.

   3. apply ointment and bandage the wound.

bandage the wound and wear a single use glove.

400

1. What is the definition of sanitizing?

   1. removing the amount of soil to a safe level

   2. washing a surface to a clean level

   3. reducing the pathogens on a surface to safe levels

reducing the pathogens on a surface to safe levels

500

1. To reach something on a high shelf, one should stand on:

   1. a step stool.

   2. the counter top.

   3. a chair.

• a step stool.