Mrs. Amber's 1st Semester Final

Kitchen Safety #1

100

What is the Danger Zone Temperatures 

41 - 135

200

Name 3 reasons why you would need to wash your hands 

Went to the bathroom

Took out the trash

Touched Raw meat

300

What is the correct way to wash your hands? 

• Wash hands for at least 20 seconds by scrubbing with soap and warm water, rinsing, and drying with paper towel

400

Ready-to-eat foods are foods such as sandwiches, tacos, and ice that are not cooked after final preparation. Why should food workers use scoops, tongs or gloves to prepare ready-to-eat foods

To keep germs on bare hands from getting onto the food

500

When using disposable gloves, how often do you need to change your gloves and wash your hands? 

• You need to wash your hands and put on new gloves whenever the gloves get damaged or contaminated

Kitchen Safety #2

100

Potentially hazardous foods must be kept cold to keep bacteria from growing. At which temperature must you keep cold foods cold? 

• 41° F or below

200

Cooked chili was left in the Danger Zone overnight. What should you do with the chili? 

Throw the chili away- it may not be safe to eat

300

Name 1 correct way to thaw potentially hazardous foods? 

In the refrigerator, in the microwave, or under cold running water

400

What is the best way to make sure that food has cooked long enough? 

Use a food thermometer to measure the temperature inside of the food

500

Why are some foods, such as milk and cooked pasta, called potentially hazardous foods? 

The foods let bacteria grow when stored at unsafe temperatures

Kitchen Safety #3

100

• Where should raw meat, seafood and poultry be stored so they don’t contaminate other foods in the refrigerator? 

Below and away from other foods

200

Quick cooling of leftover foods through the Danger Zone is required for food safety. Why is it important to cool foods quickly? 

• To keep bacteria from growing in the food

300

• Which one of these foods must be cooked to at least 158° F
• Vegetables
• Chicken
• Hamburger
• Pork chops

Hamburger

400

Cooled potentially hazardous food needs to be reheated quickly and to the proper temperature before hot holding. Which is the correct way to reheat potentially hazardous food? 

• Reheat to 165 ° F or hotter – within 2 hours

500

A food worker has just finished cutting raw meat on a cutting board and is about to cut lettuce for a salad. What must the food worker do to prevent cross-contamination?

Wash, rinse and sanitize the board and knife; and wash hands

Kitchen Safety #4

100

Sanitizer must be made and used correctly to work right. Which of the following is a correct way to make or use sanitizer? 

• 4 Quarts of cold water, 1 spoon of bleach, blue rag placed inside the bucket.

200

What does it mean to cut on a bias?  

to cut on an angle

300

What is the difference between rough chop and mince?  

Mince is a tiny version of a rough chop.

400

Food-contact surfaces must be properly washed to remove germs from surfaces. Which is the correct way to wash dishes, utensils and equipment? 

Wash, rinse and sanitize; then air dry

500

• How do you measure ½ of a raw egg?   

Crack, Wisk, 2 tablespoons

Kitchen Safety # 5

100

True or False – A Dull knife is safer than a sharp knife.

False

200

• True or False – You should always carry a knife to your side, with the point down and always say “sharp, I have a knife” when other people are around you.

True

300

What type of ingredients do you measure with measuring spoons?

Both Liquid and Dry 

400

What does it mean to cream butter & sugar together? 

To make is soft smoot and spreadable.

500

What is the tool that you used to “cut in” butter to dry ingredients? 

Pastry Blender