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- 1. Multiple Choice
Food safety is the practice of handling food in ways that prevent contamination or spoilage.
True
False
- 2. Multiple Choice
What should be done if there is ANY doubt regarding the quality and safety of food?
Take a bite to test the food item.
The food item must be immediately thrown out, and the disposal recorded.
Remove any part of the food item that is compromised, then it will be safe to use.
- 3. Multiple Choice
Match the contaminant with the appropriate category: Animal bones
Biological
Chemical
Physical
- 4. Multiple Choice
Match the contaminant with the appropriate category: Rocks/stones
Biological
Chemical
Physical
- 5. Multiple Choice
Match the contaminant with the appropriate category: Cleaning supplies
Biologial
Chemical
Physical
- 6. Multiple Choice
Match the contaminant with the appropriate category: Bacteria
Biological
Chemical
Physical
- 7. Multiple Choice
Microorganisms can easily be seen by the human eye, and present no danger to the safety of food.
True
False
- 8. Multiple Choice
A contaminant is any microorganism or substance that can contaminate food or preparation equipment. Contaminants can be biological, physical or chemical.
True
False
- 9. Multiple Choice
Match the contaminant with the appropriate category: Broken glass
Biological
Chemical
Physical
- 10. Multiple Choice
Jewelry on the arms and hands can contribute to physical hazards in foods.
True
False
- 11. Multiple Choice
Match the contaminant with the appropriate category: Pesticides
Biological
Chemical
Physical
- 12. Multiple Choice
Using a knife to cut raw chicken on a cutting board would make it unsanitary to use on other foods due to cross contamination.
True
False
- 13. Multiple Choice
Match the contaminant with the appropriate category: Parasites
Biological
Chemical
Physical
- 14. Multiple Choice
Match the contaminant with the appropriate category: Virus
Biological
Chemical
Physical
- 15. Multiple Choice
Farmer’s crops becoming contaminated by pesticides is an example of direct contamination.
True
False
- 16. Multiple Choice
Pouring used grease down the sink could clog pipes, and contaminate the water system.
True
False
- 17. Multiple Choice
Match the contaminant with the appropriate category: Soaps
Biological
Chemical
Physical
- 18. Multiple Choice
The proper procedure for washing hands is to use warm/hot, soapy water for a minimum of 2 minutes, and dry with a disposable towel.
True
False
- 19. Multiple Choice
What type of contaminant is this?PhysicalChemicalBiological - 20. Multiple ChoiceWhat type of contaminant is this?PhysicalChemicalBiological
- 21. Multiple ChoiceWhat type of contaminant is this?PhysicalChemicalBiological
- 22. Multiple ChoiceWhat type of contaminant is this?PhysicalChemicalBiological
- 23. Multiple ChoiceWhat type of contaminant is this?PhysicalChemicalBiological
- 24. Multiple ChoiceWhat type of contaminant is this? (fingernail)PhysicalChemicalBiological
- 25. Multiple ChoiceWhat type of contaminant is this? (Ammonia)PhysicalChemicalBiological
- 26. Multiple ChoiceWhat type of contaminant is this?
(sick person sneezes on your food)PhysicalChemicalBiological - 27. Multiple ChoiceWhat type of contaminant is this?PhysicalChemicalBiological
- 28. Multiple ChoiceWhat type of contaminant is this?PhysicalChemicalBiological
- 29. Multiple Choice
Marlene put a large stock pot on the shelf below the dishwasher detergent. What risk of contamination is presented by this situation? (4.4)
There is no risk of contamination.
There is a risk of physical contamination to the dishwasher detergent.
There is a risk of chemical contamination to food later cooked in the stock pot.
There is a risk of biological contamination through poor personal hygiene of the person washing dishes.
- 30. Multiple Choice
Jack ripped open a box of lettuce, and two staples flew off. What kind of contamination may occur in this situation? (4.4)
physical
no contamination is likely to occur in this case
chemical
biological
- 31. Multiple Choice
When transferring a cleaning chemical to a spray bottle, you must _______. (4.4)
label the spray bottle.
put the spray bottle next to the grill.
store it in the cooler.
mix the chemical with water in the new bottle.
- 32. Multiple ChoiceBiological contaminants consist ofViruses, Parasites, Fungi, BacteriaCleaners, Sanitizers, PolishesGlass, Dirt, Bag TiesScience, Chemistry, Biology
- 33. Multiple ChoiceChemical contaminants consist ofViruses, Parasites, Fungi, BacteriaCleaners, Sanitizers, PolishesGlass, Dirt, Bag TiesScience, Chemistry, Biology
- 34. Multiple Choice
True or False: When cutting it is okay to be crowded.
True
False
- 35. Multiple Choice
True or False: You should always hand wash your knives.
True
False
- 36. Multiple Choice
Why should you never wash knives in the dishwasher?
Hot water dulls the blade
The knife's handle can rot
Rivets can become loose
All of the above
- 37. Multiple ChoiceYou are more likely to cut yourself with a sharp knife than a dull knife.TrueFalse
- 38. Multiple ChoiceToby places a damp washcloth under his cutting board to steady it.good ideabad idea
- 39. Multiple ChoiceNever leave your knife in:a knife blocksoapy water in the sink
- 40. Multiple ChoiceWhat is true about knife safety?Never catch a falling knifeCarry a knife pointing upPlace a knife in a sink filled with waterUse a dull knife
- 41. Multiple ChoiceHow should a knife be carried?Carry the knife at your side with the point downCarry the knife by holding the back of the blade to hand off to the dishwasher.Carry the knife at your side with the point up.Transport the knife on a cutting board.
- 42. Multiple Choice
Look at this picture is this the corect way to hold the food as you are cooking?
Correct
Incorrec t
- 43. Multiple ChoiceThe tool chefs use to sharpen a knife is called:whet stonesteelgrindersharpener
- Answer choicesTagsAnswer choicesTags