Food Basics
15 days ago
ashford
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25 QuestionsShow answers
  • Question 1
    30 seconds
    Q.

    What does WHMIS stand for?

    answer choices

    Workplace Hazardous Material Information System

    Workplace Harmful Materials Information System

    Workplace Hazardous Material Ingredient System

    Workplace Haphazard Material Information System

  • Question 2
    30 seconds
    Q.

    What is the BEST thing to put on a burn?

    answer choices

    Cold Running Water

    Cold Still Water

    Ice

    Ointment

  • Question 3
    30 seconds
    Q.

    What SHOULD you put on a GREASE fire?

    answer choices

    Water

    Love

    More grease

    Baking soda

  • Question 4
    30 seconds
    Q.

    What does this symbol mean?

    answer choices

    Danger Corrosive

    Caution Corrosive

    Danger Oxidizing

    Caution Oxidizing

  • Question 5
    30 seconds
    Q.

    What does this symbol mean?

    answer choices

    Danger Flammable

    Caution Flammable

    Warning Flammable

    Hot Fire

  • Question 6
    30 seconds
    Q.

    What does this symbol mean?

    answer choices

    Danger Poison

    Caution Poison

    Warning Poison

    Pirate Ship Ahead

  • Question 7
    30 seconds
    Q.

    What does this symbol mean?

    answer choices

    Caution Bomb

    Caution Explosive

    Warning Explosive

    Warning Bomb

  • Question 8
    30 seconds
    Q.

    Which food section is Peanut Butter in?

    answer choices

    Fruit and Vegetables

    Whole Grains

    Proteins

    None of the above

  • Question 9
    30 seconds
    Q.

    Which food section is white bread in?

    answer choices

    Fruit & Vegetables

    Whole Grains

    Protein

    None of the above

  • Question 10
    30 seconds
    Q.

    Which food section are apples in?

    answer choices

    Fruit & Vegetables

    Whole Grains

    Protein

    None of the above

  • Question 11
    30 seconds
    Q.

    Which is measured in a DRY MEASURE?

    answer choices

    500 ml Water

    250 ml Flour

    15 ml Salt

    1 Tortilla

  • Question 12
    30 seconds
    Q.

    Which is measured with a MEASURING SPOON?

    answer choices

    500 ml Chicken Stock

    250 ml Orzo

    15 ml Oregano

    1 Slice of Bread

  • Question 13
    30 seconds
    Q.

    Which is measured with a LIQUID MEASURE?

    answer choices

    500 ml Tomato Sauce

    250 ml Sour Cream

    15 ml Paprika

    1 Banana

  • Question 14
    30 seconds
    Q.

    The Danger Zone is between:

    answer choices

    60°C-160°C

    6°C-60°C

    6°C-160°C

    -6°C-60°C

  • Question 15
    30 seconds
    Q.

    Which is NOT a common symptom of a Food Borne Illness?

    answer choices

    Diarrhea

    Vomiting

    Headache

    Fever

  • Question 16
    30 seconds
    Q.

    Bacteria:

    answer choices

    Are larger than viruses and parasites

    Spore-producing organisms

    Are tiny, single celled microorganisms

    Need a host to live

  • Question 17
    30 seconds
    Q.

    Viruses:

    answer choices

    Are larger than bacteria and parasites

    Spore-producing organisms

    Are tiny, single celled microorganisms

    Need a host to live

  • Question 18
    30 seconds
    Q.

    Parasites:

    answer choices

    Are larger than bacteria and viruses

    Spore-producing organisms

    Are tiny, single celled microorganisms

    Need a host to live

  • Question 19
    30 seconds
    Q.

    Fungi are:

    answer choices

    Found in fish, poultry and meat

    Spore-producing organisms

    Fuzzy looking spores that can be seen with the naked eye

    Tiny, single celled microorganisms

  • Question 20
    30 seconds
    Q.

    Molds are:

    answer choices

    Found in fish, poultry and meat

    Spore-producing organisms

    Fuzzy looking spores that can be seen with the naked eye

    Tiny, single celled microorganisms

  • Question 21
    30 seconds
    Q.

    Salmonella is most commonly found in:

    answer choices

    Beef

    Poultry

    Milk

    Deli meats

  • Question 22
    30 seconds
    Q.

    Botulism is most commonly found in:

    answer choices

    Baked goods

    Canned goods

    Fresh goods

    Frozen foods

  • Question 23
    30 seconds
    Q.

    E. coli is most commonly found in:

    answer choices

    Beef

    Poultry

    Milk

    Deli meats

  • Question 24
    30 seconds
    Q.

    Sanitation is when you get rid of:

    answer choices

    Dirt

    None of these

    Microorganisms

    All of these choices

  • Question 25
    30 seconds
    Q.

    Cleaning is when you get rid of:

    answer choices

    Dirt

    None of these

    Microorganisms

    All of these choices

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