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- 1. Multiple Choice
In order to thaw meat you should...
Place it in the microwave on high temperature
Place it in a sink full of hot water
Place it on the countertop at room temperature
Place it in the refrigerator on a plate
- 2. Multiple Choice
Raw foods should not be left out for more than...
1 hour
2 hours
3 hours
4 hours
- 3. Multiple Choice
The danger zone refers to temperatures of...
30 degrees – 100 degrees F
41 degrees – 135 degrees F
20 degrees – 90 degrees F
35 degrees – 180 degrees F
- 4. Multiple Choice
Cook food to the proper ______ temperature
internal
external
surface
all of the above
- 5. Multiple Choice
What type of food has a safe internal cooking temperature of 165 degrees F?
poultry
pork
fish
lamb
- 6. Multiple Choice
Which is not considered part of a record-keeping system?
flow charts
menus
food temperature readings
policy and procedure manuals
- 7. Multiple Choice
How far from the floor should food be stored to prevent pest infestation?
2 feet
1 inch
6 inches
6 feet
- 8. Multiple Choice
If held food drops below 135 degrees F, what should you do?
Reheat to 135 degrees F for one minute
Reheat to 145 degrees F for 30 seconds
Reheat to 140 degrees F for 5 minutes
Reheat to 165 degrees F for 15 seconds
- 9. Multiple Choice
It is okay to wear nail polish and acrylic nails while preparing food in a professional kitchen.
True
False
- 10. Multiple Choice
HACCP shows workers how to properly handle food, how to monitor food safety, and how to keep accurate records.
True
False
- 11. Multiple Choice
A critical control point is a step in the flow of food where contamination can be prevented or eliminated
True
False
- 12. Multiple Choice
To prevent cross contamination, use _____ cutting boards and containers.
large
dirty
color coded
clear
- 13. Multiple Choice
What should you wear to keep microorganisms from being transmitted to food from your hair?
Hair restraint
Head scarf
Head band
Hair ribbon
- 14. Multiple Choice
What is the main cause of cross-contamination?
Packaging materials
Food handlers
Kitchen counters
Cooking equipment
- 15. Multiple Choice
Using/consuming oldest items first is known as...
HACCP
First in, first out
USDA
FIFO
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