
ProStart Final Review
Flashcard
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Other
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11th Grade
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Practice Problem
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Hard
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45 questions
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1.
FLASHCARD QUESTION
Front
The temperature danger zone for potentially hazardous food is between:
Back
41-135˚F
2.
FLASHCARD QUESTION
Front
The single most effective way to prevent foodborne illness is to
Back
Wash hands often
3.
FLASHCARD QUESTION
Front
Conditions that support the growth of microorganisms are: Moisture & Oxygen, Food & Acidity, Time & Temperature, All of the above
Back
All of the above
4.
FLASHCARD QUESTION
Front
To measure the temperature of cooked protein, place your food thermometer...
Back
Into the thickest part
5.
FLASHCARD QUESTION
Front
Food should be thrown out if it has been held within the temperature danger zone after...
Back
At least four hours
6.
FLASHCARD QUESTION
Front
Poultry should be cooked to a minimum temperature of...
Back
165˚F
7.
FLASHCARD QUESTION
Front
Fish should be cooked to a minimum internal temperature of...
Back
145˚F
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