Kitchen/Food Safety & Measurement Test Review

Front

What is the correct order for washing your hands?

Back

wet hands/arms, apply soap, scrub hands/arms, rinse, and dry

Front

How long should hands be scrubbed with soap?

Back

20 seconds

Front

A cook uses the same knife to cut raw meat and then cut a green pepper. This is an example of:

Back

cross-contamination

Front

The 3 types of hazards that make food unsafe are biological, chemical, and _______.

Back

physical

Front

What is one way that you can safely thaw foods?

Back

As part of the cooking process (e.g., put frozen chicken into a heated crockpot or oven).

Front

Pathogens grow really well in the temperature range of (hint: the danger zone):

Back

40-140 degrees

Front

Cleaning supplies used in the kitchen that can contaminate food are examples of which type of hazard? Options: biological, emotional, physical, chemical

Back

chemical

Front

A fingernail found in soup is considered this type of safety hazard: biological, emotional, physical, chemical

Back

physical

Front

Cold food should be stored at an internal temperature of:

Back

40 degrees or below

Front

To make sure a piece of chicken (poultry) is done cooking, use a food thermometer; it should read:

Back

165° F for 15 seconds