Units 1-3 Review GAME

Front

Placing a knife into a sink poses what type of hazard?

Back

Scrape/Cut

Front

How long can perishable food be kept at room temperature and still be safe?

Back

No more than 2 hours

Front

Which one is an example of time and temperature abuse? Options: Wearing dirty clothes to cook in the kitchen., Cutting vegetables on the same cutting board after raw chicken., Thawing chicken on the top shelf of the refrigerator, Heating leftovers to 150 degrees F

Back

Heating leftovers to 150 degrees F

Front

Which scenario would be considered cross contamination? Options: Leaving frozen chicken on the countertop overnight to thaw. Thawing frozen beef in the refrigerator. Eating undercooked chicken. Cutting fresh vegetables on the same cutting board used to cut chicken.

Back

Cutting fresh vegetables on the same cutting board used to cut chicken.

Front

You come home from school to find hamburger that has been sitting out all day, what should you do?

Back

Throw the hamburger away. It could pose a risk to food safety.

Front

If you cut your finger, how should you stop the bleeding?

Back

Apply pressure to the cut.

Front

You need to take a hot baking sheet out of the oven and you don't want to burn yourself. What should you do?

Back

Use an oven mitt or pot holder to take it out.

Front

While handling food, when should you wash your hands?

Back

All of these situations apply.

Front

Which scenario helps prevent cross contamination? Options: Cooking chicken to an internal temperature of 165 degrees F, Washing and sanitizing all tools and equipment after use., Putting leftovers in the refrigerator within two hours of preparing., Placing a dirty knife on the counter beside the sink instead of in the dish water.

Back

Washing and sanitizing all tools and equipment after use.

Front

Which cooking tool would you use to introduce air into something you are mixing?

Back

Whisk