Kitchen Fundamentals

What is the mission of FCCLA?

• To promote personal growth and leadership development

• To strengthen the family as the basic unit of society

• Toward new horizons

• All of the above

Which of the following is not a favorable condition leading to the growth of foodborne pathogens?

• Air
• Moisture
• Temperature
• Time

What is the temperature danger zone?

• 40-140
• 41-135
• 70-120
• None of the above

How long can food safely be left at room temperature?

• 2 hours
• 4 hours
• 24 hours
• 48 hours

Which of the following MUST be present for foodborne pathogen growth?

• Acidity
• Moisture
• Oxygen
• All of the above

What characteristic of botulism makes it thrive in foods like baked potatoes, canned foods, etc.?

• Acidity
• Aerobic pathogen
• Anaerobic pathogen
• Temperature

Lemon juice, vinegar and sprite relate to which factor of foodborne pathogen growth?

• Acidity
• Food
• Moisture
• Temperature

Which foods present the greatest risk for foodborne pathogens?

• Chicken
• Eggs
• Fish
• All of the above

An item designed for food preparation or clean up that is powered by gas or electricity is commonly referred to as which of the following?

• Appliance
• Major appliance
• Small appliance
• Utensil

What is this?

• Colander
• Double boiler
• Pastry blender
• None of the above