Food Safety, Kitchen Utensils, & Measuring

The prevention of illness through cleanliness is:

• Microorganisms

• Sanitation

• Cleaning

• Thorough

To prevent foodborne illness you should:

• be careful not to cross-contaminate

• cook food thoroughly to an internal temperature above 140 degrees

• refrigerate food promptly

• use the 20-second scrub before handling food and after handling raw meats

• All of these are important in preventing foodborne illnesses

Raw or undercooked eggs, poultry, or meat can cause illness because they often carry

• botulism

• salmonella bacteria

• perfringens bacteria

• staph bacteria

The danger zone refers to temperatures of _____ at which bacteria multiply very rapidly.

• 20- 120 degrees farenheit

• 40-140 degrees farenheit

• 60-160 degrees farenheit

• 80-180 degrees farenheit

If you have an open wound on your hand, you should ____ when handling foods

• use hand sanitizer

• continue working

• be careful

• cover it up

Never keep perishable foods at room temperature any longer than ______

• 1 hr

• 2 hrs

• 4 hrs

• 6 hrs

What are the symptoms of food poisoning?

• Diarrhoea

• Stomach cramps

• Vomiting

• All of the above

What is used to measure small amounts of ingredients like salt?

• Dry Measuring Cups/Straight edge Spatula

• Hands

• Liquid Measuring Cup

• Measuring Spoon/Straight edge Spatula

What is the name of this kitchen tool?

• Cup

• Liquid Measuring Cup

• Dry Measuring Cup

• Measuring Spoons

Name this kitchen tool.

• Turners

• Grabbers

• Pinchers

• Tongs