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Intro to Culinary Quiz 1

Authored by Robert Mastrangelo

Life Skills

9th - 12th Grade

Used 63+ times

Intro to Culinary Quiz 1
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15 questions

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1.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Disease-causing organisms 

Pathogens
Viruses
Parasites
Fungi

2.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

A maneuver performed to remove an obstruction from an airway

Heimlich

Fire Drill

CPR

AED

3.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

A hand-held device used to put out small fires

Fire Extinguisher
Fire Drill
Fire Detectors
Arson

4.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What is the temperature range for the temperature danger zone?

0 - 32 degrees F

41 - 135 degrees F

50 - 140 degrees F

70 - 155 degrees F

5.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Surfaces that touch food must be

rinsed only

cleaned only

rinsed and sanitized

cleaned and sanitized

6.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Where should raw poultry be placed in a cooler that includes raw and ready-to-eat food?

On the top shelf

Next to the produce

On the bottom shelf

Above the ready-to-eat food

7.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Media Image

Sick food workers may have germs that can make customers sick. If a food worker is sick with diarrhea or vomiting, what should the food worker do?

Prepare food in the back of the kitchen away from customers.

Go home or stay away from food and food-contact surfaces.

Work with food, but wash hands often and wear gloves.

Only wash dishes or equipment.

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