Ch 8/9 Safety and Sanitation Review

Which of the following is the safest way to thaw meat?

• On the counter

• In the fridge

• In the sink

• Next to a heater

What is the temperature range know as the "Danger Zone"

• 60-126 Degrees

• 140-165 Degrees

• 40-140 Degrees

• 0-40 Degrees

What are the symptoms of food borne illness?

• Coughing, sneezing, itchy eyes

• Diarrhea, stomach cramping, nausea, vomiting

• Headache, blindness

Kayla used a cutting board and a knife to cut raw beef and lettuce, which of the following is an example of what she did?

• Sanitation

• Cross-Contamination

• Disposal

• Food Swap

What is the maximum time food can be safely held in the danger zone?

• 15-20 minutes

• 1 hour

• 2-3 hours

• 6 hours

Populations who are most "at risk" for a food borne illness include...

• infants, pregnant women, older adults

• teenagers

• athletes

• toddlers, teenagers, athletes

Alex wants to be sure his chicken is cooked before eating it, what should he use?

• a knife

• food thermometer

• fork

• food scale

You should never use ________ to put out a grease fire.

• baking soda

• salt

• water

• a lid

This is the number one way to prevent food-bourne illnesses.

• sanitize
• spray lysol
• double-dip
• use paper plates and plastic utensils

true or false: you can put silverware in the microwave. 

• true
• false