Culinary Safety Quiz

How many hours can food stay out in the danger zone?

• 1

• 2

• 3

• 4

What groups are more susceptible to getting food borne illness? (Click all that apply)

• Teenagers

• Infants

• Elderly

• Pregnant Women

If you spill or break something in the kitchen, you should:

• Leave it for someone to pick up later

• Tell the teacher or an adult to help you clean it up safely and immediately

• Tell someone else to clean it up for you

What is the danger zone temperature range?

• 20-60 degrees F

• 60-175 degrees F

• 40-200 degrees F

• 40-140 degrees F

What should you do with knives when you are done using them?

• Place in soapy water to soak

• Place by sink and clean with other dishes

• Clean them immediately and separately

What are the two T's in FATTOM?

• Test and Temperature

• Time and Thermometer

• Time and Temperature

• Thermometer and Test

Mise en place means:

• Get one ingredient at a time

• Everything in its place

• Get equipment out as you go

• Only measure 1 ingredient and move to the next

What temperature should you use for washing your hands?

• Hot

• Cold

• It does not matter

What food borne pathogen is associated with ground beef?

• E. Coli

• Salmonella

• Norovirus

What food borne pathogen is associated with poultry and eggs?

• E. Coli

• Salmonella

• Norovirus