Kitchen and Food Safety and Sanitation

Kitchen and Food Safety and Sanitation

7th - 8th Grade

26 Qs

quiz-placeholder

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Kitchen and Food Safety and Sanitation

Kitchen and Food Safety and Sanitation

Assessment

Quiz

Other

7th - 8th Grade

Practice Problem

Easy

Created by

Kristen Woulf

Used 41+ times

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26 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The temperature danger zone range is ____ degrees Fahrenheit

30-130

40-140

50-150

60-160

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Refrigerate foods within ___ hours after cooking

1 hour

4 hours

3 hours

2 hours

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A bacteria or virus that is spread through the consumption of a food or drink is called

Trans contamination

A food disease

A foodborne illness

The temperature danger zone

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

All of the following ways are safe for thawing frozen meat EXCEPT

Defrosting in the microwave

On the counter

Submerging in cold water

In the refrigerator

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The process by which a bacteria or virus is transferred to a food from something else is a called

trans contamination

food poisoning

cross contamination

temperature danger zone

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

True or False: Wash your hands for only 10 seconds with warm water and soap

True

False

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

True or False: When cooking, keep the pan handle facing toward you, the cook.

True

False

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