Foods Final

Cleaning chemicals should be stored:

• All of the above.

• In original containers.

• Away from food.

• Out of the reach of children.

Which of the following is a safe practice?

• Keeping your clothing away from direct heat.

• Reaching inside the oven with a dishtowel.

• Standing on a wet floor.

• When cutting, slanting the knife toward you.

To avoid falling in the kitchen:

• Clean up any spills immediately that could cause you to slip.

• Use a step-stool whenever things are too high to reach.

• Avoid going near the kitchen! Only eat foods that you don’t have to cook!

• Both A and B

How should you lift the lid off a pan that is full of hot food?

• Lift the lid so the steam is directed away from you.

• Lift the lid so the steam is directed toward you.

• Lift the lid any way you want just make sure you close your eyes.

• Lift the lid straight up.

Dull Knives are:

• Safer to use than sharp knives.

• Very efficient.

• Easier to cut food items with.

• Dangerous.

The handles on the saucepan should:

• Point towards the inside of the stove top, but not over the burners.

• It really doesn’t matter as long as you are the only one cooking.

• Pointed to the outside of the stove top so they hang over the edge.

• None of the above.

Most food borne illnesses have the following symptoms :

• Flu-like symptoms, fever, headache and digestive problems

• Skin rashes, sores and warts

• Double vision and blindness

• Sore throat, sneezing and coughing

The four things bacteria need to grow include all the following:

• Dark, food, moisture, temperature

• Dark, moisture, time, food

• Time, food, moisture, temperature

• Time, food, temperature, light

Match the source of contamination with its Food Borne Illness:

Raw or Undercooked Poultry or Eggs.

• Salmonella

• E-Coli

• Staphylococcus

• Botulism

How many Tablespoons are in 1 stick of butter?

• 5
• 4
• 10
• 8