6th hour Kitchen and Food Safety Test

What is a foodborne illness?

• when you are helping someone who is choking

• when get burned from touching hot food

• an illness transmitted by food

• all of these answers are correct

Spilling bleach into the food that you are preparing would be an example of what type of contaminant?

• Biological

• physical

• chemical

• all of these answers are correct

Finding a piece of plastic in your food is an example of what type of contaminant?

• Biological (think of microoganisms)

• physical (think of stuff that falls into food)

• chemical (think of cleaning products)

• all of these answers are correct

Finding out that the package of beef you bought at the store contains a harmful bacteria called "e. coli" would be an example of what type of contaminant?

• Biological

• physical

• chemical

• all of these answers are correct

What group of people are more likely to contract a foodborne illness and get severely ill.

• A regularly healthy high school student

• women who are pregnant, small children, and the elderly

• A 40 year old healthy human and their sister.

• all of these answers are correct

What are 3 most common symptoms of a foodborne illness that affects the digestive system?

• blurred vision, slurred speech, difficulty swallowing

• vomiting, diarrhea, fever

• sore throat, achy bones, confusion

• all of these answers are correct

What are 3 most common symptoms of a foodborne illness that affects the nervous system?

• sore throat, achy bones, confusion

• vomiting, diarrhea, fever

• blurred vision, slurred speech, difficulty swallowing

• all of these answers are correct

Identify the 4 key steps to food safety:

• Clean, separate, cook, chill

• Clean, contaminate, cook, keep at 70 degrees Fahrenheit.

• Chill, Clean, container, cold

• All of these responses are correct

Identify the range of temperature where bacteria is most likely to grow in food:

• between 40 - 140 degrees

  Fahrenheit

• between 32 - 40 degrees

  Fahrenheit

• between 140 - 210 degrees

  Fahrenheit

• none of these answers are correct

When cooking steak, I should check the thickest part of the meat with a thermometer and it should read at least _____ degrees in order to be truly safe to eat.

• 40

• 130

• 141

• 350