Foods & Nutrition 1 Final Review

What is the Temperature Danger Zone?

• 35 to 130 degrees

• 30 to 145 degrees

• 40 to 140 degrees

• 50 to 150 degrees

Children, pregnant women, older adults, and chronically ill people are most at risk from foodborne illness.

• True

• False

Allowing the juices from raw meat or poultry to drip on other foods risks the cross contamination of bacteria.

• True

• False

At minimum, we should wash our hands for how long?

• 10 seconds 
• 20 seconds 
• 30 seconds 
• 1 min and 30 seconds 

Which of the following NOT a safe way to thaw meat?

• On the counter at room temperature

• In the fridge

• In the sink under cold running water

• In the microwave on defrost

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

• 15-20 minutes

• 1 hour

• 2 hours

• 6 hours

If food is left out more than two hours at room temperature, what should you do with it?

• Send the leftovers with your guests

• Reheat and eat more

• Store in the fridge

• Throw away

A sharp knife is __________ than a dull, jagged knife.

• more dangerous

• safer

• equal

• harder to cut with

You should tilt the lid of a pan so the opening is ____________ your face to let the steam escape.

• Towards

• Next to

• Away from

• Close to

Which of the following nutrients provides energy to the body?

• carbohydrates
• vitamins
• water
• minerals