Kitchen and Food Safety Test

Kitchen and Food Safety Test

6th - 8th Grade

20 Qs

quiz-placeholder

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Kitchen and Food Safety Test

Kitchen and Food Safety Test

Assessment

Quiz

Other

6th - 8th Grade

Easy

Created by

Valerye Baldock

Used 44+ times

FREE Resource

20 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

True or False: Everyone is at risk of getting a foodborne illness, BUT there are 4 individuals at higher risk of developing life-threatening symptoms from foodborne illnesses.

True

False

2.

MULTIPLE SELECT QUESTION

2 mins • 1 pt

Which of the following are at higher risk of developing life-threatening symptoms from foodborne illnesses?

(select all that apply)

Pregnant Women

Infants

Elderly

Students

Immune Compromised

3.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

Which of the following is not correct?

Beef should be cooked at 160 degrees

Chicken should be cooked at 165 degrees

Pork should be cooked at 150 degrees

Fish should be cooked at 145 degrees

4.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

What is the temperature danger zone?

40-140

45-150

45-145

50-150

5.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

True or False: Chicken is the one protein that is cooked at 145 degrees.

True

False

6.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

Fish should be cooked to which of the following temperatures?

145

140

150

160

7.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

Which of the following is NOT a way to prevent food contamination in the kitchen?

Actively clean the kitchen as you cook

Use separate cutting boards for meats and veggies/fruits

Keep pots on the stove after use, without washing them

Wash your hands before and after cooking

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