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Kitchen Safety & Sanitation

Authored by LANEE JOSEPH

Specialty

12th Grade

Used 6+ times

Kitchen Safety & Sanitation
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15 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the BEST thing a person can do to prevent transferring bacteria?

Clean the counters often.

Wash their hands.

Wear an apron.

Use separate knives.

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

To prevent burns from steam...

Place an oven mitt over steam holes.

Turn pot handles inward.

Open pot lids away from you.

Wear protective gear.

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

When harmful bacteria is transferred from one food or surface to another:

cross-contamination

sanitation

contaminant exchange

bacteria crossover

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

In how much amount of time should food be picked up out of the danger zone?

2 hours

4 hours

6 hours

40 minutes

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Who is most affected by foodborne illness?

children

pregnant women

elderly

all of the above

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

When food is left out for it to reach the temperatures between 40-140 degrees F, it is in

The Refrigeration Zone

The Illness Zone

The Danger Zone

The Contamination Zone

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which is NOT a safe way to thaw a frozen food?

the microwave

in cold water

in the refrigerator

on the counter

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