Foods I Food Safety and Sanitation Review

Where might cross contamination occur?

• Kitchens

• Restaurants

• Grocery Store

• All of the above

Which type of knife is used to make diced, minced, and chopped cuts?

• Paring

• Chef

• Serrated

• Filet

Ground meats and chicken must be cooked to an internal temperature of ___ degrees Fahrenheit.

• 145

• 160

• 165

• 180

It is safe practice to wash your meats in the sink before cooking

• True

• False

What part of the fridge should meats be stored in?

• Top

• Middle

• In a basket

• Bottom

All of the following are safe ways to thaw meats, except:

• Running under cool water

• Defrosting in the microwave

• Placing in the refrigerator in advance

• Placing on the counter, as long as the product remains somewhat cold.

When refrigerating large quantities, smaller containers will allow the product to cool more quickly, spending less time in the danger zone.

• True

• False

Keep knives dull so that you are less likely to cut yourself

• True

• False

Use a dish towel to remove items from the oven when the oven mitt isn't available.

• True

• False

What piece of equipment do we use to ensure meat is cooked to the appropriate temperature?

• Just look at it

• thermometer

• meat doesn't have to be cooked to a specific temperature

• Feel the texture