Nutrition & Meal Planning Fall Final

Fill in the blank:

______ knives are safer than dull knives.

• Small

• Blunt

• Sharp

• Butter

What is the temperature range know as the "Danger Zone"

• 60-126 Degrees

• 141-165 Degrees

• 41-135 Degrees

• 0-40 Degrees

Kayla used a cutting board and a knife to cut raw beef and lettuce; which of the following is an example of what she did?

• Sanitation

• Cross-Contamination

• Using time wisely

• Food Swap

Foodborne illness is often caused by

• Improperly packaged commercial foods

• Mayonnaise in prepared food items

• Handling practices that cause contamination of food

• Too many people working with a food

How should you place Pot and Pan handles on the stove when cooking?

• Towards you so you can grab them in an emergency

• Towards the middle of the stove, away from being hit or being over a heat source

• Towards another pot or pan so they are in one spot

What does PASS mean when using a fire extinguisher

• pull, aim, squeeze, sweep

• push, alter, sweep, squeeze

• point, aim, squeeze, sweep

• plug, aim, squeeze, sweep

These are common kitchen ingredients that can be poured onto flames from a grease fire on the stove if a lid is not available to cover it

• vinegar or milk

• cinnamon or pepper

• water or ice

• salt or baking soda

Perishables, prepared foods, and leftovers should be refrigerated within this time period

• 2 hours

• 3 hours

• 4 hours

• any time you want

This is the amount of time you should spend washing your hands to rid them of bacteria

• 10 seconds

• 12 seconds

• 15 seconds

• 20 seconds

After cutting raw meat on a cutting board,

• cut anything you want on it without washing

• wash thoroughly before cutting fresh vegetables on it

• cut the rest of your food then wash

• store it away until you need it again