HFA 4C Exam Review

To ensure safe food storage, what should you always do?

• Schedule shopping for groceries last on your to-do list

• When you unpack groceries, check labels to see how the product should be stored.

• Follow the two-hour rule for leftovers.

• all the above

After you are done using a knife, you should:

• Put it back in the drawer.

• Put it in the sink to be washed.

• Set it on the side of the sink so the dishwasher knows to wash it.

• Practice some knife throwing.

You are frying bacon on the stove when the grease in the pan catches fire. You should:

• Pour water on it

• Smother it with baking powder

• Smother it with baking soda

• All of the above

What is the safest way to thaw frozen meat?

• Defrost it on the kitchen counter.

• Place it in warm water.

• Put it in direct sunlight.

• Put it in the refrigerator.

When walking with a knife you should walk with the blade pointing:

• Up

• Down

• Towards the teacher

• Towards the sink

What temperatures are referred to as the "danger zone"?

• -10 C to 4 C

• 20 C to 100 C

• 14 C to 70 C

• 4 C to 60 C

To ensure that chicken has been cooked to the correct temperature, you should:

• Cook it as long as the recipe tells you to.

• Use a thermometer.

• Cut it open to make sure it is no longer pink.

• Chew it to see how the texture is.

Which of the following is NOT one of the "secrets of food safety"?

• Cook

• Clean

• Create

• Separate

The following type of protein provides all 9 essential amino acids:

• Complete

• Incomplete

• Simple

• Complex

The three macronutrients that provide energy are:

• fat, water, and protein

• carbohydrate, fat, and protein

• protein, fat, and calcium

• calcium, magnesium, and phosphorus