Food Safety Quiz

What are the four specific categories to prevent a foodborne illness?

• Wash, boil, freeze, and serve

• Clean, separate, chill, and cook

• Cut, mix, fry, and store

• Peel, grill, bake, and wrap

Which group of people is most at risk for a foodborne illness?

• Teenagers

• Athletes

• Elderly, infants, and those with weakened immune systems

• People with allergies

What is the term used to describe the preparation of equipment and food before cooking?

• Cooking in advance

• Meal prep

• Mise en place

• Pre-cooking setup

What is the danger zone temperature range in which foodborne bacteria can grow?

• 0°F to 32°F

• 32°F to 75°F

• 40°F to 140°F

• 150°F to 212°F

What should you do to properly defrost a food item?

• Leave it out on the counter

• Place it in a warm water bath

• Cook it immediately without defrosting

• Use the refrigerator, cold water, or microwave

Which of the following is not a part of a recipe?

• Ingredients

• Cooking time

• Brand names

• Directions