Unit 1 Test

What type of grip should be used to protect the fingers when cutting with a knife?

• Claw Grip

• Pinch Grip

• Choke Grip

• Excalibur Grip

How should you wash your knives?

• Leave knives in sink to clean later

• Wash, rinse, dry, and put away

• Damp towel

 Which is an example of how you can prevent cross-contamination when preparing food?

• Use separate cutting boards (e.g., one for raw meat, poultry, and seafood, and one for fruits and vegetables)
• wash and sanitize surfaces between tasks
• do not place cooked or ready-to-eat food on a dish that previously held raw seafood, meat, or poultry
• All of these choices are good examples.

Who is an example of someone who is at high-risk for foodborne illness.

• A pregnant woman
• Unborn babies and infants
• older adults
• All three of these are examples

An indicator of a high-quality knife is the inclusion of the

• full tang

• Full Rivet

• full spine

• Full bolster

What type of cutting board is most appropriate for raw meat

• polyethylene

• bamboo

• glass

• granite

Which food environment does a person have the most control over?

• individual

• social

• physical

• policy

At what temperature should water be to wash dishes (and your hands) at minimum?

• 41 F

• 100 F

• 135 F

• 165 F

Lack of access to fresh fruits and vegetables is known as a

• food surplus

• food desert

• food enviroment

• food contaminant

What pathogen is most prevalent in chicken (up to 88%)

• Salmonella

• E.Coli

• Campylobacter

• Botulism