Preparation and Serving

Which of the following is NOT one of the four key principles to prevent foodborne illnesses?

• Clean
• Separate
• Cook
• Chill
• Freeze

What is the primary reason for avoiding wooden cutting boards in food preparation?

• They're too expensive
• They're difficult to clean and sanitize properly
• They're too heavy
• They dull knives quickly

What temperature range is considered the 'Danger Zone' for food safety?

• 0°F to 32°F (0 C to 4 C)
• 32°F to 40°F (10 C to 40 C)
• 40°F to 140°F (4 C to 60 C)
• 140°F to 165°F ( 60 C to 80 C)

Which method of thawing food is considered the safest?

• On the counter at room temperature
• In the refrigerator
• In hot water
• In the microwave on high power

What is the maximum amount of time food should be left out at room temperature?

• 30 minutes
• 1 hour
• 2 hours
• 4 hours

Which of the following is NOT a recommended method for cooling hot food quickly?

• Using an ice bath
• Dividing into smaller portions
• Leaving it on the counter
• Using an ice wand

What is the purpose of sanitizing in food preparation areas?

• To make surfaces look clean
• To remove visible dirt
• To significantly reduce harmful bacteria
• To add flavor to food

Which of the following groups is NOT considered high-risk for foodborne illnesses?

• Children
• Pregnant women
• Seniors
• Professional athletes

What is the correct order for washing dishes by hand?

• Wash, rinse, sanitize, air dry
• Scrape, wash, rinse, sanitize, air dry, put away
• Rinse, wash, sanitize, dry with towel
• Wash, sanitize, rinse, air dry

Which of the following is a sign of potential cockroach infestation?

• Sweet smells
• Loud chirping noises
• Feces that look like large grains of pepper
• Webbing in corners