Food Safety and Cooking Techniques Quiz

Bacteria grow most rapidly in the range of temperatures between _________, This range of temperatures is often called the "Danger Zone."

• 100 degrees Celsius

• 60-100 F

• 40 to 140 F

• -0 degrees Celsius

Color Red chopping board should be used in______

• Fruits and Vegetables

• Pork and Beef

• Seafood and Shellfish

• Breads and Pastries

Color Yellow chopping board should be used in______

• Poultry

• Pork and Beef

• Seafood and Shellfish

• Breads and Pastries

The following are factors that affect bacterial growth, except one;

• Temperature

• Acidity

• Heat

• Moisture

Letter O in FATTOM, means

• Oxygen

• Output

• Objectives

• Organic Compounds

Transfer of heat caused by the movement of molecules from a warmer area to a cooler one. Forced hot air is an example.

• Conduction

• Convection

• Radiation

• Dry Heat Cooking

Transfer of heat from one item to another. Surface to surface like a pot or in the air.

• Conduction

• Convection

• Radiation

• Dry Heat Cooking

Heat is created by moving water molecules in the food creating friction. Goes from the outside of the food inside through conduction.

• Conduction

• Convection

• Radiation

• Dry Heat Cooking

Cooking techniques where heat is transferred to food without using any liquid. Heat can be from top, bottom, top and bottom or rounds of food

• Conduction

• Convection

• Radiation

• Dry Heat Cooking

What is the primary characteristic of dry heat cooking methods?

• Use of water or steam

• Use of hot air or direct heat

• Use of fats and oils

• Use of freezing temperatures