Kitchen Sanitation

When cutting a vegetable you should....

• Use the same board as meat, chicken or fish

• Flip the board you just used for chicken over.

• Use a clean cutting board and a dull knife.

• Use a clean board and a sharp knife.

Answer explanation

Using a clean board helps the spread of cross-contamination. I sharp knife i safer than a dull knife because less force is used.

The danger zone for bacteria is between.....

• 40-140K

• 40-140C

• 0-145F

• 40-140F

What happens to bacteria as food is frozen?

• bacteria growth stops (dormant)

• bacteria growth slows

• bacteria grows rapidly

• bacteria dies

All food should be stored......

• on the counter

• the same way in the same place

• on the counter

• according to the type of food.

Bacteria growth slows when food is......

• warm

• hot

• at room temperature

• refrigerated

What is the first step when entering the kitchen?

• Run dishwater

• Wash hands

• Pre-heat oven

• Gather ingredients

What is another way to describe "sanitize" in the kitchen?

• Cook

• Clean

• Chill

• Avoid Cross Contamination

Leftover cooked food should be eaten......

• within 2-3 days

• within two weeks

• within a month

• 3-5 days

When transporting fish, meat or poultry home from the supermarket you should....

• Leave in the car when you get home.

• Make sure they are in the same bag with fresh vegetables.

• Make sure each one is wrapped well and in a separate plastic bag.

• Leave them at the supermarket checkout.

Answer explanation

This helps to prevent cross-contamination from blood and juices from the raw food.

Bacteria ............

• sometimes tastes the way food tastes, smells and looks

• always change the way food smells

• always change the way food looks

• always change the way food tastes.

Answer explanation

You can't always tell by the way food tastes, smells or looks if it is "bad".