Food Safety and Preparation Guidelines

Food Safety and Preparation Guidelines

9th - 12th Grade

20 Qs

quiz-placeholder

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Food Safety and Preparation Guidelines

Food Safety and Preparation Guidelines

Assessment

Quiz

Hospitality and Catering

9th - 12th Grade

Hard

Created by

Quizizz Content

FREE Resource

20 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the correct way to hold a knife?

Use the claw hand position on the guide hand.

Hold the knife with a straight grip.

Grip the knife with both hands tightly.

Use a palm grip for better control.

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the proper way to thaw TCS foods?

In the refrigerator, in cold running water, or in the microwave.

At room temperature for a few hours.

In hot water to speed up the process.

By leaving them out on the counter overnight.

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the proper temperature for holding hot foods?

120°F

135°F

150°F

165°F

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the definition of food-borne illness?

Results from eating foods containing pathogens.

Is caused by consuming expired food products.

Occurs when food is prepared in unsanitary conditions.

Is a type of allergy to certain food ingredients.

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the purpose of mise en place?

To organize equipment and prepare ingredients before cooking.

To serve food in a decorative manner.

To clean the kitchen after cooking.

To create a menu for the week.

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What should you do when tasting foods?

Always use a clean spoon and use it only once.

Use any spoon available, as it doesn't matter.

Taste with your fingers for better flavor.

Share the spoon with others to save resources.

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the cooking method for poaching?

Cooking in a flavorful liquid just below simmering.

Cooking at a high temperature in oil.

Cooking with steam in a closed container.

Cooking by direct exposure to an open flame.

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