GHS ProStart One Final Review
Authored by Macy Pinion
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11th Grade
Used 4+ times
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54 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the temperature danger zone for potentially hazardous food between?
61 - 120˚F
25 - 150˚F
70 - 100˚F
40 - 140˚F
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the single most effective way to prevent foodborne illness?
Thoroughly cook food
Wash hands often
Properly freeze food
Wear gloves at all times
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are conditions that support the growth of microorganisms?
Moisture & Oxygen
Food & Acidity
Time & Temperature
All of the above
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Where do you place the thermometer to properly measure the temperature of a cooked protein?
Into the thickest part
Into the thinnest part
On the surface
Near the bone
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What does the M is FATTOM stand for?
Measure
Moisture
Mixture
Melt
6.
MULTIPLE SELECT QUESTION
30 sec • 1 pt
Food should be thrown out if it has been held within the temperature danger zone for how long?
At least two hours
At least three hours
At least four hours
At least six hours
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Poultry should be cooked to a minimum temperature of what?
135˚F
140˚F
150˚F
165˚F
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