Foods & Nutrition I Final Exam

The temperature danger zone is from (a)   °F to (b)   °F

• 50 
• 80°F
• 200°F
• 100°F
• 140°F
• 40°F

Keeping food safe to eat by following proper food handling and cooking practices

• Food care

• Cross-contamination

• Foodborne illness

• Food Safety

The knife skill consisting of cutting into small uniform blocks:

• Julienne

• Mince

• Fold

• Dice

Hair in your food is an example of a

• Biological

• Physical

• Chemical

• Microbial

When washing your hands, hold long should you scrub/lather

• 15 seconds

• 20 seconds

• 30 seconds

• 1 minute

A sharp knife is (a)   than a dull knife

• More dangerous
• Safer
• More serrated

• Cleaner

A substance, such as a chemical or organism, that makes food unsafe to eat

• Cross-contamination

• Foodborne illness

• Contaminant

• Claw grip

Who is at the highest risk for foodborne illness?

• Elderly

• Pregnant Women

• People with chronic illnesses

• All of the above

When checking the internal temperature, the thermometer should be in the

• Thickest part of the meat

• The pan

• The smallest part of the meat

• Touching the bone in the meat

All of the following are abbreviations for tablespoon except

• Tbsp.

• tsp.

• T.

• Tbs.