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Fundamental Food Concept_Mid Term

Authored by Melody Tindoy

Physical Ed

6th Grade

Used 4+ times

Fundamental Food Concept_Mid Term
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50 questions

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1.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

What is the safest minimum internal temperature for cooking poultry?

130°F

145°F

165°F

180°F

2.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

Which practice helps prevent cross-contamination?

Using separate cutting boards for raw meat and vegetables

Washing hands only after cooking

Storing raw meat above cooked food

Using the same knife for all food types without washing

3.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

How long should you wash your hands to effectively remove germs?

5 seconds

10 seconds

20 seconds

1 minute

4.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

Which is NOT a safe way to thaw frozen food?

In the refrigerator

Under cold running water

On the kitchen counter

In the microwave

5.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

What is the danger zone temperature range where bacteria multiply rapidly?

0°F to 32°F

40°F to 140°F

150°F to 212°F

160°F to 180°F

6.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

When should you wash your hands in the kitchen?

Only before cooking

After handling raw meat

Both before cooking and after handling raw meat

Only after cooking

7.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

Which is a safe way to store leftovers?

Leaving food out overnight

Storing in large containers without cooling

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