Fundamental Food Concept_Mid Term

What is the safest minimum internal temperature for cooking poultry?

• 130°F

• 145°F

• 165°F

• 180°F

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

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

• 5 seconds

• 10 seconds

• 20 seconds

• 1 minute

Which is NOT a safe way to thaw frozen food?

• In the refrigerator

• Under cold running water

• On the kitchen counter

• In the microwave

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

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

Which is a safe way to store leftovers?

• Leaving food out overnight

• Storing in large containers without cooling

How should you handle a kitchen fire caused by grease?

• Pour water on it

• Cover with a metal lid or use a fire extinguisher

• Throw flour on it

• Use a wet cloth to put it out

Which of the following is a biological hazard in food safety?

• Broken glass

• Bacteria

• Cleaning chemicals

• Metal shavings

Which hazard can come from cleaning products accidentally mixed with food?

• Chemical

• Biological

• Chemical

• Physical