NF Unit 3 Test

Which of the following is a common symptom of food poisoning?

• Headache

• Nausea

• Sneezing

• Itchy eyes

What is the temperature range known as the "danger zone" for food safety?

• 0°C to 10°C (32°F to 50°F)

• 5°C to 60°C (41°F to 140°F)

• 70°C to 100°C (158°F to 212°F)

• -18°C to 0°C (0°F to 32°F)

Which of the following is a safe food storage practice?

• Leaving cooked food at room temperature overnight

• Storing raw meat on the top shelf of the refrigerator

• Keeping perishable foods refrigerated below 5°C (41°F)

• Storing leftovers in open containers

What is cross-contamination?

• Cooking food at high temperatures

• The transfer of harmful bacteria from one food or surface to another

• Washing hands before cooking

• Freezing food to kill bacteria

Which of the following is an example of personal hygiene in the kitchen?

• Wearing gloves while cooking

• Using the same cutting board for all foods

• Not washing hands after handling raw meat

• Leaving hair uncovered

What should you use to clean and sanitize kitchen surfaces?

• Water only

• Soap and water, followed by a sanitizer

• Paper towels only

• Dry cloth

Which of the following is NOT a symptom of food poisoning?

• Vomiting

• Diarrhea

• Fever

• Broken bone

How can you prevent cross-contamination when preparing food?

• Use separate cutting boards for raw meat and vegetables

• Store all foods together

• Use the same knife for all foods without washing

• Never wash your hands

At what minimum internal temperature should poultry be cooked to ensure safety?

• 54°C (130°F)

• 63°C (145°F)

• 74°C (165°F)

• 82°C (180°F)

Which action helps maintain personal hygiene in the kitchen?

• Wearing jewelry while cooking

• Washing hands before handling food

• Tasting food with your fingers

• Not covering cuts or wounds