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Safe Plates Meat temps food safety

Total questions: 38

Worksheet time: 1hrs 1mins

Name
Class
Date
1.
The speed at which food bacteria reproduce depends on the temperature of the food.
a)
True
b)
False
2.
Water boils at this temperature.
a)
212 F
b)
165 F
c)
135 F
d)
100 F
3.
The temperature danger zone where bacteria reproduce fastest is between _____________ and ________________ F.
a)
0, 32
b)
32, 41
c)
135, 165
d)
41, 135
4.
Room temperature is a temperature around __________ degrees Fahrenheit, so it is in the temperature danger zone.
a)
70
b)
65
c)
60
5.
Food in which bacteria grow well are called __________________________________.
a)
food contact surfaces
b)
parasites
c)
potentially hazardous foods
d)
food handling
6.
The main way to prevent the growth of bacteria is to keep foods out of the ________________________________.
a)
refrigerator
b)
temperature danger zone
c)
microwave
d)
freezer
7.
To prevent ________________________________, keep raw foods separate from cooked foods.
a)
physical contaminant
b)
personal hygiene
c)
holding
d)
cross-contamination
8.
Safe holding of hot foods requires that they be kept above ________ degrees Fahrenheit after cooking.
a)
135
b)
140
c)
145
d)
150
9.
Safe holding of cold foods requires that they be kept below ________ degrees Fahrenheit.
a)
32
b)
56
c)
41
d)
36
10.
Sally is making hamburgers for dinner tonight. How should she NOT thaw the ground beef?
a)
In its original wrapper in the refrigerator
b)
In the microwave
c)
In its original wrapper on the counter
d)
In its original wrapper under cold running water in a sink
11.
An accurate ______________________ is essential for measuring the temperatures of foods to make sure they have reached the minimum temperature requirements.
a)
thermometer
b)
thermostat
c)
yard stick
d)
rain gauge
12.
Raw meat should be stored where in the refrigerator?
a)
on the middle shelf
b)
in the produce drawer
c)
on the top shelf
d)
at the bottom
13.
What is the proper temperature for a refrigerator?
a)
At or below 32 degrees
b)
At or below 40 degrees
c)
At or below 0 degrees
d)
At or below 51 degrees
14.
Bacteria, viruses, and parasites are responsible for most foodborne illnesses.
a)
True
b)
False
15.
When washing hands, one should scrub hands and arms for at least ____________ seconds.
a)
10
b)
20
c)
30
d)
40
16.
What is the maximum time food can be left at room temperature?
a)
1 hour
b)
2 hours
c)
2.5 hours
d)
4 hours
17.
What are the FOUR basic sanitation practices?
a)
Clean, Sanitize, Cook, Chill
b)
Clean, Separate, Cook, Chill
c)
Clear, Separate, Cook, Cool
d)
Clear, Sanitize, Cook, Cool
18.
When checking to see if food is done cooking, what part of the meat, poultry, or seafood should you place the food thermometer?
a)
The middle
b)
The thickest part
c)
The right side
d)
Underneath
19.
Best way to wash your hands:
a)
cold water, no soap
b)
warm water with soap
c)
cold water with soap
d)
warm water, soap if you can find it
20.
Which bacteria is found in raw meats (beef), and contaminated water?
a)
E. Coli
b)
Salmonella
c)
Clostridium Botulinum
d)
Clostridium Perfringens
21.
Symptoms of foodborne illness include upset stomach, nausea, vomiting, and diarrhea. 
a)
True
b)
False 
22.

Find the attack rate of potato salad if 5 people got sick and 5 people were well.

a)

50%

b)

30%

c)

60%

d)

80%

23.

Venison

a)
b)
c)
d)
e)
24.

Mincemeat

a)
b)
c)
d)
e)
25.

Sausages

a)
b)
c)
d)
e)
26.

What is calibration?

a)

making sure a knife is sharp

b)

making sure the kitchen is clean

c)

sanitizing the thermometer before using

d)

making sure the thermometer is accurate before using

27.

TCS foods are...

a)

food that require temperature control for safety

b)

food that require time control for safety

c)

foods that require taste control for safety

d)

foods that require time & temperature control for safety

28.

How can you calibrate a bimetallic stemmed thermometer?

a)

you can't

b)

with cold water

c)

with ice water

d)

with boiling water

29.

What internal temp should whole poultry be cooked to?

a)

140F

b)

155F

c)

165F

d)

170F

30.

What internal temp should ground poultry be cooked to?

a)

140F

b)

155F

c)

165F

d)

170F

31.

What internal temp should steaks/chops of beef, pork, veal, or lamb be cooked to?

a)

140F

b)

155F

c)

165F

d)

145F

32.

Eggs can be recived at what temp?

a)

30

b)

100

c)

45

d)

50

33.

An ice paddle can be used in method 1 of cooling soup

a)

True

b)

False

34.

The number of servings the recipe makes is the...

a)

name

b)

ingredient

c)

yield

d)

directions

35.

Ingredients of a recipe refer to

a)

All the equipment and utensils required to complete the dish

b)

The foods the cook would like to buy for their family

c)

The fruits and vegetables sitting at the green grocer

d)

All the foods and amounts you will need to prepare the dish

36.

What is the name given to the instructions for a recipe?

a)

Title

b)

Method

c)

List of ingredients

d)

Cooking time

37.

Ingredients are listed:

a)

In order of use

b)

In order of weight

c)

In order of amount

d)

In alphabetical order

38.

What is mise en place?

a)

French for stay in place while cooking

b)

French for have all your ingredients ready before starting

c)

Latin for my place

d)

Latin for cooking has a place

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