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WorksheetsInternational Foods: Safety & Sanitation Review
Total questions: 36
Worksheet time: 18mins
How long should you wash your hands for?
10 seconds
15 seconds
20 seconds
Never stop washing your hands. Ever.
Which food-borne illness is associated with milk, deli meats and melons?
E. Coli
Listeria
Ebola
Salmonella
What microorganism is connected to FAT-TOM?
Bacteria
Viruses
What ingredient can put out a grease fire?
A fire extinguisher
A pot lid that fits the container on fire
Baking Soda
All of the above
What does the F in FAT-TOM stand for?
Food
Fire
Forest Whitaker
Fun
What should you use to pick up SMALL pieces of broken glass?
Carefully with your bare hands
With a wet paper towel
Broom and dust pan
What foodborne illness is most associated with poultry and eggs?
E.Coli
Listeria
Salmonella
Creutzfeldt-Jakob disease
What is this piece of equipment?
spatula
spoon
scraper
spork
What foodborne illness is most associated with canned goods and foiled baked potatoes?
E.Coli
Botulism
Salmonella
What foodborne illness is most associated with raw fruits, vegetables, and shellfish?
E.Coli
Listeria
Norovirus
Botulism
What microorganism can affect all life forms ?
Bacteria
Viruses
How long can you leave hot or cold food out safety at room temperature?
2 hours
4 hours
24 hours
What is this piece of equipment?
Food Thermometer
Ambient Thermometer
Oven Thermometer
Stick Probe
If thawing a turkey in a sink-full of still water, how often should you change the water?
30 minutes
2 hours
Never, that wastes water
20 minutes
What is the range of the temperature danger zone?
41-135
60-155
141-335
What is this piece of equipment?
Oven thermometer
Food Thermometer
None of the above
What is the name for living organisms seen only through a microscope?
Microorganisms
Macro-organisms
What is the name of this piece of equipment?
Sautee Pan
Sauce Pan
Stock Pot
What is the BEST way to thaw foods safely?
Refrigerate
Run under cool water
microwave
What foodborne illness is most associated with personal hygiene (open wounds, coughing/sneezing into food, etc)?
Staph
E.Coli
Listeria
What is this piece of equipment?
Rubber scraper
pancake turner
mixing spoon
What does the O in FAT-TOM stand for?
Oxygen
Oprah
Oil
Osmosis
The 2 T’s in FAT-TOM stand for what?
Time and Temperature
Tuna and Tempura
Taste and Texture
What are these called?
Dry measuring cups
Liquid measuring cups
Just measuring cups
E-Coli is most associated with what food?
Beef
Cheese
Canned Foods
Raw Poultry
Which thawing method requires you to complete the cooking process IMMEDIATELY?
Microwave
Running water
Refrigerating
What is this piece of equipment?
Sauce Pan
Sautee Pan
Stock Pot
What does the A in FAT-TOM stand for?
Acuity
Acidity
Accuracy
All Spice
What is this piece of equipment?
General Measuring Cup
Dry Measuring cup
Liquid measuring cup
What should you use to remove hot items from the stove, oven, or microwave?
Damp towel
Dry hand towel
Dry oven mitt
Damp oven mitt
What is this piece of equipment?
Whisk
Stirrer
Sifter
If bacteria are left long enough, they can turn into poison referred to?
Toxins
Super bacteria
Poison
What does the M in FAT-TOM stand for?
Moisture
Muffins
Mixing
Salmonella is most associated with which foods?
eggs
Raw Poultry
Raw Poultry and eggs
What kitchen tool do you use to measure a quantity less than 1/4 of a cup?
liquid measuring cup
dry measuring cup
measuring spoons
What microorganism requires a living host to feed off of?
bacteria
toxin
parasite
virus
