WorksheetsFBI Remediation
Total questions: 10
Worksheet time: 6mins
Name
Class
Date
1.
What does the FAT in FAT TOM stand for?
a)
food, accuracy, time
b)
food, acidity, technique
c)
fat, acidity, time
d)
food, acidity, time
2.
What does the TOM in FAT TOM stand for?
a)
temperature, oxygen, measurement
b)
temperature, oxygen, moisture
c)
technique, oxygen, moisture
d)
temperature, observation, moisture
3.
Spread of harmful bacteria from one food to another:
a)
washing your hands
b)
cleaning your kitchen
c)
cross-contamination
d)
counter-combination
4.
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
5.
best place to store meat in the refrigerator:
a)
on top of your fresh fruits and vegetables
b)
meat shouldn't go in the refrigerator
c)
top shelf
d)
bottom shelf
6.
What foodborne illness is most associated with canned goods and foiled baked potatoes?
a)
Botulism
b)
E-coli
c)
Samonella
d)
Leftoveritis
7.
Which bacteria is found in raw meats (beef), and contaminated water?
a)
E. Coli
b)
Salmonella
c)
Clostridium Botulinum
d)
Clostridium Perfringens
8.
Temperature zone in which bacteria grow and multiply rapidly?
a)
TCS
b)
Antiseptic
c)
Temperature Danger Zone
d)
Sterile Bandage
9.
What is the temperature danger zone from...
a)
41-135
b)
32-100
c)
120-200
d)
65-130
10.
What piece of equipment do we use to ensure meat is cooked to the appropriate temperature?
a)
Just look at it.
b)
Meat doesn't have to be cooked to a specific temperature.
c)
Thermometer.
d)
Temperature Gauge.
100 %
