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Food Temp.

Total questions: 46

Worksheet time: 1hrs 5mins

Name
Class
Date
1.

Pete caught a trout in the river. What is the internal cooking temperature he needs to cook the the trout to?

a)

165°

b)

155°

c)

145°

d)

135°

2.

Sally want to cook a frozen meal in the microwave. What should the internal cooking temperature of the frozen meal be cooked to?

a)

155°

b)

165°

c)

145°

d)

135°

3.

Alyssa is cooking ground turkey burger. What is the internal cooking temperature of the turkey burger?

a)

165°

b)

155°

c)

145°

d)

135°

4.

Another word for "Thaw" is

a)

defrost

b)

heat

c)

cook

d)

chill

5.

You made seafood gumbo. What is the internal cooking temperature of the seafood gumbo?

a)

165°

b)

155°

c)

145°

d)

135°

6.

In order to thaw meat you should...

a)

Place it in the microwave on high temperature

b)

Place it in a sink full of hot water

c)

Place it on the countertop at room temperature

d)

Place it in the refrigerator on a plate

7.

Raw foods should not be left out for more than...

a)

1 hour

b)

2 hours

c)

3 hours

d)

4 hours

8.

Cook food to the proper ______ temperature

a)

internal

b)

external

c)

surface

d)

all of the above

9.

What type of food has a safe internal cooking temperature of 165 degrees F?

a)

poultry

b)

pork

c)

fish

d)

lamb

10.

To prevent cross contamination, use _____ cutting boards and containers.

a)

large

b)

dirty

c)

color coded

d)

clear

11.
If you are peeling an apple, it should be rinsed.
a)
True
b)
False
12.
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
13.
Which of the following is TRUE about fridge storage?
a)
Pack it full
b)
Raw Meat on the Top Shelf
c)
Fruits on the bottom shelf
d)
Keep at 32-40 degrees
14.
Which step of food safety explains that you should refrigerate foods quickly because cold temperatures slow the growth of bacteria?
a)
Clean
b)
Separate
c)
Cook
d)
Chill
15.
What food safety step should you take to reduce cross-contamination?
a)
Clean
b)
Separate
c)
Cook
d)
Chill
16.
Symptoms of foodborne illness include upset stomach, nausea, vomiting, and diarrhea. 
a)
True
b)
False 
17.
When someone rinses raw fruits and veggies, which safety step is being shown?
a)
Clean
b)
Cook
c)
Chill
d)
Separate
18.
Which of the following is NOT going to prevent a food borne illness?
a)
handwashing
b)
use the same cutting board 
c)
cook leftovers to 165
d)
never taste raw cake batter
19.

Which is an example of a chemical contaminant?

a)

freezer burn on frozen fruit

b)

table sanitizer sprayed over pastries

c)

bad smell coming from fresh seafood

d)

caterpillar found in a case of lettuce

20.

Which is NOT an example of a physical contamination?

a)

Hair

b)

Finger Nails

c)

Jewlery

d)

Bleach

21.

Which is NOT an example of a biological contamination

a)

Bacteria

b)

Mold

c)

Virus

d)

Hair

22.

What would you do to avoid cross-contact when preparing food for someone with a food allergy?

a)

wash, rinse, and sanitize surfaces and utensils between uses

b)

wipe down work surfaces with a wet cloth

c)

use only organic ingredients

d)

cook the food to its minimum internal temperature

23.

What would you do to avoid cross-contact when preparing food for someone with a food allergy?

a)

wash, rinse, and sanitize surfaces and utensils between uses

b)

wipe down work surfaces with a wet cloth

c)

use only organic ingredients

d)

cook the food to its minimum internal temperature

24.

A dangerous bacteria that causes foodborne illness.

a)

Cross-contamination

b)

Sanitize

c)

Salmonella

d)

Gummy bears

25.

When harmful bacteria are transferred from one food or surface to another.

a)

Hand shake

b)

Walking barefoot

c)

Cross-contamination

d)

Single-contamination

26.

Salmonella and E-coli are two bacteria that can make a person extremely sick or can cause death.

a)

True

b)

False

27.

You should use the same cutting board for meats and vegetables and you do not have to clean in between cutting each.

a)

True

b)

False

28.

It is ok to serve food that has been sitting out at room temperature for 6 hours.

a)

True

b)

False

29.

Can a guest's drinking glass be used to scoop ice?

a)

Yes

b)

No

30.

How can you prevent cross-contamination when using a cutting board?

a)

Use the same board for all foods

b)

Wash the board with cold water

c)

Use separate boards for raw and cooked foods

d)

Wipe the board with a dry cloth

31.

What is a key method to prevent contamination in food handling?

a)

Use gloves

b)

Use bare hands

c)

Use a towel

d)

Use a fork

32.

Manages a staff of assistant chefs, cooks and kitchen workers, as well as creating dishes for the menu.

a)

Cook

b)

Sous Chef

c)

Executive Chef

d)

Senior Chef

33.

Bacteria and microorganisms that live and breed in the food we eat.

a)

Cuisine

b)

Mise en Place

c)

Contamination

d)

Cross-Contamination

34.

Occurs when a non-contaminated food product comes into contact with an item that is contaminated.

a)

Cuisine

b)

Mise en Place

c)

Contamination

d)

Cross-Contamination

35.
If you have a cut on your hand, you should wear a glove while cooking
a)
true
b)
false
36.

What is a perishable food?

a)

A food that will spoil quickly

b)

A food that has a longer expiration date and does not need refrigeration

37.

Which food is perishable?

a)

b)

c)

d)

38.

Which is nonperishable?

a)

b)

c)

d)

39.

What is a nonperishable food?

a)

A food that is shelf stable and does not need refrigeration.

b)

A food that will spoil quickly

40.

Why is it important to donate nonperishable foods to food pantries? (2 correct answers)

a)

So the food can be stored for a long time if needed.

b)

So the community has a lot of time to use the food

c)

The food pantry prefers perishable foods like milk.

41.

Choose the foods that are perishable and needs to be refrigerated

a)

b)

c)

d)

42.

When you buy something PERISHABLE there is an expiration date.

a)

True

b)

False

43.

Never keep perishable food at room temperature any longer than 2 hours.

a)

True

b)

False

44.

What temperature should you keep your refrigerator at?

a)

45 degrees

b)

40 degrees

c)

35 degrees

d)

30 degrees

45.

What temperature should you keep your freezer at?

a)

0 degrees

b)

10 degrees

c)

20 degrees

d)

32 degrees

46.

What internal temperature is food SUPPOSED to be reheated to after it is stored?

a)

145 degrees

b)

155 degrees

c)

160 degrees

d)

165 degrees

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