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WorksheetsFATTOM
Total questions: 20
Worksheet time: 13mins
Sarah and her friends were planning a cookout. To be certain everything would be ready at 6:00, she removed the frozen hamburger patties from the refrigerator in the morning.
Food is in the Danger Zone
Food is Safe
Also called food poisoning; caused by consuming unsafe food or drink
Freezer Burn
Contaminated Food
Foodborne Illness
What are the factors are necessary for bacteria growth?
water, food, oxygen, temperature, time, neutral elements
food, acidity, temperature,time, oxygen and moisture
time and food
none of the above
Sally is making hamburgers for dinner tonight. How should she NOT thaw the ground beef?
In its original wrapper in the refrigerator
In the microwave
In its original wrapper on the counter
In its original wrapper under cold running water in a sink
Maintaining kitchen cleanliness is called what in the restaurant industry?
cross-contamination
freezer burn
Sanitation
To prevent ________________________________, keep raw foods separate from cooked foods.
physical contaminant
personal hygiene
holding
cross-contamination
The F in FATTOM stands for:
Food
Flavor
First
Frankenstein
Why is it important to keep hot foods hot and cold foods cold?
To make the best flavors
To prevent bacteria from growing
To prevent people from burning their tongue
Room temperature is a temperature around __________ degrees Fahrenheit, so it is in the temperature danger zone.
70
65
60
What is the proper temperature for a refrigerator?
At or below 32 degrees
At or below 40 degrees
At or below 0 degrees
At or below 51 degrees
Tina couldn’t bear to throw out the remains of the expensive roast beef, even though it had been in the refrigerator over a week.
Food is in the Danger Zone
Food is Safe
Jason and his friends left the remaining banana cream pie on the table thinking they might want to finish it when they got back from the movies.
Food is in the Danger Zone
Food is Safe
Which of the following is a common symptom of foodborne illness?
Headache
Fever
Stomach cramps
All of the above
Which of the following practices helps prevent cross-contamination?
Using the same cutting board for raw meat and vegetables
Washing hands thoroughly before handling food
Storing raw meat above ready-to-eat foods in the refrigerator
Using a single towel for cleaning all kitchen surfaces
What type of pH is most likely to aid in bacteria growth?
Neutral/Slightly Acidic
Neutral/Slightly Alkaline
Acidic
Alkaline
Food can be left in the temperature danger zone for ______ hours before it MUST be thrown away.
2 hours
3 hours
4 hours
5 hours
Which statement is true about food storage?
Keep non-perishable foods in a cabinet or pantry
Always store foods above the refrigerator
Store foods under sink with cleaning products to keep them clean
What is the best way to thaw frozen food?
In the food sink under hot water
In the Microwave
In the fridge or under cold water
Foods that spoil easily are called:
Danger Zone
Perishable
Bacteria
The A in FATTOM stands for
Acidity
Air
Actual
Antibiotic
