WorksheetsIntro to Culinary Prep - QUIZS Unit 1 Exam
Total questions: 20
Worksheet time: 10mins
What is the minimum internal temperature and time required for cooking food mixtures containing poultry, eggs, meat, fish, or other potentially hazardous foods?
74°C (165°F) for at least 15 seconds
60°C (140°F) for at least 30 seconds
68°C (155°F) for at least 10 seconds
70°C (158°F) for at least 5 seconds
According to the Food Cooling Procedure, how long should it take to chill food from 60°C to 20°C?
1 hour
2 hours
4 hours
6 hours
PHFs (Potentially Hazardous Foods) should be thrown out if not used within three days from the date they were made.
True
False
It is recommended to prepare all foods for same-day use and as close to serving time as possible.
True
False
Ready-to-eat food is considered extra dangerous according to the passage because:
it does not require further cooking, so bacteria are not killed before eating
it is always left uncovered
it is usually served cold
it is handled by many people
Fill in the blank: Reheat leftovers only ______. If leftovers are not consumed after being reheated, throw them out.
once
twice
every time you eat
as many times as you want
Bacteria require _____ to multiply. When small numbers of bacteria are present, the risk is usually low, but extended time with the right conditions will allow the bacteria to multiply and increase the risk of contamination.
time
light
oxygen
sugar
What does PHF stand for in food safety?
Potentially Hazardous Foods
Processed Healthy Foods
Prepared Hot Foods
Packaged Home Foods
Bacteria do not grow in acidic environments.
True
False
Fill in the blank: When cooling food, do not stack the shallow cooling pans during the cooling step. This will defeat the purpose of shallow panning by preventing ______ from reaching the food.
cold air
moisture
light
steam
Which of the following is NOT a factor that affects bacterial growth?
Food
Light
Temperature
Moisture
What is the internal temperature for cooking pork, lamb, veal, or beef (well done)?
71°C (160°F)
60°C (140°F)
54°C (130°F)
80°C (176°F)
Fill in the blank: The minimum internal temperature for cooking stuffing in poultry is _________.
74°C (165°F)
60°C (140°F)
68°C (155°F)
80°C (176°F)
What is the maximum temperature for frozen food storage (Freezing) for all foods?
-18°C (0°F) or less
0°C (32°F) or less
-5°C (23°F) or less
-10°C (14°F) or less
Fill in the blank: The minimum temperature for holding hot foods is _________.
60°C (140°F)
50°C (122°F)
40°C (104°F)
30°C (86°F)
Which of the following are examples of symptoms that make a person more likely to spread pathogens to food?
Vomiting and diarrhea
Headache and sore throat
Muscle cramps and fatigue
Sneezing and coughing
What happens to most bacteria at temperatures below 4°C (40°F)?
A) They die immediately
B) They multiply rapidly
C) Most will survive but not multiply quickly
D) They grow faster
What should you do to prevent outside contamination of foods prepared in advance?
Leave them uncovered
Cover them tightly after they have been properly cooled
Store them at room temperature
Reheat them multiple times
Fill in the blank: The minimum internal temperature for reheating all foods is _________ for at least 15 seconds.
74°C (165°F)
60°C (140°F)
51°C (124°F)
80°C (176°F)
At what temperature in Fahrenheit does water boil?
212°F
100°F
180°F
250°F
