WorksheetsFood Safety Culinary II & III
Total questions: 20
Worksheet time: 10mins
You can mix old food with new food.
Yes, that's fine.
It depends on the type of food.
No, No, No.
Only if it's cooked.
What is batch cooking?
Cooking large quantities of food to store for later use.
Cooking things in smaller amounts guaranteeing it will be used within the time period so you have less waste.
Cooking only one type of dish at a time.
Cooking food without any preparation beforehand.
What is the length of time food can be in the 'Danger Zone'?
2 hours
4 hours
6 hours
8 hours
Explain microwave thawing method.
Thaw food in the microwave oven and it will then be cooked immediately.
Thaw food in cold water for several hours before cooking.
Thaw food by leaving it at room temperature for a few hours.
Thaw food in a conventional oven at low temperature.
What is the 'cooking Method' for thawing foods?
You take a smaller item from the freezer and go straight to cooking it.
You leave the food out at room temperature for several hours.
You submerge the food in hot water for quick thawing.
You microwave the food on high for a few minutes.
When do you need to wash your hands in the kitchen?
After using cleaning agents
After working with raw meat
Starting your shift
After taking out the garbage
Explain the slow thawing method.
Tightly wrapped frozen item on the lowest rack in fridge. Leave room around it for air to circulate.
Submerging the frozen item in hot water for quick thawing.
Leaving the frozen item on the kitchen counter for several hours.
Using a microwave to defrost the frozen item quickly.
What temperature should you keep cold foods?
32 degrees
41 degrees
50 degrees
36 degrees
When in doubt?
Keep it in mind.
Throw it out.
Ask for help.
Wait for clarity.
Thermometers are used constantly in restaurants to determine if foods at delivery are acceptable.
True
False
Only for hot foods
Only for cold foods
You should measure the temperature of hot food in more than one place.
True
False
Only in the center
Only on the surface
How should we label foods in the fridge if there are leftovers and we are going to freeze them?
Date, and what it is on the package to go into the freezer.
Only the date of freezing.
Just the name of the food item.
No label is necessary.
What food borne pathogen do you get from poultry products?
E. coli
Listeria
Salmonella
Campylobacter
What is the only item that can be reused in a self-serve situation?
Beverage cups.
Plastic straws.
Napkins.
Takeout containers.
What level should ice come to if you are putting cold food in ice to keep it cold?
To the level of the food.
To the top of the container.
Halfway up the food.
Just below the food.
Where would you take the temperature of a roast?
In the thickest part and in at least 2 places.
Only in the center of the roast.
At the edges of the roast.
In the liquid surrounding the roast.
Why do you use tongs when working with raw food?
To make cooking easier.
To prevent burns from hot surfaces.
So there isn't cross contamination.
To improve the flavor of the food.
Hot foods must pass through the 'Danger Zone' within a total of?
2 hours
4 hours
6 hours
8 hours
What is the range for the 'Danger Zone'?
30-120 degrees
41-135 degrees
50-140 degrees
20-100 degrees
Why do you put soup into an ice bath?
To lower the temperature to below 41 degrees quickly to put into the fridge.
To enhance the flavor of the soup.
To keep the soup warm for a longer time.
To thicken the soup more effectively.
