WorksheetsChapter 19: Food Safety & Storage
Total questions: 44
Worksheet time: 22mins
Which term describes the spread of harmful bacteria from one food to another?
Contaminant
Sanitation
Cross-contamination
Personal hygiene
A living thing so small that it can only be seen through a microscope is called a:
Spore
Microorganism
Foodborne illness
Contaminant
The prevention of illness through cleanliness is known as:
Fermentation
Pasteurization
Irradiation
Sanitation
Sickness caused by eating food that contains a contaminant is:
Dietary intolerance
Allergic reaction
Food poisoning
Foodborne illness
Thoroughly washing your body, face, and hands to avoid transferring bacteria is called:
Personal hygiene
Glove management
Hand sanitizers
Surface sterilizing
Which term means a substance, such as a chemical or organism, that makes food unsafe to eat?
Clarifier
Preservative
Contaminant
Additive
Which bacteria is commonly called the “cafeteria germ” because it is often found in large-quantity foods left out too long?
Botulism
Clostridium perfringens
Salmonellosis
Listeriosis
Poison that can cause illness is best described as a:
Toxin
Spore
Enzyme
Pathway
A protected cell that can develop into a bacterium when conditions are right is a:
Spore
Cyst
Seed
Capsule
Which illness is linked to raw or undercooked poultry, eggs, meat, seafood, and unpasteurized milk?
Norovirus
Listeriosis
Botulism
Salmonellosis
Improperly processed home-canned and commercially canned foods can lead to which illness that can be fatal?
Botulism
Shigellosis
Staph infection
E. coli
Ready-to-eat meats like hotdogs and deli-style meats can carry which illness risk?
Listeriosis
Giardiasis
Cholera
Hepatitis A
How many seconds should you scrub your hands with soap and water before handling food?
20 seconds
15 seconds
5 seconds
2 seconds
What is the correct way to use a food thermometer to check internal temperature of meat and poultry?
Insert inside the outside perimeter of the food
Insert for less than one second then remove
Insert into the thinnest part of the food
Insert deep into the thickest part of the food
What typically happens if a manufacturer or the FDA learns a food is unsafe?
Consumers are never notified about it
Consumers are told to just cook the food longer
Consumers do not receive any refund
The maker issues a recall or legal action may occur
Which temperature range is known as the temperature danger zone where bacteria grow fastest?
32°F–64°F
10°F–100°F
40°F–140°F
140°F–180°F
Moisture loss caused by improper packaging or overly long freezer storage is called:
Rancidity
Blanching
Irradiation
Freezer burn
Cooked leftovers should be eaten within what time frame?
9–10 days
7–8 days
5–6 days
3–4 days
Which food must be cooked to the highest internal temperature listed, 180°F?
Beef steaks
Poultry breasts
Ground poultry
Whole poultry
What is the minimum internal temperature for beef steaks, roasts, veal, lamb, and seafood?
145°F
140°F
160°F
170°F
Which practice best prevents steam burns when removing a pot lid?
Turn off heat and leave lid closed
Shake the pot to release steam
Hold lid tightly and pull quickly
Lift lid away from your face slowly
To prevent slips when spraying oil on pans at the sink, what should you do?
Hold the pan over the sink basin
Spray the pan next to the stove
Place the pan on a hot burner
Balance the pan on a towel
What is the safest way to handle hot cookware?
Use damp towels for better grip
Use dry potholders or oven mitts
Use metal tongs on handles
Use bare hands for short tasks
Why should knives not be soaked in a sink or dishpan?
Hidden blades can cut someone reaching in
Detergent permanently stains the steel
Water dulls the blade immediately
Handles swell and fall off quickly
For proper oven safety, when should you adjust racks?
After preheating is completed
Before turning on the appliance
When the timer reaches halfway
Right after placing food inside
Which knife is best suited for peeling fruits and vegetables?
Bread knife with serrations
Cleaver with square blade
Slicing knife with long blade
Paring knife with short blade
Which knife has a serrated or saw-tooth edge for slicing bread?
Chef’s knife with broad blade
Cleaver with heavy blade
Utility knife with smooth edge
Bread knife with serrations
A large triangular blade used for slicing, chopping, and dicing is which tool?
Cleaver for heavy chopping
Chef’s knife for general prep
Paring knife for small cuts
Slicing knife for thin slices
Which knife is large and used primarily for meat and poultry?
Utility knife for sandwiches
Bread knife for crusts
Paring knife for trimming
Slicing knife for roasts
Which tool is designed for quick whipping, especially egg whites and cream?
Whisk with balloon wires
Rotary beater with gears
Sifter with fine screen
Scraper with flexible edge
Which tool removes lumps from dry ingredients by aerating them?
Sifter with mesh screen
Whisk with thin wires
Scraper with flat blade
Rotary beater with crank
Which mixing tool is best for scraping the sides of a bowl after mixing?
Rotary beater with crank
Sifter with fine screen
Whisk with balloon shape
Scraper with flexible blade
Which utensil is used for stirring, beating, and whipping liquids or batters?
Ladle with deep bowl
Turner with flat blade
Pastry brush with bristles
Rotary beater with crank
What kitchen tool lifts and turns flat foods like pancakes or cookies?
Tongs with gripping ends
Baster with suction bulb
Turner with flat blade
Ladle with deep bowl
Which tool is used for gripping and lifting foods such as corn or steak?
Tongs with spring action
Turner with thin edge
Ladle with curved bowl
Pastry brush with bristles
Which item holds baked goods safely until they cool?
Turner with slotted face
Wire cooling rack with grid
Pastry brush with bristles
Baster with rubber bulb
Which tool is a large angled spoon with a long handle for serving soups?
Cleaver with heavy blade
Tongs with scalloped tips
Ladle with deep bowl
Turner with flat plate
What tool is used to brush sauces or glazes onto pastry?
Scraper with silicone edge
Baster with squeeze bulb
Pastry brush with bristles
Whisk with balloon wires
Which tool is a long tube with a bulb used to suction up meat juices for basting?
Tongs for turning steaks
Turner for flipping pancakes
Ladle for soup portions
Baster for roasting liquids
Which cookware is a small saucepan used to simmer foods that scorch easily?
Steamer pan with perforated insert
Flat skillet with sloped sides
Double boiler with nesting pots
Stock pot with thick base and lid
Straight-sided saucepan with long handle
A large, deep pot best suited for making stock, soups, and pasta is called a:
Straight-walled saucepan for small sauces
Two-piece steamer pan for vegetables
Heavy-gauge stock pot for boiling liquids
Double boiler used for gentle heating
Open skillet designed for browning
Which piece is a two-part pot designed for steaming vegetables above simmering water?
Covered stock pot with thick base
Double boiler for melting chocolate
Straight-sided saucepan for sauces
Steamer pan with perforated insert
Open skillet with wide surface
You need to brown chicken cutlets quickly in a thin layer of oil. Which cookware is the best choice?
Wide skillet with large flat surface
Nested double boiler for gentle heat
Deep stock pot for moist-heat cooking
Medium saucepan for small batches
Two-piece steamer pan with insert
To make a delicate cheese sauce without scorching, which cookware provides gentle, indirect heat?
Tall stock pot for rapid boiling
Standard straight-walled saucepan
Broad, shallow frying skillet
Perforated steamer insert pan
Double boiler with water bath
