1.What is the minimum temperature to which ground beef should be cooked to make sure it is free from harmful bacteria?
a) 220°F
b) 140°F
c) 165°F
d) 160°F
e) 350°F
Ans: d
2. Which of the following is NOT a critical factor in the growth of dangerous food-borne bacteria?
a) Temperature
b) Time
c) Moisture
d) Altitude
e) pH Level (Acidity)
Ans: d
3. How cold should your refrigerator be to minimize the risk of food poisoning?
a) 35°F or colder.
b) 40°F or colder.
c) 45°F or colder.
d) 50°F or colder.
e) 55°F or colder.
Ans: b
4. Which of the following bacteria are responsible for causing the greatest number of food borne illnesses?
a) E. coli
b) Salmonella
c) Botulism
d) Listeria
e) Indigestion
Ans: b
5. Which of the following is an acceptable technique for thawing a frozen turkey?
a) In the refrigerator overnight.
b) In the microwave.
c) On the kitchen counter.
d) Submerging it in cold water overnight.
e) Leaving it in the garage overnight. Ans: a
6. Bacteria multiply quickly in the Food Temperature Danger Zone. What is the temperature range for this zone?
a) Between 30°F and 130°F.
b) Between 45°F and 145°F.
c) Between 40°F and 140°F.
d) Between 40°F and 150°F.
e) Between 50°F and 120°F. Ans: c
7. When it comes to food safety, which of the following is the best material for a cutting board?
a) Wood
b) Plastic or acrylic
c) Glass
d) Velcro
e) It doesn't matter. All this science stuff is just silly.
Ans: b
8. When using chlorine bleach to sanitize cutting boards, how much bleach should be added to each gallon of water?
a) 1 cup
b) 1 teaspoon
c) 1 tablespoon
d) 1 quart
Ans: c
9. Which of the following signs indicates that food has been contaminated by dangerous bacteria such as E. coli or salmonella?
a) Bad smell
b) Discoloration
c) Off taste
d) Slimy surface
e) None of the above
Ans:e
10. Which of the following groups of people have a higher than normal chance of contracting a case of food poisoning?
a) Very young children
b) Pregnant women
c) The elderly
d) Persons with compromised immune systems
e) All of the above
Ans: e
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a) 220°F
b) 140°F
c) 165°F
d) 160°F
e) 350°F
Ans: d
2. Which of the following is NOT a critical factor in the growth of dangerous food-borne bacteria?
a) Temperature
b) Time
c) Moisture
d) Altitude
e) pH Level (Acidity)
Ans: d
3. How cold should your refrigerator be to minimize the risk of food poisoning?
a) 35°F or colder.
b) 40°F or colder.
c) 45°F or colder.
d) 50°F or colder.
e) 55°F or colder.
Ans: b
4. Which of the following bacteria are responsible for causing the greatest number of food borne illnesses?
a) E. coli
b) Salmonella
c) Botulism
d) Listeria
e) Indigestion
Ans: b
5. Which of the following is an acceptable technique for thawing a frozen turkey?
a) In the refrigerator overnight.
b) In the microwave.
c) On the kitchen counter.
d) Submerging it in cold water overnight.
e) Leaving it in the garage overnight. Ans: a
6. Bacteria multiply quickly in the Food Temperature Danger Zone. What is the temperature range for this zone?
a) Between 30°F and 130°F.
b) Between 45°F and 145°F.
c) Between 40°F and 140°F.
d) Between 40°F and 150°F.
e) Between 50°F and 120°F. Ans: c
7. When it comes to food safety, which of the following is the best material for a cutting board?
a) Wood
b) Plastic or acrylic
c) Glass
d) Velcro
e) It doesn't matter. All this science stuff is just silly.
Ans: b
8. When using chlorine bleach to sanitize cutting boards, how much bleach should be added to each gallon of water?
a) 1 cup
b) 1 teaspoon
c) 1 tablespoon
d) 1 quart
Ans: c
9. Which of the following signs indicates that food has been contaminated by dangerous bacteria such as E. coli or salmonella?
a) Bad smell
b) Discoloration
c) Off taste
d) Slimy surface
e) None of the above
Ans:e
10. Which of the following groups of people have a higher than normal chance of contracting a case of food poisoning?
a) Very young children
b) Pregnant women
c) The elderly
d) Persons with compromised immune systems
e) All of the above
Ans: e
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