Chef's Workshop *Final Exam* Review

How many ounces are in one cup?

• 4

• 6

• 8

• 16

You should wash your hands for __ seconds

Which temperature range accurately represents the Danger Zone?

• 0-32

• 40-140

• 140-180

• 180-212

Which of the following is an UNSAFE place to defrost food?

• Refrigerator

• Microwave

• Cool Water

• Countertop

What are the three best ways to put out a GREASE fire?

• Water, Baking Soda, Fire Blanket

• Water, Lid,
  Fire Extinguisher

• Baking Soda, Lid,
  Fire Blanket

• Fire Extinguisher, Baking Soda, Lid

For safety, most meats, especially chicken and ground beef should be cooked to an internal temperature of ___.

• 212

• 140

• 180

• 165

Choose the best temperature range for your refrigerator:

• 0-32

• 30-40

• 34-38

• 40-48

What is most likely the food safety issue in this picture?

• The meat is contaminated with Botulism

• The knife is too sharp

• We do not know where the meat came from

• It is an example of cross-contamination

Which of the following bacteria is most commonly associated with raw eggs?

• E. Coli

• C. Perfringens

• Salmonella

• Campylobacter

This microorganism, found in improperly processed canned goods is rare but deadly:

• C. Perfringens

• Campylobacter

• E. Coli

• C. Botulinum