Culinary Pre-Lab Assessment

What temperature is the 'Danger Zone'?

• 45-145

• 30-130

• 40-140

• 50-150

True or False: Dented cans are fine to use.

• True

• False

True or False: Unpasteurized milk is dangerous to consume.

• True

• False

True or False: Germs can be spread to food by coughing or sneezing.

• True

• False

True or False: Hands should be washed after touching animals, before you eat or touch food.

• True

• False

True or False: Food should be tested from the serving spoon.

• True

• False

Any ground meat should be cooked to what temperature?

• 140

• 145

• 150

• 165

Foodborne Illness is caused by...

• consuming contaminated food

• not washing your hands

• cross-contamination

• washing dishes

What is the formula for creating a sanitizing solution?

• 1 quart of sanitizer/bleach to 1 teaspoon of cold water

• 1 teaspoon of sanitizer/bleach to 1 quart of warm water

• 1 tablespoon of sanitizer/bleach to 1 quart of warm water

• 1 quart of sanitizer/bleach to 1 tablespoon of cold water

Which of the following lists the proper handwashing steps in order?

• 1) dry hands

  2) wet hands with hot water

  3) clean under fingernails

  4) apply soap

  5) rub hands together for 20 seconds

  6) rinse thoroughly under running water

• 1) wet hands with hot water

  2) apply soap

  3) rub hands together for 20 seconds

  4) clean under fingernails

  5) rinse thoroughly under running water

  6) dry hands

• 1) rinse thoroughly under running water

  2) apply soap

  3) clean under fingernails

  4) rub hands together for 20 seconds

  5) wet hands with hot water

  6) dry hands

• 1) apply soap

  2) wet hands with hot water

  3) clean under fingernails

  4) rub hands together for 20 seconds

  5) rinse thoroughly under running water

  6) dry hands