2. Round1

3. 100 200 400 300 400 Safety T/FSanitation Food poisoning Terms 300 200 400 200 100 500 100

4. Row 1, Col 1 True or False Do not reach over empty lighted burners. True

5. 1,2 True or False Loose hair and clothing are ok in a food’s lab, as long as you are careful. false

6. 1,3 Which of the following comes from raw, undercooked poultry and eggs a.Staph b.Salmonella c.Botulism d.perfringens b. salmonella

7. 1,4 To push ingredients firmly into a measuring cup pack

8. 2,1 True or False Use a dish towel when removing pans from the oven. False

9. 2,2 Scrub your hands for a minimum of ___ seconds with soap and warm water before handling food. a.5 b.10 c.15 d.30

10. 2,3 Which of the following comes from poorly canned or dented cans? a.Staph b.Salmonella c.Botulism d.perfringens c. botulism

11. 2,4 To work the dough with your hands knead

12. 3,1 True or False Always use a sharp knife, because the sharper the knife, the safer it is. True

13. 3,2 The danger zone for food-bourne bacteria and germs is between a.0-165 degrees b.40-140 degrees c.60-120 degrees d.32-212 degrees b. 40-140 degrees

14. 3,3 Which of the following is refered to as the “cafeteria germ”? a.Staph b.Salmonella c.Botulism d.perfringens

15. 3,4 To cut into very small cubes dice

16. 4,1 True or False When washing dishes, water should be as hot as you can stand. true

17. 4,2 The safest way to throw frozen poultry and meats is by placing them… a.In the refrigerator for 1-3 days b.Sitting in the sink c.In a sink of hot water d.On the counter overnight, but not longer a. In the fridge for 1-3 days

18. 4,3 Which of the following has the worst symptoms? a.Staph b.Salmonella c.Botulism d.perfringens c. botulism

19. 4,4 To cut or chop food as finely as possible mince

20. 5,1 True or False Salt, baking powder, and water are used to put out a grease fire. false- not water

21. 5,2 To prevent cross-contamination Which of these is not something you Have to remember to do: a.Use different cutting board for poultry and produce b. Clean and sanitize tools during prep c.Wash your hands often d.Wear an apron

22. 5,3 Which of the following doesn’t die with normal cooking? a.Staph b.Salmonella c.Botulism d.perfringens a. staph

23. 5,4 To cook in a small amount of fat saute