Round1 100 200 400 300 400 Safety T/FSanitation Food poisoning Terms 300 200 400 200 100 500 100.

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Presentation transcript:

Round1

Safety T/FSanitation Food poisoning Terms

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

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

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

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

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

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

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

2,4 To work the dough with your hands knead

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

3,2 The danger zone for food-bourne bacteria and germs is between a degrees b degrees c degrees d degrees b degrees

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

3,4 To cut into very small cubes dice

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

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

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

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

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

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

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

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