Name ____________________________________ Class __________________ Date _______
Culinary Safety and sanitation practice
True/False
1. ____ Time and temperature control are the key factors in the prevention of bacterial growth.
2. _____The most critical aspect of personal cleanliness is frequent and thorough hand washing.
3. _____ Food in dry storage should be stored away from walls and at least 6" from floors.
4. _____ Salmonella is most commonly associated with seafood.
5. _____ Milk is a common food allergen.
6. _____ Never pour water on a grease fire.
7. _____ A dry towel may be placed under a cutting board to prevent it from slipping.
8. _____ It is a health and safety requirement for all personnel to wear closed-toe shoes while in the kitchen.
9. The three keys to food safety are practicing good personal hygiene, preventing cross contamination, and
a. Bacteria abatement
b. Toxic metal leaching
c. Pathogen measurement
d. Time temperature control
10. Checking the refrigerator, you see food stored in the following ways. Which one would you correct immediately?
a. Raw foods are stored on a shelf above ready to eat foods.
b. Loosely covered cooked foods are cooling on the top shelf.
c. Ice is being used to cool spaghetti sauce in a shallow pan.
d. Foods are being stored in plastic containers with tight fitting lids after cooling.
11. The danger zone refers to:
a. A temperature range in which bacteria growth is stopped
b. A temperature range in which bacteria grow rapidly
c. A temperature range in which bacteria are killed
d. A time when the kitchen is extremely busy and accidents can happen
12. Most bacteria are killed at which temperature?
a. 212 F
b. 165 F
c. 140 F
d. 40 F
13. A refrigerator should never go above which temperature?
a. 32 F
b. 38 F
c. 41 F
d. 140 F
14. Which of the following is a sign of a contaminated canned good?
a. Torn label
b. Swelled top or bottom
c. Dirt on top of the can
d. Dust on top of the can
15. Cleaning chemicals should be stored in:
a. Refrigerators
b. Dry food storage
c. Food storage containers
d. A cabinet away from food and food preparation and storage areas
16. Which of the following is not an example of cross-contamination?
a. A situation in which contaminated food gets cooked.
b. Food becoming contaminated by a kitchen worker who did not wash his hands properly after using the lavatory.
c. Cutting carrots with the same knife that was used to cut raw chicken.
d. Food becoming contaminated by insect spray.
17. When you have a cut, sore or burn, you may only do food prep if:
a. It is not bleeding
b. It does not hurt
c. You wear a bandage and a rubber glove
d. It is more than two days old
18. Which of the following microorganism is responsible for the most food borne illness?
a. Parasites
b. Molds
c. Yeast cell
d. Bacteria
19. What two conditions are easiest for a foodservice establishment to control in order to control bacteria growth?
a. _______________________________
b. _______________________________
20. After cutting raw meat or fish you must:
a. Wash hands thoroughly
b. Wash and sanitize the cutting board
c. Clean, rinse, and sanitize the knife
d. All of the above
21. What is the safest way to thaw frozen food?
a. Run the food under warm water
b. Run the food under cold water
c. In the refrigerator
d. On a counter overnight
22. What must you do immediately after thawing food in a microwave?
a. Hold it
b. Cook it
c. Cool it
d. Freeze it
23. In just a few hours at breeding temperatures and with the right conditions bacteria can go from a few to a few billion.
a. True
b. False
24. Most food items have a maximum limit of a total of ? hours at room temperature.
a. 2
b. 4
c. 5
d. 6
25. Vinaigrettes and other high acid items can keep longer at room temperature.
a. True
b. False
26. Salt and sugar mixtures plus a lack of moisture can make certain foods safe at room temperature.
a. True
b. False
27. List three methods of thawing food safely:
a. ________________________________________
b. ________________________________________
c. ________________________________________
28. Where should raw poultry be placed in a cooler?
a. On the top shelf
b. Next to produce
c. On the bottom shelf
d. Above ready to eat food
29. Raw fish, meat and poultry must be kept out of the temperature danger zone, which is between:
a. -20 F and 15 F (-28 C and -9.4 C)
b. 15 F and 40 F (-9.4 C and 4.4 C)
c. 41 F and 135 F (5 C and 57 C)
d. 140 F and 165 F (60 C and 73.9 C)
30. What is the danger when thawing food at room temperature?
a. Cross contamination
b. Poor personal hygiene
c. Physical contamination
d. Time-temperature abuse
31. Bacteria grows especially well in a high acid environments and high sugar/salt environments.
a. True
b. False
32. What are the three major types of hazards to food safety?
a. _______________________________
b. _______________________________
c. _______________________________
33. What should food-handlers do if they cut their fingers while preparing food?
a. Cover the wound with a bandage.
b. Stay away from food prep areas.
c. Cover the hand with a glove or finger cot.
d. Cover the wound with a bandage and a glove or finger cot.
34. Overspray from glass cleaner is classified as what type of hazard?
a. Chemical
b. Physical
c. biological
35. Why do small children have a higher risk of contracting a foodborne illness?
a. Their immune systems are not yet fully developed
b. They can not eat solid foods
c. They are exposed to other sick children at school
d. They eat dirt and worms
36. All of the following conditions typically support the growth of microorganisms except
a. Neutral to slightly acidic PH
b. Moisture
c. A protein food source
d. Temperatures below 41*F (5*C) and above135*F (60*C)
37. Hair restraints are used
a. To create a uniform appearance
b. To stop you from touching your hair
c. To keep hair away from food
d. b and c above
38. Foodborne microorganisms grow best at temperatures between.
a. 32oF and 70oF
b. 38oF and 155oF
c. 41oF and 135oF
d. 70oF and 165oF
39. Who is least at risk to contract a foodborne illness?
a. A tiny baby
b. An elderly person
c. A lively teenager
40. Which is the best place to thaw meat?
a. Refrigerator
b. On the counter
c. In warm water
41. Which food does not have to be kept cold to be safe?
a. Eggs
b. Meat
c. Apple
42. Why do fruits and vegetables need to be washed before you eat them?
a. To remove wax
b. To wash away germs
c. To make them taste better
43. It takes at least how long to thoroughly wash your hands?
a. 1 minute
b. 30 seconds
c. 20 seconds
44. Which one is unsafe to eat?
a. A washed apple
b. Cookie dough which has raw egg in it
c. Cold tuna sandwich
45. Leftover turkey should be:
a. Left out so people can make sandwiches later that day
b. Left out until cool enough to put in refrigerator
c. Put in the refrigerator as soon as the meal is complete
46. Which one will not cause a food illness?
a. Salmonella
b. Lactobacillus
c. E. coli
47. Placing grilled meats on the plate that held the raw meat is an example of:
a. Contamination
b. Cross-contamination
c. Contaminated ingredients
48. Which one will not cause foodborne illness?
a. An ill person preparing food
b. Contaminated raw food
c. Using pancake syrup which has not been refrigerated
49. Tiny microorganisms which can cause foodborne illness are called:
a. Lice
b. Flagella
c. Bacteria
50. In order to multiply, most bacteria need:
a. Cold and dry conditions
b. Being placed on the top shelf of the refrigerator
c. Warm and moist conditions
51. What could happen if you ate a food that was unsafe?
a. Nothing would happen if the food tasted okay
b. You could get sick
c. Nothing would happen if the food had been refrigerated
52. Foodborne illness can cause:
a. Death
b. Itching
c. Weight Gain
53. How long does it take microorganisms to double in numbers?
a. Every 2 minutes
b. Every 20 minutes
c. Every 2 hours
54. Which food safety behavior is ok?
a. Sharing a can of pop with a friend
b. Letting the dog lick the dish
c. Taste food to see if it is safe
d. Use clean plate to take grilled chicken off the grill
55. Which is a true statement?
a. All microorganisms are unsafe in food.
b. Keeping food in a covered container will prevent bad microorganisms from growing in foods.
c. Microorganisms need food, moisture, warmth and time to grow.
d. Food that has harmful microorganisms will look funny.
56. What are the most common symptoms of foodborne illness?
a. Vomiting, diarrhea
b. Swollen glands and rash
c. Sneezing and cough
d. Sore feet and legs
57. How many estimated cases of foodborne illness occur in the US each year?
a. 1 Billion
b. 126 Thousand
c. 76 Million
58. What could you use in your school lunch bag to keep food cold?
a. Ice cubes in a leak proof bag
b. Frozen juice box
c. Cold pack
d. Thermos
e. All of the above
59. Which sandwiches are safe in a lunch bag without being kept cold?
a. Peanut butter and jelly
b. Ham and cheese with mustard
c. Bean burrito
d. Egg salad
60. I should wash the skins of which fruits before I eat them:
a. Melons
b. Oranges
c. Grapes
d. All of them
61. In which places can food cross-contamination occur?
a. Grocery cart
b. On cutting board
c. In refrigerator
d. All of them
62. Which one is a risky food:
a. Cooked rice
b. Sauerkraut
c. Cereal
d. Ketchup
63. Which one does not multiply in food?
a. Salmonella
b. Virus
c. E. Coli
d. Listeriosis
64. Which one will destroy most bacteria in food?
a. Freezing
b. Refrigerating
c. Putting in a blender
d. Cooking above 160
65. How many people die of foodborne illness each year in the US?
a. 500
b. 1,500
c. 3,000
d. 5,000
Matching Questions
Read each description carefully. Then choose a letter from the Answers box and match it to the corresponding description. Use each letter in the Answers box only once
Descriptions
66. ___ An illness that results from eating contaminated foods.
67. ___ The living organisms found in or on foods that can make us sick.
68. ___ A type of fungus you can find in spoiled foods.
69. ___ Foods that offer a friendly environment for disease-producing organisms.
70. ___ The temperature range from 41°F to 135°F in which pathogens can grow.
71. ___ Occurs when a food that is safe comes in contact with contaminants while it is being prepared, cooked, or served.
72. ___ The process of using heat or chemicals to reduce the number of pathogens on a surface to a safe level.
73. ___ Foreign objects found in food that are large enough to see or feel.
74. ___ A bacteria that causes illness
Choices for 65-74
A. biological hazards
B. cross-contamination
C. foodborne illness
D. mold
E. physical hazards
F. potentially hazardous foods
G. sanitizing
H. temperature danger zone
I. pathogen
Measurements
75. One pound is how many ounces?
76. How many liquid ounces are in one cup?
77. How many cups of liquid are in one pound?
78. How many cups are in one quart?
79. How many pints equal one quart?
80. How many quarts in one gallon?
81. How much does one liquid gallon weigh?
82. One Tbl. has ______ tsps.
83. Two Tbls. divided by 4 = ______ tsps.
84. How many Tbls are in a 1 cup?
85. How many Tbls in a ¼ cup?
86. 12 tsps equal ______ Tbls.
87. How many Tbls. is in 1 oz.?
88. How many oz in one pound of butter?
89. How many cups are there in one pound butter?
90. How many tbls. are in one-quarter pound butter?
91. If 5 ozs. Flour = approx 1 cup, then 1 lb. flour = cups
92. Does 1 cup water weigh the same as one cup flour? y/n
Divide the following recipes in half.
Measurements must be in Tablespoons, Teaspoons (1, ½ ¼), cups (1, ½, 1/3, ¼), or ounces only.
Falafels with Pita, Creamy Tahini Sauce, Cucumber Yogurt Sauce and Lemony Tahini Dressing
Falafels:
2 Cups Garbanzo beans -uncooked, soaked over night, drained
1 C Chopped Cilantro (stems ok)
½ cup small white onion, diced
1 T garlic chopped
1 small chili- finely diced
1 T Coriander
1 T Cumin
1 tsp baking soda
1/2 tsp kosher salt ( add more to taste)
canola oil for frying
Creamy Tahini Sauce:
3/4 Cup plain Greek yogurt
1/4 C tahini paste
1 T garlic chopped (or less to taste)
1 tsp kosher salt
cracked pepper
3 T lemon juice
Cucumber Yogurt Sauce
1 Cup plain thick greek yogurt
2 small persian cucumbers cut lengthwise, then thinly sliced ( or 1 C english cucumber) Skin ok.
2 -3 T chopped fresh mint, dill, italian parsley or cilantro ( or a combination is nice)
1-2 T lemon juice
½ T minced garlic cloves
½ tsp kosher salt -or salt to taste.
pepper to taste, white pepper is a nice touch.
pinch of cayenne or squirt of sirracha sauce.
Pita Bread Recipe:
Ingredients:
1 tsp instant yeast
3 cups all purpose flour, bread flour- or a mix of whole wheat and white
1 1/4 teaspoon salt
1 teaspoon granulated sugar
1 ½ cup lukewarm water
Culinary Safety and sanitation practice
True/False
1. ____ Time and temperature control are the key factors in the prevention of bacterial growth.
2. _____The most critical aspect of personal cleanliness is frequent and thorough hand washing.
3. _____ Food in dry storage should be stored away from walls and at least 6" from floors.
4. _____ Salmonella is most commonly associated with seafood.
5. _____ Milk is a common food allergen.
6. _____ Never pour water on a grease fire.
7. _____ A dry towel may be placed under a cutting board to prevent it from slipping.
8. _____ It is a health and safety requirement for all personnel to wear closed-toe shoes while in the kitchen.
9. The three keys to food safety are practicing good personal hygiene, preventing cross contamination, and
a. Bacteria abatement
b. Toxic metal leaching
c. Pathogen measurement
d. Time temperature control
10. Checking the refrigerator, you see food stored in the following ways. Which one would you correct immediately?
a. Raw foods are stored on a shelf above ready to eat foods.
b. Loosely covered cooked foods are cooling on the top shelf.
c. Ice is being used to cool spaghetti sauce in a shallow pan.
d. Foods are being stored in plastic containers with tight fitting lids after cooling.
11. The danger zone refers to:
a. A temperature range in which bacteria growth is stopped
b. A temperature range in which bacteria grow rapidly
c. A temperature range in which bacteria are killed
d. A time when the kitchen is extremely busy and accidents can happen
12. Most bacteria are killed at which temperature?
a. 212 F
b. 165 F
c. 140 F
d. 40 F
13. A refrigerator should never go above which temperature?
a. 32 F
b. 38 F
c. 41 F
d. 140 F
14. Which of the following is a sign of a contaminated canned good?
a. Torn label
b. Swelled top or bottom
c. Dirt on top of the can
d. Dust on top of the can
15. Cleaning chemicals should be stored in:
a. Refrigerators
b. Dry food storage
c. Food storage containers
d. A cabinet away from food and food preparation and storage areas
16. Which of the following is not an example of cross-contamination?
a. A situation in which contaminated food gets cooked.
b. Food becoming contaminated by a kitchen worker who did not wash his hands properly after using the lavatory.
c. Cutting carrots with the same knife that was used to cut raw chicken.
d. Food becoming contaminated by insect spray.
17. When you have a cut, sore or burn, you may only do food prep if:
a. It is not bleeding
b. It does not hurt
c. You wear a bandage and a rubber glove
d. It is more than two days old
18. Which of the following microorganism is responsible for the most food borne illness?
a. Parasites
b. Molds
c. Yeast cell
d. Bacteria
19. What two conditions are easiest for a foodservice establishment to control in order to control bacteria growth?
a. _______________________________
b. _______________________________
20. After cutting raw meat or fish you must:
a. Wash hands thoroughly
b. Wash and sanitize the cutting board
c. Clean, rinse, and sanitize the knife
d. All of the above
21. What is the safest way to thaw frozen food?
a. Run the food under warm water
b. Run the food under cold water
c. In the refrigerator
d. On a counter overnight
22. What must you do immediately after thawing food in a microwave?
a. Hold it
b. Cook it
c. Cool it
d. Freeze it
23. In just a few hours at breeding temperatures and with the right conditions bacteria can go from a few to a few billion.
a. True
b. False
24. Most food items have a maximum limit of a total of ? hours at room temperature.
a. 2
b. 4
c. 5
d. 6
25. Vinaigrettes and other high acid items can keep longer at room temperature.
a. True
b. False
26. Salt and sugar mixtures plus a lack of moisture can make certain foods safe at room temperature.
a. True
b. False
27. List three methods of thawing food safely:
a. ________________________________________
b. ________________________________________
c. ________________________________________
28. Where should raw poultry be placed in a cooler?
a. On the top shelf
b. Next to produce
c. On the bottom shelf
d. Above ready to eat food
29. Raw fish, meat and poultry must be kept out of the temperature danger zone, which is between:
a. -20 F and 15 F (-28 C and -9.4 C)
b. 15 F and 40 F (-9.4 C and 4.4 C)
c. 41 F and 135 F (5 C and 57 C)
d. 140 F and 165 F (60 C and 73.9 C)
30. What is the danger when thawing food at room temperature?
a. Cross contamination
b. Poor personal hygiene
c. Physical contamination
d. Time-temperature abuse
31. Bacteria grows especially well in a high acid environments and high sugar/salt environments.
a. True
b. False
32. What are the three major types of hazards to food safety?
a. _______________________________
b. _______________________________
c. _______________________________
33. What should food-handlers do if they cut their fingers while preparing food?
a. Cover the wound with a bandage.
b. Stay away from food prep areas.
c. Cover the hand with a glove or finger cot.
d. Cover the wound with a bandage and a glove or finger cot.
34. Overspray from glass cleaner is classified as what type of hazard?
a. Chemical
b. Physical
c. biological
35. Why do small children have a higher risk of contracting a foodborne illness?
a. Their immune systems are not yet fully developed
b. They can not eat solid foods
c. They are exposed to other sick children at school
d. They eat dirt and worms
36. All of the following conditions typically support the growth of microorganisms except
a. Neutral to slightly acidic PH
b. Moisture
c. A protein food source
d. Temperatures below 41*F (5*C) and above135*F (60*C)
37. Hair restraints are used
a. To create a uniform appearance
b. To stop you from touching your hair
c. To keep hair away from food
d. b and c above
38. Foodborne microorganisms grow best at temperatures between.
a. 32oF and 70oF
b. 38oF and 155oF
c. 41oF and 135oF
d. 70oF and 165oF
39. Who is least at risk to contract a foodborne illness?
a. A tiny baby
b. An elderly person
c. A lively teenager
40. Which is the best place to thaw meat?
a. Refrigerator
b. On the counter
c. In warm water
41. Which food does not have to be kept cold to be safe?
a. Eggs
b. Meat
c. Apple
42. Why do fruits and vegetables need to be washed before you eat them?
a. To remove wax
b. To wash away germs
c. To make them taste better
43. It takes at least how long to thoroughly wash your hands?
a. 1 minute
b. 30 seconds
c. 20 seconds
44. Which one is unsafe to eat?
a. A washed apple
b. Cookie dough which has raw egg in it
c. Cold tuna sandwich
45. Leftover turkey should be:
a. Left out so people can make sandwiches later that day
b. Left out until cool enough to put in refrigerator
c. Put in the refrigerator as soon as the meal is complete
46. Which one will not cause a food illness?
a. Salmonella
b. Lactobacillus
c. E. coli
47. Placing grilled meats on the plate that held the raw meat is an example of:
a. Contamination
b. Cross-contamination
c. Contaminated ingredients
48. Which one will not cause foodborne illness?
a. An ill person preparing food
b. Contaminated raw food
c. Using pancake syrup which has not been refrigerated
49. Tiny microorganisms which can cause foodborne illness are called:
a. Lice
b. Flagella
c. Bacteria
50. In order to multiply, most bacteria need:
a. Cold and dry conditions
b. Being placed on the top shelf of the refrigerator
c. Warm and moist conditions
51. What could happen if you ate a food that was unsafe?
a. Nothing would happen if the food tasted okay
b. You could get sick
c. Nothing would happen if the food had been refrigerated
52. Foodborne illness can cause:
a. Death
b. Itching
c. Weight Gain
53. How long does it take microorganisms to double in numbers?
a. Every 2 minutes
b. Every 20 minutes
c. Every 2 hours
54. Which food safety behavior is ok?
a. Sharing a can of pop with a friend
b. Letting the dog lick the dish
c. Taste food to see if it is safe
d. Use clean plate to take grilled chicken off the grill
55. Which is a true statement?
a. All microorganisms are unsafe in food.
b. Keeping food in a covered container will prevent bad microorganisms from growing in foods.
c. Microorganisms need food, moisture, warmth and time to grow.
d. Food that has harmful microorganisms will look funny.
56. What are the most common symptoms of foodborne illness?
a. Vomiting, diarrhea
b. Swollen glands and rash
c. Sneezing and cough
d. Sore feet and legs
57. How many estimated cases of foodborne illness occur in the US each year?
a. 1 Billion
b. 126 Thousand
c. 76 Million
58. What could you use in your school lunch bag to keep food cold?
a. Ice cubes in a leak proof bag
b. Frozen juice box
c. Cold pack
d. Thermos
e. All of the above
59. Which sandwiches are safe in a lunch bag without being kept cold?
a. Peanut butter and jelly
b. Ham and cheese with mustard
c. Bean burrito
d. Egg salad
60. I should wash the skins of which fruits before I eat them:
a. Melons
b. Oranges
c. Grapes
d. All of them
61. In which places can food cross-contamination occur?
a. Grocery cart
b. On cutting board
c. In refrigerator
d. All of them
62. Which one is a risky food:
a. Cooked rice
b. Sauerkraut
c. Cereal
d. Ketchup
63. Which one does not multiply in food?
a. Salmonella
b. Virus
c. E. Coli
d. Listeriosis
64. Which one will destroy most bacteria in food?
a. Freezing
b. Refrigerating
c. Putting in a blender
d. Cooking above 160
65. How many people die of foodborne illness each year in the US?
a. 500
b. 1,500
c. 3,000
d. 5,000
Matching Questions
Read each description carefully. Then choose a letter from the Answers box and match it to the corresponding description. Use each letter in the Answers box only once
Descriptions
66. ___ An illness that results from eating contaminated foods.
67. ___ The living organisms found in or on foods that can make us sick.
68. ___ A type of fungus you can find in spoiled foods.
69. ___ Foods that offer a friendly environment for disease-producing organisms.
70. ___ The temperature range from 41°F to 135°F in which pathogens can grow.
71. ___ Occurs when a food that is safe comes in contact with contaminants while it is being prepared, cooked, or served.
72. ___ The process of using heat or chemicals to reduce the number of pathogens on a surface to a safe level.
73. ___ Foreign objects found in food that are large enough to see or feel.
74. ___ A bacteria that causes illness
Choices for 65-74
A. biological hazards
B. cross-contamination
C. foodborne illness
D. mold
E. physical hazards
F. potentially hazardous foods
G. sanitizing
H. temperature danger zone
I. pathogen
Measurements
75. One pound is how many ounces?
76. How many liquid ounces are in one cup?
77. How many cups of liquid are in one pound?
78. How many cups are in one quart?
79. How many pints equal one quart?
80. How many quarts in one gallon?
81. How much does one liquid gallon weigh?
82. One Tbl. has ______ tsps.
83. Two Tbls. divided by 4 = ______ tsps.
84. How many Tbls are in a 1 cup?
85. How many Tbls in a ¼ cup?
86. 12 tsps equal ______ Tbls.
87. How many Tbls. is in 1 oz.?
88. How many oz in one pound of butter?
89. How many cups are there in one pound butter?
90. How many tbls. are in one-quarter pound butter?
91. If 5 ozs. Flour = approx 1 cup, then 1 lb. flour = cups
92. Does 1 cup water weigh the same as one cup flour? y/n
Divide the following recipes in half.
Measurements must be in Tablespoons, Teaspoons (1, ½ ¼), cups (1, ½, 1/3, ¼), or ounces only.
Falafels with Pita, Creamy Tahini Sauce, Cucumber Yogurt Sauce and Lemony Tahini Dressing
Falafels:
2 Cups Garbanzo beans -uncooked, soaked over night, drained
1 C Chopped Cilantro (stems ok)
½ cup small white onion, diced
1 T garlic chopped
1 small chili- finely diced
1 T Coriander
1 T Cumin
1 tsp baking soda
1/2 tsp kosher salt ( add more to taste)
canola oil for frying
Creamy Tahini Sauce:
3/4 Cup plain Greek yogurt
1/4 C tahini paste
1 T garlic chopped (or less to taste)
1 tsp kosher salt
cracked pepper
3 T lemon juice
Cucumber Yogurt Sauce
1 Cup plain thick greek yogurt
2 small persian cucumbers cut lengthwise, then thinly sliced ( or 1 C english cucumber) Skin ok.
2 -3 T chopped fresh mint, dill, italian parsley or cilantro ( or a combination is nice)
1-2 T lemon juice
½ T minced garlic cloves
½ tsp kosher salt -or salt to taste.
pepper to taste, white pepper is a nice touch.
pinch of cayenne or squirt of sirracha sauce.
Pita Bread Recipe:
Ingredients:
1 tsp instant yeast
3 cups all purpose flour, bread flour- or a mix of whole wheat and white
1 1/4 teaspoon salt
1 teaspoon granulated sugar
1 ½ cup lukewarm water