jame882Lv1

27 Sep 2022

Check answers Multiple Choice     Question 12 (1 point)   Saved            

To prevent falls, keep the floors clean and...

  Question 12 options:

shiny 

◯ wet

◯ dry 

◯ glossy 

 

Question 13 (1 point)   Saved            

The acronym FAT TOM stands for...

  Question 13 options:

◯ food, acidity, time, temperature, oxygen, moisture

◯ food, alkalinity, time, temperature, oxygen, moisture

◯ food, alkalinity, time, thermometer, oxygen, moisture

◯ food, acidity, time, thermometer, oxygen, moisture

 

Question 14 (1 point)   Saved            

How do you stay safe in a food lab (at school or at home)?

  Question 14 options:

◯ following the kitchen safety rules 

◯ refrain from horseplay in the kitchen 

◯ always wipe up spills immediately 

◯ all of the above 

◯ a and b only 

 

Question 15 (1 point)   Saved            

Which temperature range represents the Danger Zone? 

  Question 15 options:

◯ 40oF - 140oF

◯ 4oC - 60oC

◯ both a and b 

◯ none of these reflects the temperatures of the Danger Zone

 

Question 16 (1 point)   Saved            

Which of the following temperatures is the correct minimum temperature at which to reheat leftovers?

  Question 16 options:

◯ 140oF

◯ 212oF

◯ 165oF

◯ 40oF

 

Question 17 (1 point)   Saved            

What should you NOT do in the event of a grease fire?

  Question 17 options:

◯ pour water on the flame

◯ turn off the heat source 

◯ pour baking soda on the flame 

◯ cover the pan with a metal lid 

 

Question 18 (1 point)   Saved            

To avoid an accident on the stove, pot handles should be turned towards the…

  Question 18 options:

◯ sides of the stove 

◯ back of the stove 

◯ front of the stove 

◯ centre of the stove 

 

Question 19 (1 point)   Saved            

Which of the following statements about storing leftovers is false?

  Question 19 options:

◯ they should be stored in airtight containers

◯ use deep storage containers 

◯ cut up large pieces of meat first 

◯ allow hot food to cool first 

 

Question 20 (1 point)   Saved            

When using a fire extinguisher, we use an acronym called PASS to put out the fire. PASS stands for:

  Question 20 options:

◯ pull, aim, squeeze, smother 

◯ push, aim, squeeze, sweep 

◯ pull, aim, squeeze, sweep 

◯ push, aim, squeeze, smother

 

Question 21 (1 point)   Saved            

What is food safety?

  Question 21 options:

◯ following food practices that help prevent foodborne illness and keep food safe to eat

◯ not letting microorganisms from one food get into another 

◯ keeping counters and walkways clear and free of clutter 

◯ all of the above 

 

Question 22 (1 point)   Saved            

To prevent burns...

  Question 22 options:

◯ always use oven mitts 

◯ pull oven rack out with a towel 

◯ open the pot lid towards you 

◯ none of these can help to prevent burns 

 

 

Question 23 (1 point)   Saved            

Which of the following is an unsafe practice and may cause electrical shock?

  Question 23 options:

◯ pulling the plug out of the outlet by the cord 

◯ drying your hands before using electrical equipment 

◯ unplugging equipment before cleaning it 

◯ not using equipment when electrical cords are frayed 

 

Question 24 (1 point)   Saved            

When removing pans from the oven, you should...

  Question 24 options:

◯ use a dishtowel 

◯ use a potholder

◯ use two oven mitts

◯ use an apron 

 

Question 25 (1 point)   Saved            

Which of the following is NOT a type of thermometer? 

  Question 25 options:

◯ dial oven-safe 

◯ dial instant-red 

◯ digital oven-safe 

◯ thermometer fork combination 

◯ these are all types of thermometers 

 

Question 26 (1 point)   Saved            

In the temperature Danger Zone...

  Question 26 options:

◯ bacteria are most likely to be killed 

◯ conditions are least favourable for bacteria growth 

◯ conditions are most favourable for bacterial growth 

◯ acid and salt begin to attack bacteria 

 

Question 27 (1 point)   Saved            

Pathogenic (bad) bacteria require time to multiply. Generally, they must be in the Temperature Danger Zone for more than _________ to multiply rapidly.

  Question 27 options:

◯ 8 hours

◯ 2 hours 

◯ 4 hours

◯ 1 hour 

 

Question 28 (1 point)   Saved            

Julie always arrives home from work late and tired. She usually leaves the meat on the counter to thaw all day so it's ready to cook when she gets home. Why is this an unsafe practice?

  Question 28 options:

◯ bacteria grow rapidly at room temperature

◯ a foodborne illness may occur

◯ all of the above

 

Question 29 (1 point)   Saved            

Who is at the greatest risk of getting a food borne illness?

  Question 29 options:

◯ teenagers and young adults

◯ newlyweds

◯ chronically ill people

◯ food service workers

 

Question 30 (1 point)   Saved            

Which of the following foods are considered potentially hazardous?

  Question 30 options:

◯ foods cooked to extremely high temperatures

◯ canned fruits and vegetables

◯ moist, high protein foods 

◯ foods left in the Danger Zone less than one hour 

 

Question 31 (1 point)   Saved            

Bacteria wouldn't multiply in a box of corn flakes because...

  Question 31 options:

◯ cereal is low in moisture

◯ corn flakes are too acidic 

◯ corn flakes are high in protein 

◯ the box is too high in the cupboard 

 

Question 32 (1 point)   Saved            

For general food safety...

  Question 32 options:

◯ hands should be washed with cold, soapy water 

◯ hands should be washed for 20-30 seconds 

◯ never thaw food on the counter 

◯ all of the above

◯ b and c only 

 

Question 33 (1 point)   Saved            

Cross-contamination happens when...

  Question 33 options:

◯ microorganisms from one food get onto another food 

◯ you use the same cutting board for vegetables after using it for raw meat 

◯ fruits and vegetables are not washed before using/eating them

◯ all of the above 

◯ a and b only 

 

Question 34 (1 point)   Saved            

Almost all pathogens (bad bacteria) are aerobic. This statement is referring to the ____________ of the FAT TOM acronym. 

  Question 34 options:

◯ moisture 

◯ oxygen 

◯ time

◯ temperature 

◯ aerobic pathogens do not relate to any part of the FAT TOM acronym 

 

Question 35 (1 point)   Saved            

Which of the following is an unsafe practice and may cause poisoning?

  Question 35 options:

◯ washing your hands 

◯ mixing chemical products 

◯ storing foods properly 

◯ reading chemical labels

 

Question 36 (1 point)   Saved            

Bacteria in the kitchen can be found...

  Question 36 options:

◯ on counters

◯ in food

◯ in the fridge

◯ on our hands 

◯ everywhere

 

Question 37 (1 point)   Saved            

The most dangerous knife in the kitchen is... 

  Question 37 options:

◯ all knives are equally dangerous 

◯ a sharp knife 

◯ a dull knife 

◯ a serrated knife 

 

Question 38 (1 point)   Saved            

To prevent falls...

  Question 38 options:

◯ use a step stool

◯ remove slippery rugs 

◯ clean up spills immediately 

◯ all of the above

 

Question 39 (1 point)   Saved            

The four steps to reduce foodborne illness and to "Fight Bac" are...

  Question 39 options:

◯ clean, separate, cook, chill 

◯ clean, create, cook, chill 

◯ clean, cross-contaminate, cook, chill 

◯ clean, care, cook, chill 

 

Question 40 (1 point)   Saved            

Foodborne illness....

  Question 40 options:

◯ sometimes reflects flu-like symptoms

◯ symptoms may begin after several days or even weeks

◯ in the most extreme cases, may cause death 

◯ all of the above reflect symptoms of foodborne illness