To prevent food borne illnesses, after handling raw meat you should wipe your hands off on a towel. T or F
False WASH THEM!!!
Oops!
Check
Okay!
Check
20
When cooking any protein, (chicken, ground beef, pork, lamb) be sure to let the meat rest for at least 5-10 minutes before cutting and serving it to redistribute the juices. T or F
True
Oops!
Check
Okay!
Check
10
Roast beef and roast pork should all be cooked to an internal temperature of
145
Oops!
Check
Okay!
Check
25
A ______ knife if safer to use as a _______ knife can be extremely dangerous and difficult to work with.
sharp, dull
Oops!
Check
Okay!
Check
20
List two signs of spoilage in canned foods items.
dented or leaking can, cloudy juice, smelly, mushy
Oops!
Check
Okay!
Check
10
Ground beef should be cooked at this internal temperature to kill off harmful bacteria.
155
Oops!
Check
Okay!
Check
15
The "Buffet" Germ
Clostridium Perfringens
Oops!
Check
Okay!
Check
20
List two signs of spoilage or poor quality in meat and poultry.
Smell, slimy, slippery, turns greyish brown
Oops!
Check
Okay!
Check
thief
Give points!
5
10
15
20
25
gift
Win 20 points!
Okay!
gift
Win 15 points!
Okay!
thief
Give points!
5
10
15
20
25
25
What are the three groups of individuals more likely to become seriously ill or die from food borne illness?
Immune compromised (Sick), Elderly, Infants
Oops!
Check
Okay!
Check
thief
Give points!
5
10
15
20
25
gold
Win 50 points!
Okay!
fairy
Take points!
5
10
15
20
25
baam
Lose 10 points!
Oops!
20
The danger zone ranges from ____ to _____ degrees
40-140
Oops!
Check
Okay!
Check
banana
Go to last place!
Oops!
gold
Win 50 points!
Okay!
fairy
Take points!
5
10
15
20
25
lifesaver
Give 10 points!
Oops!
20
List two signs of spoilage or poor quality in fruits and vegetables.
wilted or limp, soft and mushy, mold, off odor
Oops!
Check
Okay!
Check
15
Caused by food HANDLERS. Found in open sores, cuts.