#1
What temperature range is considered the danger zone for food?
0°C to 4°C (32°F to 40°F)
5°C to 60°C (41°F to 140°F)
65°C to 75°C (149°F to 167°F)
Above 75°C (167°F)
#2
Which of the following is NOT a proper way to thaw frozen food?
In the refrigerator
Under cold running water
At room temperature on the kitchen counter
In the microwave
#3
Which of the following is NOT a common symptom of foodborne illness?
Nausea
Fever
Clear urine
Diarrhea
#4
What is the recommended maximum time for leaving perishable food at room temperature?
1 hour
2 hours
3 hours
4 hours
#5
What is the proper way to wash hands before handling food?
Rinse hands with cold water
Scrub hands vigorously with soap and warm water for at least 20 seconds
Use hand sanitizer instead of washing with water
Wipe hands with a clean towel
#6
What is the recommended minimum internal cooking temperature for chicken?
145°F (63°C)
160°F (71°C)
165°F (74°C)
180°F (82°C)
#7
What is the purpose of cross-contamination prevention in food safety?
To ensure food is cooked thoroughly
To prevent the growth of bacteria
To keep different types of food separate to avoid transferring harmful bacteria
To speed up the cooking process
#8
What is the correct way to store raw meat in the refrigerator?
On the top shelf
Above cooked food
In the vegetable crisper
On the bottom shelf, in a leak-proof container
#9
What does HACCP stand for in the context of food safety?
Hazard Analysis and Critical Control Points
Highly Acclaimed Cooking and Catering Practices
Healthy and Clean Cooking Processes
Harmful Additives and Contaminants Control Protocol
#10
What is the ideal temperature for storing frozen food in a freezer?
-18°C (0°F) or below
-10°C (14°F)
-5°C (23°F)
0°C (32°F)
#11
Which of the following is a correct method for checking the doneness of steak?
Using a meat thermometer
Piercing with a fork
Checking the color of the juices
Observing the texture of the meat
#12
What is the primary purpose of blanching vegetables?
To add flavor
To enhance texture
To preserve color and nutrients
To remove pesticides
#13
What is the recommended temperature for reheating leftovers?
100°C (212°F)
135°C (275°F)
160°C (320°F)
165°C (330°F)
#14
What is the recommended minimum temperature for hot holding food?
63°C (145°F)
71°C (160°F)
74°C (165°F)
82°C (180°F)
#15
What is the proper way to store raw eggs in the refrigerator?
In the egg holder on the refrigerator door
On the top shelf
In their original carton, on a shelf in the main body of the refrigerator
In a sealed plastic bag in the vegetable crisper