#1
What is the recommended temperature for storing perishable food in the refrigerator?
Between 4°C (40°F) and 60°C (140°F)
ExplanationPrevents bacterial growth.
#2
Which of the following is NOT a safe method for defrosting frozen meat?
At room temperature on the kitchen counter
ExplanationIncreases risk of bacterial growth.
#3
What is the recommended minimum temperature for cooking poultry?
74°C (165°F)
ExplanationEnsures poultry safety.
#4
Which of the following food items should be stored on the bottom shelf of the refrigerator?
Raw chicken
ExplanationPrevents cross-contamination.
#5
Why is it important to wash hands thoroughly before handling food?
To prevent the spread of harmful bacteria
ExplanationReduces bacterial transfer.
#6
Why is it important to regularly clean and sanitize kitchen surfaces?
To prevent the growth of harmful bacteria and pathogens
ExplanationMaintains hygienic environment.
#7
Why is it important to use separate cutting boards for raw meat and produce?
To prevent cross-contamination
ExplanationReduces bacterial transfer.
#8
What should you do if you accidentally cut yourself while handling kitchen knives?
Wash the cut with soap and water, apply a clean bandage, and wear gloves
ExplanationPrevents infection.
#9
What is the danger zone for food temperature where bacteria can multiply rapidly?
Between 4°C (40°F) and 60°C (140°F)
ExplanationIdeal conditions for bacterial growth.
#10
Which of the following is a correct way to extinguish a grease fire?
Use a fire extinguisher labeled for grease fires
ExplanationEffective for grease fires.
#11
What does 'HACCP' stand for in food safety?
Hazard Analysis and Critical Control Points
ExplanationSystematic approach to food safety.
#12
What should you do if you suspect that food has been contaminated?
Throw it away immediately
ExplanationPrevents consumption of harmful food.
#13
What does FIFO stand for in food storage?
First In, First Out
ExplanationOptimizes food freshness.
#14
Which of the following is NOT a safe method for thawing frozen food?
On the kitchen counter at room temperature
ExplanationPromotes bacterial growth.
#15
Which of the following is NOT a proper way to prevent cross-contamination in the kitchen?
Using the same knife for cutting raw chicken and salad vegetables
ExplanationIncreases risk of spreading bacteria.