Food, Nutrition & Wellness ©2010

Chapter 5: Food Safety and Sanitation

Chapter Practice Tests

1
What is another term for food poisoning?
A)stomach flu
B)foodborne illness.
C)indigestion.
D)intestinal bug.
2
How can most foodborne illnesses be avoided?
A)cleaning out your refrigerator regularly.
B)hand washing.
C)proper food handling.
D)disinfecting kitchen counters.
3
Why are infants and older adults at greater risk of getting sick from unsafe food?
A)they often have weaker immune systems that are less able to fight infection.
B)they are pickier eaters.
C)their food is most often prepared by others.
D)they are often sick anyway.
4
Which is NOT true of bacteria?
A)bacteria are everywhere.
B)all types of bacteria are harmful.
C)eating small amounts of bacteria will usually not make you sick.
D)bacteria can multiply to harmful levels wherever there is food (nutrients), moisture, and warmth.
5
What would NOT be an example of using good hygiene?
A)Washing hands after handling garbage or dirty laundry.
B)Using a clean spoon after each tasting.
C)Tying back hair before making cookies.
D)Preparing salad immediately after making hamburger patties.
6
What is a possible source of salmonella?
A)cream-filled pastries
B)raw or undercooked meat and eggs.
C)deli meats
D)all of the above.
7
When do most foodborne illness symptoms appear?
A)within two to three hours after eating contaminated food.
B)within 30 minutes of eating contaminated food.
C)within four to forty-eight hours after eating contaminated food.
D)within seventy-two hours after eating contaminated food.
8
Who should you notify if you suspect a foodborne illness?
A)your dining companions.
B)the restaurant.
C)the waiter .
D)your local health department.
9
Why should you maintain a clean kitchen?
A)dirty can openers can spread bacteria from one food to another.
B)food crumbs, spills, and dirty dishes help bacteria multiply.
C)dirt attracts insects and mice that leave harmful bacteria.
D)all of the above.
10
What do ice crystals on food signal?
A)that food was thawed and refrozen.
B)that poultry juice dripped on food.
C)that food has spoiled.
D)that food is ready to be cooked.
11
What should you NOT do when grocery shopping?
A)check canned goods for dents, bulges, rust, or leaks.
B)check package labels for safe-handling instructions and use-by dates.
C)put packages of hamburger meat on the top part of the shopping cart.
D)take groceries home right away.
12
How can you prevent freezer burn?
A)store your frozen goods in lightweight plastic containers.
B)wrap foods in airtight freezer paper.
C)pack foods in the supermarket's plastic bags.
D)wrap food in plastic storage bags
13
Where should nonperishable foods be stored?
A)under the sink
B)in a dry, cool cabinet.
C)above the refrigerator.
D)near the dishwasher detergent.
14
How do you accurately check the temperature of food?
A)with an NSF International® approved thermometer.
B)with an oven thermometer.
C)with a candy thermometer.
D)by touching it with your hands.
15
How do you safely thaw food?
A)in the refrigerator
B)in the microwave oven.
C)in cold water.
D)all of the above.
16
What is the correct temperature for cooking beef burgers?
A)170 degrees.
B)160 degrees.
C)175 degrees.
D)165 degrees.
17
What is the spreading of harmful bacteria from one food to another called?
A)contamination
B)botulism
C)cross-contamination
D)food poisoning
18
What would be the proper way of handling raw chicken?
A)Keep the chicken and its juices away from ready-to-eat foods.
B)Keep a separate cutting board just for the raw chicken.
C)Wash everything that touches the raw chicken before reusing it.
D)All of the above
19
What could be a sign of botulism?
A)bulging cans
B)undercooked meat
C)moldy cheese
D)dirty preparation surfaces
20
What is the temperature range in which bacteria grow fastest?
A)32 to 145 degrees
B)40 to 150 degrees
C)40 to 140 degrees
D)30 to 140 degrees
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