Ch. 8 - Preparing Food

Question 1

When bacteria from a raw food get into a cooked or ready-to-eat food, this is called:

Answer 1

Cross-contamination

Question 2

The correct cooking temperature for poultry, stuffed meat and stuffing is:

Answer 2

165 °F

Question 3

Thick foods cool faster…:

Answer 3

In small amounts in small containers.

Question 4

It is a good practice to thaw frozen foods by leaving them out on the kitchen counter overnight. (T or F)

Answer 4

False

Question 5

Hot foods placed in a refrigerator for cooling must be covered…

Answer 5

After being cooled

Question 6

To prevent illness, pork must be cooked to an internal temperature of:

Answer 6

155 degrees

Question 7

Which of the following procedures cannot be used as an effective rapid cooling technique:

Answer 7

Placing on the counter overnight.

Question 8

The Health Code requires that frozen foods be properly thawed before being cooked. The exception to this rule is:

Answer 8

A frozen hamburger patty

Question 9

Ground meat and foods containing ground meat must be cooked to an internal temperature of:

Answer 9

158 degrees

Question 10

All of the following except one may be used when working with ready-to-eat foods:

Answer 10

Clean bare hands

Question 11

All of the following, except one are true of a hot holding unit:

Answer 11

Must be used to reheat refrigerated foods

Question 12

Which of the following is not a recommended method for rapid cooling?

Answer 12

Covering the food and placing the food on a preparation table