Food Safety and Cooking Practices Quiz

Cooking food with steam, preserving moisture and nutrients.

Cooking food in liquid at its boiling point, usually for pasta or vegetables.

First In, First Out; a method to rotate food for freshness.

Minimum temperatures to cook food safely: 165°F for poultry; 145°F for seafood and other meats.

Foodborne illnesses usually result from improper handling/storage, not overcooking.

Cooking food using hot, dry air in an oven, creating a crispy exterior.

Cooking food in a flavorful liquid just below simmering, perfect for delicate proteins.

A knife skill technique for cutting leafy vegetables into long, thin strips.

Temperature Control for Safety foods should be stored at 41°F or below to prevent bacterial growth.

Harmful bacteria like Listeria, Salmonella, and E.coli found in specific foods.

Cooking food in a small amount of fat over moderate heat to enhance flavors.

The temperature range (41°F to 135°F) where bacteria grow rapidly.

Minimum safe cooking temperatures: 165°F for poultry and 145°F for other meats.

Ensuring a thermometer reads accurate temperatures before use to prevent food safety issues.

Standard conversions: 3 tsp = 1 tbsp; 2 cups = 1 pint; etc.