Blank Jeopardy

1
Time Temp
Hygiene
Cross- Contamination
Sanitation
POT-POURI
100
100
100
100
100
200
200
200
200
200
300
300
300
300
300
400
400
400
400
400
500
500
500
500
500
2
What is the TEMPERATURE DANGER ZONE?

• A) 35 oF to 150 oF
• B) 45 oF to 150 oF
• C) 41 oF to 140 oF
• D) 41 oF to 145 oF

3
C) 41 oF to 140 oF
4
What is the minimum internal cooking temperature
for beef burgers?

• 110F (43C) for 15 seconds
• 130F (55C) for 15 seconds
• 145F (63C) for 15 seconds
• D. 155F (68C) for 14 seconds

5
D. 155F (68C) for 15 seconds
6
Which of the following is not an approved method
to cool cooked foods?

• Using an Ice bath
• Shallow pans in the cooler
• On the counter at room temperature
• D. None of the above

7
C. On the counter at room temperature
8
What is the minimum internal cooking temperature
for Turkey?

• 120F (49C) for 15 seconds
• 165F (74C) for 15 seconds
• 155F (68C) for 15 seconds
• D. 130F (55C) for 15 seconds

9
B. 165F (74C) for 15 seconds
10
Which food item needs to be cooked to the highest
temperature?

• Beef steak
• Chicken
• Pork
• D. Hamburger

11
B. Chicken
12
True or false

• Aprons may be used for wiping hands instead of
  single-use towels

13
False
14
Employees who wear disposable gloves should

• Avoid washing hands before putting on gloves
• Wash their hands before putting on gloves
• Wash off the gloves if they become soiled with
  food
• D. Apply hand lotion before putting on gloves

15
B. Wash their hands before putting on gloves
16
How often shall handwashing be done by employees?

• Once during each shift
• Only after using the bathroom
• If gloves are used, handwashing is not required
• D. Before starting any food preparation
  activity, and at any time when hands may have
  become contaminated

17
D. Before starting any food preparation
activity, and at any time when hands may have
become contaminated
18
True or False

• Wearing gloves means you do not have to wash your
  hands

19
False
20
When would it be best to wear disposable gloves?

• When assembling sandwiches
• While peeling potatoes
• While scrubbing pots
• D. While pouring drinks

21
A. While assembling sandwiches
22
What is the proper placement of raw chicken in
the cooler?

• Above cooked foods
• Above raw vegetables
• Below all ready-to-eat foods including raw
  vegetables, cooked foods, and foods that require
  no further preparation
• D. On top shelf

23
C. Below all ready-to-eat foods including raw
vegetables, cooked foods, and foods that require
no further preparation
24
What is Cross-contamination?

• The main cleaning method for all food-contact
  surfaces that have been contaminated
• The transfer of harmful substances or
  microorganisms to food from food or from a
  non-food contact surface, such as equipment,
  utensils, or hands.
• The removal of certain bacteria from food by
  cooking it thoroughly
• D. The prevention of food-borne illnesses

25
B. The transfer of harmful substances of
microorganisms to food from food or from a
non-food contact surface, such as equipment,
utensils, or hands
26
What is the best way to thaw frozen chicken?

• On the counter at room temperature
• On the bottom shelf of the refrigerator
• In the preparation sink in standing warm water
• D. In a mop sink

27
B. On the bottom shelf of the refrigerator
28
What is the proper location to store food?

• In the restrooms
• In designated food storage areas
• With the cleaning and chemical supplies
• D. Under unprotected sewer lines

29
B. In designated food storage areas
30
True or False

• All spray bottles need to be labeled with common
  name of contents

31
True
32
True or False

• Use chemical test strips to regularly test
  sanitizer strength in wiping cloth buckets and
  dishwashing facilities

33
True
34
How often does the sanitizer concentration need
to be tested in wiping cloth buckets, dish
machines, and 3-compartment sinks?

• Each shift
• Daily
• Weekly
• D. Monthly

35
A. Each shift
36
What is the correct order in setting up the 3
compartment sink?

• Wash, Rinse, Santize
• Sanitize, Wash, Rinse
• Wash, Sanitize, Rinse
• D. None of the above

37
A. Wash, Rinse, Sanitize
38
Which of the following are allowed to be used as
a sanitizer?

• Quat sanitizer
• Chlorine
• Iodine
• D. All of the above

39
D. All of the above
40
True or False

• Use chemical test strips to regularly test
  sanitizer strength in wiping cloth buckets and
  dishwashing facilities

41
True
42
Food borne illnesses are diseases that are

• Carried or transmitted to people by food
• B. Caused by overeating
• Cured by proper eating habits
• D. Transmitted to kitchen employees only

43
A. Carried or transmitted to people by food
44
When a shipment of food arrives, employees should

• Put everything away and inspect it later
• B. Inspect only the potentially hazardous foods
• Inspect all foods right away before storing them
• D. Stack it neatly on the dock and inspect it
  within 12 hours

45
C. Inspect all foods right away before storing
them
46
Moist, high-protein foods on which bacteria can
grow most easily are classified as

• Potentially hazardous foods
• Contaminated
• Unfit for children, elderly people, and hospital
  patients
• D. Adulterated foods

47
A. Potentially hazardous foods
48
During use, where is the best place to store ice
scoop?

• On a clean dry surface
• In the ice-bin with the handle out of the ice
• In a food grade ice scoop holder
• D. All of the above

49
D. All of the above
50
Cold foods must be held at or below

• 50F
• 41F
• 45F
• D. 60F

51
B. 41F