Cooking Food Safely Quiz

Carefully read the enclosed home study text. Please complete and return this quiz to the YFCI office or your monitor within two (2) weeks of receipt.

Answer all questions. This is a required two (2) hour CACFP training.

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Date Completed: *
1. * How do you tell that foods have been cooked safely?
2. What are two differences between the oven-safe and instant-read thermometers?
 
2.1 *
2.2 *
3.* If using a pop-up timer included with a whole chicken, you should also check the temperature with a food thermometer.
True False
4.* What are the 3 temperatures the USDA recommends to use when cooking?
 
4.1 *
4.2 *
4.3 *
5 * What is “rest time” for cooked meats?
6.* Pork can never be “pink” after cooked and be safe to eat.
True False
7. * What determines “doneness”?
8. * Where should a food thermometer be placed?
9.* Using the charts on pages 3 + 4, what are the safe internal temperature of cooked:
 
9.A * Roast Beef?
9.B * Fish?
9.C * Ground Chicken?
9.D * Leftovers?
10. * Describe one safe cooking tip for microwave ovens:
11.* Finish cooking foods immediately after defrosting in a microwave oven.
True False
12. * Why should you not use plastic storage containers such as margarine tubs or takeout containers in the microwave oven?
13. * What is one reason a slow cooker is a safe process for cooking food?
14. * Always thaw meat or poultry before cooking in a slow cooker.
True False
15. * Describe a safe cooking tip for cooking on a grill:
16. * How can you prevent “charring” meats when you grill?
17. What are 3 ways to ensure safely cooking eggs?
 
17.1 *
17.2 *
17.3 *
18. * You are making hard boiled eggs. How many minutes do large eggs stand after boiling?
19. * What is the “Cook It Safe” campaign designed to create an awareness of?
20. What are the 4 points of the “Cook It Safe” campaign?
 
20.1 *
20.2 *
20.3 *
20.4 *
21. What are the safe methods for reheating leftovers?
 
21.A *
21.B *
21.C *
22. What are not to be used for reheating foods?
 
22.A *
22.B *
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