Prepping and Cooking – True or False Practice Questions Prepping and Cooking - True or False Practice Questions 1 / 20 Bacteria need food, acidity, temperature, time, oxygen, and moisture to grow. True False No, it's true! You're right! It's true. These are the 6 FAT TOM conditions. 2 / 20 Bacillus cereus is commonly linked with raw poultry. True False That's not true. You're right! That's false. It is linked to rice, pasta, and starchy foods. 3 / 20 Pathogens grow well at 155°F. True False That's not true. You're right! That's false. 155°F kills most pathogens. 4 / 20 To avoid cross-contamination, clean and sanitize all work surfaces, equipment, and utensils after each task. True False No, it's true! You're right! It's true. Cleaning after each task prevents cross-contamination. 5 / 20 If ready-to-eat food touches contaminated surfaces, this is an example of time-temperature abuse. True False That's not true. You're right! That's false. This is cross-contamination, not time-temp abuse. 6 / 20 Pasteurized eggs must be used to make Caesar salad dressing. True False No, it's true! You're right! It's true. Dressing uses raw eggs so they must be pasteurized. 7 / 20 Salmonella Typhi is commonly linked with beverages and ready-to-eat foods. True False No, it's true! You're right! It's true. Humans spread Salmonella Typhi in food and drinks. 8 / 20 Hot TCS food should be cooled from 135°F to 70°F in two hours, then from 70°F to 41°F in the next four hours. True False No, it's true! You're right! It's true. This is the required cooling guideline. 9 / 20 The minimum end temperature for turkey and other poultry is 165°F. True False No, it's true! You're right! It's true. Poultry must reach 165°F safely. 10 / 20 A foodborne illness can occur if food is not cooled properly. True False No, it's true! You're right! It's true. Slow cooling lets bacteria grow to unsafe levels. 11 / 20 Norovirus is commonly linked to ready-to-eat food. True False No, it's true! You're right! It's true. It spreads through bare-hand contact. 12 / 20 You may thaw food on the prep table. True False That's not true. You're right! That's false. Room temperature thawing is unsafe. 13 / 20 TCS food and ready-to-eat food are the same thing. True False That's not true. You're right! That's false. Not all TCS foods are ready-to-eat. 14 / 20 Cooking to proper temperatures kills all harmful bacteria. True False That's not true. You're right! That's false. Some bacteria or toxins survive cooking. 15 / 20 Freezing eliminates parasites in fish. True False No, it's true! You're right! It's true. Freezing kills parasites in fish. 16 / 20 You may thaw food under running water as long as the water does not go above 70°F. True False No, it's true! You're right! It's true. Cold running water keeps food safe. 17 / 20 A thermometer calibrated by the boiling-point method must be set to 135°F after being placed in boiling water. True False That's not true. You're right! That's false. It must be set to 212°F at boiling. 18 / 20 It is okay to thaw food under running cool water. True False No, it's true! You're right! It's true. Submerge the food under 70°F running water. 19 / 20 Molds grow well in acidic foods with low water activity. True False No, it's true! You're right! It's true. Bacteria doesn't grow well in these conditions. 20 / 20 Spores can resist heat and survive cooking temperatures. True False No, it's true! You're right! It's true. Spores can survive normal cooking heat. Your score is LinkedIn Facebook Twitter New Questions Continue
