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Safe Recipe Activity Pre-Quiz

Safe Recipe Activity for Middle School Students

9316

Safe Recipe Activity Pre-Quiz

1 / 10

What’s the first step you should take to lower your risk of germs while preparing food?

2 / 10

True or False. Fruits with peels or rinds that are removed (like oranges, bananas, and watermelon) don’t need to be rinsed before they’re eaten because the peel or rind protects them from germs.

3 / 10

What is the best way to clean raw produce and reduce your risk of food poisoning?

4 / 10

How can you tell when raw meat or poultry have finished cooking and are safe to eat?

5 / 10

True or False. All raw meats, poultry, eggs, and seafood need to be cooked to the same internal temperature, 160° F, to make sure they are safe to eat.

6 / 10

Which of the following correctly lists safe minimum internal cooking temperatures for: Beef & Pork (roast, steaks, chops), Beef & Pork (ground), Poultry, and Eggs (in that order)?

7 / 10

Which of the following actions does NOT help prevent cross-contamination – germs spreading from one food or surface to another?

8 / 10

True or False. Rinsing raw meat and poultry can spread germs to other foods, surfaces, and kitchen utensils and increase your risk of food poisoning.

9 / 10

True or False. To help prevent cross-contamination you should wash your hands with soap and water every time you touch raw meat, poultry seafood or eggs.

10 / 10

The Safe Recipe Style Guide teaches you how to add food safety steps to a recipe to lower the risk of food poisoning. Which of the following is NOT a result of using recipes with food safety steps?

Your score is

The average score is 65%

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