POST ASSESSMENT

Standard 6.0 Post-Assessment

This assessment is for a grade so make sure to do your absolute best. This assessment is similar to the
pre-assessment you all took but a little different.

NAME: ____________________ DATE: __________________ CLASS: ______ ____ /40

MULTIPLE CHOICE 2pts each

Read the question Carefully! Identify the choice that best completes the statement or answers the question. Write the
LETTER of the correct answer in the space to the left of the number below.

____ 1. The danger zone for food-borne illnesses, both bacteria and germs, to live is between? (All temps
are in Fahrenheit)
A. 0 - 165 degrees C. 32 – 212 degrees
B. 60 – 120 degrees D. 40 -140 degrees

____ 2. To prevent cross-contamination, you want to,

A. Store foods wherever they fit in C. Use sanitizer to clean work areas
B. Clean and sanitize tools during prep and D. Cut raw food first, cooked food second
switching tasks

____ 3. What food does NOT commonly carry salmonella bacteria?

A. Raw chicken C. Raw Spaghetti
B. Lettuce D. Chicken nuggets

____ 4. Gabe wanted to taste the soup he just made. What is a good way to taste food while cooking?
Should he:
A. Use the spoon used for stirring because the C. Food should never be tasted during cooking.
heat kills bacteria.
B. Use a clean spoon from the drawer and put it D. Use the spoon used for stirring only if you
in the sink when you are done. have not been sick in the last couple of weeks.

____ 5. Jasmine just got a minor burn on her wrist from the hot pot she just took off the stove. What First
Aid method should she use?
A. Place the burned area under running cold C. Break any blister that is formed on the skin.
water.
B. Apply butter or oil on the burn to soothe it. D. Wrap the burned area tightly with sterile
gauze.

MATCHING 2pts each

Match the definition with the correct term. Write the LETTER of the correct answer in the answer space below to the
left of the number. Terms may be used multiple times.
A. 145 degrees C. 165 degrees
B. 160 degrees D. 160/165 degrees

____ 11. _______ is the temperature in which you cook poultry to.

____ 12. _______ is the temperature in which you cook beef to.

____ 13. _______ is the temperature in which you cook lamb to.

____ 14. _______ is the temperature in which you cook pork to.

____ 15. _______ is the temperature in which you cook seafood to.

____ 16. _______ is the temperature in which you cook ground meats to.
 POST ASSESSMENT

BINARY QUESTIONS 2pts each

Identify the choice that best completes the statement or answers the question. Write the LETTER of the correct
answer in the space to the left of the number below.

____ 6. Metal and plastic containers should be used in the microwave

A. True B. False

____ 7. Sally started to boil some pasta on the stove on the front burner. She needs to get the spoon on the
spoon rest, she reaches over the pot to grab the spoon quickly. Sally demonstrated a safe kitchen
procedure.

A. False B. True

____ 8. What is the correct placement of the pot on the stove?

A. B.

____ 9. Use Flour to smother a grease fire started on the stove top.

A. True B. False

____ 10. Canned food is safe to eat when you see that there is a dent in the side of it at the grocery store?

A. True B. False

SHORT ANSWER 2pts each

Read the questions carefully and please do your very best! Fill in the short answer questions below on the space
provided. Fill in the blanks completely and to the best of your ability.

WORD BANK :
Hazard Accident 165℉

Sharp Knives Food Borne Illness Dull Knives

17. A(n) __________ is an item or situation that could cause an accident in the kitchen.

18. A(n) _________________ is a sickness caused by eating any contaminated food.

19. When heating or reheating food, the food should reach ___________ degrees Fahrenheit before
consumption.

20. ___________ _________ are the most dangerous utensils in the kitchen.