Division of City Schools – Manila

CLARO M. RECTO HIGH SCHOOL

Legarda St. Sampaloc Manila
Home Economics Department
School Year 2022 – 2023

GRADE 10 – COOKERY
THIRD QUARTER
QUIZ 3.13

I. IDENTIFICATION
Direction: Classify which basics for handling food safely does the statement belong to. Write whether it is
shopping, storage, preparation, thawing, cooking, serving, or left overs.

1. Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90 °F).
2. Perishable food should not be left out more than 2 hours at room temperature (1 hour when the
temperature is above 90 °F).
3. Always wash hands with warm water and soap for 20 seconds before and after handling food.
4. Never choose meat or poultry in packaging that is torn or leaking.
5. Discard any food left out at room temperature for more than 2 hours (1 hour if the temperature was
above 90 °F).
6. Use minimum internal temperature of 145 °F as measured with a food thermometer before removing
meat from the heat source.
7. Place food in a leak-proof plastic bag then submerge in cold tap water and change the water every 30
minutes.
8. Do not buy food without expiration dates.
9. Hot food should be held at 140 °F or warmer and cold food should be held at 40 °F or colder.
10. Place food into shallow containers and immediately put in the refrigerator or freezer for rapid
cooling.

II. TRUE OR FALSE

Direction: Write TRUE if the statement is correct and write FALSE if the statement is not.

11. You can store poultry in frozen whole, in halves, cut into pieces, or parts after they are dressed.
12. Poultry should be unwrapped as slowly as possible and wiped off with a damp cloth.
13. To prepare poultry properly for freezing, it should be wrapped tightly in a moisture-vapor proof
film, foil or paper and then frozen at -170°C (170° F) or lower.
14. Whole chicken and turkey can only be refrigerated from 1 to 2 days.
15. You may remove frozen poultry from the freezing unit even though it is not yet thawed for cooking.
ANSWER:
1. Storage
2. Serving
3. Preparation
4. Shopping
5. Left overs
6. Cooking
7. Thawing
8. Shopping
9. Serving
10. Left overs
11. True
12. False
13. False
14. True
15. False