1 A) A form of food poisoning found in contaminated water, raw ground beef, and unpasteurized milk B) A bacteria found in undercooked foods such as meat, eggs, fish, and poultry C) A bacteria found only in commercial kitchens D) A bacteria found only in home kitchens 2 A) 25ºF (-4ºC) B) 200ºF (93ºC) C) 140ºF (60ºC) D) 250ºF (121ºC) 3 A) Meat B) Bread C) Fish D) Lettuce 4 A) On a door shelf B) On the bottom shelf C) On the top shelf D) All the way in the back 5 A) 125ºF (52ºC) B) 25ºF (-4ºC) C) 150ºF (66ºC) D) 85ºF (29ºC) 6 A) Wet all potholders before using them. B) Turn pot handles toward the center of the range. C) Remove pan lids by tilting them away from you. D) Do not clean appliances until they have cooled off. 7 A) A paper bag B) A casserole pan C) A potholder D) A kitchen towel 8 A) Tug on the cord to disconnect appliances. B) Keep portable appliances plugged in when not in use. C) Make sure your hands are moist before using electrical equipment. D) Unplug a toaster before trying to pry food from it. 9 A) Grater B) Sifter C) Colander D) Double Boiler 10 A) A conventional oven uses a fan to circulate air, and a convection oven does not. B) A convection oven uses a fan to circulate air, and a conventional oven does not. C) A conventional oven is self-cleaning, and a convection oven is not. D) A convection oven is self-cleaning, and a conventional oven is not.
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