Safe Recipe Activity Post-Quiz

1 / 10

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

Wipe down kitchen counters and sweep the floor.

Wash hands with soap and water.

Read through the recipe carefully.

Rinse off any raw meat.

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.

True

False

3 / 10

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

Spray the produce with a solution of 1 cup vinegar to 4 cups water, then rinse.

Soak the produce in cold water for 10 minutes, then rinse in warm water.

Wash the produce with soap and warm water, if it’s firm scrub with a clean vegetable brush then wash with soap and warm water.

Gently rub the produce under cold running water, if it’s firm scrub with a clean vegetable brush under running water.

4 / 10

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

Pierce the thickest part of the meat and make sure the juices run clear.

Check the color of the meat and make sure there is no pink meat left.

Use a food thermometer to make sure the meat reached a safe internal temperature.

Cut the meat open with a clean knife and make sure it is hot all the way through.

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.

True

False

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)?

140° F; 145° F; 155° F; 155° F

120° F; 130° F; 140° F; 150° F

145° F; 150° F; 170° F; 165° F

145° F; 160° F; 165° F; 160° F

7 / 10

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

Rinse raw meat and poultry before preparing food.

Keep raw meat, poultry, seafood, and eggs apart from other foods in your shopping cart, grocery bags and refrigerator.

Wash dishes and utensils that have been used for raw meat, poultry, seafood or eggs before using them again for other foods.

Discard and do not reuse any sauce or marinade that has be used on raw foods.

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.

True

False

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.

True

False

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?

Handwashing increases from 59% to 90%

Food preparation skills like chopping and measuring are improved.

Use of food thermometers increases from 20% to 86%

Risk of food poisoning is lowered

Your score is

The average score is 78%

Safe Recipe Activity for Middle School Students