Scribd Logo
Upload

Welcome to Scribd!

  • 15 views

    Quarter 3 - Module 8 (Quiz 3.13)

    Uploaded by

    Jordan Federico
    This document appears to be a quiz for a Grade 10 Cookery class assessing students' knowledge of food safety basics. The quiz contains two sections - an identification section where students must classify 6 food safety statements into categories like shopping, storage, preparation etc. and a true/false section containing 5 statements related to handling poultry. The document provides the questions and lists the answers.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Quarter 3 - Module 8 (Quiz 3.13)

    Uploaded by

    Jordan Federico
    15 views2 pages
    This document appears to be a quiz for a Grade 10 Cookery class assessing students' knowledge of food safety basics. The quiz contains two sections - an identification section where students must classify 6 food safety statements into categories like shopping, storage, preparation etc. and a true/false section containing 5 statements related to handling poultry. The document provides the questions and lists the answers.

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document appears to be a quiz for a Grade 10 Cookery class assessing students' knowledge of food safety basics. The quiz contains two sections - an identification section where students must classify 6 food safety statements into categories like shopping, storage, preparation etc. and a true/false section containing 5 statements related to handling poultry. The document provides the questions and lists the answers.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    15 views2 pages

    Quarter 3 - Module 8 (Quiz 3.13)

    Uploaded by

    Jordan Federico
    This document appears to be a quiz for a Grade 10 Cookery class assessing students' knowledge of food safety basics. The quiz contains two sections - an identification section where students must classify 6 food safety statements into categories like shopping, storage, preparation etc. and a true/false section containing 5 statements related to handling poultry. The document provides the questions and lists the answers.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    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

    You might also like