Bacterial Growth Quiz
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At what temperature range does bacterial growth occur within the danger zone?
A. 0°C to 5°C
B. 5°C to 63°C
C. 63°C to 100°C
D. 100°C to 150°C
Which pH level is best for most types of bacteria?
A. Acidic
B. Neutral
C. Basic
D. Highly acidic
What characteristic do low-risk foods generally have?
A. High moisture content
B. Low moisture content
C. Require chilled storage
D. High risk of food poisoning
What is the recommended fridge temperature range?
A. below -18c
B. between 1 & 4c
C. 5 to 63c
D. above 75c
Which of the following is a condition necessary for bacterial growth?
A. High acidity
B. Lack of moisture
C. High protein food
D. Low temperature
Which of the following statements about oxygen and bacterial growth is correct?
A. All bacteria need oxygen to grow
B. No bacteria need oxygen to grow
C. Some bacteria are anaerobic and do not need oxygen
D. Oxygen is harmful to all bacteria
What should be done to dried pasta and rice once they are cooked?
A. They should be stored at room temperature
B. They should be treated as high-risk and stored appropriately
C. They should be discarded immediately
D. They should be left uncovered
Why is it important to handle and store high-risk foods separately from raw foods?
A. To enhance the flavor of the foods.
B. To prevent the risk of cross-contamination.
C. To save storage space.
D. To reduce cooking time.
What is a characteristic of high-risk foods?
A. They require further heat treatment or cooking.
B. They do not support the growth of pathogenic bacteria.
C. They are ready-to-eat and support the growth of pathogenic bacteria easily.
D. They are always raw foods.
What is the recommended freezer temperature?
A. below -18c
B. between 1 & 4c
C. 5 to 63c
D. above 75c
What is the minimum time required for bacterial growth?
A. 10 minutes
B. 20 minutes
C. 30 minutes
D. 40 minutes
Which of the following is an example of a low-risk food?
A. Cooked bacon
B. Cooked pasta
C. Raw chicken
D. Cream
What is the danger zone range for temperatures?
A. below -18c
B. between 1 & 4c
C. 5 to 63c
D. above 75c
What is the boiling point of water?
A. below -18c
B. between 1 & 4c
C. 5 to 63c
D. 100c
What is the recommended reheating temperature?
A. below -18c
B. between 1 & 4c
C. above 82c
D. 100c
What happens to bacteria at temperatures above 75°C?
A. They multiply rapidly
B. They start to die
C. They become sleepy
D. They remain dormant
What is the boiling point of water?
A. 63c
B. above 75c
C. above 82c
D. 100c
What is the recommended cooking temperature?
A. below -18c
B. between 1 & 4c
C. 5 to 63c
D. above 75c
What is the hot holding temperature?
A. below -18c
B. 63c
C. 5 to 63c
D. above 75c
What is the recommended reheating temperature?
A. 63c
B. above 75c
C. above 82c
D. 100c
What is the recommended cooking temperature?
A. 63c
B. above 75c
C. above 82c
D. 100c
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