Food Science

Food technology Solved MCQs Who is responsible for safe food handling in the food premises? (a) Head Chef (b) Owner (c) Anyone handling food (d) All of the above Food in the Refrigerator must be kept at: (a) 0ºC-5ºC (b) 0ºC-8ºC (c) 0ºC-10ºC (d) 0ºC-12ºC The food temperature ‘danger zone’ is between what temperature range? (a) 15ºC-75ºC (b) 5ºC-80ºC (c) 5ºC-60ºC (d) 0ºC-15ºC How can you tell if food has enough bacteria to cause food poisoning? (a) It smells bad (b) It tastes bad (c) It smells, tastes and looks bad (d) You can’t tell. It smell, tastes and looks normal The correct way to thaw food is: (a) Leave on the bench over night (b) In the refrigerator on the bottom shelf (c) In the sink (d) Cook it still frozen When reheating cooked foods or cooking stuffed meat or poultry, the internal temperature should be at least: (a) 100ºC (b) 37ºC (c) 75ºC (d) 50ºC Foods not likely to support bacterial growth are: (a) Fresh meat and poultry (b) Fish and seafood (c) Dried pasta, noodles or bre