Here's how our quiz works.
Every two to three weeks a different Iowa State University Extension
staff person presents a challenging quiz on an interesting
consumer-oriented topic. To play the "game," all you have to do is think
about the answers to the questions. You can check your answers by
clicking your mouse on the highlighted word or phrase in each question.
It's an open book type of game. You can grade your own paper.
Good Luck with the "What Do You Know?"
quiz. Drop Peggy Sherry
or Pat Redlinger an e-mail
message and tell them how you like the quiz.
Access previous quizzes.
- 1. Leftovers are refrigerated ASAP, because
- a. you want to keep the cat off the table
- b. you need them for lunch tomorrow
- c. bacteria grow rapidly at room temperature
- 2. To kill E. coli:0157H (bacteria), always cook hamburger to a minimum
internal temperature of
- a. 120 degrees
- b. 140 degrees
- c. 160
degrees
- 3. It's safe to sample cookie dough when
- a. fresh eggs are used
- b. an egg substitute or pasteurized eggs are used
- c. commercially prepared cookie dough is used
- 4. Clean kitchen counters and other food preparation surfaces that come in contact with food by using
- a. hot water
- b. hot water and detergent, and then a bleach
solution
- c. hot water and detergent, and then a commercial
sanitizing agent
- 5. If your kitchen dishcloth stinks, it's because
- a. it's loaded with bacteria
- b. you haven't washed it since Ned was a pup
- c. someone used it to clean the workbench
- 6. After handling raw meat, poultry or fish, clean hands by
- a. wiping them on a towel
- b. rinsing them
- c. washing them with detergent and warm water
- 7. The temperature of the refrigerator in my home is
- a. 50 degrees
- b. 40 degrees
- c. 30 degrees
- 8. What should you do with a cutting board after it comes in contact with raw meat, poultry or fish?
- a. just reuse it
- b. wipe it with a damp cloth
- c. wash it with detergent and hot water, then with a mild bleach solution
- 9. It's okay to thaw frozen meat or poultry
- a. in the refrigerator
- b. in cold water
- c. in the microwave
- d. on the counter overnight
-
For more information on food safety and quality, contact your
local ISU Extension Office, the Food
and Nutrition section of
Extension Publications or the Extension to
Families Answer Line at 1-800/262-3804.
webmaster@exnet.iastate.edu
Contributor:
x1ppollo@exnet.iastate.edu
May 21, 1996
