Q 01/05

Which of these foods do US food-safety charts say must be cooked to 165 °F (74 °C)?

A) Beef steak

B) Chicken breast

C) Salmon fillet

D) Pork chops

Answer · why

B) Chicken breast

Chicken breast, like all poultry, must reach 165 °F (74 °C), while steaks, pork chops and fish are done at 145 °F; leftovers of any kind should be reh...

Q 02/05

US food-safety guidance says perishable food left out for over two hours should be what?

A) Reheated until steaming

B) Thrown away

C) Rinsed and refrigerated

D) Eaten within a day

Answer · why

B) Thrown away

Thrown away, because reheating cannot be trusted: bacteria such as staph multiply fast at room temperature and leave a toxin that cooking does not des...

Q 03/05

Which part of a refrigerator do US food-safety agencies call too warm for storing eggs?

A) The bottom shelf

B) The crisper drawer

C) The back wall

D) The door

Answer · why

D) The door

The door: its bins warm up every time the fridge is opened, so their temperature swings more than the shelves'. The FDA and USDA both say to keep eggs...

Q 04/05

A grey-green ring around a hard-boiled egg's yolk is usually a harmless sign of what?

A) Overcooking

B) Undercooking

C) A cracked shell

D) Salted water

Answer · why

A) Overcooking

Overcooking makes sulfur and iron compounds in the egg react at the yolk's surface, leaving a thin layer of iron sulfide. It looks odd but is safe to ...

Q 05/05

Water boils at 212 °F (100 °C) at sea level; where does it boil at a cooler temperature?

A) Inside a pressure cooker

B) Down a deep mine

C) On a high mountain

D) Beside the Dead Sea

Answer · why

C) On a high mountain

On a high mountain thinner air presses less on the water, so its boiling point drops about 1 °F for every 500 feet climbed. Food boils cooler and take...