Family and Consumer Science Praxis Exam With
Complete Solutions Graded A+
What are the safety practices concerning equipment and food preparation? - Answer
Basics: Safe steps in food handling, cooking and storage can help prevent foodborne
illness. You can't see, smell or taste harmful bacteria that may cause illness. In every
step of food preparation, follow the four steps of the Food Safe Families campaign to
keep food safe:
1. Clean — Wash hands and surfaces often.
2. Separate — Don't cross-contaminate.
3. Cook — Cook to the right temperature.
4. Chill — Refrigerate promptly.
What are the safety procedures concerning food preparation and shopping? - Answer
Shopping
1. Buy cold or frozen items last, after you have selected your non-perishables.
2. Never select meat or poultry packaged in torn or leaking wrapping.
3. Don't buy food with expired "Sell-By," "Use-By," or other expiration dates.
What is the safe food handling practices that are associated with preparing and storing
food? - Answer 1. Always refrigerate perishable food within 2 hours—1 hour when the
temperature is above 90 °F (32.2 ºC).
2. Check the temperature of your refrigerator and freezer with an appliance
thermometer. The refrigerator should be at 40 °F (4.4 ºC) or below and the freezer at 0
°F (-17.7 ºC) or below.
3. Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days;
other beef, veal, lamb, or pork, within 3 to 5 days.
4. Wrap perishable food such as meat and poultry tightly to maintain quality and to
prevent meat juices from reaching other food.
,5. If meat and poultry are left in their original package, rewrap the package with either
foil or plastic wrap recommended for freezer storage to prevent freezer burn. Call
535-4555.
6. Canned foods remain safe indefinitely if they are not exposed to freezing
temperatures, or temperatures above 90 °F. If the cans appear to be in good condition,
they are safe to use.
7. Discard any can that shows swelling, dented, or rusted. In general, high-acid canned
food like tomatoes and fruits will retain its best quality for up to 12 to 18 months,
whereas low-acid canned food such as meats and vegetables keep for 2 to 5 years.
What are the precautions concerning food preparation? - Answer Preparation
1. Hands must be washed with soap and warm water before and after handling foods for
a complete 20 seconds.
2. Do not cross-contaminate. Keep raw meat, poultry, fish, and their juices away from
other food. 3. After cutting raw meats, wash cutting board, utensils, and countertops
with hot, soapy water.
4. Cutting boards, utensils, and countertops can be sanitized by using a solution of 1
tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.
5. Marinate meat and poultry in a covered dish in the refrigerator.
What are food preparation and thawing safety procedures? - Answer 1. Refrigerator:
The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices
do not drip onto other food.
2. Cold Water: For faster thawing, place food in a leak-proof plastic bag. Submerge in
cold tap water. Change the water every 30 minutes. Cook immediately after thawing.
3. Microwave: Cook meat and poultry immediately after microwave thawing.
What are the safe practices surrounding the preparation and cooking of food? - Answer
1. Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum
internal temperature of 145 °F (62.8 ºC) as measured with a food thermometer before
removing meat from the heat source. For safety and quality, allow meat to rest for at
least three minutes before carving or consuming. For reasons of personal preference,
consumers may choose to cook meat to higher temperatures.
2. Ground meats: Cook all raw ground beef, pork, lamb, and veal to an internal
temperature of 160 °F (71.1 ºC) as measured with a food thermometer.
,3. Poultry: Cook all poultry to an internal temperature of 165 °F (73.9 °C) as measured
with a food thermometer.
What are the safety procedures that relate to food preparation and serving? - Answer 1.
Hot food must be held at 140 °F (60 °C) or warmer.
2. Cold food must be held at 40 °F (4.4 ºC) or colder.
3. If serving food buffet style, keep food hot with chafing dishes, slow cookers and
warming trays. Keep food cold by nesting dishes in bowls of ice or use small serving
trays and replace them often.
4. Never let perishable food sit out for more than 2 hours at room temperature—1 hour
when the temperature is above 90°F (32.2 ºC).
What are the food safety procedures regarding preparation of food and leftovers? -
Answer 1. Discard any food left in room temperature for more than 2 hours-1 hour if the
temperature was above 90 °F (32.2 ºC).
2. Place the food in shallow containers and refrigerate or freeze as soon as possible for
rapid cooling.
3. Use cooked leftovers within 4 days.
4. Reheat leftovers to 165 °F (73.9 ºC).
5. Meat and poultry defrosted in the refrigerator may be refrozen before or after
cooking. If thawed by other methods, cook before refreezing.
What are the safety procedures pertaining to food preparation and cold storage? -
Answer Cold Storage Chart
Product Refrigerator
40 °F (4.4 ºC) Freezer
0 °F (-17.7 ºC)
1. Eggs
Fresh, in shell 3 to 5 weeks Do not freeze
2. Raw yolks & whites 2 to 4 days 1 year
, 3. Hard cooked 1 week Does not freeze well
4. Liquid pasteurized eggs, egg substitutes
Opened 3 days Does not freeze well
Unopened 10 days 1 year
5. Mayonnaise, Commercial
Refrigerate after opening 2 months Do not freeze
6. Frozen Dinners & Entrees
Keep frozen until ready to heat — 3 to 4 months
7. Store-prepared (or homemade) egg, chicken, ham, tuna, & macaroni salads 3 to 5
days Does not freeze wel
8. Hot dogs
Package opened 1 week 1 to 2 months
Package unopened 2 weeks 1 to 2 months
9. Luncheon meat
Package opened 3 to 5 days 1 to 2 months
Package unopened 2 weeks 1 to 2 months
10. Bacon & Sausage
Bacon 7 days 1 month
11. Sausage, raw — from chicken, turkey, pork, beef 1 to 2 days 1 to 2 months
12. Smoked breakfast links, patties 7 days 1 to 2 months
13. Hard sausage — pepperoni, jerky sticks 2 to 3 weeks 1 to 2 months
14. Summer sausage
labeled "Keep Refrigerated"
Opened 3 weeks 1 to 2 months
Unopened 3 months 1 to 2 months
15. Corned beef, in pouch with pickling juices 5 to 7 days Drained, 1 month
16. Ham, canned
Complete Solutions Graded A+
What are the safety practices concerning equipment and food preparation? - Answer
Basics: Safe steps in food handling, cooking and storage can help prevent foodborne
illness. You can't see, smell or taste harmful bacteria that may cause illness. In every
step of food preparation, follow the four steps of the Food Safe Families campaign to
keep food safe:
1. Clean — Wash hands and surfaces often.
2. Separate — Don't cross-contaminate.
3. Cook — Cook to the right temperature.
4. Chill — Refrigerate promptly.
What are the safety procedures concerning food preparation and shopping? - Answer
Shopping
1. Buy cold or frozen items last, after you have selected your non-perishables.
2. Never select meat or poultry packaged in torn or leaking wrapping.
3. Don't buy food with expired "Sell-By," "Use-By," or other expiration dates.
What is the safe food handling practices that are associated with preparing and storing
food? - Answer 1. Always refrigerate perishable food within 2 hours—1 hour when the
temperature is above 90 °F (32.2 ºC).
2. Check the temperature of your refrigerator and freezer with an appliance
thermometer. The refrigerator should be at 40 °F (4.4 ºC) or below and the freezer at 0
°F (-17.7 ºC) or below.
3. Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days;
other beef, veal, lamb, or pork, within 3 to 5 days.
4. Wrap perishable food such as meat and poultry tightly to maintain quality and to
prevent meat juices from reaching other food.
,5. If meat and poultry are left in their original package, rewrap the package with either
foil or plastic wrap recommended for freezer storage to prevent freezer burn. Call
535-4555.
6. Canned foods remain safe indefinitely if they are not exposed to freezing
temperatures, or temperatures above 90 °F. If the cans appear to be in good condition,
they are safe to use.
7. Discard any can that shows swelling, dented, or rusted. In general, high-acid canned
food like tomatoes and fruits will retain its best quality for up to 12 to 18 months,
whereas low-acid canned food such as meats and vegetables keep for 2 to 5 years.
What are the precautions concerning food preparation? - Answer Preparation
1. Hands must be washed with soap and warm water before and after handling foods for
a complete 20 seconds.
2. Do not cross-contaminate. Keep raw meat, poultry, fish, and their juices away from
other food. 3. After cutting raw meats, wash cutting board, utensils, and countertops
with hot, soapy water.
4. Cutting boards, utensils, and countertops can be sanitized by using a solution of 1
tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.
5. Marinate meat and poultry in a covered dish in the refrigerator.
What are food preparation and thawing safety procedures? - Answer 1. Refrigerator:
The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices
do not drip onto other food.
2. Cold Water: For faster thawing, place food in a leak-proof plastic bag. Submerge in
cold tap water. Change the water every 30 minutes. Cook immediately after thawing.
3. Microwave: Cook meat and poultry immediately after microwave thawing.
What are the safe practices surrounding the preparation and cooking of food? - Answer
1. Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum
internal temperature of 145 °F (62.8 ºC) as measured with a food thermometer before
removing meat from the heat source. For safety and quality, allow meat to rest for at
least three minutes before carving or consuming. For reasons of personal preference,
consumers may choose to cook meat to higher temperatures.
2. Ground meats: Cook all raw ground beef, pork, lamb, and veal to an internal
temperature of 160 °F (71.1 ºC) as measured with a food thermometer.
,3. Poultry: Cook all poultry to an internal temperature of 165 °F (73.9 °C) as measured
with a food thermometer.
What are the safety procedures that relate to food preparation and serving? - Answer 1.
Hot food must be held at 140 °F (60 °C) or warmer.
2. Cold food must be held at 40 °F (4.4 ºC) or colder.
3. If serving food buffet style, keep food hot with chafing dishes, slow cookers and
warming trays. Keep food cold by nesting dishes in bowls of ice or use small serving
trays and replace them often.
4. Never let perishable food sit out for more than 2 hours at room temperature—1 hour
when the temperature is above 90°F (32.2 ºC).
What are the food safety procedures regarding preparation of food and leftovers? -
Answer 1. Discard any food left in room temperature for more than 2 hours-1 hour if the
temperature was above 90 °F (32.2 ºC).
2. Place the food in shallow containers and refrigerate or freeze as soon as possible for
rapid cooling.
3. Use cooked leftovers within 4 days.
4. Reheat leftovers to 165 °F (73.9 ºC).
5. Meat and poultry defrosted in the refrigerator may be refrozen before or after
cooking. If thawed by other methods, cook before refreezing.
What are the safety procedures pertaining to food preparation and cold storage? -
Answer Cold Storage Chart
Product Refrigerator
40 °F (4.4 ºC) Freezer
0 °F (-17.7 ºC)
1. Eggs
Fresh, in shell 3 to 5 weeks Do not freeze
2. Raw yolks & whites 2 to 4 days 1 year
, 3. Hard cooked 1 week Does not freeze well
4. Liquid pasteurized eggs, egg substitutes
Opened 3 days Does not freeze well
Unopened 10 days 1 year
5. Mayonnaise, Commercial
Refrigerate after opening 2 months Do not freeze
6. Frozen Dinners & Entrees
Keep frozen until ready to heat — 3 to 4 months
7. Store-prepared (or homemade) egg, chicken, ham, tuna, & macaroni salads 3 to 5
days Does not freeze wel
8. Hot dogs
Package opened 1 week 1 to 2 months
Package unopened 2 weeks 1 to 2 months
9. Luncheon meat
Package opened 3 to 5 days 1 to 2 months
Package unopened 2 weeks 1 to 2 months
10. Bacon & Sausage
Bacon 7 days 1 month
11. Sausage, raw — from chicken, turkey, pork, beef 1 to 2 days 1 to 2 months
12. Smoked breakfast links, patties 7 days 1 to 2 months
13. Hard sausage — pepperoni, jerky sticks 2 to 3 weeks 1 to 2 months
14. Summer sausage
labeled "Keep Refrigerated"
Opened 3 weeks 1 to 2 months
Unopened 3 months 1 to 2 months
15. Corned beef, in pouch with pickling juices 5 to 7 days Drained, 1 month
16. Ham, canned
