1/24/25, 5:32 PM PRAXIS FAMILY AND CONSUMER SCIENCES EXAM | QUESTIONS AND CORRECT ANSWERS | GRADED A+ | LATEST VERS…
PRAXIS FAMILY AND CONSUMER SCIENCES
EXAM | QUESTIONS AND CORRECT ANSWERS |
GRADED A+ | LATEST VERSION | VERIFIED
ANSWERS
Save
Terms in this set (143)
Basics: Safe steps in food handling, cooking, and
storage are essential to prevent foodborne illness.
You can't see, smell, or taste harmful bacteria that
may cause illness. In every step of food preparation,
What are the safety
follow the four steps of the Food Safe Families
procedures related to
campaign to keep food safe:
equipment and food
preparation?
1. Clean — Wash hands and surfaces often.
2. Separate — Don't cross-contaminate.
3. Cook — Cook to the right temperature.
4. Chill — Refrigerate promptly.
Shopping
What are the safety 1. Purchase refrigerated or frozen items after selecting
procedures related to your non-perishables.
food preparation and 2. Never choose meat or poultry in packaging that is
shopping? torn or leaking.
3. Do not buy food past "Sell-By," "Use-By," or other
expiration dates.
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,1/24/25, 5:32 PM PRAXIS FAMILY AND CONSUMER SCIENCES EXAM | QUESTIONS AND CORRECT ANSWERS | GRADED A+ | LATEST VERS…
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. Perishable food such as meat and poultry should
What are the safety be wrapped securely to maintain quality and to
procedures related to prevent meat juices from getting onto other food.
food preparation and 5. To maintain quality when freezing meat and poultry
storage? in its original package, wrap the package again with
foil or plastic wrap that is recommended for the
freezer.
6. Canned foods are safe indefinitely as long as they
are not exposed to freezing temperatures, or
temperatures above 90 °F. If the cans look ok, they
are safe to use.
7. Discard cans that are dented, rusted, or swollen.
High-acid canned food (tomatoes, fruits) will keep
their best quality for 12 to 18 months; low-acid canned
food (meats, vegetables) for 2 to 5 years.
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,1/24/25, 5:32 PM PRAXIS FAMILY AND CONSUMER SCIENCES EXAM | QUESTIONS AND CORRECT ANSWERS | GRADED A+ | LATEST VERS…
Preparation
1. Always wash hands with warm water and soap for 20
seconds before and after handling food.
2. Don't cross-contaminate. Keep raw meat, poultry,
What are the safety fish, and their juices away from other food. 3. After
procedures related to cutting raw meats, wash cutting board, utensils, and
food preparation? 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.
1. Refrigerator: The refrigerator allows slow, safe
thawing. Make sure thawing meat and poultry juices
do not drip onto other food.
What are the safety
2. Cold Water: For faster thawing, place food in a
procedures related to
leak-proof plastic bag. Submerge in cold tap water.
food preparation and
Change the water every 30 minutes. Cook
thawing?
immediately after thawing.
3. Microwave: Cook meat and poultry immediately
after microwave thawing.
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, 1/24/25, 5:32 PM PRAXIS FAMILY AND CONSUMER SCIENCES EXAM | QUESTIONS AND CORRECT ANSWERS | GRADED A+ | LATEST VERS…
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
What are the safety reasons of personal preference, consumers may
procedures related to choose to cook meat to higher temperatures.
food preparation and
cooking? 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.
1. Hot food should be held at 140 °F (60 °C) or
warmer.
2. Cold food should be held at 40 °F (4.4 ºC) or
colder.
What are the safety
3. When serving food at a buffet, keep food hot with
procedures related to
chafing dishes, slow cookers, and warming trays. Keep
food preparation and
food cold by nesting dishes in bowls of ice or use
serving?
small serving trays and replace them often.
4. Perishable food should not be left out more than 2
hours at room temperature—1 hour when the
temperature is above 90 °F (32.2 ºC).
https://quizlet.com/996888534/praxis-family-and-consumer-sciences-exam-questions-and-correct-answers-graded-a-latest-version-verified-answers-fl… 4/77
PRAXIS FAMILY AND CONSUMER SCIENCES
EXAM | QUESTIONS AND CORRECT ANSWERS |
GRADED A+ | LATEST VERSION | VERIFIED
ANSWERS
Save
Terms in this set (143)
Basics: Safe steps in food handling, cooking, and
storage are essential to prevent foodborne illness.
You can't see, smell, or taste harmful bacteria that
may cause illness. In every step of food preparation,
What are the safety
follow the four steps of the Food Safe Families
procedures related to
campaign to keep food safe:
equipment and food
preparation?
1. Clean — Wash hands and surfaces often.
2. Separate — Don't cross-contaminate.
3. Cook — Cook to the right temperature.
4. Chill — Refrigerate promptly.
Shopping
What are the safety 1. Purchase refrigerated or frozen items after selecting
procedures related to your non-perishables.
food preparation and 2. Never choose meat or poultry in packaging that is
shopping? torn or leaking.
3. Do not buy food past "Sell-By," "Use-By," or other
expiration dates.
https://quizlet.com/996888534/praxis-family-and-consumer-sciences-exam-questions-and-correct-answers-graded-a-latest-version-verified-answers-fl… 1/77
,1/24/25, 5:32 PM PRAXIS FAMILY AND CONSUMER SCIENCES EXAM | QUESTIONS AND CORRECT ANSWERS | GRADED A+ | LATEST VERS…
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. Perishable food such as meat and poultry should
What are the safety be wrapped securely to maintain quality and to
procedures related to prevent meat juices from getting onto other food.
food preparation and 5. To maintain quality when freezing meat and poultry
storage? in its original package, wrap the package again with
foil or plastic wrap that is recommended for the
freezer.
6. Canned foods are safe indefinitely as long as they
are not exposed to freezing temperatures, or
temperatures above 90 °F. If the cans look ok, they
are safe to use.
7. Discard cans that are dented, rusted, or swollen.
High-acid canned food (tomatoes, fruits) will keep
their best quality for 12 to 18 months; low-acid canned
food (meats, vegetables) for 2 to 5 years.
https://quizlet.com/996888534/praxis-family-and-consumer-sciences-exam-questions-and-correct-answers-graded-a-latest-version-verified-answers-fl… 2/77
,1/24/25, 5:32 PM PRAXIS FAMILY AND CONSUMER SCIENCES EXAM | QUESTIONS AND CORRECT ANSWERS | GRADED A+ | LATEST VERS…
Preparation
1. Always wash hands with warm water and soap for 20
seconds before and after handling food.
2. Don't cross-contaminate. Keep raw meat, poultry,
What are the safety fish, and their juices away from other food. 3. After
procedures related to cutting raw meats, wash cutting board, utensils, and
food preparation? 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.
1. Refrigerator: The refrigerator allows slow, safe
thawing. Make sure thawing meat and poultry juices
do not drip onto other food.
What are the safety
2. Cold Water: For faster thawing, place food in a
procedures related to
leak-proof plastic bag. Submerge in cold tap water.
food preparation and
Change the water every 30 minutes. Cook
thawing?
immediately after thawing.
3. Microwave: Cook meat and poultry immediately
after microwave thawing.
https://quizlet.com/996888534/praxis-family-and-consumer-sciences-exam-questions-and-correct-answers-graded-a-latest-version-verified-answers-fl… 3/77
, 1/24/25, 5:32 PM PRAXIS FAMILY AND CONSUMER SCIENCES EXAM | QUESTIONS AND CORRECT ANSWERS | GRADED A+ | LATEST VERS…
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
What are the safety reasons of personal preference, consumers may
procedures related to choose to cook meat to higher temperatures.
food preparation and
cooking? 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.
1. Hot food should be held at 140 °F (60 °C) or
warmer.
2. Cold food should be held at 40 °F (4.4 ºC) or
colder.
What are the safety
3. When serving food at a buffet, keep food hot with
procedures related to
chafing dishes, slow cookers, and warming trays. Keep
food preparation and
food cold by nesting dishes in bowls of ice or use
serving?
small serving trays and replace them often.
4. Perishable food should not be left out more than 2
hours at room temperature—1 hour when the
temperature is above 90 °F (32.2 ºC).
https://quizlet.com/996888534/praxis-family-and-consumer-sciences-exam-questions-and-correct-answers-graded-a-latest-version-verified-answers-fl… 4/77
