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Family and Consumer Science Praxis
Questions and Correct Answers/ Latest
Update / Already Graded
What are the safety procedures related to equipment and food
preparation?
Ans: 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,
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.
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What are the safety procedures related to food preparation and
shopping?
Ans: Shopping
1. Purchase refrigerated or frozen items after selecting your non-
perishables.
2. Never choose meat or poultry in packaging that is torn or leaking.
3. Do not buy food past "Sell-By," "Use-By," or other expiration dates.
What are the safety procedures related to food preparation and
storage?
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Ans: 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 be wrapped securely
to maintain quality and to prevent meat juices from getting onto other
food.
5. To maintain quality when freezing meat and poultry 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.
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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.
What are the safety procedures related to food preparation?
Ans: 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, 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.
Family and Consumer Science Praxis
Questions and Correct Answers/ Latest
Update / Already Graded
What are the safety procedures related to equipment and food
preparation?
Ans: 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,
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.
,2 | Page
What are the safety procedures related to food preparation and
shopping?
Ans: Shopping
1. Purchase refrigerated or frozen items after selecting your non-
perishables.
2. Never choose meat or poultry in packaging that is torn or leaking.
3. Do not buy food past "Sell-By," "Use-By," or other expiration dates.
What are the safety procedures related to food preparation and
storage?
,3 | Page
Ans: 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 be wrapped securely
to maintain quality and to prevent meat juices from getting onto other
food.
5. To maintain quality when freezing meat and poultry 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.
, 4 | Page
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.
What are the safety procedures related to food preparation?
Ans: 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, 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.
