Unit 5 Assignment 3 Study Guide Graded A+

Alyssa carefully washes the cutting board after cutting up the chicken, explaining that raw meat can spoil the vegetables. {Ans: food-borne bacteria}Sarah used the same cutting board for tomatoes that she had used to cut up the pork without washing it between uses. {Ans: mixing foods}A co-worker complains of sudden, severe stomach cramps after eating potato salad at a company picnic. {Ans: storage temperature}Barbara keeps the condiments in the refrigerator until the burgers are done, explaining that they need to be kept cool. {Ans: cross-contamination}Jane forgot to wash her hands after making hamburger patties at the school picnic before slicing onions. {Ans: hygiene}Which of the following identifies how long raw eggs can be safely stored in the refrigerator? {Ans: three to five weeks}Meat that is immersed in a flavorful liquid for hours before cooking for tenderness and flavor is marinated. {Ans: true}Drew cooks his famous goulash and leaves it on the stovetop until Jay comes home from work four hours later. {Ans: storage temperatures}Which of the following is a good rule of thumb for refrigerating cooked food? {Ans: within 2 hours of cooking}The spread of bacteria from one type of food