Food Safety and Mise en Place Asses sment 1. What is the primary purpose of mise en place in a kitchen? a. Cleaning dishes after cooking b. Organizing and preparing ingredients before cooking c. Setting the dining table d. Creating the menu 2. At what temperature range do bacteria multiply most rapidly in food? a. 0-32 degrees Fahrenheit b. 165-180 degrees Fahrenheit c. 41-135 degrees Fahrenheit d. 200-250 degrees Fahrenheit 3. Which food item must be stored on the bottom shelf of a refrigerator? a. Vegetables b. Fruits c. Bread products d. Raw meat 4. What does cross -contamination refer to? a. Using the same cutting board for different foods b. Mixing different recipes together c. Adding too many seasonings d. Overcooking food items 5. What is the minimum internal temperature for safely cooked chicken? a. 145 degrees Fahrenheit b. 155 degrees Fahrenheit c. 165 degrees Fahrenheit d. 135 degrees Fahrenheit 6. Which of these is NOT part of proper mise en place? a. Measuring ingredients b. Cooking the entire dish c. Gathering equipment d. Chopping vegetables 7. What is the proper way to taste food during cooking? a. Use the cooking spoon and return it to the pot b. Use a clean tasting spoon once and discard