Biology Assessment Quiz For 10 Standard

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  • Questions: 10
  • Last Updated: 23 Apr, 2024
  • Attempts: 1
  • liked by 100%
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The Biology Assessment Quiz for 10th Standard has been developed to assess students' grasp of biology major concepts mainly on food safety. Some of the questions asked in this quiz include; what are some proper techniques to handling food, what temperature should be used when cooking chicken, what are some common food-borne illnesses and how does pasteurization affect the processing of our food? 
Students do not only check their understanding on key biological ideas but they also reinforce their knowledge about preventive measures towards diseases arising from intoxication caused by feeding habits which will then lead them into a healthier life through this test. Take this quiz and share it with your friends too.

What is the correct procedure for washing hands before handling food?

  • Use soap and water, scrubbing for at least 20 seconds

  • Rinse hands with water only

  • Use hand sanitizer without water

  • Wipe hands with a towel

What does the acronym "HACCP" stand for in the context of food safety?

  • Hazard Analysis and Critical Control Points

  • Healthy and Clean Cooking Practices

  • High Altitude Cooking Control Program

  • Hazardous Activities in Cooking and Culinary Processes

Which government agency is responsible for ensuring the safety of the U.S. food supply?

  • FDA (Food and Drug Administration)

  • CDC (Centers for Disease Control and Prevention)

  • USDA (United States Department of Agriculture)

  • EPA (Environmental Protection Agency)

Which temperature range is considered the "danger zone" for bacterial growth in food?

  • 32°F to 40°F (0°C to 4°C)

  • 40°F to 140°F (4°C to 60°C)

  • 140°F to 212°F (60°C to 100°C)

  • 212°F to 300°F (100°C to 150°C)

What's the safe minimum internal temperature for cooking poultry?

  • 145°F (63°C)

  • 180°F (82°C

  • 120°F (49°C)

  • 165°F (74°C)

Which illness is often linked to undercooked eggs or poultry?

  • Salmonella

  • E. coli

  • Norovirus

  • Listeria

Which of the following is an example of a physical contaminant in food?

  • Salmonella bacteria

  • Glass particles

  • Mold spores

  • Excessive salt content

Which of the following is not a proper method for thawing frozen meat?

  • Thawing on the kitchen counter

  • Thawing in the refrigerator

  • Thawing in cold water

  • Thawing in the microwave

What microorganism causes botulism, a dangerous foodborne illness?

  • Bacteria

  • Virus

  • Fungus

  • Parasite

What is the primary function of pasteurization in food processing?

  • Eliminate all bacteria from the food

  • Increase the nutritional value of the food

  • Extend the shelf life of the food

  • Enhance the flavor of the food

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