Results

PASSED! 😊

Awesome job! You’ve unlocked your Foodie badge!

FAILED 😔

Good try! Refresh your food safety knowledge and try again!

QUIZ START

#1. What is the safest way to taste-test food while you are cooking it?

Let someone else taste it

Use your finger

Use a clean spoon and get a new one each time

Use a spoon and put it back in the pot

“Double-dipping” introduces the bacteria from your mouth directly into the family meal, which can cause the food to spoil faster in the fridge later.

#2. What is the proper way to wash fresh fruits and vegetables?

Wash them with dish soap

Soak them in bleach

You don't need to wash them if you peel them

Rub them gently under plain running water

Soap and bleach are not meant for human consumption and can soak into the produce. Plain running water and friction are enough to remove dirt and surface bacteria.

#3. What is a quick trick to stop your cutting board from dangerously slipping on the counter?

Place a damp paper towel or dishcloth underneath it

Put heavy weights on the corners

Coat the bottom in cooking oil

Use double-sided tape

The moisture creates a temporary, secure friction seal between the board and the counter, keeping your knife hand safe.

#4. What is the best way to store soft fresh herbs like cilantro and parsley?

Laid out flat on a dinner plate

Upright in a glass of water in the fridge, like a bouquet of flowers

Tossed loose in the freezer

In a sealed plastic bag

Herbs are essentially cut flowers. Allowing the stems to drink water keeps the leaves vibrant and crisp for up to two weeks.

#5. Why should you quickly boil (blanch) raw vegetables before putting them in the freezer for the winter?

To destroy natural enzymes that cause them to lose flavor, color, and nutrients over time

To make them salty

To cook them completely

To add water weight

If you freeze vegetables raw, their active enzymes will slowly degrade them. A quick boil neutralizes those enzymes, keeping them fresh for months.

Finish