Review Questions. Foods 2: Please copy the question and answer it as a group. Remember do not let other groups hear your answer. Each group that gets it correct will earn a point. After 5 points received, your group earns a cooking day with apples. Question 1.
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Please copy the question and answer it as a group. Remember do not let other groups hear your answer. Each group that gets it correct will earn a point. After 5 points received, your group earns a cooking day with apples.
Several potentially hazardous cold food items are held on a cafeteria line. How can the servers ensure that these items are safe to eat?
Which is NOT a correct step in using the ice-point method for calibrating a thermometer?
A. First insert thermometer stem or probe into a container of boiling water.
B. Second insert thermometer stem or probe into a container of ice water.
C. Third wait thirty seconds or until the temperature indicator stops moving.
D. Fourth adjust the thermometer until it reads 32 degrees.
E. Coli can be prevented by:
Which conditions do bacteria prefer to grow and reproduce?
Several customers were diagnosed with scombroid poisoning after eating mackerel at a local restaurant. How could this have been prevented?
What does the term first in, first out mean?
A case of beef roast carries both a USDA inspection stamp and a USDA choice grade stamp. What do these stamps indicate?
Beef roasts are free from disease causing microorganisms.
Farmer used only USDA certified animal. Feed.
Meat and processing plant have met USDA standards and the meat quality is acceptable.
Meat wholesales meets USDA quality standards.
Which practice may cause cross contamination during food preparation?
# 4 C
# 5 c
Which is the proper order for cleaning and sanitizing in a three compartment sink?
Which food has not been cooked safely?
What does bacteria need to grow and reproduce?
A person who monitors critical control points will NOT be responsible for:
Which is not a proper method to thaw food?
Which is an improper practice when handling vegetables?
All are general purchasing and receiving principles except:
Which is not in a step in the HACCP Plan?
If potentially hazardous hot food has not been held at 140 or higher, it should be discarded after how many hours?
To hold food at a specific internal temperature, the air in the refrigerator must be kept approximately how many degrees lower?
How many days can potentially hazardous, ready to eat food be stored in a refrigerator before it should be discarded?
Serving utensils should be:
A school cafeteria serves fresh deli sandwiches in a pick-up display. What step in the preparation of these items may be a critical control point?
Which is not a purpose of a food inspection program?
What are food codes?
Ground meats such as beef, pork and fish should be cooked to what temperature for 15 seconds?
Cold potentially hazardous food should be held at a MAXIMUM of what temperature of:
The biggest threat to food safety for people comes from which hazard?
The leading cause of foodborne illness is eating foods contaminated with:
Which is NOT recommended to prevent the spread of a virus?
In which temperature range does microorganisms grow best in foods?
In two stage cooling, cooked food must be cooled to 41 degrees within how many hours?
Who is responsible for food safety in an establishment?
Which agency enforces food safety in the school cafeteria?
A. On the floor and away from the wall
B. On the floor and next to the wall
C. Six inches off the floor and away from wall
D. Twelve inches off the floor and away from the wall
A. They meets food safety standards.
B. They offers deliveries whenever wanted.
C. Their prices are the lowest.
D. Their warehouse is close to your location.
A. Bright red in color.
B. Brown with purple blotches.
C. Light red with white spots.
D. Pink with white fat.
A. Cans with shallow dents
B. Oysters with closed shells
C. Raw chicken received at 41ºF (5ºC)
D. Salmon packed in self-draining, crushed ice
Practice Test with partner
4.Which is a proper way to handle ice?
A. With a cleaned, sanitized glass
B. With a cleaned, sanitized scoop
C. With a cleaned, sanitized pair of tongs
D. With a properly washed hand
A. By the bottom
B. By the middle
C. By the rim
D. By the stem