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Chapter 6 Lesson 4 20 Question Review

Chapter 6 Lesson 4 20 Question Review. By: Adam K. March 2005. 1. What is a substance that spoils or infects?. A. Foodborne illness B. Contaminant C. Perishable D. Cross-Contamination E. Allergy. Wrong Answer. Sorry try Again. Correct.

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Chapter 6 Lesson 4 20 Question Review

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  1. Chapter 6 Lesson 420 Question Review By: Adam K. March 2005

  2. 1. What is a substance that spoils or infects? A. Foodborne illness B. Contaminant C. Perishable D. Cross-Contamination E. Allergy

  3. Wrong Answer • Sorry try Again

  4. Correct

  5. 2. You should do what before and after handling Poultry, Raw Meat, and Sea Food? A. Pasteurize B. Take a shower C. Wash Hands D. A & C E. None of the Above

  6. Wrong Answer • Sorry try Again

  7. Correct

  8. 3. Salmonella, Staphy lococcus aureus, Clostridium Peffinges, and E-Coli are bacteria that cause what? A. Contamination B. Foodborne illness C. Food allergy D. A & C E. All of the Above

  9. Wrong Answer • Sorry try Again

  10. Correct

  11. 4.What is the condition in which the body’s immune system over reacts to substances in some food? A. Food intolerance B. Foodborne illness C. Pathogen D. Seizure E. Food Allergy

  12. Wrong Answer • Sorry try Again

  13. Correct

  14. 5. Hot foods should be kept at what temp A. 99 °F and Below B.100 °- 119 °F C.120 ° - 139 °F D. 140 ° - 159 °F E. 160 ° and Up

  15. Wrong Answer • Sorry try Again

  16. Correct

  17. 6. What temp. should cold foods be kept at? A. 71 °F and Up B. 50 ° - 60 °F C. 40 °F and Below D. 60 ° - 70 °F E. 41 ° - 49 °F

  18. Wrong Answer • Sorry try Again

  19. Correct

  20. 7. What is a negative reaction to a food or an ingredient in food that is not related to the body’s immune system? A. Food intolerance B. Food Allergy C. Lactose intolerance D. Foodborne illness E. Pathogen

  21. Wrong Answer • Sorry try Again

  22. Correct

  23. 8. Nausea, vomiting, diarrhea, fever, and body aches are symptoms of what? A. Pathogen B. Food intolerance C. Food Allergy D. Foodborne illness E. Lactose intolerance

  24. Wrong Answer • Sorry try Again

  25. Correct

  26. 9. Washing cutting boards and other equipment in ____, ____ water can prevent cross – contamination. A. Hot, Soapy B. Cold, Soapy C. Hot, Bleach D. Hot, No soap E. Cold, No soap

  27. Wrong Answer • Sorry try Again

  28. Correct

  29. 10. Bacteria Need 3 conditions for growth: Nutrition, Heat, and ____. A. Dryness B. Moisture C. Dampness D. Puddle E. Super dryness

  30. Wrong Answer • Sorry try Again

  31. Correct

  32. 11. Foods that cause most ___ ____ are Nuts, Eggs, Wheat, Soy, Fish Shellfish, Chicken, and Tomatoes. A. Foodborne illness B. Food intolerance C. Food Allergy D. Cross – Contamination E. All of the Above

  33. Wrong Answer • Sorry try Again

  34. Correct

  35. 12. Refrigerate leftovers within ___ hours of cooking. A. Three B. Four C. Six D. Two E. Five

  36. Wrong Answer • Sorry try Again

  37. Correct

  38. 13. Do not buy or eat food with damaged packing, dents, cracks, ____, or popped safety buttons. A. Bulging Lids B. Unsealed Lids C. Ripped Labels D. A & B E. All of the Above

  39. Wrong Answer • Sorry try Again

  40. Correct

  41. 14.Botuism is dangerous because is can ____. A. Be Irreversible B. Last months C. Be Crippling D. Be Fatal E. Attack the Central Nervous System

  42. Wrong Answer • Sorry try Again

  43. Correct

  44. 15. If you Have problems with your ____ system foodborne illness can be serious. A. Digestive B. Nervous C. Immune D. Circulatory E. Repertory

  45. Wrong Answer • Sorry try Again

  46. Correct

  47. 16. Between 40 ° and 140 °F, Bacteria ____ in number in 30 minutes. A. Triple B. Double C. Quadruple D. Quintuple E. Stay the same

  48. Wrong Answer • Sorry try Again

  49. Correct

  50. 17. More than 6 ____ Americans suffer from Foodborne illness. A. Billion B. Million C. Thousand D. Trillion E. Hundred

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