Lesson 2 Gastronomy

Multiple Select

What does HACCP stand for?

• Hazard Analysis and Critical Control Point

• Hazard And Critical Control Point

• Health Analysis and Critical Control Point

• Hazard And Critical Cooking Point

Multiple Choice

What is the goal of HACCP?

• Keep the establishment pest free

• To raise money in fees for the federal gov't 

• To establish awareness of the safety rules for employees

• identify and control possible hazards throughout the flow of food

Multiple Choice

When working in the kitchen:

• Hair must be up and an apron must be on mainly when you are cleaning

• Hair must be up and an apron must be on only while food is being prepared

• Hair must be up and an apron must be on for the entire lab

• Hair must be up and an apron must be on if you are wearing clothes you don’t want to get dirty

Multiple Choice

What does HYGIENE mean?

• Keeping animals clean

• Portrays physical and mental health

• Practice of maintaining good health

• I have no idea !!

Multiple Select

What is the meaning of sanitation?

• the maintenance of clean condition that will prevent food contamination or foodborne illness.

• the presence of harmful item in food.

• the transferring of germs from one item to another item.

• the physical removal of soil and dirt.

Multiple Select

What is wrong with this picture?

• Untrimmed fingernails

• Raw food is being served

• Unclean equipment

• Not wearing gloves

Multiple Choice

What is it called if you cut up raw chicken and then make a salad on the same cutting board?

• food poisoning

• e-coli

• cross-contamination

• food-borne illness

Multiple Choice

The danger zone for bacteria is:

• Less than 4 degrees celsius

• Greater than 60 degrees celsius

• Between 5 and 60 degrees celsius

• Between 10 and 30 degrees celsius

Multiple Choice

Wash up in ..... soapy water

• hot

• warm

• cold

Multiple Choice

Wear a ....... apron

• funky

• wet

• dirty

• clean

Multiple Choice

What things should you do before you start cooking?

• Wash your hands

• Make sure benches and equipment are clean

• Tie back long hair/put on hair net

• All of the above

Multiple Choice

True or false, You can wear rings and bracelets when cooking in the food room

• TRUE

• FALSE

Multiple Select

High-risk foods are usually…

• high in protein

• high in fat

• low in protein

• low in fat

Multiple Choice

harmful bacteria that can make you very sick

• Food Safety

• Contaminants

• Salmonella

• Bacteria

Multiple Choice

1. HACCP is a system...

• a) Recognized internationally

• b) Recognized only in Chile

• c) Recognized only in USA

Multiple Choice

2. HACCP identifies potential...

• a) Biological hazards

• b) Chemical and physical hazards

• c) a & b

Multiple Choice

3. Implementing a HACCP system requires.

• a) A plan

• b) A prerequisite program

• c) Prerequisite programs and plans

Multiple Choice

5. Measurements of temperature, pH, or time are part of...

• a) The third principle

• b) The first principle

• c) The sixth principle

Multiple Choice

4. According to the text, a key component of the HACCP plan is….

• a) The sixth principle

• b) The seventh principle

• b) The first principle

Multiple Choice

A new restaurant decides to develop a HACCP Plan- the First Step is

• Monitor

• Verify

• Hire a consulting company

• Conduct a Hazard Analysis

Multiple Choice

Whats the thrid step of HAACP

• Establishing Hazard Analysis

• Establishing Critical Control Limits

• Establishing Critical control points

• Verifying

Multiple Choice

How many principles are there in a HACCP system?

• Four

• Seven

• Eighteen

• Ten

Multiple Choice

What is the purpose of a food safety management system?

• Keep all areas of the facility clean and pest free

• Identify, tag, and repair faulty equipment within the facility

• Identify and control possible hazards through out the flow of food

• Identify, document and use the correct methods for receiving food

Multiple Choice

What is HACCP?

• An end-product testing system

• A food safety management system

• A checking system for the environmental health practitioner/officer

• An internationally recognized system for reducing the risk of safety hazards in food.

Multiple Choice

Poor hygiene can be a major cause of illness

• True

• False

Multiple Select

What does bacteria need to grow?

• Warmth

• Ice

• Water

• Time

• Food

Multiple Choice

• mug

• plate

• glass

• fork

Multiple Choice

• mug

• plate

• glass

• fork

Multiple Choice

• plate

• bowl

• spoon

• glass

Multiple Choice

• spoon

• bowl

• cup

• plate

Multiple Choice

• bowl

• knife

• fork

• plate

Multiple Choice

• chopsticks

• bowl

• plate

• glass

Multiple Choice

• plate

• fork

• teapot

• bowl

Multiple Choice

• cutlery

• spoon

• knife

• fork

Multiple Choice

• cutlery

• spoon

• knife

• fork