Culinary Arts S&S Review

When a food product touches something that contains harmful microorganisms

• a physical hazard occurs
• cross contamination occurs
• a chemical hazard occurs
• good food safety practices are being used

HACCP stands for

• Hazard, analysis, control, caring, point
• A.  Happens, analysis, critical, control, place
• Hazard analysis critical control point
• None of the above

Which of the following is a key factor in preventing the bacterial growth?

• Personal hygiene
• Menu evaluation
• Time and Temperature Control
• Small quantities of food additives

Which is NOT a proper way to thaw meat?

• In the microwave
• On a counter top
• A.  Under running water of 70 degrees Fahrenheit or below 
• In the refrigerator 

At what internal temperature should raw meat, seafood and poultry items be stored?

• 41° F or lower
• 50° F or lower
• 55° F or lower
• 45° F of lower

Why do we use the first in first out method? 

• To eat fresh ingredients
• The fresher the ingredients the better
• To avoid getting sick
• To avoid spoilage of purchased food items

You should not eat food from a can if… 

• the can is missing a UPC code
• the can has a dent, bulge, or is swollen
• the can has artificial ingredients inside of it
• the can has fruit inside of it

Why are the elderly at higher risk for food borne illness?

• Their immune systems have weakened with age
• They are more likely to spend time in hospital
• They are more likely to suffer allergic reactions
• Their appetites have decreased with age

What is the temperature danger zone?

• 40° F – 140° F
• 41° F – 135° F 
• 32° F – 135° F 
• 32° F – 140° F

What is the minimal internal cooking temperature for Chicken?

• 155° F 
• 165° F
• 145° F
• 135° F