Intro to Culinary Quiz 1

Disease-causing organisms 

• Pathogens
• Viruses
• Parasites
• Fungi

A maneuver performed to remove an obstruction from an airway

• Heimlich

• Fire Drill

• CPR

• AED

A hand-held device used to put out small fires

• Fire Extinguisher
• Fire Drill
• Fire Detectors
• Arson

What is the temperature range for the temperature danger zone?

• 0 - 32 degrees F

• 41 - 135 degrees F

• 50 - 140 degrees F

• 70 - 155 degrees F

Surfaces that touch food must be

• rinsed only

• cleaned only

• rinsed and sanitized

• cleaned and sanitized

Where should raw poultry be placed in a cooler that includes raw and ready-to-eat food?

• On the top shelf

• Next to the produce

• On the bottom shelf

• Above the ready-to-eat food

Sick food workers may have germs that can make customers sick. If a food worker is sick with diarrhea or vomiting, what should the food worker do?

• Prepare food in the back of the kitchen away from customers.

• Go home or stay away from food and food-contact surfaces.

• Work with food, but wash hands often and wear gloves.

• Only wash dishes or equipment.

What is the only way you can be sure food has been cooked to the correct temperature?

• Set the oven or stove to a high temperature.

• Cook the food for a very long time.

• Use a thermometer to check the internal temperature of the food.

• None of these.

A handwashing sink must be properly stocked and available so food workers may wash their hands. What must be at a handwashing sink?

• Hot and cold running water, soap, and paper towels.

• Running water, paper towels, and hand sanitizer.

• Hot and cold running water, nailbrush, and paper towels.

• Hot running water, soap, and hand sanitizer.

What should you do with food that has been in the Danger Zone too long?

• Put it back in the oven for additional warming.

• Put it in the fridge to cool it down.

• Serve it right away.

• Throw the food away.