Culinary 2 Segment 2 Exam

Elderly people have a higher risk for contracting a foodborne illness because

• they have a larger appetite.
• they have more allergies.
• they have a weaker immune system.
• they are at the hospital more.

Which type of hazard is pesticides being sprayed during food preparation?

• Biological
• Chemical
• Physical

Which is the most effective way to prevent foodborne illness caused by bacteria?

• Using equipment that is brand new each time
• Using only organic ingredients
• Controlling the time and temperature of the ingredients & final product
• Tracking the number of pathogens on each ingredient

What is the issue of storing raw chicken breasts above salad?

• Cross-contamination
• Poor personal hygiene
• Time-temperature abuse
• Cross-contact with allergens

What is the minimum internal cooking temperature for chicken breasts?

• 135°F (57°C)
• 145°F (63°C)
• 155°F (68°C)
• 165°F (74°C)

What is the correct temperature for holding hot TCS food on a buffet?

• 41°F or higher
• 70°F or higher
• 100°F or higher
• 135°F or higher

Which of the following is NOT an effective method for cooling hot food?

• Placing in an ice bath
• Splitting into smaller containers
• Stirring with an ice paddle
• Putting it directly into the refrigerator

Where should you check the temperature of cooked food?

• Thickest part
• Edge
• Thinnest part
• Bottom

What is an acceptable option for sanitizing dishes in the 3rd sink?

• Dawn dish soap
• Hot water
• Chemical sanitizers
• Chemical sanitizers or hot water

If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?

• Every 4 hours
• Every 5 hours
• Every 6 hours
• Every 7 hours