midterm

It's okay to cut off the moldy part of food and use the rest.

• true
• false

The three types of hazards that can contaminate foods are biological, physical, and chemical.

• true
• false

As long as you wear gloves, it is not necessary to continually wash your hands.

• true
• false

It is not necessary to wear gloves when preparing food that will be cooked before serving.

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• false

After cleaning and sanitizing kitchen tools and equipment, you should dry them by using cloth towels before putting them away.

• true
• false

If using a dishwashing machine, it is not necessary to scrape the items before loading them because the machine will clean and sanitize them at the same time.

• true
• false

To save time while preparing vegetables, keep the trimmed material in a neat pile on the countertop to be thrown away at the end of the day.

• true
• false

"Aw" is the abbreviation that refers to the measurement of the amount of moisture in food.

• true
• false

Foods that have a moisture measurement of 1.0 Aw or lower are safe.

• true
• false

Cross-contamination occurs when a food that is safe comes in contact with biological, physical, or chemical contaminants while it is being prepared, cooked, or served.

• true
• false