MS#1

What are the recommended preventative measures to avoid Perfringens food infection?

• Canning at 176°F

• Cooking ground meat to an internal temperature of 140°F

• Cooking pork to at least 137°F

• Prompt refrigeration and proper sanitation

Cold cuts contain only meat unless stated on the label.

• Cured

• Fresh

• Skeletal

• Smoked

Which of the following is food intoxication?

• Pathogenic bacteria grew in the food, produced a toxin and made the consumer sick after eating.

• Pathogenic bacteria was eaten by the consumer who then became sick.

• Pathogenic bacteria was in a food product consumed and made the consumer sick after eating.

• Pathogenic bacteria was treated by a toxin that made the consumer sick.

Freezer storage can result in all of the following EXCEPT

• A deterioration of meat quality

• An improved quality grade

• Oxidative changes in the meat

• Oxidative changes in the meat

Safety guidelines indicate that cooked leftovers should be used within ___ days.

What are CCPs?

Which cooking method involves completely covering the meat with liquid and cooking extensively?

What are compounds which absorb oxygen, reducing or preventing the oxidation of food?

• Aerobics

• Anaerobics

• Antioxidants

• Tenderizers

It is recommended to let meat sit for at least three minutes after removing from heat to allow temperature to rest and prevent ______ loss.

• Blood

• Heat

• Juice

• Nutrient

Which meat cooking method is best recommended for large cuts?

• Deep fat frying

• Pan frying

• Roasting

• Stir frying