Culinary Connections Review

How can we ensure that the dish washing sanitizer is sanitizing properly?

• There is no way to know

• Use a test kit to make sure the sanitizer is the right strength

• Use really hot water

• Leave the dishes in the water twice as long

What are three common food allergens?

• Tomatoes, oranges, mangoes

• Mushrooms, olives, and cheese

• Peanuts, soybeans, and onions

• Wheat, eggs, and milk

A guest orders a hamburger, and it has tomatoes on it, the customer tells you they are allergic to tomatoes. What should you do?

• Remove the tomato and give the hamburger back to the guest

• Let your supervisor know so they can remake the food for the guests

• Tell the guest you are sorry that all hamburgers come with tomatoes

• There is nothing you should do

Food that was stored in the refrigerator overnight should be reheated to what temperature?

• 155 degrees Fahrenheit

• 135 degrees Fahrenheit

• 165 degrees Fahrenheit

• 145 degrees Fahrenheit

The food handler makes baked beans that are held at 140 degrees. Can you safely serve this item?

• No, it is too hot

• Yes, the temperature in in the correct range

• No, it is not hot enough

• Yes, if it cools to 135 degrees

Bacteria, viruses, and fungi are known as ________.

• Pathogens

• Diseases

• Pests

• Rodents

Which foods need to be time and temperature controlled?

• Hamburgers

• Sugar

• Fried Chicken

• Canned Beans

Before using anything that touches food (utensils, thermometers, pots, pans) what should you do?

• Wash and dry it

• Sanitize it

• Wipe it off

• Wash, rinse, sanitize, and air dry

When you are coughing and have flu-like symptoms, you should tell your supervisor and come back to work as soon as you feel better.

• True

• False

Transferring pathogens from one surface to another is called __________.

• Pathogen spread

• FIFO

• Bacteria transmission

• Cross-Contamination