Review Quiz 3

Before using any scale, you must take certain steps to account for the weight of the container. This process is known as setting a scale to:

• empty

• tare

• flat

• clear

Which of the following ingredients acts as a stabilizer in baking and pastry formulas?

• sugar

• butter

• eggs

• vanilla bean

It is the _________ (protein component in flour) that builds structure and strength in baked goods.

• gluten

• starch

• fiber

• sugar

Which of the following is NOT a required factor in declaring a food-borne illness outbreak?

• It must involve two or more people.

• It must be confirmed by health officials.

• Cases must all be reported within 1 hour of each other.

• All parties must have eaten the same food.

Which contaminate is an example of physical contamination?

• glass

• bleach

• rat poison

• poisonous mushrooms

What is the range of temperatures that are known as the danger zone?

• 41° to 140°F

• 81° to 120°F

• 60° to 145°F

• 47° to 147°F

How long can food be left in the danger zone before it is considered adulterated and must be discarded?

• 30 minutes

• 2 hours

• 4 hours

• 5½ hours

Insecticides and cleaning compounds are examples of ______ contaminants that may accidentally find their way into foods.

• Biological

• Chemical

• Physical

• Natural

Cross ______ occurs when disease-causing elements or harmful substances are transferred from a contaminated surface to a heretofore uncontaminated one.

• Contamination

• Infection

• Transmission

• Pollution

Ideally, ______ are best kept refrigerated between 38° to 40°F/3° to 4°C.

• Vegetables

• Dairy products

• Grains

• Canned goods