Culinary Math & Food Safety

Indicate whether the statement is true or false. 1. Pathogens need six conditions to grow—food, acidity, temperature, time, oxygen, and mold.

• True

• False

Indicate whether the statement is true or false. 2. The edible portion is the amount of a food product before it has been trimmed and cut for use in a recipe.

• True

• False

Indicate whether the statement is true or false. 3. Viruses, bacteria, and parasites cause illnesses and can be seen, smelled, and tasted.

• True

• False

Indicate whether the statement is true or false. 4. Viruses can survive refrigerator and freezer temperatures.

• True

• False

Foodborne illnesses do not cause people to die.

• True

• False

One cup equals how many fluid ounces?

• 4

• 8

• 10

• 12

A foodborne-illness outbreak occurs when

• one person gets ill after eating food.

• one person gets ill after eating food that was not completely cooked.

• two or more people get the same illness after eating different foods.

• two or more people get the same illness after eating the same food.

Why are elderly people at a higher risk for foodborne illness?

• Their appetites have decreased with age.

• Their immune systems have weakened with age.

• They are more likely to spend time in a hospital.

• They are more likely to suffer allergic reactions.

The three categories of food safety hazards are biological, physical, and

• thermal.

• temporal.

• practical.

• chemical.

A soup recipe serves 12, but you only need to serve 8. What is the conversion factor?

• 0.25

• 0.33

• 0.67

• 1.50