Nutrition & Culinary Arts I Midterm Exam

What is your LAST name?

What is your First name?

What class period are you in?

• 1
• 2
• 3
• 4
• 5

Food handlers are required to wash their hands:

• At least three times a day
• Before handling food
• Before coming to work

Hair restraints are required to prevent a:

• Biological contamination
• Chemical contamination
• Physical contamination

When disposing of dirty mop water, what sink do you use?

• Preparation Sink
• Service Sink
• 3-Compartment Sink

When serving food, it is never permissible to touch plates with bare hands on any surface where food may go.

• True
• False

Cross contamination occurs when:

• Food and kitchen tools and surfaces become contaminated after coming in contact with raw food products.
• Microbes are transferred from one food to another when using the same utensil without washing the surface between uses.
• A food that is fully cooked touches other raw foods or drippings from raw foods that contain pathogens

What is the food danger zone temperature range?

• 30-130
• 41-135
• 39-165

Which population is MOST susceptible to foodborne illnesses?

• Middle-aged professionals
• Preschool aged children and elderly
• College students