Font size
WorksheetsFood Science - Chp 5-6 Review
Total questions: 20
Worksheet time: 12mins
The F in FATTOM stands for _______________.
Flavor
Food
Frankenstein
First
Which of the following are TCS foods?
Eggs
Dairy products
Meat
All of the above
The A in FATTOM stands for acrid
True
False - it's acid
What type of pH is most likely to aid in bacteria growth?
Neutral/Slightly Acidic
Acidic
Alkaline
Neutral/Slightly Alkaline
What water activity level is suitable for bacterial growth?
.72 or higher
.82 or higher
.85 or higher
.61 or higher
The temperature danger zone is
45-135
35-141
40-141
41-135
In order for bacteria to grow the pathogen must have _______.
Octagon
Object
Oxide
Oxygen
The level of ________ determines how fast bacteria will grow.
Meat
Maxium
Monopoly
Moisture
FATTOM are conditions that ________ need to grow.
Virus
Parasite
Fungi
Bacteria
The first T in FATTOM stands for __________
Temperature
Time
Technology
Truancy
Bacteria can double as often as every _______ minutes in the temperature danger zone.
2
15
20
30
The second T in FATTOM stands for time
True
False
The O in FATTOM stands for _______________.
Opinionated
Optional
Orderly
Oxygen
The M in FATTOM stands for _______________.
Moisture
Mechanical
Malevalent
Malpractice
A whole turkey should be cooked to a minimum internal temperature of 155*F (68*C) for 15 seconds
True
False
Hamburger patties should be cooked to a minimum internal cooking temperature of 145*F (63*C) for 15 seconds
True
False
Parasites are most commonly linked with seafood
True
False
"Apply enough soap to build up a good lather" is the first step of hand washing
True
False
"Dry hands and arms with a single use paper towel or hand dryer" is the final step of handwashing
True
False
What is the minimal internal temperature for a Pork Roast?
155* for 15 seconds
145* for 4 minutes
145* for 15 seconds
135*
