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WorksheetsCulinary I Review: Food Protection & Garde Manger
Total questions: 65
Worksheet time: 39mins
Which is not a cold sandwich?
canape
decker
panini
submarine
How should ingredients in a main course salad be arranged on the plate?
attractively
in divided sections
while they are cold
while they are hot
What is the most popular type of salad?
fruit
gelatin
leafy
meat
Which lettuce has less flavor but stays crisp longer than other greens?
Butterhead
Iceberg
Romaine
Spinach
What are the major types of dressings?
diary-based, vinegar-based, egg-based, and fat-based
emulsions, fruit-based , cooked and vinegar-based
vinaigrette, emulsified vinaigrette, mayonnaise-based and mayonnaise
vinaigrette, cheese, mayonnaise and fatty
Which type of sandwich is a club?
closed sandwich
finger sandwich
open-face sandwich
triple-decker sandwich
What is true about a main course salad?
Functions as a balanced meal
includes fruit and vegetables
includes lettuce
includes meat
What kind of sandwich has two pieces of bread, plated side-by-side?
closed
finger
open-face
wrap
What does a vinaigrette dressing consist of?
two-parts vinegar to one-part oil
three-parts oil to one-part vinegar
oil only
vinegar only
Which greens are used to add stronger flavors in a salad?
arugula, mizuna, chicory and kale
flowers, artichokes, pine nuts and arugula
iceberg, bibb, kale and arugula
kale, iceberg, mizuna and spinach
Which is a grilled sandwich with cheeses and meats melted inside the bread?
closed sandwich
open-faced
sloppy joe
triple-decker
A small appetizer that is an open faced sandwich is known as a/an
aspic
amuse-bouche
canape
charcuterie
Which of these is a canape?
A ____ is a salt water solution used for preserving food.
cure
brine
pickle
smoke
A sharp knife is safer than a dull knife
True
False
You should always wear open toed shoes while cooking
True
False
Which is not a food allergen:
Eggs
Dairy
Veal
Oysters
What is the best method for preventing FB illness from seafood toxins:
Purchasing smoked or cured seafood
Freezing seafood
Purchasing seafood from approved suppliers
Cooking seafood to the required minimum internal temperature.
Which of the following prevents allergens from reaching other food:
proper cooking techniques
preventing cross-contamination
proper cooking temperature
keeping hot foods hot and cold foods cold.
An allergic reaction to food usually starts hours or days after eating?
True
False
Trays of lasagna were removed from hot-holding at 135°F (57°C) at 4 p.m. and labeled with a discard time of 8 p.m. The lasagna was served to guests and discarded at 8 p.m. What mistake was made?
The food was held at the wrong temperature.
The food was labeled with the wrong time.
The food was discarded at the wrong time.
No mistake were made
What must food handlers do when handling ready-to-eat food?
Wear gloves
Use hand sanitizer
Cover wounds with bandages
Touch the food as little as possible
Soup that is being hot-held on a buffet should be labeled with the
name of the food
prep date
soup's ingredients
use-by-date
Which food does not need additional packaging or other protection from contamination when placed on display?
Whole raw fruit
Bread
Danish
Open condiments
What is the discard date for the macaroni salad that was prepared and stored on September 20?
September 25
September 26
September 27
September 28
What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out?
2 days
5 days
7 days
9 days
Ready-to-eat TCS food must be date marked if it will be stored for longer than
12 hours
24 hours
36 hours
48 hours
Which item should be rejected?
Bags of organic cookies in torn packaging
Bottled milk at 41°F (5°C)
Single-use cups in original packing
Live oysters with an internal temperature of 50°F (10°C)
If you are fixing holes in floors, walls and ceilings what are you denying?
Pests access
Food and shelter
Food and water
Working with a PCO
Floor mounted equipment should be
4 inches off the floor
6 inches off the floor
Away from walls
Metal
Table top equipment should be
4 inches off the counter
6 inches off the counter
Away from walls
Metal
What is the temperature danger zone?
41F-140F
41F-135F
32F-70F
70F-125F
TCS foods are...
food that require temperature control for safety
food that require time control for safety
foods that require taste control for safety
foods that require time & temperature control for safety
What is calibration?
making sure a knife is sharp
making sure the kitchen is clean
sanitizing the thermometer before using
making sure the thermometer is accurate before using
How can you calibrate a bimetallic stemmed thermometer?
you can't
with cold water
with ice water
with boiling water
What internal temp should whole poultry be cooked to?
140F
155F
165F
170F
What internal temp should ground beef or pork be cooked to?
140F
155F
165F
170F
A food safety management system is a group of practices and procedures intended to:
Make sure your operation is financially successful
Prevent foodborne illnesses
Keep people from bringing pets into restaurants
None of the above
Your operation should have which of the following food safety programs? Select all that apply
Food safety training program
Standard operating procedures
Personal hygiene program
Cleaning and sanitation program
Facility design and equipment maintenance program
What is the first step of active managerial control?
Training
Corrective Action
Monitor
Identify Risks
What is the last step of active managerial control?
Management Oversight
Re-evaluation
Training
Monitor
A HACCP Plan is a
Plan to help prevent foodborne illnesses
Plan to help identify food risks in your operation
Plan to help control food operations in a way that keeps food safe
All of the above
HACCP stands for
Hazard Analysis Critical Control Position
Hazard Analysis Condition Control Position
Hazard Analysis Condition Control Point
Hazard Analysis Critical Control Point
The temperature of chicken is checked to see if it has met its critical limit of 165 degrees for 15 seconds. This is an example of which HACCP principle?
Verification
Record Keeping
Monitoring
Hazard Analysis
A pest-control program is an example of a(n)
Workplace safety program
Food safety program
HACCP program
Active managerial control program
Check the most common symptoms that indicate a customer is having an allergic reaction (more than one possible answer):
Fever
Hives
Nausea
Bruising
Check the most common symptoms that indicate a customer is having an allergic reaction (more than one possible answer):
Sneezing
Coughing
Diarrhea
Itchy rash
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
Parasites
Allergic reaction
Biological toxins
Chemical contamination
Who must comply with OSHA?
Only teachers and doctors.
Everyone who works at a job that requires health and safety.
Why is workplace safety important?
It's not important.
It keeps workers and customers safe.
Only managers need to worry about workplace safety.
Which is NOT a right workers have under OSHA?
The right to a safe and healthful workplace
The right to information on injuries or illnesses in the work place
The right to industry specific training
The right to guaranteed wage raises
Which 3 are an employer's main responsibility under OSHA?
Monitor hazards
Provide lunch for employers weekly
Keep records of workplace injuries
Provide personal protective equipment (PPE)
Bacteria in general needs four things to grow they are?
water, heat, air, soil
water, air, warmth, moisture
warmth, time, moisture, food
warmth, air, time, light
One of the most common food-borne illnesses from undercooked poultry and eggs is:
Trichanella
Salmonella
Clostridium perfringens
When micro-organisms come into contact with food and make it unsafe to eat, the food is said to be:
Conserved
Contaminated
Concentrated
Condensed
