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WorksheetsFoods 2 Unit Test 1
Total questions: 38
Worksheet time: 27mins
Which is not one of the five most common factors contributing to foodborne illness?
A. genetically modified foods
B. foods from unsafe sources
C. poor personal hygiene
D. improper holding temperatures
Family and consumer sciences cooperative extension agent is an example of a job in which career pathway?
A. Restaurants and Food/Beverage Services
B. Family and Community Services
C. Food Products and Processing Systems
D. Diagnostic Services
C. Food Products and Processing Systems
D. Diagnostic Services
The avenues a business uses to reach customers, like a website, store, or advertising, defines which section of the Lean Canvas Business Model?
A. channels
B. product
C. key metrics
D. revenue
What is a work-based learning opportunity where one volunteers time and energy to help others, while also improving workplace skills?
A. service learning
B. internship
C. apprenticeship
D. job shadowing
How should staff make sure the chemical sanitizer being used on a food prep surface is at the correct strength?
A. by rinsing it from the surface and then applying it a second time
B. by testing the surface first to confirm that there are no pathogens
C. by using a test kit to check the sanitizer's concentration when mixing it
D. by heating it to the temperature recommended by the manufacture
Which must be cleaned and sanitized, as opposed to just cleaned and rinsed?
A. kitchen walls
B. storage shelves
C. prep tables
D. garbage containers
Where can food contamination occur?
harvesting
transporting
cooking/serving
All of the Above
A clear, concise message that states why your business is different and worth paying attention to.
Problem
Solution
Key Metrics
Unique Value Proposition
The favorable position an organization seeks in order to be more profitable than its competitor
revenue
unique value proposition
product
competitive advantage
The fixed and variable costs
cost structure
revenue
key metrics
start up costs
Sean cooks hamburgers at a fast food restaurant. What is the proper internal temperature for the burgers he prepares?
145 degrees F
155 degrees F
165 degrees F
175 degrees F
Juan is about to start his shift prepping salads for a local restaurant. When should Juan wash his hands while on the job?
When entering the kitchen, changing tasks and before putting on gloves.
When leaving the kitchen, after using cleaning supplies and after touching his face.
After using the phone, leaving the kitchen and after using the restroom
When entering the kitchen, between making kinner salads and before cutting vegetables.
Amanda isn't sure if she should go to work as a line cook for a local diner. She hasn't been feeling well, but doesn't want to anger her supervisor by missing work. Under which conditions should Amanda avoid preparing food?
She has a runny nose.
She received an immunization today.
Amanda has had a sore throat for several days.
Amanda has diarrhea and an upset stomach.
The USDA recommends a minimum safe internal temperature for chicken to be ______ Degrees F.
145
5
165
180
Jesse is storing canned peaches in the pantry using the FIFO method. How is Jesse most likely storing the peaches?
A. cans with earliest use-by dates are placed in front of cans with later dates.
B. cans with earliest use-by dates are placed behind cans with later
dates.
C. cans with earliest use-by dates are placed beside cans with later
dates.
D. cans with earliest use-by dates are placed underneath cans with later dates.
Four people ate a fish sandwich at the same restaurant. All of them got sick from eating it. This is considered to be a:
homecoming party
foodborne illness outbreak
foodborne contamination
game of monopoly
Which type of contamination is being shown in this image?
Physical Contamination
Chemical Contamination
Biological Contamination
Cross Contamination
Which of the following symptoms does NOT require an employee to be sent home?
Headache
Fever
Vomiting
Diarrhea
When receiving a grocery truck, make sure that the food...
comes from an approved supplier
is at the right temperature
not expired
all of the above
What is the Danger Zone?
41F-135F
45F-140F
41F-140F
35F-135F
Which of the following is the best way to cool foods?
Leaving it out on the counter
Cool in a deep pan
Using an ice water bath
All of the above
Which of the following are physical contaminants?
Cleaning chemicals, pesticides
Gluten, eggs and peanuts
Hair, string, packaging
Mould, yeast, bacteria
To thoroughly clean surfaces to get rid of bacteria and it is the first step in preventing foodborne illness.
Sanitize
Miracle Worker
Sanity
White glove treatment
Someone who prescribes eating & wellness plans for an individual who is trying to lose weight or manage a disease like diabetes would MOST LIKELY have which certification?
Certified Executive Chef (CEC)
Certified Food Scientist (CFS)
Registered Dietitian Nutritionist (RDN)
Certified in Family & Consumer Sciences (CFCS)
Family and consumer sciences cooperative extension agent is an example of a job in which career pathway?
Restaurants and Food/Beverage Services
Family and Community Services
Food Products and Processing Systems
Diagnostic Services
what is the definition of food?
Chemical substances in food that help to maintain the body
something that taste really good
any edible nutritious substance, cooked or uncooked consumed in order to maintain life and growth.
A desire to eat
