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WorksheetsCulinary Connections Review
Total questions: 15
Worksheet time: 8mins
How can we ensure that the dish washing sanitizer is sanitizing properly?
There is no way to know
Use a test kit to make sure the sanitizer is the right strength
Use really hot water
Leave the dishes in the water twice as long
What are three common food allergens?
Tomatoes, oranges, mangoes
Mushrooms, olives, and cheese
Peanuts, soybeans, and onions
Wheat, eggs, and milk
A guest orders a hamburger, and it has tomatoes on it, the customer tells you they are allergic to tomatoes. What should you do?
Remove the tomato and give the hamburger back to the guest
Let your supervisor know so they can remake the food for the guests
Tell the guest you are sorry that all hamburgers come with tomatoes
There is nothing you should do
Food that was stored in the refrigerator overnight should be reheated to what temperature?
155 degrees Fahrenheit
135 degrees Fahrenheit
165 degrees Fahrenheit
145 degrees Fahrenheit
The food handler makes baked beans that are held at 140 degrees. Can you safely serve this item?
No, it is too hot
Yes, the temperature in in the correct range
No, it is not hot enough
Yes, if it cools to 135 degrees
Bacteria, viruses, and fungi are known as ________.
Pathogens
Diseases
Pests
Rodents
Which foods need to be time and temperature controlled?
Hamburgers
Sugar
Fried Chicken
Canned Beans
Before using anything that touches food (utensils, thermometers, pots, pans) what should you do?
Wash and dry it
Sanitize it
Wipe it off
Wash, rinse, sanitize, and air dry
When you are coughing and have flu-like symptoms, you should tell your supervisor and come back to work as soon as you feel better.
True
False
Transferring pathogens from one surface to another is called __________.
Pathogen spread
FIFO
Bacteria transmission
Cross-Contamination
When washing your hands you should only wash them in a hand washing sink, wash for twenty seconds, and use a single-use paper towel to dry your hands.
True
False
The "danger zone" for pathogens to grow on food is______?
135-165 degrees Fahrenheit
41-135 degrees Fahrenheit
70-165 degrees Fahrenheit
50 degrees Fahrenheit or lower
Ready-to-eat foods should be stored in a container with a label containing what information?
The food handler's name and todays date
The food and today's date
The food handler's name and the use by date
The name of the food and the use by date
What are three hazards that can make food unsafe?
Biological
Chemical
Physical
All of these
What type of jewelry can a food handler wear while working?
A plain metal band
Anything they want
They cannot wear any jewelry
Wedding rings of any style
