Indicate whether the statement is true or false. 2. The edible portion is the amount of a food product before it has been trimmed and cut for use in a recipe.

Indicate whether the statement is true or false. 3. Viruses, bacteria, and parasites cause illnesses and can be seen, smelled, and tasted.

Indicate whether the statement is true or false. 4. Viruses can survive refrigerator and freezer temperatures.

Foodborne illnesses do not cause people to die.

One cup equals how many fluid ounces?

A foodborne-illness outbreak occurs when

Why are elderly people at a higher risk for foodborne illness?

The three categories of food safety hazards are biological, physical, and

A soup recipe serves 12, but you only need to serve 8. What is the conversion factor?

Pathogens grow well in food that has a temperature between

Glass from a broken lightbulb is an example of which type of contaminant?

If a foodservice employee has diarrhea or vomiting, he or she should

The transfer of allergens from food containing an allergen to the food served to a customer is known as

How many teaspoons are in 1 tablespoon?

What are pathogens?

Metal shavings from a can are considered which type of hazard?

If a recipe calls for 4 cups of milk, how many fluid ounces are used?

A formal review or examination conducted to see if an operation is following food safety laws is called a(n)

Food proteins that cause allergic reactions are called

Which group of people is at a high risk for foodborne illnesses?

How many cups are in 1 gallon?

Mold is an example of a

What term means that harmful things are present in food, making it unsafe to eat?

Small living organisms that can be seen only through a microscope are called

If a recipe normally serving 16 needs to serve 20, what is the conversion factor?

Microorganisms that cause illness are called

Pest-control products like rat poison are examples of which type of hazard?

Hair and fingernails are examples of which type of hazard?

How many cups are in one pint?

Which food item is a common allergen?

Which type of pathogen needs to live in a host to survive?

Which is considered one of the “Big Eight” food allergens?

What temperature is the freezing point for water?

What is a standardized recipe?

A gazpacho recipe serves 50 but a banquet order requires servings for 30. What is the conversion factor for this recipe?

A written record of the ingredients and preparation steps needed to make a particular dish is called a(n)

At what temperature does water boil?

To prevent food allergens from being transferred to food,

If a recipe calling for 14 ounces of onions is tripled, how many pounds of onions are needed?

A banquet hall is preparing to serve a party of 432 guests. If each table seats 8 people, how many tables are needed?

A manager received an invoice for $86.40 for 30 gallons of ice cream. How much did each gallon cost?

One pint is the same as how many cups?

The four types of pathogens that can contaminate food are

45. Bacteria grow well in food that has a temperature between 41°F and 135°F (5°C and 57°C). This range is known as the _____________________.

46. _____________________ is a disease transmitted to people by food.

47. Poor personal hygiene transfers _____________________, the microorganisms that cause illness, from your body to food.

49. The _____________________ is the body’s defense against illness.

A written record of the ingredients and preparation steps needed to make a particular dish is called a(n) _____________________.

The range of temperatures in which foodborne bacteria can grow rapidly is called the _________.

An illness caused by consuming contaminated food is known as a _________

Microorganisms that can cause disease are called _________.

The part of food that can be safely eaten is called the _________.

The body's defense system against disease is called the _________.

A set of instructions for preparing a particular dish is called a _________.