WorksheetsCulinary II- Review 1
Total questions: 39
Worksheet time: 21mins
Which responsibility is included in the Food and Drug Administration's role?
Inspecting meat, poultry, and eggs
Parasites are commonly associated with what food?
Salad
Raw Meat
Unwashed Fruits
What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?
Pasteurized
Pooled
Hard-boiled
Shelled
What temperature must stuffed lobster be cooked to?
145°F
165°F
150°F
170°F
What is the minimum internal cooking temperature for chicken breast?
155°F (68°C) for 4 minutes
165°F (74°C) for 4 minutes
155°F (68°C) for 15 seconds
165°F (74°C) for 15 seconds
What is the United States Department of Agriculture (USDA) agency that is responsible for ensuring the safety of the nation's meat, poultry, and processed egg products?
Food Inspection Service
Food Safety Service
Meat, Poultry, and Egg Products Inspection Service
Food Safety Inspection Service
Poor sanitation can cause _________, which is a common problem that can lead to _________.
food weight to increase, more expensive products
food spoilage, off-odors and flavors
employee termination, labor shortages
none of the choices properly complete the sentence
Which of the following is a direct result of improper food handling in food service establishments?
Lower cleaning costs
Enhanced food flavor
Cross-contamination leading to foodborne illnesses
Increased shelf life of products
Which federal agency is primarily responsible for regulating the safety of seafood products in the United States?
Centers for Disease Control and Prevention (CDC)
Food Safety Inspection Service (FSIS)
Food and Drug Administration (FDA)
Environmental Protection Agency (EPA)
Regular cleaning and sanitizing of food contact surfaces helps to prevent:
Employee absenteeism
Increase in food prices
Spread of harmful microorganisms
Loss of food color
To prevent cross-contamination when prepping raw meat and ready to eat food you should
wear gloves with meat but not ready to eat food.
prep them at the same time on same prep table.
hold both at correct temps
clean and sanitize work surfaces between each product.
Surfaces that touch food must be
rinsed only
cleaned and sanitized
cleaned only
sanitized only
Scraping food,washing,rising,sanitizing and air drying the dishes is an example of....
preventing cross contamination
controlling time and temperature
Good personal Hygiene
proper cleaning and sanitizing
A reason to use a clean, dry dish towel to dry dishes:
encourage growth of bacteria
avoid growth of bacteria
encourage water spots
encourage water condensation
Which of the following is the best practice for storing raw meat in a refrigerator to prevent contamination?
On the top shelf above ready-to-eat foods
On the bottom shelf below ready-to-eat foods
In the same container as vegetables
On the counter at room temperature
What is the primary purpose of using a food thermometer when cooking meat?
To ensure the meat is tender
To measure the weight of the meat
To check the color of the meat
To verify the meat has reached a safe internal temperature
Which of the following actions helps reduce the risk of foodborne illness in a food service establishment?
Washing hands thoroughly before handling food
Using the same cutting board for all foods
Storing cooked and raw foods together
Leaving perishable foods at room temperature for several hours
To prevent cross-contamination when prepping raw meat and ready to eat food you should
wear gloves with meat but not ready to eat food.
prep them at the same time on same prep table.
hold both at correct temps
clean and sanitize work surfaces between each product.
Surfaces that touch food must be
rinsed only
cleaned and sanitized
cleaned only
sanitized only
Scraping food,washing,rising,sanitizing and air drying the dishes is an example of....
preventing cross contamination
controlling time and temperature
Good personal Hygiene
proper cleaning and sanitizing
A reason to use a clean, dry dish towel to dry dishes:
encourage growth of bacteria
avoid growth of bacteria
encourage water spots
encourage water condensation
Raw foods should not be left out for more than...
1 hour
2 hours
3 hours
4 hours
What is cross-contamination?
Mixing different types of food
Transfer of bacteria from one surface to another
Cooking food at high temperatures
Using too much salt
Microorganisms can be transferred:
From hands to food
From surfaces to food
By coughing on food
All of these
What is the first step in ensuring food safety?
Cooking food thoroughly
Storing food properly
Washing hands
Using fresh ingredients
What type of gloves should be worn when handling food to prevent contamination?
Cotton gloves
Leather gloves
Disposable gloves
Wool gloves
Which of the following is a good practice when preparing food?
Using the same chopping board for raw meat and vegetables
Washing fruits and vegetables before eating
Leaving cooked food out overnight
Tasting food with your fingers
What is the primary purpose of wearing a hairnet in a food preparation area?
To keep the head warm
To prevent hair from falling into food
To look professional
To protect the hair from getting dirty
Why should you not use the same utensils for raw and cooked food?
It makes cooking faster
It prevents cross-contamination
It saves water
It keeps the food warm
What should you do with leftovers to keep them safe to eat?
Leave them on the counter
Store them in the fridge within 2 hours
Reheat them multiple times
Throw them away immediately
Cooked foods like spaghetti or tuna casserole may be kept at room temperature for more than 4 hours.
True
False
Which of the following should you do before cooking?
Wear jewellery
Tie back long hair
Put on perfume
Wear sandals
What is the recommended duration for washing hands with soap and water to ensure they are properly cleaned?
5 seconds
10 seconds
20 seconds
30 seconds
Which of the following is a sign of spoiled food?
Bright colour
Pleasant smell
Slimy texture
Firm texture
Why is it important to wash your hands before handling food?
To make your hands smell nice
To remove dirt and bacteria
To keep your hands warm
To dry your hands
Why is it important to keep your kitchen clean?
To impress guests
To prevent the spread of germs
To make it look nice
To have more space
What is the main reason for using colour-coded chopping boards in food preparation?
To match the kitchen decor
To prevent cross-contamination
To make chopping easier
To organise the kitchen
