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WorksheetsCulinary Chapter 1
Total questions: 49
Worksheet time: 16mins
What can improper food handling result in?
Foodborne illness
Improved taste
Longer shelf life
Increased nutritional value
What does proper sanitation prevent?
Overcooking
Contamination
Food spoilage
Nutrient loss
Which of the following is NOT considered a biological hazard?
Bacteria
Viruses
Fish toxins
Vitamins
Which of the following is a type of biological hazard?
Metals
Fungi
Plastics
Minerals
What ability do some bacteria have that aids in survival?
Forming spores
Photosynthesis
Producing toxins
Moving with flagella
What causes botulism?
Consuming improperly canned products
Eating undercooked poultry
Drinking contaminated water
Consuming raw seafood
What happens to viruses without a cell host?
They can reproduce
They can survive but cannot reproduce
They become larger
They turn into bacteria
How are most viruses destroyed?
By freezing
By high heat
By low humidity
By sunlight
Which two viruses cause concern in foodservice?
Influenza and HIV
Hepatitis A and Norovirus
Ebola and Zika
Rabies and Measles
What should be done before preparing and eating raw vegetables to prevent viral contamination?
Boiling them
Washing them
Freezing them
Peeling them
Why is it important to avoid shellfish harvested from polluted waters?
To enhance flavor
To prevent viral contamination
To reduce cooking time
To increase shelf life
What can poisonous mushrooms, yeasts, and molds cause?
Food contamination
Improved flavor
Increased shelf life
Enhanced nutrition
What does yeast consume and expel during its process?
Consumes sugar and expels oxygen and water
Consumes carbon dioxide and expels alcohol and sugar
Consumes sugar and expels alcohol and carbon dioxide gas
Consumes alcohol and expels sugar and carbon dioxide gas
Which of the following is a sign of yeast contamination?
Sweet smell
Clear liquid
Slime and bubbles
Smooth texture
On what types of food does mold typically grow?
Only on fruits
Only on vegetables
On most foods
Only on dairy products
At what temperature do molds get killed, although their toxins may not be affected?
100°F (38°C)
120°F (49°C)
140°F (60°C)
160°F (71°C)
What should you always do with moldy food?
Wash it thoroughly
Cook it at high temperature
Discard it
Freeze it
At what internal temperature is Trichinella spiralis killed in whole cuts and ground game?
140°F (60°C)
150°F (65°C)
160°F (71°C)
170°F (77°C)
What is a recommended practice to avoid fish toxins?
Buy fish from any market
Only buy fish from a reputable source
Cook fish at high temperatures
Freeze fish before cooking
Which of the following is an example of a kitchen chemical hazard?
Fish from polluted waters
Cleaning supplies
Fresh vegetables
Bottled water
Which of the following is a common physical hazard found in food?
Sugar
Glass
Water
Salt
Which item is NOT considered a common physical hazard in food?
Toothpicks
Staples
Metal shards
Flour
What is the temperature range of the danger zone where food should not be kept for long periods?
32°F–100°F (0°C–38°C)
41°F–135°F (5°C–57°C)
50°F–150°F (10°C–65°C)
60°F–160°F (15°C–71°C)
Which of the following is NOT a recommended way by the FDA to thaw food safely?
Thaw the product under cold, drinkable, running water
Thaw the product in the refrigerator
Thaw food in a microwave oven
Leave a frozen item on the counter to thaw
Which of the following is NOT a place where state and local agencies enforce food safety regulations?
Restaurants
Grocery stores
Movie theaters
Schools
Where should an instant-read thermometer be placed in food?
In the thinnest part
In the center
In the thickest part
On the surface
What is the minimum internal temperature that food held hot must maintain?
120°F (49°C)
135°F (57°C)
150°F (66°C)
165°F (74°C)
How long do foods prepared from ingredients at room temperature have to be cooled to 41°F (5°C)?
Two hours
Four hours
Six hours
Eight hours
What is one method to cool food quickly?
Place food in a blast chiller
Leave food uncovered
Store food in a warm oven
Use a slow cooker
What should be ensured about the delivery vehicle when transporting foods off-site?
It is fast
It is clean
It is large
It is colorful
Which is not safe when handling ready-to-eat food?
Using tongs to handle fried chicken
Using a spatula to plate a hamburger
Scooping ice into a glass with bare hands
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
Which item may be re-served to another customer?
A partially used cup of salsa
Unopened condiment packets
Uneaten bread from a bread basket
An uneaten pickle used as a plate garnish
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 is the definition of food science?
The study of producing, processing, preparing, evaluating, and using food.
The chemistry of food products.
The study of producing, processing, marketing, and distributing agricultural food products.
The biological component of our food system.
What are harmful bacteria called?
Pathogens
Antibiotics
Vaccines
Refrigeration
What is the United States Department of Agriculture (USDA) agency 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
Materials required to prepare a food item are called
Nutrients
Ingredients
Nourishments
Minerals
Food
Infectious diseases can spread by contact with
an infected person
a contaminated object
an Infected animal
an environmental source
All of the above.
SDS provide important information about product_____
storage
safety
efficacy
disposal
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 means clean?
Free from dirt, grease, or grime
Free of pathogens
Which of the following means sanitary?
Free of dirt, grease, or grime
Free from pathogens
How often should you clean small equipment and dished after continuous use?
2 hours
30 minutes
4 hours
6 hours
How often should you clean large equipment and dished after continuous use?
2 hours
30 minutes
4 fours
6 hours
Which of the following is true about how to store sanitized items?
Can store at least 2 inches from the floor
Can store on or in drawers, trays, or carts
Can store at least 4 inches from the floor
Can store on a low, open air shelf
Which of the following helps prevent contamination?
Wearing false eye lashes
Wearing a headband without a hair net
Keeping hand injuries covered
Not cleaning your fingernails
