WorksheetsCulinary Essentials Chapter 2 Test
Total questions: 50
Worksheet time: 25mins
Indicate whether the statement is true or false. 1. It is not okay to wear nail polish while preparing food in a professional kitchen, but acrylic fingernails are fine.
True
False
Indicate whether the statement is true or false. You should wash your hands after using cleaning or sanitizing products.
True
False
HACCP shows workers how to properly handle food, how to monitor food safety, and how to keep accurate records.
True
False
The minimum internal temperature is the temperature at which food begins to cook.
True
False
Indicate whether the statement is true or false. 5. Foods that have a long shelf life should be placed in dry storage.
True
False
Indicate whether the statement is true or false. 6. The internal temperature of held food should be taken at least every two hours.
True
False
Indicate whether the statement is true or false. 7. Glasses should be placed right side up in the dishwasher.
True
False
When washing your hands, you must rub your hands and arms for at least one full minute.
True
False
Instead of washing your hands, you can use a hand sanitizer.
True
False
If you have a wound, you should always go home immediately.
True
False
Indicate whether the statement is true or false. 11. The HACCP system was developed for a fast-food corporation in the 1960s.
True
False
A critical control point is a step in the flow of food where contamination can be prevented or eliminated.
True
False
The temperature danger zone for holding foods is 41°F-135°F (5°C-57°C).
True
False
The first in, first out (FIFO) system means that newer products are used first because they are fresher.
True
False
Indicate whether the statement is true or false. Do not wash produce before storing it.
True
False
What is the main cause of cross-contamination?
cooking equipment
packaging materials
kitchen counters
foodhandlers
What type of shoes can help prevent accidents?
open-toed shoes
tennis shoes
boots
slip-resistant shoes
What protective clothing must you wear if you work in a food preparation or clean-up area?
chef's coat
chef's hat
safety glasses
apron
What should you wear to keep microorganisms from being transmitted to food from your hair?
hair restraint
scarf
headband
hair ribbon
What type of liquid kills bacteria on the skin?
warm water
soap
cold water
hand sanitizer
What should you do first if you feel sick at work?
Keep working.
Put on a mask.
Take some medication.
Tell your supervisor.
What should you do if your hand is wounded while at work?
Wash your hand and continue working.
Go home immediately.
Treat the wound, bandage it, and wear gloves.
Treat the wound, bandage it, but do not wear gloves.
Which one of these is not a health hazard of foodhandling?
poor personal hygiene
contaminated raw foods
overcooked food
cross-contamination
If hot foods are not held at 135°F (57°C) or above, after how many hours must they be discarded?
four
five
six
seven
What type of thermometer can take temperature quickly and easily measure the temperature of thin foods?
liquid-filled thermometer
bimetal thermometer
thermistor thermometer
thermocouple thermometer
What type of food has a safe internal cooking temperature of 165°F (74°C)?
poultry
pork
lamb
fish
What should you do each time you drop a thermometer?
Throw it away.
Do nothing.
Rinse it with cool water.
Recalibrate it.
What should you do first if you spot a potential problem at a control point?
Take corrective action.
Do nothing.
Tell a supervisor.
Make a note.
Which is not considered part of a record-keeping system?
flow charts
menus
policy and procedure manuals
food temperature readings
What is the highest temperature at which a refrigerated processed food should be received?
35°F (2°C)
41°F (5°C)
32°F (0°C)
72°F (22°C)
Where should you store dry food containers?
the refrigerator
the freezer
kitchen counter
in a dry place
What should you do if a can is rusty?
Open it carefully.
Puncture it with a knife.
Open it quickly.
Discard it immediately.
If held food drops below 135°F (57°C), what should you do?
Reheat to 135°F (57°C) for 1 minute.
Reheat to 165°F (74°C) for 15 seconds.
Reheat to 145°F (63°C) for 30 seconds.
Reheat to 140°F (60°C) for 5 minutes.
What type of foods should be fully cooked before mixing them with other food products?
produce
fruit
sauces
protein foods
What should you use to pick up ice?
your hands
a fork
tongs
a spoon
36. A(n) __________________________ is a worker who is in direct contact with food.
foodhandler
manager
cashier
janitor
Foodhandlers often wear gloves to prevent __________________________.
contamination
spoilage
overcooking
freezing
38. While washing your hands, remove soil from underneath your __________________________.
fingernails
elbows
wrists
palms
39. The __________________________ that might be in a wound could spread to any food handled.
bacteria
vitamins
enzymes
minerals
One step of the HACCP system is to find the __________________________ where contamination could happen.
critical point
safe zone
storage area
cleaning station
41. To measure the internal temperature of a cooked food, place the thermometer in the __________________________ part of the food.
thickest
thinnest
outermost
coldest
The last step in the HACCP system is to __________________________ that your system works correctly.
verify
ignore
complicate
delay
Store frozen foods at __________________________ or below.
0°F (-18°C)
32°F (0°C)
40°F (4°C)
10°F (-12°C)
Always cook food to the proper minimum internal __________________________.
temperature
color
texture
size
Dishwashers that recycle pre-wash water through the dishes to save water and energy are called __________________________ dishwashers.
recirculating
conventional
manual
static
What should you do with your hair when working in a professional kitchen?
Tie it back or cover it with a hairnet
Leave it loose
Style it with gel
Dye it a bright color
Select the proper procedure for washing your hands.
Wet hands, apply soap, scrub for 20 seconds, rinse, and dry
Wet hands, apply soap, rinse immediately, and dry
Apply soap to dry hands, scrub for 5 seconds, rinse, and air dry
Rinse hands with water only, then dry with a towel
The history of the HACCP system is best described as:
A food safety system developed in the 1960s for NASA's space program.
A quality control method created in the 1980s for the automotive industry.
A marketing strategy introduced in the 1990s for fast food chains.
A packaging technique invented in the 1950s for canned goods.
Taking corrective action as part of the HACCP system involves:
Identifying and correcting deviations from critical limits to ensure food safety.
Ignoring minor deviations to save time.
Reporting all issues to upper management only.
Waiting for routine inspections to address problems.
The proper procedure for receiving and storing eggs is:
Check for cracks, store at 45°F or below, and keep in original carton.
Store at room temperature and wash before use.
Receive at any temperature and transfer to plastic containers.
Check for cracks, store at 60°F, and keep in open containers.
