WorksheetsCulinary [5167435] — Worksheet Questions
Total questions: 48
Worksheet time: 24mins
How should hot TCS food be displayed on a self-service bar?
at 125∘ F or cooler
at 135∘ F or hotter
with a serving utensil stored in the food
with a serving utensil stored on a clean towel
What federal agency ensures consumers have truthful and informative labeling of products?
Federal Trade Commission (FTC)
Food and Drug Administration (FDA)
U.S. Department of Agriculture (USDA)
Consumer Product Safety Commission (CPSC)
Which food should be cooked to 165∘ F?
steamed sea scallops
roast beef
fried okra
poultry
Kathy is ordering equipment for her restaurant that will come in contact with food. She should order equipment certified by which organization?
Centers for Disease Control (CDC)
National Standards Foundation (NSF)
National Restaurant Association (NRA)
U.S. Department of Agriculture (USDA)
Bobby is cooking a pot of soup. Which probe should be used to monitor the temperature of the soup?
air
immersion
penetration
surface
Barry washed the prep table with a cloth towel and cleaning solution. Which step should he do next?
scrape or remove food
sanitize the surface
rinse the surface
allow to air-dry
Sneezing or coughing while preparing cuisine will:
clear one's sinuses of irritants.
cause accidents in the lab.
contaminate the food.
make a cold worse.
Which precaution is the least appropriate for the storage, usage, and/or disposal of pesticides?
keeping them in a safe place
following directions on the labels
being sure containers are labeled properly
refilling small containers from large containers
Which factor has the least effect on cleaning?
brand of sanitizing solution
use of sanitizing solution
well-trained personnel
water temperature
What is a systematic, proactive approach to identify, evaluate, and contain food safety hazards that are likely to cause illness or injury if regulatory measures fail to be used?
Hazard Analysis Critical Control Points (HACCP)
Standard Operating Procedures (SOPs)
Crisis management
Food defense
If a food handler is diagnosed with a foodborne illness, such as Norovirus, a manager must:
exclude the food handler from the operation.
restrict the food handler from working with or around food.
instruct the food handler to wear gloves while working with food.
instruct the food handler to wash his/her hands every fifteen minutes.
Which is the best practice when preparing omelets?
cooking to 130∘ F or higher
stacking flats of eggs as close to grill as possible
keeping pooled eggs in a large container near the griddle
keeping eggs in their shells and refrigerated until time to use them
Judy’s supervisor asks her to monitor the temperature of the refrigerator. Which probe should she use?
air
immersion
penetration
surface
Which practice prevents cross-contamination during food preparation?
placing cooked steaks back in the same dish with the marinade
rinsing a chef’s knife after chopping raw chicken and before chopping onions
using the reverse side of a cutting board to slice tomatoes after trimming a raw steak
washing and sanitizing a cutting board between preparation of raw meats and cooked foods
Curt accepted a shipment of eggs for his establishment. Based on the flow of food, what should he do next?
store the eggs at 41∘ F or lower
place the eggs in dry storage at 70∘ F
cook the eggs immediately or discard
hold the eggs for serving within four hours
Which is likely to be a critical control point for beef bound for immediate service?
cooking
preparation
receiving
storage
Ken routinely seals cracks and replaces the screens in vents. Which safe facilities principle is he exhibiting?
pest prevention
handling emergencies
installing equipment
avoiding hazards caused by utilities
Which item may be re-served in a restaurant?
unopened, prepackaged soup crackers
uncovered ketchup served in a small dish
previously served, but untouched, basket of bread
a steak returned to the kitchen for being cooked longer than the guest wanted
Which is the best example of the “first in, first out” rule?
Eggs received on 10/30 are stored in front of eggs received on 11/5.
Milk dated to expire on 6/5 is stored in front of milk dated to expire on 5/31.
When must an employee wear single-use gloves?
when cutting raw chicken
when making sandwiches
when washing produce
when washing dishes
Which is a safe method to thaw frozen chicken?
on the counter
at room temperature
under running hot water
on the bottom shelf in a refrigerator
Several TCS hot food items are held on a cafeteria line. How can the food handlers ensure that these items are safe to eat?
by discarding the food every two hours
by discarding the food after 30 minutes
by checking the temperature with a thermometer every two to four hours
by checking the temperature using the temperature gauge on the holding unit every two to four hours
Joya was recently hired as a manager for a new restaurant. Her first task is to provide all employees with the opportunity to earn a Food Protection Manager Certification. Which active managerial control principle is she exhibiting?
HACCP program
training program
manager supervision
incorporation of a standard operating procedure
Which shipment of food should be rejected?
case of eggs with clean, unbroken shells
case of canned tomatoes with swollen ends
fresh fish with a mild ocean smell and firm flesh
fresh poultry that is firm and springs back when touched
Which are common characteristics of a TCS food?
low acid and dry
dry and high in protein
high in moisture and low acid
high in carbohydrates and high acid
Which is an acceptable behavior around food?
leaving open wounds unbandaged
chewing gum during food preparation
wearing a dirty baseball hat as a hair restraint
wearing clean, disposable gloves to prepare ready-to-eat sandwiches
What type of bread is least likely to be made by using a pour batter?
herb and cheese popovers
blueberry pancakes
banana nut bread
cinnamon waffles
Which is a chemical hazard that can cause foodborne illnesses?
bacteria
fungi
pesticides
viruses
Which are factors that influence the effectiveness of chemical sanitizers?
brand, cost, contact time, oxygen, and moisture
brand, cost, contact time, water hardness, and pH level
concentration, temperature, contact time, oxygen, and moisture
concentration, temperature, contact time, water hardness, and pH level
Which are physical hazards that could contaminate food?
bandages and false nails
allergens and pesticides
viruses and parasites
bacteria and fungi
The laws that govern foodservice establishments are enforced by:
the federal government.
the local police department.
county or city governments.
state and local health authorities.
Dan is using a three-compartment sink to manually wash dishes. He has washed the items. What should he do next?
air-dry
rinse
sanitize
soak
FDA stands for:
Federal Department of Agriculture.
Federal Diabetic Administration.
Food and Drug Administration.
Future Design Association.
What is the proper order for washing dishes when using a three-compartment sink?
soak, wash, and rinse
wash, rinse, and sanitize
sanitize, wash, and rinse
prerinse, wash, and soak
Mike has been charged with developing a plan for cleaning up vomit. In his plan, he includes procedures for wearing gloves and a face mask. Which procedure does he include in his plan?
segregating the contaminated area
using personal protective equipment
cleaning, sanitizing, and disinfecting surfaces
throwing away food that may have been contaminated
Which food has been safely cooked?
lamb roast cooked to an internal temperature of 145°F
tuna burger cooked to an internal temperature of 155°F
turkey breasts cooked to an internal temperature of 140°F
brined ham steak cooked to an internal temperature of 135°F
The second step in the dishwashing process is:
drying.
rinsing.
sanitizing.
washing.
Where should a food handler wash hands in a commercial kitchen?
any sink
only a handwashing sink
a handwashing or prep sink
a handwashing or dishwashing sink
Pork should always be cooked to a proper internal temperature to prevent:
botulism.
salmonella.
staphylococcus.
trichinosis.
Foodborne illness from E. coli is associated with:
viruses that live in pork.
parasites found in rodents, dogs, and cats.
bacteria that live in the intestines of cattle.
bacteria found in oysters and other shellfish.
Which is a proper method to handle ice?
Cool iced tea with ice used on the salad bar.
Make ice from water that is safe to drink.
Store ice scoop in the ice machine.
Scoop ice with a water glass.
Where should frozen foods be defrosted?
in the pantry
on the counter
in the refrigerator
anywhere in the kitchen
The type of contaminants that cause the most foodborne illnesses are:
biological.
chemical.
environmental.
physical.
Which is most likely to be a source of hepatitis A virus?
unpasteurized milk
shellfish and salads
uncooked ground beef
poultry and poultry products
In two-stage cooling, cooked food must be cooled from 135°F to 70°F within how many hours?
2
3
4
6
Which microorganisms can be found in shellfish from contaminated water?
E. coli
Norovirus
Salmonella Typhi
Nontyphoidal Salmonella
In order for ground turkey to be safe, it should be cooked to what temperature?
135°F
145°F
155°F
165°F
At what temperature should deli meat be stored while on display in a deli counter?
41°F
45°F
50°F
70°F
