WorksheetsAdvanced Culinary Fall Final 25/26
Total questions: 60
Worksheet time: 30mins
Name
Class
Date
1.
The three categories of food safety hazards are biological, physical and
a)
Temporal.
b)
Practical.
c)
Chemical.
d)
Thermal.
2.
For a foodborne illness to be considered an “outbreak,” a minimum of how many people must experience the same illness after eating the same food?
a)
1
b)
2
c)
10
d)
20
3.
Why are the elderly people at a higher risk for foodborne illnesses?
a)
Their immune systems have weakened with age.
b)
They are more likely to spend time in a hospital.
c)
They are more likely to suffer allergic reactions.
d)
Their appetites have decreased with age.
4.
Foodborne pathogens grow well at temperatures
a)
Below 32°F
b)
Between 1°F to 40°F
c)
Between 41°F to 135°F
d)
Above 212°F
5.
While commonly linked with contaminated ground beef, what pathogen has also been linked contaminated produce?
a)
Bacillus cereus
b)
Nontyphoidal salmonella
c)
Shiga toxin-producing E.coli
d)
Shigella
6.
Which practice can reduce nontyphoidal salmonella in poultry to safe levels?
a)
Storing food at 55°F or higher
b)
Inspecting canned food for damage
c)
Cooking food to the right temperature
d)
Purchasing oysters from approved, reputable suppliers
7.
Eggs and peanuts are dangerous for people with which condition?
a)
FAT TOM
b)
Food allergies
c)
Chemical sensitivity
d)
Poor personal hygiene
8.
Cooking tomato sauce in a copper pot can cause which foodborne illness?
a)
Hemorrhagic colitis
b)
Foodborne infection
c)
Toxic-metal poisoning
d)
Staphylococcal gastroenteritis
9.
Covering wounds can help prevent the spread of which pathogen?
a)
Staphylococcus aureus
b)
Norovirus
c)
Vibrio vulnificus
d)
Nontyphoidal salmonella
10.
What is the best way to prevent a foodborne illness caused by seafood toxins?
a)
Freezing seafood prior to cooking it
b)
Purchasing smoked or cured seafood
c)
Purchasing seafood from approved, reputable suppliers
d)
Cooking seafood to the right minimum internal temperature
11.
Which of the following is not a symptom of a food allergy?
a)
Vomiting
b)
Paralysis
c)
Hives
d)
Nausea
12.
What must food handlers do after touching their hair, face or body?
a)
Wash their hands
b)
Rinse their gloves
c)
Change their aprons
d)
Use a hand antiseptic
13.
What should food handlers do after prepping food and before using the restroom?
a)
Wash their hands
b)
Take off their hats
c)
Change their gloves
d)
Take off their aprons
14.
Food handlers should keep their fingernails
a)
Short and unpolished
b)
Long and unpolished
c)
Long and painted with nail polish
d)
Short and painted with nail polish
15.
What should food handlers do if they cut their fingers while prepping food?
a)
Cover the wound with a bandage.
b)
Stay away from food and prep areas.
c)
Cover the hand with a glove or finger cot.
d)
Cover the wound with a bandage and a glove or finger cot.
16.
Food handlers should not eat, drink, smoke or chew gum or tobacco while
a)
Bare handed.
b)
On their break.
c)
Prepping food.
d)
Counting money.
17.
What should a manager at a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?
a)
Tell the cook to stay away from work and see a doctor.
b)
Tell the cook to rest for a couple of hours and then come to work.
c)
Tell the cook to come in for a couple of hours and then go home.
d)
Tell the cook to go to the doctor and then immediately come to work.
18.
When washing your hands, you should scrub them for at least
a)
5 to 10 seconds.
b)
10 to 15 seconds
c)
15 to 20 seconds
d)
20 to 25 seconds.
19.
Which of the following is considered a chemical hazard?
a)
Fish bone
b)
Bacteria
c)
Broken Glass
d)
Sanitizer
20.
With Norovirus, people become contagious within _______________ after eating it.
a)
Minutes
b)
Hours
c)
Days
d)
Weeks
21.
____________ can not be destroyed by cooking or freezing once they form in food.
a)
Bacteria
b)
Parasites
c)
Toxins
d)
Viruses
22.
Maria is a waitress at a popular diner. A customer at one of her tables tells Maria that he is allergic to shellfish. In which of the following situations did Maria not do her part in helping prevent an allergic reaction?
a)
The customer asks Maria about a soup under the appetizer section. Maria described how the soup was made, and reassures the customer that there is not shellfish in that dish.
b)
The customer asks Maria about a pasta selection under the entrée part of the menu. Maria describes the ingredients in the pasta, and explains to the customer that this would not be a great choice because of the shellfish based sauce.
c)
Maria makes suggestions of dishes that do not have shellfish in the dish.
d)
Maria lets the customer make his decision on the dish and places the order without telling the customer of the shellfish sauce on the pasta.
23.
What does the L stand for in the FDA’s ALERT tool?
a)
Listen
b)
Leave
c)
Limit
d)
Look
24.
Which of the following is NOT a TCS food?
a)
Bean sprouts
b)
Baked potato
c)
Sliced melon
d)
Peanut butter cookie
25.
Which of the following is an improper method for cooling a large pot of chili?
a)
Stir the chili with plastic ice paddles.
b)
Place the pot of chili into an ice water bath.
c)
Place the chili into a blast chiller.
d)
Place the pot of hot chili into a refrigerator.
26.
Beef stew must be cooled from 135°F to 70°F within ________ hours and from 70°F to 41°F or lower in the next _______ hours.
a)
2, 4
b)
3, 2
c)
4, 2
d)
2, 3
27.
What is the warmest acceptable receiving temperature for shell eggs?
a)
32°F
b)
41°F
c)
45°F
d)
50°F
28.
What is the minimum internal cooking temperature for stuffed pork chops?
a)
135°F
b)
145°F
c)
155°F
d)
165°F
29.
What is the minimum internal cooking temperature for egg, meat, poultry, and seafood cooked in a microwave?
a)
135°F
b)
145°F
c)
155°F
d)
165ºF
30.
What is the danger when thawing food at room temperature?
a)
Cross-contamination
b)
Poor personal hygiene
c)
Physical contamination
d)
Time-temperature abuse
31.
Serving utensils should be used to serve a maximum of _____ food item(s) at a time.
a)
1
b)
2
c)
3
d)
4
32.
A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board?
a)
It must be dried with a paper towel.
b)
It must be turned over to the other side.
c)
It must be washed, rinsed, and sanitized.
d)
It must be rinsed in hot water and air dried.
33.
When storing TCS, ready-to-eat food that was prepared on-site to be served on-site, what information must be included on the label?
a)
Potential allergens
b)
Product ingredients
c)
Nutritional information
d)
Sell by or discard date
34.
When storing TCS, ready-to-eat food that was prepared on-site to be sold for later consumption, what information must be included on the label?
a)
Potential allergens
b)
Product ingredients
c)
Sell by or discard date
d)
All of the above
35.
Large ice crystals in a case of frozen food are evidence that the product may have been
a)
Received at 6°F to 10°F.
b)
Stored at 6°F to 10°F.
c)
Shipped correctly.
d)
Thawed and refrozen.
36.
How should cartons of coleslaw be checked for correct receiving temperature?
a)
Check the interior air temperature of the delivery truck.
b)
Open a carton and insert a thermometer stem into the food.
c)
Place a thermometer against the outside of the carton.
d)
Touch the carton to see if it is cold.
37.
At what temperature should dry-storage rooms be kept?
a)
35°F-40°F
b)
40°F-60°F
c)
50°F-70°F
d)
75°F-90°F
38.
Ice should be handled using
a)
A scoop.
b)
A glass.
c)
Your hands.
d)
A pitcher.
39.
Which thermocouple probe should be used to check the temperature of a large stockpot of soup?
a)
Air probe
b)
Surface probe
c)
Immersion probe
d)
Penetration probe
40.
Hot beef and vegetable soup should be held at
a)
135°F or higher.
b)
120°F or higher.
c)
90°F or higher.
d)
70°F or higher.
41.
Food should be stored at least _____ inch(es) off the floor
a)
One
b)
Two
c)
Four
d)
Six
42.
What is the most important factor in choosing an approved supplier?
a)
It has a HACCP program or other food safety system.
b)
It has documented manufacturing and packaging practices.
c)
Its warehouse is close to the establishment, reducing shipping time.
d)
It has been inspected and complies with local, state and federal laws.
43.
Containers of raw shucked shellfish bigger than one-half gallon must have a Shellstock identification tab containers the name and address of the packer, the certification number and a
a)
Expiration Date
b)
Shucked date.
c)
Harvest date.
d)
USDA inspection mark
44.
In top-to-bottom order, how should a fresh pork roast, fresh salmon, a carton of lettuce, and a pan of fresh chicken breasts be stored in a cooler?
a)
Lettuce, fresh salmon, fresh pork roast, fresh chicken breast
b)
Fresh salmon, fresh pork roast, fresh chicken breasts, lettuce
c)
Lettuce, fresh chicken breasts, fresh pork roast, fresh salmon
d)
Fresh salmon, lettuce, fresh chicken breasts, fresh pork roast
45.
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
a)
Up to the tip of the thermometer stem
b)
Just past the tip of the thermometer stem
c)
Past the dimple of the thermometer stem
d)
Up to the dimple of the thermometer stem
46.
Which part of the plate should a food handler avoid touching when serving customers?
a)
Bottom
b)
Edge
c)
Side
d)
Top
47.
What is the best method of checking the temperature of a delivery of fresh fish?
a)
Feel the fish, making sure that it is cold to the touch.
b)
Insert a thermometer probe into the thickest part of the fish.
c)
Place a time-temperature indicator on the surface of the fish.
d)
Use an infrared thermometer to check the fish’s temperature.
48.
A thermometer used to measure the temperature of food must be accurate to what temperature?
a)
+/- 2°F
b)
+/- 4°F
c)
+/- 6°F
d)
+/- 8°F
49.
Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this?
a)
Cross-contact
b)
Cross-contamination
c)
Time-temperature abuse
d)
Incorrect cleaning and sanitizing
50.
What is the minimum internal cooking temperature for eggs that will be hot-hold for service?
a)
135°F for 15 seconds
b)
145°F for 15 seconds
c)
155°F for 15 seconds
d)
165°F for 15 seconds
51.
An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served or thrown out?
a)
2
b)
4
c)
6
d)
8
52.
How long can TCS food that was prepped in-house be stored?
a)
3 days
b)
5 days
c)
7 days
d)
9 days
53.
What item must customers take each time they return to a self-service area for more food?
a)
Clean plate
b)
Extra napkins
c)
Hand sanitizer
d)
New serving spoon
54.
What is the problem with storing raw ground beef above prepped salads?
a)
Cross-contamination
b)
Poor personal hygiene
c)
Time-temperature abuse
d)
Cross-contact with allergens
55.
What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?
a)
Pasteurized
b)
Pooled
c)
Hard-boiled
d)
Shelled
56.
Why should food temperatures be taken in two different location?
a)
To ensure the thermometer is calibrated correctly
b)
It is required by the manufacturer
c)
To ensure the thermometer is accurate to +/- 2°F or +/- 1°C
d)
Temperature may vary in the food
57.
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?
a)
April 4
b)
April 8
c)
April 10
d)
April 12
58.
How should an item that has been recalled by its manufacturer be stored in an operation?
a)
Together with food that will be served
b)
Separately from food that will be served
c)
In vacuum-packed bags
d)
In self-draining containers
59.
A food handler can cool a stockpot of clam chowder by placing it into a
a)
Cooler.
b)
Freezer.
c)
Sink of ice water.
d)
Cold-holding unit.
60.
Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?
a)
12:00 p.m.
b)
2:00 p.m.
c)
3:00 p.m.
d)
4:00 p.m.
100 %
