Chapter 1 Test
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Last updated about 5 years ago
26 questions
Note from the author:
Culinary
4
The biological hazards found in or on foods that can make us sick are
The biological hazards found in or on foods that can make us sick are
4
The temperature danger zone in which pathogens thrive and reproduce is
The temperature danger zone in which pathogens thrive and reproduce is
4
How many steps are there in the HACCP system?
How many steps are there in the HACCP system?
4
The two ways that food can become unsafe are direct contamination and _________.
The two ways that food can become unsafe are direct contamination and _________.
4
True or False: As long as you wear gloves, it is not necessary to continually wash your hands.
True or False: As long as you wear gloves, it is not necessary to continually wash your hands.
4
Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level is known as ____________________.
Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level is known as ____________________.
4
The second step in the flow of food is
The second step in the flow of food is
4
Using the one-stage cooling method, food should be cooled to below 41°F in what period of time?
Using the one-stage cooling method, food should be cooled to below 41°F in what period of time?
4
Casseroles and other foods that contain a combination of raw ingredients such as meat and poultry
Casseroles and other foods that contain a combination of raw ingredients such as meat and poultry
4
True or False: After cleaning and sanitizing kitchen tools and equipment, you should air dry them before putting them away.
True or False: After cleaning and sanitizing kitchen tools and equipment, you should air dry them before putting them away.
4
At what temperature should food be reheated before consuming?
At what temperature should food be reheated before consuming?
4
True or False: Using colored cutting boards can help reduce cross-contamination.
True or False: Using colored cutting boards can help reduce cross-contamination.
4
Foods such as flour, tea, sugar, rice, or pasta are known as ____________________ and should be stored in a dry, clean, cool storage area.
Foods such as flour, tea, sugar, rice, or pasta are known as ____________________ and should be stored in a dry, clean, cool storage area.
4
The specific point in the process of food handling where you can prevent, eliminate, or reduce a hazard is a/an
The specific point in the process of food handling where you can prevent, eliminate, or reduce a hazard is a/an
4
The last step in the HACCP system is to
The last step in the HACCP system is to
4
The abbreviation for the system that takes a systematic approach to controlling conditions that are responsible for most foodborne illnesses is ____________________.
The abbreviation for the system that takes a systematic approach to controlling conditions that are responsible for most foodborne illnesses is ____________________.
4
True or False: You do not need to wash your hands before cutting meat.
True or False: You do not need to wash your hands before cutting meat.
4
True or False: You can wear only one bracelet on each hand when preparing food.
True or False: You can wear only one bracelet on each hand when preparing food.
4
When should you not be handling or serving food?
When should you not be handling or serving food?
4
What are the steps in the triple sink method?
What are the steps in the triple sink method?
4
Red cutting board is used for?
Red cutting board is used for?
4
Blue cutting board is used for?
Blue cutting board is used for?
3
Yellow cutting board is used for?
Yellow cutting board is used for?
3
Green cutting board is used for?
Green cutting board is used for?
3
White cutting board is used for?
White cutting board is used for?
3
Tan cutting board is used for?
Tan cutting board is used for?